Soy fiber is a functional food ingredient obtained from the cell wall material of soybean cotyledons. It consists of a complex of insoluble fibre, soluble fibre and vegetable protein. Thanks to its natural origin and technological properties, it is used in many branches of the food industry, especially where it is desirable to increase the fibre content and improve the texture of products.

Soybean dietary fiber is light in colour, has a mild odour and is in the form of a free-flowing powder. The product is microbiologically safe, GMO-free and free from allergens other than soy. It has good storage stability and exhibits beneficial absorption properties that affect the structure and quality of the final product.