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Citri-Fi Citrus Fiber is an Egg Reduction Solution that is clean label
February 1, 2025
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Bakery, Dressings, Soups & Sauces

Egg Reduction – A Half Dozen Solutions

Several market drivers including better-for-you foods, Avian flu and plant-based diets are creating a demand for egg reduction solutions. Citri-Fi® citrus fiber provides water holding and emulsification properties similar to egg which benefits a variety of foods including cookies, cakes, pancakes, creamy sauces, mayonnaise spreads and meat loaf products.

Replacing eggs again? Haven’t we boogied to this Chicken Dance already? Egg replacement is not a new phenomena in the food world. For instance, replacement technologies have gussied up ingredient  portfolios for over two decades now. These egg reduction solutions were peddled in the market for various reasons. Years ago, cholesterol earned a bad rap. So, consumers demanded healthier products minus the egg. Then, the Avian flu plagued the flocks driving an egg shortage. Next, the plant-based food wave eliminated any animal-based ingredients including egg. And now, the market is back to grappling with the Avian flu again.

Among the drivers to reduce egg usage, the Avian flu is creating the most chaos. For example, the outbreak is limiting egg availability which is driving the price thru the roof. Because of this, formulators are back at the bench looking for egg reduction solutions. Replacing this commodity is more than an elbow test. According to the Incredible Egg Organization, there are over 20 properties eggs provide. As a result, replacing eggs successfully depends on the food product and the replacement technology. At the same time, the market has a few replacement options available. One solution involves citrus fiber.

Citri-Fi citrus fiber is produced from byproduct of the citrus juicing industry. The process, which is free from chemical modifications, opens up the fibrous matrix to give its high water holding and emulsification properties. Because of this composition, Citri-Fi can be used as an egg reduction solution for a variety of food products including bakery items, sauces and dressings.

Bakery: Water and Oil Binding is in the Proof

Eggs are typically used in cookies primarily for the emulsification properties. This muscle ingredient binds the butter and/or oil to the liquids to create a uniform and tender texture. Reducing or omitting eggs adversely affects the overall quality. For example, cookies tend to be dense, crumbly and dry. The spread is limited and accompanied by a grainy undissolved sugary texture.

Citri-Fi citrus fiber, at low usage levels (<1%), provides the emulsification properties which maintains the tender bite and perception of freshness over time when replacing up to 25% of eggs. This also applies to baked goods such as pancakes, layer cakes and cupcakes.

In bakery products like cakes, Citri-Fi can extend the eggs and also partially reduce oil content. This natural ingredient’s ability to bind water aids in creating the full-fat mouthfeel when oil is reduced. And because of the fibrous composition, the bound water remains locked in over time giving the perception of freshness. Citri-Fi can be used in both conventional and gluten-free bakery products as an egg reduction solution.

Mayonnaise Spreads: Citrus Fiber is an Egg-cellent Emulsifier

Another key area for Citri-Fi’s emulsification power involves mayonnaise dressings. Mayonnaise typically contains vegetable oil, water, sugar, vinegar, egg yolks, salt and mustard. The egg yolks bind the vegetable oil and aqueous liquids when sheared to create a uniform stable mixture.

Due to Citri-Fi citrus fiber’s emulsification properties, this natural food ingredient can reduce or replace eggs in mayonnaise spreads. Some spreads use modified starches which provide similar functional benefits. However, this upcycled citrus fiber, at low usage levels (<1%), sets up a stable emulsion which does not break over time. Also, Citri-Fi creates a smooth and full-fat mouthfeel while supporting a clean label. Labeling options include citrus fiber, dried citrus pulp or citrus flour.

Besides mayonnaise spreads, Citri-Fi can reduce egg content in other types of sauces like Hollandaise, Caesar dressing, custard-type and pastry cream. The level of reduction highly depends on the type of food product and ingredients used. If other hydrocolloids are used in the formulations, then Citri-Fi can aid in reducing significantly more egg content than using Citri-Fi alone.

