Fiberstar (http://www.FiberstarIngredients.com), a global market leader in clean label food ingredient solutions expanded Citri-Fi’s use in new food applications. According to the Food Safety and Inspection Service’s (FSIS) New Technology #13-ING-0958-N-B, Fiberstar’s Citri-Fi products, including Citrus Flour and Citrus Flour with Guar Gum, are approved as binders in processed egg products (liquid, frozen and dried whole eggs).

Though the egg market is stabilizing after a volatile year, other markets are still exploring egg alternatives to secure a stable price and supply and/or to meet formulating objectives. For instance, allergen-free foods continue to remove allergens from their products, such as eggs, to cater to a wider audience labeled – free from. Another market seeking egg reduction is the better-for-you market which is comprised of consumers who are caring for their overall wellbeing. Depending on the product, these better-for-you foods can range from reduced calories and cholesterol to support weight management and/or heart health to fiber enrichment.

“By being approved in processed egg products, the Citri-Fi market potential exponentially increases across the supply chain. Fiberstar’s investment to minimize and remove market barriers further supports our prime positioning within the egg extension market.” said Fiberstar, Inc. President & CEO, John Haen.

Fiberstar’s Citri-Fi products, including Citrus Flour and Citrus Flour with Guar Gum, are approved as binders in processed egg products such as dried whole eggs. These natural products can be used at a level not exceeding 3.0% of total product formulation (FSIS Directive 7120.1 Rev. 33). Citri-Fi products optimally work in dry egg products which can be either dry blended or co-processed. For instance, in a dry or co-processed blend, Citri-Fi 200FG can be used to replace 20% of dry egg. Not only can Citri-Fi products be used to extend egg in processed egg products, but also, this natural product line including the Citri-Fi 125 line can be used to extend/replace eggs in finished products. These citrus flours are used at a (1:14), Citri-Fi to water ratio rate in finished food products.

In addition to the replacement benefit, Citri-Fi provides moisture retention due to the high water holding capacity created by the natural, patented process. This natural ingredient also provides emulsification due to the native protein residing in the final composition. These two attributes complement each other to deliver superior results in baked goods such as cakes, cookies and breads.

Fiberstar continues to be a global innovator within the clean label segment. In addition to the recent approval, Fiberstar also launched the Citri-Fi 100 series used as a pectin extender/replacement within bakery fruit fillings and yogurt fruit preparation. Because of Citri-Fi’s native pectin, the gelling properties are activated in high sugar/low pH food processing conditions. The citrus fiber does not need to be pre-hydrated nor use calcium to produce the gelling properties. Fiberstar offers these products in various particle sizes which can provide formulators solutions when targeting specific textures. Lastly, this natural solution is ideal for customers looking for stable pricing and supply and/or a clean label solution since Citri-Fi has no E-number.

“We look forward to the new commercial opportunities within the egg extension market. Yet, we continue to support our innovation pipeline by providing customers new, clean label ingredient technology that will help them create food products that are not just average, but better.” says Mr. Haen. To learn more about egg replacement and other clean label technologies, please contact us at info@fiberstar.net or call us at (715) 425-7550 and/or visit Fiberstar at the upcoming International Baking Industry Exposition in Las Vegas, October 8-11, 2016, Booth #470.