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Formulating GLP-1 foods using Citri-Fi citrus fiber
April 9, 2025
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Beverages, Dairy, Frozen Foods, Supplements & Nutrition

Formulating GLP-1 Foods using Citrus Fiber

GLP-1 drugs entered the limelight promising weight loss to handfuls of overweight and/or diabetic consumers. Despite shedding the pounds, consumers also grapple with finding healthier foods tailored to their new diet regime. Two ingredients, fiber and protein, are staple ingredients when formulating GLP-1 foods. This includes upcycled Citri-Fi® citrus fiber, which at low usage levels (<1%), binds water and oil to improve texture, stability and nutrition in a variety of foods like nutritional bars, protein shakes, yogurts and frozen meals.

Another miracle worker pill joined the cluster of weight loss products and services. But this time, the class of GLP-1 drugs or GLP-1 receptor agonists hit the public eye due to its speedy results – shedding the unwanted pounds. GLP-1 stands for glucagon-like peptide-1. This hormone resides naturally in the human body. Not only does it help regulate blood sugar and suppress the appetite, but there are also other benefits which include slowing the digestive process. As a result, people feel fuller for longer.

Several of these GLP-1 drugs hit the U.S. market including Wegovy, Ozempic and Mounjaro. They each have their own physiological mechanism which aids in achieving the end goal of losing weight. However, despite this magic bullet’s weight loss promise and catchy commercial jingles, GLP-1 consumers quickly realized that their previous diet needed to be tailored to their new drug regime. Formulating GLP-1 friendly foods opened the door for opportunities.

The GLP-1 Effects on the Food Industry

Currently, the verdict is out whether this new pharma invention will impact food and beverage sales. Some companies decided to play the wait and see game. While others embraced the market opportunity and launched new products. But why would companies be on edge with this wonder drug?

First off, since GLP-1 drugs slow down the gastric emptying, consumers tend to eat smaller portion sizes. When one does the math, reducing the portion size equates to lower food and beverage sales. Another effect of the drug is that consumers are not reaching for high caloric, low nutrient dense foods like savory or sweet snacks, alcoholic drinks or sweetened beverages. They prefer healthier options. Because of this, GLP-1 consumers are shopping the outer edges of grocery stores looking for whole and nutritious foods versus processed foods. And for those who want healthier versions of their previous diet, they are seeking out GLP-1 foods created specifically with them in mind.

Secondly, this new drug line creates some uncertainty for the weight loss product world. These include products such as nutritional bars, frozen meals, shakes and powdered drinks. Either the companies will need to re-formulate to make their products more GLP-1 friendly or create new product lines specifically targeting this market.

Formulating GLP-1 Foods: Protein and Fiber      

This group of consumers tend to limit their refined carbohydrates and fat intake and focus more on the fortification of the foods. The key ingredients in GLP-1 foods are protein and fiber. The dietary fiber helps consumers feel satiated and aids in healthy digestion. Alternatively, the protein also helps with the feeling of fullness, but, it plays another crucial role in the new diet.

GLP-1 weight loss does not just target undesirable fat. It also leads to incidental muscle loss. And in elders, this can exacerbate a condition called sarcopenia. Therefore, formulating GLP-1 foods needs to incorporate dietary fiber and high levels of protein to help consumers improve their overall wellbeing. In addition, other food ingredients such as biotics, electrolytes and zero calorie sweeteners are other formulating tactics to improve the overall nutritional profile of GLP-1 foods. Sought out foods include eggs, nuts, legumes and unsweetened yogurts.

GLP-1 Ingredients Weigh in Citrus Fiber

Dietary fiber, being a panacea ingredient, comes in various forms. They differ by botanical source, processing methods and composition. Citri-Fi is an upcycled fiber from the citrus juicing industry. The process, which is free from chemical modifications, opens up the fiber to create high water holding and emulsification properties. Because of this dual functionality, Citri-Fi can improve the texture, stability and nutrition of a variety of food and beverage formats.

When formulating GLP-1 friendly food, Citri-Fi can enhance the eating experience while still staying within the consumer diet parameters. For instance, protein shakes are a popular go-to meal replacement or snack for GLP-1 consumers. Citri-Fi citrus fiber, at less than 1% usage, creates additional viscosity and creamy texture without the use of food gums or starches. As a result, the food labeling stays clean.

Dairy products such as yogurts are another preferred food staple due to its innate healthy halo and inherent protein content. In some cases, manufacturers are enhancing yogurts to contain additional protein. At the same time, yogurts suffer syneresis or water separation during storage. Hydrocolloids like pectin, carrageenan, guar gum and modified food starch are typically used to minimize syneresis. However, a clean label option is Citri-Fi citrus fiber. At low usage levels, this citrus fiber binds the water to control syneresis over time. Due to its small granular size, Citri-Fi creates a creamy and thick texture.

