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Month: March 2020

Citrus Fiber / Fibre Improves Texture, Stability and Labeling of Different Types of Plant Milk
March 31, 2020
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Fiberstar Blog

BLOG: Creating Different Types of Plant Milk With Citrus Fiber Top 3 FAQ

Citri-Fi® citrus fiber is used in various types of plant milk to improve stability and smooth mouthfeel. The process involves low levels of Citri-Fi (0.2% to 0.4%), mixing and homogenization to create these high quality products.  In the first BLOG: Top 7 FAQ about Citrus Fiber in Plant-based Milks, we discussed how Citri-Fi citrus benefits different types of plant milks. However, in this discussion, we will expand how to use citrus fiber. Fiberstar works closely with Customers from bench top to commercialization to make sure they create high quality plant-based milks.  As a result, the team compiled the top 3…

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March 27, 2020
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Fiberstar Blog

Bathing Bakery Ingredients with Clean Label Citrus Fiber BLOG

Citri-Fi® citrus fiber’s high water holding and emulsification properties improve a variety bakery products geared toward clean label, vegan, paleo and health and wellness markets. This clean label bakery ingredient’s low usage level and natural labeling makes it an essential food ingredient when baking. Creating clean foods, especially bakery products, have different meanings depending on the consumers. Some believe clean refers to the ingredient declaration. For example, food labeling should list recognizable ingredients and be short in length. On the other hand, others think clean defines health and wellness. As a result, many consumers adhere to specialty diets like paleo…

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Citrus Fiber / Fibre Improves Texture, Stability and Labeling of Plant-based Milks
March 23, 2020
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Fiberstar Blog

BLOG: Top 7 FAQ about Citrus Fiber in Plant-based Milks

Citri-Fi® citrus fiber improves mouthfeel and stability in different types of plant-based milks. At low usage levels, 0.2% to 0.4%, this clean label citrus fiber creates high quality plant milk. To learn more, Fiberstar compiled a list of FAQ about citrus fiber in plant-based milks. Vegan milks may differ in the plant bases, yet, they all possess similar textural goals. As a matter of fact, they all strive to provide consumers a wonderful mouthfeel and stability over time. One ingredient that offers these desired benefits is Citri-Fi citrus fiber. Because of this, Fiberstar works closely with plant-based milk manufacturers from bench…

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Citri-Fi Citrus Fiber Improves Texture, Nutrition and Labeling of Healthy Beverages and Healthy Drinks and Refreshments
March 17, 2020
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Fiberstar Blog

BLOG: Healthy Beverages Spill into 2020

Citri-Fi® citrus fiber improves texture, nutrition and labeling of healthy beverages such as acidified protein drinks, vegetable/fruit drinks, smoothies and powders. At low usage levels (0.1% to 1.0%), this natural fiber delivers emulsification, improved mouthfeel, stability and clouding to a variety of beverages. Healthy beverages continue to spike interest in 2020. These healthy beverage launches range from using less sugar to incorporating more functional ingredients to promote overall well being.  For instance, Citri-Fi citrus fiber not only contributes some fiber to drinks, but also, this natural ingredient provides additional textural benefits such as emulsification, stabilization, clouding and improved mouthfeel. Healthy Beverages…

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Citri-Fi Citrus Fiber / Fibre Improves Stability, Emulsification and Label of Cream-based Foods
March 12, 2020
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Fiberstar Blog

BLOG: Cleaning up Cream-based Foods using Citrus Fiber

Citri-Fi® citrus fiber improves cream-based foods by stabilizing oil and water (emulsification) and creating a rich and full body mouthfeel. Moreover, this natural ingredient improves labeling by replacing starches, gums and other chemical stabilizers. One of the mouth’s favorite past time is seeking out creamy and rich foods. Cream-based foods range from cottage cheese dressing, cole slaw dressing and cooking creams. Also, this term includes whipping creams and foods as well as cream cheese, spreads and dips. Many foods containing a creamy profile originate from dairy-bases. On the other hand, there are many non-dairy creamy foods on the market due…

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