Meat Loaf: Managing Moisture

Chopped and formed meat products like meat loaf use eggs to bind the ingredients and add moisture. During the cooking process, the moisture is bound to the egg to prevent dryness. When egg content is reduced or eliminated, formed meat products tend to dry out and fall apart.

Citri-Fi citrus fiber, when used at low usage levels (<1%), binds the water during the cooking process. As a result, the meat loaf remains moist and tender post-cook. To incorporate, add the citrus fiber to the dry ingredients like herbs, spices and salt before mixing in liquids. The order of addition and mixing optimizes Citri-Fi’s full functionality in an egg reduction solution.

Besides egg reduction, Citri-Fi has other pluses. The product line is non-GMO Project certified, allergen-free and gluten-free. Now, there is a USDA certified organic line available – Citri-Fi 400. The 100, 400 and 600 series have no E-number which is key in regions like Europe.

The Future of Formulating with Egg Extenders  

Will the egg market return to normal this year? The jury is out on this drama. However, the fact that viruses have interrupted the markets more than once over the years serves as a hint. With this in mind, companies have the opportunity to utilize egg reduction technologies as a strategy to minimize cost and risk in supply. Though there are several egg reduction solutions on the market, Citri-Fi citrus fiber stands out due to its upcycled, sustainable and clean label narrative.

To learn more about egg reduction solutions, 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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Bakery Foods: Citri-Fi Citrus Fiber Improves Moisture Retention, Emulsification and Freshness also Gluten-free - Bread, Cookies, Muffins, Cakes
February 1, 2024
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Bakery

“C is for Cookie” as in Soft-baked Cookies

The bakery world offers a variety of cookies including the soft-baked cookie type. Despite the cookie description, baking these soft morsels come with hard formulation challenges. Some market offerings soften the texture but they all have their own caveats – tooth pack, darkening, microbial risk and questionable labeling. However, another option is citrus fiber. Citri-Fi® citrus fiber binds the water and oil which softens the texture over time while supporting a clean and natural food label.

“C is for cookie and that’s good enough for me.” These satirical words stem from the iconic Cookie Monster. Though he originated in the USA, this monochromatic blue puppet is recognized all around the kiddie world preaching the good word about cookies! These delicious, sweet morsels come in a variety of flavors, shapes and sizes. They are available with candied toppings, filled with sweetness, enrobed with chocolate or come in different textures. One popular bakery format hot out of the oven includes soft-baked cookies.

Soft-baked Cookie Challenges Bakers Face

Baking soft cookies comes with an array of challenges. Bakers are fighting physics constantly including water migration. If water remains unbound, it tends to seep from the food and free itself into the air. As a result, cookies lose their moisture turning into hard hockey pucks over time. If too much water is left in the cookie, then it becomes a live petri plate inviting microbials to feast also shortening the shelf-life. And even if the water is locked up, bakers risk tooth packing from the chewy matrix. Adjusting the soft-based cookie formulation to avoid these pitfalls also requires a label consideration. Today, consumers tend to seek out food labels that are more natural and cleaner.

For these reasons, bakers tap their toolboxes for potential solutions. Sweeteners like molasses and other sugar syrups are used to help soften the texture. At the same time, these natural food ingredients tend to cause a darkening effect impacting the sweetness and color. And too much sweetener runs the risk of causing tooth packing.

Food starches and food gums are another option to help soften the baked good texture. However, incorporating these ingredients incorrectly leads to gumminess. And depending on the hydrocolloid, some fall suspect to consumers due to their ingredient labeling.

Lastly, some bakers produce only organic bakery products. Because of this, they seek out certified organic ingredients such as flour, eggs and sugar. Many texturizers used to soften cookies may not have organic status. And depending on the region, most of these food ingredients are designated an E-number which is purposely avoided when formulating natural soft-baked cookies in regions like Europe.

Citrus Fiber – Improving Soft-baked Cookie Texture

The market offers another solution to aid in softening and extending shelf-life - Citri-Fi citrus fiber. This natural upcycled ingredient is produced from byproduct of the citrus juicing industry. Unlike other similar ingredients in the market, the process used is free from chemical modifications. Citri-Fi's fibrous matrix binds water and oil. As a result, in soft-baked cookies, the texture retains the softness post-bake and over time on the shelf.