Another popular GLP-1 food comes in the form of a frozen meal. Many of these food items rely on dressings and sauces to create a flavorful eating experience. However, the freeze/thaw cycle tends to break down sauces which causes water and/or oil to separate. Citri-Fi, at low usage levels, can bind the water and/or oil to create a stable sauce during heating and freeze/thaw storage conditions.

Besides being a dietary fiber, Citri-Fi is also non-GMO Project certified, allergen-free and gluten-free. There is a USDA certified organic version, the Citri-Fi 400 series, which provides the same benefits as the flagship 100 series. Labeling options include citrus fiber, dried citrus pulp or citrus flour which can be used when formulating GLP-1 foods.

Counting Calories or Counting Days

Will GLP-1 drugs be the blockbuster marvel for years to come? Consumers will be the ultimate barometers when it pertains to the effectiveness of weight loss drugs. It will take some time for these new drugs to be vetted by the public. In the meantime, some food companies that jump on the product development bandwagon may reap the short-term financial payouts. On the other hand, other companies may count the days anticipating a shake-out before investing. For those food and beverage companies willing to take the gamble, ingredients like Citri-Fi citrus fiber are available to shorten the development time, improve the quality and clean up the labels.

For more information, please contact us.

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Citri-Fi Citrus Fiber at SupplySide West Show - nutrition bars, gummies, tablets, beverages
November 14, 2024
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Bakery, Beverages, Supplements & Nutrition

Natural Food Ingredients Nabbed the Show at SSW

The SupplySide West show, which rebranded into SupplySide Global, significantly grew in size again this year due to the influx of international suppliers. The mainstream trend continued to revolve around pure, holistic and natural food ingredients. Companies differentiated their products by health platforms, regulatory status, and sourcing (local vs. overseas). Other claims that emerged in the show included women-owned, sustainability and upcycling.

The SupplySide West show, which started its life as a supplement expo, significantly grew in size again this year. For over a decade now, I have trucked around the show floor, looking for the latest and greatest in natural food ingredient technologies. Before, I wandered around with chunk heels cursing the traditional business attire expectations. Today, I traded my pumps in for dressy sneakers to help me reach the finish line which was beyond aisle 8100! After circulating around the show floor, I captured some insight that is worth a share.

Mainstream: Pure, Holistic and Natural Food Ingredients

With the spotlight on ultra-processed and pathogenic-free foods, it is no wonder that consumers are demanding safer and more nutritious products. They are label reading more than ever today which is causing food and supplement manufacturers to reassess their own products’ ingredients. As a result, many ingredient suppliers at the show touted their natural and minimally processed status. Some of the common claims included organic certified, committed to nature and clean label. With this in mind, it was a slam dunk to promote citrus fiber at the show.

Fiberstar, Inc. exhibited at SupplySide West pitching Citri-Fi® citrus fiber. This natural food ingredient checks all the boxes when it comes to clean label and the natural origin. Citri-Fi is byproduct of the citrus juicing industry which uses a process free from chemical modifications. Because of this, the fibrous composition, including the high concentration of native pectin, stays intact giving it high water holding power and emulsification properties. As a result, this natural food ingredient improves the texture, stability and nutrition of a variety of food, beverage and supplements.

At low usage level (<1%), this upcycled citrus fiber improves foods such as beverages, dairy products, nutrition bars, dry blends, baked goods and gummies. Because of the multi-functionality, Citri-Fi can extend and/or replace other hydrocolloids like starches, food gums and other plant-based fibers. Though there are several citrus fibers to choose from in the market, Citri-Fi is unique because it is not a byproduct of the pectin extraction process which typically uses chemical modifications or solvents. Citri-Fi is as close as its roots in nature which makes this ingredient a true all-natural option.

Health Platforms: Magnified and Multiplied

Selling natural food ingredients via health platforms is still prominent. This year, digestive health topped the charts during my walkabout. Numerous companies showcased ingredients such as prebiotics, probiotics, symbiotics and postbiotics. Other prominent platforms included immune, bone, weight management, cognitive and heart. On the other hand, a few new platforms grew in presence which involved sleep, stress-free, aging, skin, hair, anti-allergy, oral, liver, diabetes, joint, men’s and now women’s health (especially menopause-related).

