It is a vegetable fiber developed to make fiber-rich white bread without altering the organoleptic characteristics of the final product and without requiring the industry to modify the manufacturing processes

ABN-VRF fiber allows enriching the final fiber content in a wide variety of breads, such as: Sliced Bread, Bar Bread, Hamburger Bread or Dog Bread

With ABN-VRF fiber, up to 5 times more fiber is added to the diet than with usual white bread and what is more important, without the consumer noticing any change in the final product

A sandwich made with ABN-VRF provides 50% of the recommended daily amount (RDA) of fiber in children between the ages of 8 and 10 years

ABN-VRF can be applied to a wide range of bakery and pastry products. The dose varies according to the fiber goals to be achieved and the client’s expectations

Currently ABN has developed three types of products that are in the commercialization phase:

12% Fiber Rich Bread from VRF Fiber developed by the R&D Center for Biological Applications to Nutrition

In the video it is observed how the inclusion of the fiber does not present any problem since it is added directly to the mixer, then the rounding process is similar to the conventional process of a sliced bread and both the fermentation process and the baking itself are not. pose no problem for the final sliced bread to be similar in shape and appearance to traditional sliced bread

The result is a white bread with 12% fibers, in which it is not necessary to modify the manufacturing processes and in which the organoleptic characteristics of the product are not altered in the final product.

Process of making 7% Fiber Rich Muffins with 30% less calories.

It is important to highlight the simplicity of the process since it does not require changing the traditional method of making the muffins. The only difference is the inclusion of the MG + Fiber that is added as one more ingredient and that allows it to provide the desired functional properties

As can be seen in the video, the result is similar to the development of conventional muffins, both in volume, appearance, and color.