By using fibre derived from the sugar beet in convenience foods like meatballs, hamburgers and meat loaf, a juicier end product with better consistency is obtained.

Using the dietary fibre Fibrex in bread and other baked goods has many benefits. This view from the company behind the fibre, Danisco Sugar AB, is now supported by the German food technology institute BILB (the Bremerhaven Institute of Food Technology and Bioprocessing) which confirms the positive influence of Fibrex in a new report after extensive testing in frozen doughs. According to the study, dough and bread tolerate freezing much better with the addition of Fibrex.