FIBRADAN® is produced from pea husks and has a fibre content of >85%, all of which is natural and gluten-free. The fibre consists mainly of cellulose and pectin and is also a good source of essential vitamins and minerals. To ensure state-of-the-art bacteriological standards, FIBRADAN® is heat-treated and rigorously tested. By increasing water absorption and partially replacing gluten-free flour in baked goods, FIBRADAN® allows the development of baked goods with ‘high fibre content’ claims. Fibradan® can also be used as a functional ingredient in minced meat and sausage products, where, thanks to its binding properties (water and fat), it can also lead to interesting cost savings.