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Citri-Fi Natural Citrus Fiber / Fibre Improves Dressings and Sauces by Improving Texture, Stability and Emulsification

BLOG: Yogurt Dressings Find a Natural Fit

When relying on natural ingredients, clean label food dressings encounter stability challenges. Citri-Fi® natural citrus fiber’s high water and oil holding functionalities provides the stability and quality that developers strive to achieve. Every month, new food dressings hit the store shelves touting new flavors and textures. This innovation engine is fueled by merging dressings within its own category or across food categories like dairy yogurt. Dressings come in all textures, flavors and colors. Some even create new textures such as adding spices, herbs and gourmet cheese particulates. So why not yogurt in a dressing? But wait, clean label is the…

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BLOG: International Citrus and Beverage Conference (ICBC) Insights: Interview

The annual International Citrus and Beverage Conference draws industry leaders together to discuss the latest advances and challenges within the citrus and beverage industry. President & CEO, John Haen of Fiberstar provides some insights about its importance to the industry, Fiberstar’s participation and speaking take-aways.     Q1: What is the International Citrus Beverage Conference (ICBC) and who attends this conference? This annual conference https://conference.ifas.ufl.edu/citrus/ discusses key topics relative to global juice and beverage technology. This year, the conference focused on updates in quality and consumer testing, FSMA regulations, processing plant technology and market insights regarding the beverage category. The…

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BLOG: Natural Nut and Seed Butters – Managing Separation

Natural nut butters entered the market as an alternative to peanut butter. Frequently, the “butter” composition is at risk of separating, which will compromise its perceived quality with consumers. Natural citrus fibers like Citri-Fi can bind oil and water naturally due to its hydrophobic/hydrophilic fibrous composition and high surface area. Author: Dr. Kurt Villwock, Ph.D. Despite its reputation for being nutrient dense, peanut butter is a longtime staple in the marketplace as a good source of plant protein and satiety – not to mention it has a satisfying, cravable flavor.  Childhood allergy awareness has spiked in recent times and peanuts…

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BLOG: The Magic of Turning Liquid Oils into Natural Flowable Powders

The Magic in Turning Liquid Oils into Natural Flow-able Powders Oil delivery systems are commonplace when using flavors and nutrients within the food and beverage industry. However, the growing need for natural solutions is moving the conventional systems aside for more label friendly options such as Citri-Fi® citrus fiber. Not only do these consumer friendly fibers turn liquids to powder but they also improve the quality of the final food product. Author: Nesha Zalesny (Technical Sales Manager) The day Whole Foods publicly released a list of unacceptable food ingredients was the day when the clean label movement was born.  A…

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BLOG: Keeping Drinkable Yogurts Natural with Citrus Fiber

Natural food trends drive the need to replace ingredients like starches, pectin and/or gums within yogurt-based products. Citri-Fi® natural citrus fiber benefits from the process by becoming more functional at very low usage levels to provide the desired texture and mouthfeel in drinkable yogurts. Author: Nesha Zalesny (Technical Sales Manager) 8/20/18 Drinkable Yogurt Market Drinkable yogurts have been on the market for years. However, recently in the U.S. markets, these dairy products experienced a spike in popularity. Manufacturers use drinkable yogurts as a novel vehicle to deliver healthy ingredients such as probiotics and protein. Kefir, which is a slightly fizzy…

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BLOG: Plant-Based Beverages: An Untapped Opportunity for Natural, Functional Fibers (Part 2)

Citri-Fi natural citrus fiber’s ease of use and superior functional benefits within beverages like juices, RTD, plant-based drinks and powdered mixes makes this an ideal solution versus other hydrocolloids and/or stabilizers on the market. Author: Nesha Zalesny, Fiberstar Technical Sales Manager (8/8/18)   Citri-Fi® Benefits versus Other Stabilizers/Texturants Citri-Fi is a natural citrus fiber created from a patented process free from chemicals. The process opens up the fiber to create high surface area which provides high water holding capacity and emulsification properties. In some beverage applications, Citri-Fi is used in conjunction with gellan gum. This natural fiber’s tight oil and…

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BLOG: Plant-Based Beverages: An Untapped Opportunity for Natural, Functional Fibers (Part 1)

The plant-based beverage market escalated due to environmental and health orientated drivers. Hydrocolloids are used to improve the texture and stability of these emerging beverages. However, not all stabilizers are created equal nor hit all the critical success factors in making a high quality product. Author: Nesha Zalesny, Fiberstar Technical Sales Manager (7/31/18) Dairy Alternative Beverage Market Various factors have fueled an explosion of growth in the non-dairy beverage market. One of the primary factors has been the significant amount of research around the environmental and health impact of consuming dairy products.  This research increased the awareness of factory farming…

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Citri-Fi Citrus Fiber / Fibre Improves Freshness and Emulsification

BLOG: Bakery Goods Fresh Keeping…. The Holy Grail Found

The Baker’s Challenge: Freshness over Shelf life Baked goods! They are a staple in everyday life. Nothing can beat eating a fresh baked good right out of the oven. Unless you order it from a café or restaurant, those moments are rare. The Holy Grail in baking is the ability to create bakery foods that keep fresh forever. Yet, the baker’s challenge is meeting that consumer’s expectation especially if they want to tote the bread home. There are ways to maintain bread’s freshness over time. One way is to incorporate a water loving fiber like citrus fiber.  Citri-Fi Fiber Mechanism…

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BLOG: Clean Label Trends Recap from the Association of Dressings and Sauces Technical Meeting

This year’s technical meeting took place in Charlotte, North Carolina. One of the key themes for this year’s meeting was clean label formulating. Two clean label presentations really stood out. Clean Label Trends and Market Dynamics The first was Annette Maggi’s talk on clear labeling vs. clean labeling. On one hand, consumers want packaged goods that have recognizable, easy to pronounce ingredients; and on the other hand, they want convenient food that does not spoil. Annette proposed shifting from clean labeling, to clear labeling. She recommended using manufacturers’ websites and other vetted sources to educate consumers about the role the…

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BLOG: Improve Sauce Texture and Labeling using Citri-Fi® Natural Fiber

Today, it is the norm to see more consumers flip a food product over and sweep their pointer finger across the labeling section. Sometimes, they look to see if the list contains allergens they avoid. Or at times, the consumers examine the nutritional panel to determine its health value. However, lately, many consumers scan ingredient statements to see what they are actually ingesting. Depending on their personal views, consumers may toss some products back on the shelf. Today, many consumers look for declarations that contain a limited number of recognizable, natural ingredients. This clean label phenomena affects most of the…

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