It all started with a simple question
When we started developing Fullfiber Protein, we were clear that we didn't want to create just another vegan protein.
The market already offers many options for those looking to increase their protein intake. There are formulas with different plant-based sources, flavors, and nutritional profiles. However, when analyzing eating habits, we noticed something that caught our attention.
Many people pay attention to the amount of protein they consume each day, but few worry about their fiber intake.
And yet, both nutrients are part of a balanced diet.
That observation led us to ask ourselves a question:
Would it be possible to create a plant-based protein that helps supplement both protein and fiber intake, without sacrificing flavor or a good consumption experience?
That is how the development of Fullfiber Protein began.
The problem we wanted to solve
Most protein powders on the market have a very clear objective: to provide protein, and that makes sense.
Protein contributes to the maintenance of muscle mass and is an important nutrient for active people, athletes, or simply for those who want to take care of their diet.
However, when looking at the available formulas, we saw that fiber was often relegated to the background.
On the other hand, different population studies show that a significant part of the population does not reach the usual recommendations for dietary fiber intake.
Fruits, vegetables, legumes, nuts, seeds, and whole grains should be the foundation of daily fiber intake. But the reality is that many people lead a fast-paced lifestyle and it is not always easy to maintain ideal eating habits.
Our idea was not to replace those foods.
Our idea was to develop a practical tool that could be easily integrated into a daily routine.
What we were looking for in a fiber
Once we decided that Fullfiber Protein should provide a relevant amount of fiber, a second question arose:
What fiber should we use?
The answer was not as simple as it seemed.
Not all fibers behave the same way.
Not all of them offer the same user experience.
And not all of them fit into a plant-based protein powder.
Before selecting an ingredient, we defined several requirements.
1. A relevant amount of fiber per serving
We didn't want to add a symbolic amount just to be able to mention fiber on the label.
Our goal was for each serving to provide a significant amount.
2. A pleasant taste
Taste is one of the most important factors in maintaining a habit.
A protein can have an excellent nutritional composition, but if it is not pleasant to consume, it is unlikely to be part of one's routine for very long.
3. A balanced texture
Some fibers significantly alter the texture of food.
We wanted to avoid shakes that were overly thick or difficult to mix.
4. Ease of use
Fullfiber Protein had to work in shakes as well as in smoothies, bowls, porridge, or recipes.
The chosen fiber had to adapt to different uses.
5. Integration with plant-based protein
The combination of plant-based proteins already contributes its own characteristics of flavor and texture.
The fiber had to integrate harmoniously into the formula.
The options we studied
During the development process, we analyzed different sources of fiber commonly used in functional foods.
Inulin
Inulin is a soluble fiber naturally present in foods such as chicory root.
It is one of the most widely used fibers in the nutrition sector.
Among its advantages, its widespread use in food and beverages stands out.
However, depending on the amount used and individual sensitivity, it can modify the organoleptic profile of some products.
Psyllium
Psyllium is known for its great ability to absorb water.
That characteristic is precisely one of its strengths, but it also poses a challenge when formulating a protein powder.
It can generate textures much denser and thicker than what we were looking for for Fullfiber Protein.
Oat fiber
Oats are an interesting ingredient from a nutritional point of view and contain fiber naturally.
However, they also bring other characteristics that significantly modify the texture and overall profile of a formula.
Acacia fiber
Acacia fiber is another option commonly used in food products.
It has interesting characteristics and good technological versatility.
We studied it during the development process along with other alternatives.
Why Nutriose® was the chosen option
After analyzing different possibilities, Nutriose® was the ingredient that best fit the goals we had defined for Fullfiber Protein.
Nutriose® is a soluble fiber belonging to the group of resistant dextrins.
We were especially convinced for several reasons.
Scientific evidence
The effectiveness of Nutriose® is backed by various studies that demonstrate its benefits.
https://pubmed.ncbi.nlm.nih.gov/?term=nutriose
Neutral taste
One of the aspects we valued most was its ability to integrate into the formula without significantly altering the final taste.
This allowed us to maintain a pleasant experience in a product designed to be consumed on a regular basis.
Good integration in shakes
Nutriose® mixes easily and helps maintain a balanced texture.
It was exactly what we were looking for in a plant-based protein.
Versatility
It works well in shakes as well as in recipes, breakfasts, or more elaborate preparations.
Overall balance of the formula
When developing a product, you don't analyze each ingredient in isolation.
What matters is how all the ingredients work together.
And in that overall balance, Nutriose® was the option that best fit our product vision.
This is how Fullfiber Protein was born
Once the fiber was selected, we were able to complete the development of Fullfiber Protein.
The formula combines:
- Pea protein.
- Rice protein.
- Pumpkin protein.
- Sunflower protein.
- Nutriose®.
- DigeZyme®.
- Cocoa.
- Natural flavoring.
Each serving provides:
- 15.2 g of plant-based protein.
- 8.1 g of fiber.
- DigeZyme®.
- No added sugars.
The result is a formula designed for those who wish to incorporate plant-based protein and fiber into the same routine.
What we have learned by developing a protein with fiber
The main lesson has been that formulating a balanced product is much more complex than just adding ingredients.
It is relatively easy to increase the fiber content of a formula.
The hard part is doing so while maintaining a pleasant experience for the consumer.
During development, we found that small changes in the selection of ingredients could noticeably alter the texture, mixing, or perception of taste.
That is why we believe that formulation does not consist solely of adding interesting ingredients, but of finding the right balance between nutrition, functionality, and consumption experience.
Frequently Asked Questions
What is Nutriose®?
Nutriose® is a soluble fiber used in functional food to increase the fiber content of food and beverages.
Is Nutriose® a natural fiber?
It is obtained from plant-based raw materials such as corn or wheat through specific technological processes.
Why did you choose Nutriose® and not another fiber?
Because it was the option that best integrated into the Fullfiber Protein formula from the point of view of taste, texture, and user experience.
How much fiber does Fullfiber Protein provide?
Each serving provides 8.1 grams of fiber.
Is Fullfiber Protein a vegan protein?
Yes. All protein sources used are of plant origin.
What is the difference between Fullfiber Protein and your classic vegan protein?
Fullfiber Protein incorporates a significant amount of fiber in addition to plant-based protein.
Can I use Fullfiber Protein in recipes?
Yes. It can be used in shakes, smoothies, porridge, bowls, or different recipes.
Does the fiber in Fullfiber replace fruits and vegetables?
No. Fruits, vegetables, legumes, whole grains, nuts, and seeds should continue to be the basis of a balanced diet.
Conclusion
When we developed Fullfiber Protein, we weren't looking to create just another vegan protein.
We wanted to create a different formula.
A formula that combined plant-based protein and fiber in a balanced, practical, and pleasant way to consume.
After analyzing different alternatives, Nutriose® was the fiber that best fit that goal.
That is why today it is part of Fullfiber Protein, a plant-based protein designed to be easily integrated into the daily routine of those who seek to take care of their diet without complications.
Discover why protein and fiber can complement each other in our protein with fiber guide.