Cocoa fibre is produced by finely grinding the husk of the cocoa bean. The resulting powder looks similar to conventional cocoa powder, but contains significantly fewer carbohydrates and around 60% dietary fibre. It has a water-binding capacity of 3:1 to 5:1 and can specifically improve the fibre content and texture of end products. Thanks to its natural cocoa flavour, the fibre can also be used to great effect in sensory applications.

Typical applications include chocolate products, biscuits, bars and dietetic foods – for example, as a partial substitute for cocoa or sugar. Cocoa fibre is also used for functional and sensory optimisation in sweet spreads, powdered drinks and fibre-enriched sports nutrition formulations.

Quality:conventional

Origin: EU

Sectors: Food

Properties: vegan, gluten-free, lactose-free, high in fibre