Geographic Dichotomy: Local versus Overseas

Despite US-based consumers clamoring for local and made-in-the-USA food products, the show proved international trade was alive and thriving. From observation, the show’s growth looked like it was attributed to new small ingredient suppliers primarily from Asia. These businesses were littered amongst the large multi-national distrubutors. And unlike the large company booths, many of these smaller booths lacked the luster. In many cases, it was challenging to understand their point of difference when a booth two doors down sold the same ingredients. Are natural food ingredients, which were once considered value-added, commoditizing with the plethora of oversea players?

Regardless of the international offerings on the show floor, companies who saw value in USA made highlighted this as a competitive advantage. Some of the words included domestic supply, USA origin and locally made. As the influx of ingredient suppliers grow each year, natural food ingredient companies will need to innovate to strengthen their competitive advantage in the marketplace. Otherwise, they will find themselves competing on price which can paralyze profit margins.

Over the years, Fiberstar strived to be ahead in citrus fiber innovation. Selling a sustainable and upcycled citrus fiber was just the beginning.  The company created varying particle sizes, co-processed blends, higher viscosity versions and certified organic SKUs which set Fiberstar apart from other suppliers. In addition, the company continues to offer a domestic citrus fiber using a stable and reliable supply chain.

New Emerging Trend: Women-owned Businesses

Another trend springing up includes businesses highlighting their women-owned status. During COVID, many women-owned businesses closed their doors for various reasons. However, post pandemic, these business types returned in full force driving the economic recovery. Their popularity soared in many markets including the food and beverage industry. Claiming women-owned gives some companies an edge to win over customers and generate new sales.

Other Moderate Buzz for the Field

Besides the hot ticket items mentioned, some companies pitched other points of difference such as vegan, non-GMO, and better-for-you. The nature of the show and immensity in size should have been busting with environmental messaging. However, after perusing the signage, I was surprised to see a small number of players promoting sustainability and upcycling. Despite the growing awareness, this universal topic will continue to be at the center stage for years to come. Companies embracing this now will be favorably positioned in the future.

Fiberstar’s upcycled citrus fiber continues to attract food manufacturers due to its green story and clean labeling. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. Because of the company’s deep rooted knowledge in repurposing plant-based fibers, the company will continue to exploit its expertise creating new products to serve the unmet market needs.

For more information about Fiberstar’s citrus fiber innovation, please contact us.

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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties
July 10, 2024
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Bakery, Beverages, Dairy, Dairy Alterantives, Dressings, Soups & Sauces, Meat Substitutes, Processed Meats

Citrus Fiber Powder: Top FAQ in 2024

Citrus fiber is a natural food ingredient used to improve nutrition, texture and stability of food and beverages. Despite its global use and increased awareness, the food industry continues to ask questions about this ingredient due to its sustainable halo. A recent keyword analysis revealed a few of the top-line questions involving citrus fiber's benefits, its natural status and gluten-free positioning.

Surprise! The Internet is exploding with information about the newest ingredient on the block -- citrus fiber.  Also known as, citrus fibre, orange fiber, orange fruit fiber, citrus fiber powder, fibre de citrus, citrus fruit extract, the list goes on. For decades, the food and beverage industry created products with a variety of ingredients ranging from commodity (e.g. flour, sugar, salt) to specialty (e.g. pectin, carrageenan, gellan gum and other hydrocolloids). But thanks to sourcing efficiencies, new processing technology and evolving consumer trends, food ingredients like citrus fiber are abundantly available to improve the nutrition, texture and stability of food products.

Despite its global use and increased awareness, the market continues to probe for more information. In the 2024 recent keyword analysis, several questions surfaced. Below lists the top five questions pertaining to citrus fiber. Let’s take a moment to expand on the topic further.

  1. What is citrus fiber powder and why use it?

Citrus fiber is a food ingredient produced from citrus fruit such as lemons, limes and oranges. However, not all citrus fibers are created the same. Citrus fiber differs by botanical source, processing conditions and composition. Fiberstar, Inc., a citrus fiber supplier, uses the byproduct from the citrus juicing industry to make a sustainable and upcycled fiber called Citri-Fi®. The composition of insoluble and soluble fiber, in the form of native intact pectin, provides the high water holding and emulsification properties which benefit a variety of food and beverages.

Other similar ingredients tend to be byproduct of the pectin extraction process which typically uses chemicals (usually acid) and solvents. Because of this, these citrus fibers likely lose some of its functionality causing some producers to add pectin back into the citrus fiber mix to increase its advantage.

