REALDYME Food brings together REALDYME's expertise and applications in human nutrition, built around micronised what bran and its value within food matrices.
The challenge isn't just about adding a fibre to a recipe: the value of micronisation also lies in the physical structure of the material, not just its composition.
In human nutrition, this approach helps support several objectives: improving levain refreshment and bakery fermentation, facilitating fibre integration into cereal products, supporting nutritional reformulation initiatives, or offering a wheat fibre for everyday use.
A fermentable micronised matrix for levain management, breadmaking and bakery mixes.
IBM beyond bread: cereal bars, biscuits, snacks and everyday food products enriched with fibre.
Micronised wheat bran, as a food supplement for daily fibre intake.
Composition tells you what a material contains.
Structure determines what it can do.
