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| 2019

Libra PolskaManufacturer of functionaladditives and spices for meat, bakery, dairy, convenience and fish food.

Interfiber LtdSecond largest manufacturer of insoluble dietary fibers.

Lauta LtdProducer of high quality carrageenans, widely used in the food industry, for gelling, thickening, and stabilizing.

Flavours FactoryManufacturer of a wide range of flavours, extracts and food colouring.

Custom FiberCustom Fiber is a manufacturer of natural food fiber and technical fiber.

2001

2008

2008

2013

2017

www.librapoland.com

www.interfiber.com

www.carrageenans.com

www.flavoursfactory.com

www.customfiber.com

WHERE WE ARE

MEAT PILOT PLANT - POLAND

BAKERY PILOT PLANT - POLAND

PRODUCT QUALITY AND SAFETY IS A MUST!

WHAT MAKES US DIFFERENT

Experienced technologistswho conduct research and

develop new products.

Modern production technologies and quality

certificates.

Raw materials come from reliableand ecological friendly sources.

CERTIFICATES

SOLUBLE & INSOLUBLE FIBERS

Dietary Fibers

• Metabolized by our body• Control population of gran negative

bactérias (reduction of pH)• Pre biotics• Fermentation (gases)• Satiety

SOLUBLE

• Non metabolized by our body• Physical benefit for the digestive

system• Controls fat absorption• Satiety

INSOLUBLE

of soluble fibers¼ of insoluble fibers¾

WHO: every healthy adult shouldconsume 25 – 30g of fibers / day

RAW MATERIAL

Composition of cellulosic fibers: Cellulose + Hemicellulose and Lignin

Chemicalextraction oflignin

Compressed cellulose andhemicellulose (functionaland white part)

Milling technology: different grades for different applications

Lignin Celulose Hemicellulose

THE PRODUCT

Cellulosic insoluble fibers consist of aligned cellulose chains

Indigestiblefor humans – zero calories

Capillary system: water and oil binding capacity

3D network in the products, improving texture

Synergistic effect with hydrocolloids and emulsifiers

FIBER STRUCTURE

FIBRE MACROFIBRILLE

MICROFIBRILLE

CELULOSE

SOURCES OF REFINED FIBERS

How to choose?R&D, Marketing, Regulatory Affairs and Purchasing areas

Similar composition and functionality

POWDERED CELLULOSE PF

BAMBOO FIBER BF

OAT FIBER OF

SUGAR CANE FIBER SCF

WHEAT FIBER WF

Come FromPoland, Russia and

SlovakiaChina, Thailand

and South AmericaEuropean Union

and China Asia European Union

Color White powder White powder White | light beige powder White powder White | light beige

powder

Insoluble Yes Yes Yes Yes Yes

Odorless and Tasteless Yes Yes Yes Yes Yes

Fiber content Min. in Dry Mass 99% 98% 90% 95% 96%

High Water and Oil Holding Capacity Yes Yes Yes Yes Yes

High Microbiological Safety Yes Yes Yes Yes Yes

Shelf Life 60 months 60 months 24 months 24 months 60 months

THE PRODUCT

BAKERY

MAIN APPLICATIONS

MEAT FISH & SURIMI

DIARY CONVENIENCE FOOD

BENEFITS OF FIBERS:

Enhanced nutritional profile

Increased feeling of freshness

Enhanced texture of the final product

Increased efficiency in final product

Egg replacement – NEW!!!

BAKERY

Dry products (cookies and crackers): 1 - 2 % in flour basis

Short fibers are used (30 or 90 grades)

Improve crunchiness

Less breakage during process and

transportationBAKERYBreads / rolls / cakes: 1 – 2 % in flour basis

90 grades for fiber enrichment

200 grades for freshness improvement

and yield extension

Improvement of resilience and volume

BENEFITS OF FIBERS:

Cost reduction

Texture improvement

Juiciness improvement

Syneresis reduction

Nutritional benefits (calories reduction)

MEAT

APPLICATION:

Texture improvement of soft sausages: 0.5 –

0.8%

Yield extension: 1 – 2%

Injection: maximum 90 grade

(option: 100+)

Tumbler / emulsions / burgers: 200 grades

„Bigger” meat and fat particles: 500 grades

MEAT

BENEFITS OF FIBERS:

Cost reduction in analog cheese (1,5%)

Stability control in fillings

Clean label anti-caking for shredded cheese (0,8 –

1,6%)

Fiber enrichment in yoghurts

DAIRY

BENEFITS OF FIBERS:

Cost reduction: 1 – 2% with additional water

Heating stability of bake stable fillings: 1 – 2%

Nutritional enhancement

90 or 200 grades, depending on desired texture

SAUCES AND FILLINGS

o Non-refined Oat – UNICELL OAT PLUSo Apple – UNICELL AP 200o Cocoa – UNICELL COCOA FIBER COo Flaxseed – UNICELL SUPERFLAXSEED FL

o Wheat – UNICELL WFo Bamboo – UNICELL BFo Powdered Cellulose – UNICELL PFo Oat – UNICELL OFo Sugar Cane – UNICELL SCF

FIBERS WE OFFER:

PRODUCT GRADE (μm) WBC (water [g] / product [g]) OBC – (oil [g] / product [g])

UNICELL WF 30 30 3 2

UNICELL WF 75 75 4.9 3.2

UNICELL WF 90 90 5.2 3.5

UNICELL WF 200 200 9 7.5

UNICELL WF 500 500 10.8 9

The WBC & OBC values were tested with centrifuge method

UNICELL WF

Letter code: Source

Number code: Size in micron

SOURCES OF NATURAL NON- REFINED FIBERS

• 60% fiber• Fiber enrichment

in Bakery

• 60% fiber• 1:1 Cocoa

replacement in Bakery and Fillings

• Cost reduction• Price stability

• 60% fiber• Sweet Bakery products

and Fillings• Fruity flavor and taste

• 35% fiber• 35% protein• 7% fat (low fat)• Bakery / Fillings /

Cereals

BU ANIMAL NUTRITION

Unicell PF 200 or Custom Fiber C-200

Avoid hair ball in cats

Nutritional balance

Stabilization of pastes

Improves texture of dog’s treats– teeth cleaning

| 2019

THANK YOU

Luiz Fernando Guidorizzi de Carvalho

Sales Director – Latin Americal.guidorizzi@interfiber.com

Witoslaw Pastuszka

Global Sales Directorw.pastuszka@interfiber.com