Plant-Based Dairy Alternatives

Creamy, stable, and sediment-free!

In plant-based formulations like yogurts or fermented beverages, pectin plays a key role in stabilization and texturization. How do our Fiberpect Ibérica® products work in your plant-based product?

  • Prevent sedimentation of plant proteins in acidic systems
  • Ensure homogeneous distribution of solids
  • Add body and viscosity to desserts, allowing for fat and starch reduction
  • Improve mouthfeel and the system’s rheological stability
  • Enable plant-based matrices with functional properties comparable to traditional dairy

Pectins stabilize acidic plant-based beverages and give body to plant-based yogurts without the need for added fats. They contribute texture and enhance mouthfeel.

Customer Service

Fiberpect Ibérica® offers you a team of experts you can contact to receive personalized service.
Fiberpect Ibérica®
Servicio al cliente

Ponemos a su disposición un equipo de expertos con los que podrá contactar para recibir un servicio personalizado.

Responsable Comercial
Begoña Moya

begona.moya@fiberpect.com

Responsable Técnico y Calidad
Camila Rojas

camila.rojas@fiberpect.com

Responsable Pedidos y Facturación
Francisca Martínez

francisca.martinez@fiberpect.com

Fiberpect Ibérica®
Customer Service

We provide you with a team of experts whom you can contact to receive a personalized service.

Sales Manager
Begoña Moya

begona.moya@fiberpect.com

Technical and Quality Manager
Camila Rojas

camila.rojas@fiberpect.com

Orders and Billing Manager
Francisca Martínez

francisca.martinez@fiberpect.com

Tailored Consulting

Request a Call

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