Citrus fiber’s moisture retention is its signature benefit which also streams across other baked good categories including gluten-free baking. Citri-Fi, at 0.5% to 1% usage, is typically added to the dry mix such as flour, sugar and salt. And when hydrated, the ingredient activates locking in the water. The batter remains cohesive and non-sticky helping to reduce the loss during handling. During the baking process, the soft-baked cookies maintain their shape without significant spread. And the cookies remain soft and chewy over time.

Citri-Fi is non-allergenic, gluten-free and non-GMO Project Certified. This natural food ingredient has no E-number. Now, Fiberstar offers USDA certified organic citrus fiber - Citri-Fi 400 series. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets.

Please contact us for more information about using citrus fiber to improve the texture in soft-baked cookie and other types of baked goods.

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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties - Clean Label- Organic
December 12, 2023
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Bakery, Dressings, Soups & Sauces, Meat Substitutes, Pet Food & Treats

Clean Label Food & Beverage: 2023 Top Searches

Citri-Fi® citrus fiber is an upcycled environmentally friendly food ingredient. From raw material to the finished product, this fiber remains intact and natural as Mother nature intended. Because of this food ingredient, Citri-Fi improves the health, texture and quality over shelf-life in a variety of food and beverages. According to the top keyword searches around citrus fiber, there are four hot clean label food categories ranging from bakery to meat substitutes.

Food trends come and go, however, clean label is here to stay. Although clean label suggests just that, the definition is highly subjective and carries a myriad of meanings. To some this term implies familiarity, naturalness and simplicity. And to others it refers to sustainable and environmentally friendly. Regardless of the clean label food definition, this movement has affected most food and beverage categories to some degree.

Citri-Fi Citrus Fiber  - Clean Label Food & Beverages

Citri-Fi is produced from byproduct of the citrus juicing industry. The clean process, which is free from chemical modifications, is one piece of the green story. Citri-Fi is one of few citrus fibers that uses a process that only contains water and heat to produce this natural ingredient. Other citrus fibers on the market are byproduct of pectin extraction which typically uses solvents and other chemicals in the process. In extraction, the process strips away the native intact pectin which adversely affects the citrus fiber. Some citrus fiber suppliers add the pectin back in to gain additional functionality. Citri-Fi's clean process keeps citrus fiber how Mother Nature intended – full of native intact pectin.

Citri-Fi contributes fiber to various food products which complements other fibers when making fiber claims. In addition to its healthy halo, this natural ingredient’s water holding and emulsification stabilization aids in improving Nutri-Scores - a nutrition label and nutritional labeling system.

In addition to the sustainable procurement, clean process and healthy food applications, Citri-Fi is a clean label ingredient. Labeling options include citrus fiber, dried citrus pulp and citrus flour which resonate well in the clean label markets. Because of this, Citri-Fi is an ideal natural food ingredient to create clean label food.

In 2023, six food categories came up in the Fiberstar keyword search analytics for clean label because of Citri-Fi citrus fiber's natural status. Below provides some insight into the hottest clean label food trends.

(1) Baked Goods – Clean Label Bakery Solutions

Today, bakers are returning back to basics in other words clean label baking formulas. This trend affects a variety of baked goods including (on order of prevalence) bakery fillings, pastry and pastry creams, snacks, bread, tortilla, bakery mixes and cakes. Bakers seek cleaner alternatives to emulsifiers, food gums, modified starches and other stabilizers. Citri-Fi citrus fiber is an ideal fit. At less than 1% usage, this natural ingredient can replace emulsifiers and other hydrocolloids depending on the bakery application to create clean bakery products.

(2) Clean Label Pet Food

Pet owners treat companion animals as their beloved children today also known as the pet humanization trend. As consumers become more cognizant about what makes up their own food, they practice the same diligence with their furry friends' meals. Because of this, consumers peruse label friendly options for both dog food and cat food.