Citri-Fi citrus fiber usage rate ranges from 0.5% to 1.0% in a variety of foods including:

  • Baking: moisture retention, improved freshness over time, replacement of eggs
  • Gluten-free bakery: moisture retention, emulsifier, improves freshness over time
  • Beverages: improved mouthfeel, stabilizer, pulp enhancer
  • Dairy: syneresis control, stabilizer, creamy mouthfeel
  • Dairy alternatives: creamy mouthfeel, stabilizer, syneresis control, gellan gum replacement
  • Dressing & sauces: emulsification, improved texture, stability
  • Dry plating: converting liquids to flowable powders
  • Meat substitutes: emulsification, binding, firmness, meat-like texture
  • Processed meats: improved yields, succulence, phosphate replacement
  • Pet foods: emulsifier, stabilizer, texturizing

  1. What are the benefits of using citrus fiber powder?

Citri-Fi citrus fiber provides both water holding and emulsification properties. Additionally, it gels due to its high level of intact native pectin. These functionalities mirror other hydrocolloids in the market. As a result, this upcycled food ingredient can be used to improve nutrition, texture, stability and labeling of food and beverages. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets.

Citrus fiber has no E-number which is key in regions like Europe. Many food formulators avoid using E-number ingredients. Citri-Fi is also non-allergenic and gluten-free making it an ideal ingredient to use in gluten-free formulating. This natural citrus fiber is non-GMO project certified. And the Citri-Fi 400 line is USDA certified organic which makes it a one-of-a-kind in the market.

Because this citrus fiber is produced from byproduct of the citrus juicing industry, it is considered upcycled, sustainable and eco-friendly. And like its name infers, this ingredient does contribute dietary fiber (>80%).

  1. Is citrus fiber an ultra-processed food (UPF)?

Ultra-processed foods or UPFs entered the limelight recently due to their health implications. These types of industrial made foods typically use ingredients that have been synthesized in laboratories, derived from food components or extracted from foods. Though citrus fiber is extracted from citrus fruit, it is not considered an ultra-processed food.

Since citrus fiber is not a finished product, consumers do not eat it by itself. On the other hand, UPFs are finished food products consumed by the general population. UPFs typically incorporate ingredients like saturated or hydrogenated fats, salt, refined sugars or flours and artificial colors, flavors and preservatives.

  1. Is citrus fiber a food additive?

The United States, Europe and other countries' governing bodies manage their own definitions of food additives. Citrus fiber does not qualify as a food additive in the U.S. or Europe. It is a considered an ingredient in both the US and Europe which lands out of the scope of the food additive list. Because of this, citrus fiber has no E-number in Europe which makes it an ideal natural food ingredient to use to benefit food and beverages like baked goods, juices, snacks, sauces, meat substitutes, plant-based beverages, dairy-free cheeses and more.

  1. Is citrus fiber gluten-free?

Gluten-free requires testing and monitoring. Naturally, citrus fiber contains no gluten.  However, some citrus fibers are processed using equipment that may have been contaminated from gluten-containing foods. Therefore, it is important for the citrus fiber suppliers to guarantee that their citrus fiber is gluten-free. Citri-Fi citrus fiber falls under the threshold. As a result, it is safe for gluten-free formulator to use in food products.

 

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Beverages and Drinks: Citri-Fi Citrus Fiber Provides Stability, Pulp Extension and Natural Mouthfeel
July 26, 2023
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Beverages, Dairy Alterantives

Strip the Stabilizers – Plant-based Beverages

Clean label continues to be a hot topic for plant-based beverages. The new Citri-Fi 600 citrus fiber series, at low usage levels, provides additional viscosity and creates stable full-body mouthfeels in plant milks without the use of stabilizers like gellan gum. Citri-Fi’s upcycled story also supports milk alternative’s sustainability initiatives.

In previous articles crafted about plant-based beverages, the topics focused on types of plant milks, food ingredient usage and processing methods. Yet, none honed in on the clean label trend. Simplified food labeling continues to be a hot topic especially in plant-based milks like oat milk and almond milk. Some manufacturers tout their homemade style processing which uses no stabilizers. At the same time, stability and texture tend to be compromised. In the 1980’s, finding a sludge of chocolate at the bottom of a milk glass created Cheshire smiles on every kid’s face. Today, finding a slug of particulates at the bottom of a drink triggers a head scratch.

Citrus Fiber - Formulating Stability & Creamy Mouthfeel

Currently, gellan gum is the workhorse stabilizer in the dairy alternative beverage category. This wonder ingredient prevents separation during shelf-life. And its functionality creates a smooth mouthfeel. Without adding stabilizers, water and oil separate and insoluble components sink to the bottom. As a result, the mouthfeel is one degree away from water consistency.

