Fushimi Konjac Flour is a premium functional food ingredient derived from selected Indonesian porang tubers (Amorphophallus muelleri), processed under strict quality control and hygienic manufacturing practices to ensure consistent quality and food safety.

Naturally rich in glucomannan, a soluble dietary fiber, konjac flour is widely used in the food industry as a healthy ingredient for various applications, including noodles, rice alternatives, bakery products, beverages, dietary foods, and other functional food innovations. It is increasingly sought after by consumers who embrace healthier lifestyles and balanced nutrition.

Our Konjac Flour is produced in accordance with internationally recognized manufacturing standards and supported by:

• HACCP Certification
• GMP (Good Manufacturing Practices)
• Halal Certification
• Nutrition Facts Labeling
• BPOM Distribution Permit

Key Features

• High in dietary fiber (glucomannan)
• Low in calories
• Versatile food ingredient
• Neutral taste and aroma
• Suitable for healthy and functional food formulations
• Consistent quality and reliable supply

Applications

• Konjac noodles and pasta
• Konjac rice products
• Bakery and confectionery products
• Beverage formulations
• Meal replacement products
• Functional and dietary foods
• Vegan and plant-based products

Fushimi Konjac Flour offers an innovative solution for manufacturers and food businesses seeking healthier ingredients while meeting the growing global demand for functional and wellness-oriented food products.

Fushimi Konjac Flour – Natural Fiber for Healthier Food Innovation.