Citri-Fi citrus fiber can be used to create clean label pet food. At less than 1% usage, this natural ingredient reduces breakage in biscuits, improves the tenderness in semi-moist treats and replaces stabilizers in canned or wet pet food.

(3) Dressing, Sauces, Dips and Spreads

This food category is a hot spot for clean label formulations. Many products include (in order of prevalence) mayonnaise, dressings, dips, sauces, jams, culinary pastes and nut butters. Though regular mayonnaise is clean since it contains only three pantry ingredients, other permutations such as flavored, reduced egg or egg-free mayonnaise spreads use stabilizers and other hydrocolloids to improve the texture and shelf-life. Citri-Fi, at less than 1% usage, can replace eggs or extend eggs while maintaining a stable emulsion due to its native intact pectin composition.

In dressings, dips and sauces, this natural citrus fiber’s dual functionality – water holding and emulsification – creates smooth stable textures over time. Again, Citri-Fi can create clean label food by replacing stabilizing hydrocolloids. In jams, Citri-Fi can be used to replace added pectin when used in low pH and high Brix conditions. And in culinary pastes and butters, Citri-Fi can create stable emulsions as long some water is present in the system.

(4) Clean Label Meat Substitutes

The meat alternative category continues to thrive with new product launches. Initially, perfecting the texture and flavor were typical goals. However, now, product developers focus on ingredients and labeling in addition to the texture. Many of the 1.0 versions of meat substitutes produced long labels containing unfamiliar food ingredients. Today, product developers are creating clean label foods that are animal-free including (in order of prevalence) plant-based beef, plant-based chicken, plant-based fish, plant-based pork and plant-based burger patties.

The Citri-Fi portfolio contains citrus fibers with varying particle sizes. Although they contribute fiber and aid in reducing saturated fats in meat alternatives, they also improve the quality. For instance, the Citri-Fi 100 series at less than 1% usage, is used in meat analogs to bind oil and water. As a result, plant-based meats retain their juiciness and succulence. The Citri-Fi TX creates a meat-like and firm texture when used at 2-4%

Other Clean Label Foods

Other hot clean label foods sought out include dairy products like yogurt. Citri-Fi citrus fiber at less than 1% usage controls syneresis to create thick, smooth and creamy textures. In frozen foods, Citri-Fi binds water to minimize crystallization in ice cream, create enhanced sauce textures in frozen meals and provides freeze/thaw stability in a variety of appetizers.

Regardless of the category, Citri-Fi citrus fiber helps formulators improve the nutrition, quality and texture of clean label foods. This natural citrus fiber is non-GMO, allergen-free and gluten-free. It contains no e-number which is relevant to regions like Europe. And now, USDA certified organic is offered.

For more information about Citri-Fi citrus fiber and the latest innovations, please contact us.

(Source: Google Analytics G4, 2023)

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Bakery Fillings - Citri-Fi Citrus Fiber Thickener, Stability, Creamy Texture, Egg Reduction, Clean Label
August 30, 2023
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Bakery

Perfecting the Pumpkin Pie Filling – Citrus Fiber

Pumpkin spice takes center stage when the Fall season hits. Though used in a variety of foods, the spice blend originated from the pumpkin pie which is a staple during the holiday season in the U.S. However, commercial pumpkin pies fall victim to stability and texture issues due to water migration over time. One option is to use the new Citri-Fi® 600 citrus fiber, a neutral flavored citrus fiber which provides water holding, emulsification and viscosity. As a result, when used at low usage levels (<1%) in pumpkin pie filling, this natural ingredient minimizes cracking, shrinking and weeping.

Tis the season when baristas whip up frothy pumpkin spice lattes and shoppers restock their pantries with pumpkin spice everything. Over the years, pumpkin spice penetrated almost every food group including beer, cookies, candy and even butters. This flavor trend evolved into a tradition which marks the dawn of a new season. Despite pumpkin spice’s trendiness, its popularity originated in the traditional pumpkin pie filling.

