Share

A brief history
phytaFIBER® was first launched in 2016 by Java Biocolloid as a 2-in-1 texturizer and fiber source made from Gracilaria verrucosa seaweed to meet the ongoing demands of consumers for natural food products.

As one of the seaweeds that is not subjected to Novel Food regulation, Java Biocolloid developed phytaFIBER® to unlock its maximum potential by using the whole seaweed as a hydrocolloid and fiber source.

In 2019, Java Biocolloid Europe Srl obtained The Binding Tariff Information decisions for phytaFIBER® as seaweed flour of the genus Gracilaria verrucosa suitable for human consumption with HS code 1212210000.

Since the scientific board of taxonomical review has changed the name of Gracilaria verrucosa to Gracilariopsis longissima, Java Biocolloid, in collaboration with the University of Trieste and the epigenetical centre of AREA Science Park of Trieste, conducted a scientific study to support the validity and identification process. Fast forward to 2021, Java Biocolloid has succeeded in reassuring the European Commissions to include the name Gracilariopsis longissima in the list of European traditional food.

The future food hydrocolloid

The transition to natural ingredients and clean label products will continue to have a significant impact in human nutrition. Consumers are looking for more environmentally-friendly food products for their diet. 

Straight from the source of the Indonesian archipelago, the raw material of phytaFIBER® comes from sustainable, traceable, and non-GMO seaweed. The seaweed is then cleaned and pulverized without any chemical process to preserve its nature. 

phytaFIBER® contains mostly soluble fibers with a significant amount of minerals and also protein. Given this nutritional content, this natural ingredient provides high level of performance and functionality in food system.

phytaFIBER®, also called as “seaweed flour” or “Gracilaria powder” has a unique property that no other seaweed hydrocolloid extracts have. It starts to dissolve at warm temperature water giving thick consistency, while, heating at 60°C allows it to form cohesive gel upon cooling. This feature makes phytaFIBER® a potential ingredient in heat-sensitive applications such as in dairy or other foods containing active probiotics and vitamins.

In the recent studies by our R&D team, phytaFIBER® shows good emulsification properties, thereby preventing structural changes and offer good stability over time. Research continues to be carried out by Java Biocolloid to discover more benefits of using phytaFIBER®. With this versatility, phytaFIBER® is an excellent choice as natural texturizing agent for the increasing demand of E number-free products.

Share