Citrus fiber, such as Citri-Fi 100 series, is used in some commercial plant-based beverages. Though it provides some stability and improves the mouthfeel, it complements stabilizers like gellan gum. This solution focuses on improving texture but does not address the clean label market need. Because of this, Fiberstar launched the Citri-Fi 600 citrus fiber - "Next Level of Functionality". This new series provides higher viscosity versus the Citri-Fi flagship line. Using the 600 product line between 0.3% to 0.8% creates stability and enhances the full-body mouthfeel. A one or two pass homogenization step opens up this natural citrus fiber's structure. As a result, stabilizers like gellan gum can be omitted.

Sustainability Aligns with the Plant-based Beverage Story

Milk alternatives also tell a sustainable story. One of the keys to success is the fact that this category minimizes its carbon footprint and reduces the environmental impact. Every ingredient selected should contribute to that story. Citri-Fi citrus fiber has its own sustainable narrative. This upcycled citrus fiber is produced from byproduct of the citrus juicing industry. The chemical-free process opens up the fiber to create high water holding and emulsification properties. The new Citri-Fi 600 series is non-GMO, allergen-free and gluten-free. This natural citrus fiber has no E-number. Labeling options include citrus fiber, dried citrus pulp or citrus flour. The USDA certified organic citrus fiber 700 series will be available soon.

To learn more about creating clean plant-based beverages using citrus fiber, please reach out to our technical team.

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Beverages and Drinks: Citri-Fi Citrus Fiber Provides Stability, Pulp Replacement and Natural Mouthfeel
June 8, 2022
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Beverages

Drink up! Pulp Replacement Beverage Ingredients

During market fluctuations, beverage processors look for cost saving strategies such as using pulp replacement beverage ingredients. Citri-Fi® citrus fiber, due to its intact soluble and insoluble fiber, mirrors pulp texture and enhances body of a variety of beverages including fruit nectars, juices, smoothies, instant drinks and meal replacements.

Fruit pulp, a natural texturizer, gives juice beverages the body and mouthfeel that consumers expect. This fruit fraction creates multiple textures. For instance, juicers extract liquid and pulp together to create an orange bliss. And whole fruit including pulp is whipped using a high sheer blender to make a frothy smoothie. In food processing, fruit pulp is often added back into fruit juices. However, when the markets fluctuate, fruit or vegetables may swing in price. As a result, processors look for pulp replacement beverage ingredients which are more cost effective than using fruit pulp itself.

Many beverage types use pulp such as fruit nectars, juices, smoothies, instant drinks and even meal replacements. To replace pulp, processors look for ingredients that resemble the fruit pulp itself such as fruit or vegetable fibers. This strategy not only keeps label declarations simple, but also it connects with the consumer. Other options include using starches or food gums. Though these type of ingredients create additional viscosity, they fall short on the pulp-like texture. And due to the clean label movement, modified starches and some food gums fall under scrutiny.

Pulp Replacement Ingredients Go Fruity

Citri-Fi, an upcycled citrus fiber, is derived from byproduct of the citrus juicing industry. The mechanical process is free from chemical modifications and keeps the fibrous structure intact like nature intended. The composition includes both soluble (in the form of pectin) and insoluble fiber. Because of this, the fibrous structure mirrors fruit pulp. As a result, processors can use Citri-Fi as a pulp replacement beverage ingredient to add back the pulpy texture and enhance the body.

Processors can add this natural ingredient to the dry ingredients such as sugar before adding to the liquid ingredients. Another option suggests adding Citri-Fi to the liquids using a high shear blender. Recommended usage levels range between 0.3% to 1.0%.

Besides the textural benefits, Citri-Fi also improves the labeling. This natural ingredient’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label market. Citri-Fi is also non-GMO Project certified, gluten-free, allergen-free and has no e-number. Additionally, this natural ingredient contributes fiber to the nutritional label.

Case Study: Mango Nectar and Citrus Fiber

During a time of high mango pricing, a customer requested Citri-Fi citrus fiber to replace some of the mango pulp in a nectar drink. Citri-Fi was incorporated into the sugar at 0.37% of the total formulation and then added to the liquid phase (water and mango pulp). Due to Citri-Fi’s water holding and thickening power, the customer added 4% more water to target a specific pulpy texture. In other words, Citri-Fi to water ratio equated to (1:13). Using this strategy, the customer replaced 15% of the mango pulp. Pulp replacement beverage ingredients like Citri-Fi citrus fiber make it possible for processors to not only save money but also deliver pulpy texture and enhanced body.

For more information, please contact us!

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