FibreFolks produces a high-fiber, high-protein fermented wheat flour designed for food manufacturers. This clean-label ingredient enhances baked goods and snacks with increased dietary fiber and plant-based protein through a proprietary fermentation process.
Funding
Funding not disclosed
Founders
Product
Problem
A significant portion of the adult population in the UK, US, and EU falls short of recommended daily fiber intake, contributing to increased risks of obesity, type 2 diabetes, cardiovascular disease, and colorectal cancer. Traditional grain processing often strips flour of its natural fiber content, exacerbating this nutritional deficit.
Solution
FibreFolks produces a high-fiber, high-protein fermented flour derived from British wheat, addressing the widespread fiber deficiency. This clean-label ingredient is developed through a proprietary solid-state fermentation process utilizing specialized microbial strains and starter cultures, inspired by traditional Asian techniques. The fermentation enhances the natural fiber and plant-based protein content of the wheat, creating a nutrient-dense flour that is easily digestible and gut-friendly. This innovative flour empowers food brands to develop healthier baked goods, snacks, and plant-based meals that meet consumer demand for improved nutritional profiles without compromising on taste or texture.
Target Audience
The primary customers are food manufacturers and brands in the bakery, snack, and plant-based food sectors seeking to enhance the nutritional value of their products and cater to health-conscious consumers.
Features
- Proprietary solid-state fermentation process using selected microbial strains to naturally increase dietary fiber and protein content.
- Utilizes traditional Asian fermentation techniques optimized for industrial consistency.
- Clean-label ingredient with three core components: wheat, water, and culture; free from additives, preservatives, and GMOs.
- Achieves significantly higher fiber (14g per 100g) and protein (17g per 100g) content compared to conventional all-purpose and wholewheat flours.
- Designed for targeted food applications including biscuits, snack bars, cookies, and functional foods.
- Offers a sustainable ingredient with a substantially lower environmental footprint (CO₂ emissions, land, and water usage) compared to animal-based protein sources and plain flour.