Chokeberry Fiber


Chokeberry fiber is a preparation obtained from chokeberry pomace after purfication, micronization (mechanical grinding to a few dozen microns) and sterilization (heat – steam). This production process is purely physical. The final product does not contain any chemicals or additives and is 100% natural.

Description of preparation:

Free-flowing powder with homogeneous consistency (slight caking might be present). It is a reddish brown powder with a flavour that is characteristic of its raw material, without off flavour or odour.


Due to its intense natural colour, it may be used as a colouring agent for foods. Its high thermal stability is perfect for bakery applications such as cakes, cookies and breads. In chocolate / cocoa products, it may be used to enhance colour for the production of more uniform products (regardless of the type of cocoa used). Chokeberry fiber retains some of its natural flavour and odour, but these properties are not dominant. In some applications, these might even be advantageous. Chokeberry fiber can enrich a product’s flavour profile by providing light and fresh fruity notes, making it excellent for fruit preparations and desserts. Additionally, it is prized for its significant content of polyphenols, which are natural antioxidants present in fruits.


DISCLAIMER: Chokeberry fiber must undergo heat treatment before use.

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Interfiber on IFFA -> SEE MOORE