Tereos launches a corn-based fibre balancing taste and nutrition
Aerial view of Customer Innovation Center. MarckolsheiMichel Blossier
Tereos, France’s leading cereal processor and a global player in sugar, starch and alcohol, has unveiled Actifiber — a new corn-based fibre ingredient designed to help food and beverage brands enhance nutritional value without compromising taste or texture.
Derived from non-GMO corn starch and developed in France, Actifiber offers a clean-label solution that enriches products with fibre while supporting calorie reduction. Its neutral taste and clarity make it ideal for seamless integration across a wide range of applications, including beverages, baked goods, cereals, confectionery, dairy and vegan formulations.
The launch comes amid growing consumer demand for healthier, more natural products and increased reliance on front-of-pack nutrition labelling. With fibre intake still falling short across Europe, Actifiber provides a practical way to boost daily intake while maintaining product appeal.
“Actifiber supports our customers in the shift toward healthier eating habits,” said Marion Hoff, sales director Europe at Tereos. “It’s a concrete solution that meets both nutritional goals and consumer expectations.”
Michel Flambeau, director of the Customer Innovation Center, added: “This ingredient enhances nutritional profiles without altering taste — a true breakthrough for the food industry.”
Examples of nutritional impact with Actifiber
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A fibre-enriched water with Actifiber can provide up to 20% of the recommended daily fibre intake in a 250 ml bottle. | Adding Actifiber to a cake can improve its Nutri-Score from D to C and enable the “high in fibre” claim. | An ice cream containing Actifiber can improve its Nutri-Score from C to A. | A cereal bar enriched with Actifiber can improve its Nutri-Score from D to B and qualify for the claim “high in fibre.” | A chocolate containing 8% Actifiber can also carry the claim “high in fibre.” |
From the 2-4 December 2025, Tereos will present Actifiber and its potential applications for reformulating high-nutritional-value products during two conferences on nutrition and evolving consumer expectations at Food Ingredients Europe.