Pumpkin Pie Filling Pitfalls

As soon as Fall arrives in the U.S., every baker is pumping out fresh pumpkin pies. And like most shelf-stable foods, pies fall victim of stability issues. Over time, water migration causes water to pool on the surface. As a result, the pie tends to form cracks. And with enough water movement, shrinking causes the edges to pull away and the loose moisture turns the crust soggy. These unalluring visuals could sway any customers to alternatives like apple pie.

Most pumpkin pies rely on egg to bind the water and oil which minimizes the weeping. However, depending on the pie formulation, egg alone cannot prevent water migration. And because of egg availability issues and price fluctuations, some producers try to reduce the egg content as a cost savings strategy. This further reduces the egg functionality causing water binding issues. Some workarounds include applying a gel-based surface coating containing different hydrocolloids to mask the weeping and prevent cracking. However, this technique does not address the soggy crust. Another option is to add water binding ingredients such as modified starches, alginates or food gums to the filling.

Egg Reduction & Clean Label

Another solution is to incorporate citrus fiber. The new Citri-Fi 600 citrus fiber line is recommended for bakery fillings such as pumpkin pie filling. At low usage levels (<1%), this neutral flavored citrus fiber provides high water holding and emulsification properties in addition to high viscosity. Because of this, water is bound to prevent the cracking, shrinking and weeping. Moreover, Citri-Fi can also improve the stability and texture of the pie when eggs are reduced. For instance, bakers can reduce eggs up to at least 50% when using 1% of Citri-Fi 600 citrus fiber.

Citri-Fi is easily incorporated into the pie formulation by mixing it with the dry ingredients such as spices, salt or sugar. This step is key before introducing the liquids such as pumpkin, milk and water. The dry ingredient mix is then added to the wet ingredients to create a uniform mixture.

Using Citri-Fi 600 not only improves the overall quality of the pumpkin pie but it also can help reduce the number of ingredients in the pie formulation. As a result, bakers benefit from cleaner and more natural food labels. Citri-Fi 600’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural food markets.

Other Bakery Filling Benefits using Citrus Fiber

Besides heat stability, Citri-Fi 600 is also freeze/thaw and low pH stable. It is non-GMO Project certified, allergen-free and gluten-free. Citri-Fi 600 also has no e-number which is key for certain regions like Europe. An USDA certified organic version, Citri-Fi 700, will be launching soon.

For more information about Citri-Fi 600 citrus fiber in pumpkin pie filling or other bakery fillings, please contact us.

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Bakery Citri-Fi Citrus Fiber Moisture Retention, Freshness, Gluten-free, Water Binding, Stability
July 27, 2022
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Bakery

Gluten-free Ingredients: Next Generation Challenges & Solutions

Gluten-free bakery products continue to be in demand. Though first generation baked goods had superior taste and texture, they lacked nutritional enhancement. As a result, newer versions used new gluten-free ingredients such as plant-based proteins, enzymes, nutritional oils and fibers. Because of this, formulators managed new sets of challenges. Citri-Fi® citrus fiber is a multi-functional ingredient ideal for gluten-free formulating. This natural ingredients binds oil and water which provides moisture retention, binding, improved freshness, emulsification and freeze/thaw stability in a variety of baked goods.

Back in 2005 during my R&D days, gluten-free bakery became the next new hot wave for food formulators. Working in R&D meant you joined sensory panel evaluations or bakery cuttings. And at that time, my bakery team produced never ending rounds of gluten-free breads using a cocktail of starches, gums and gluten-free flours. The polarizing results teetered between a mouth full of sawdust to teeth encased with gummy dough. As a result, formulating with gluten-free ingredients reverted my bakery team to ground zero.

At that time, the goal was to create a gluten-free food that was edible and tasted good. That meant using gluten-free ingredients not typically found in a baker’s toolbox. However, over time, bakers churned out high quality acceptable gluten-free bakery products. Yet, today, gluten-free still faces a few challenges including lack of nutrition. Because formulators primarily focused on taste and texture, they used gluten-free ingredients consisting of lower amounts of vitamins, minerals, protein and fiber versus their gluten-containing counterparts. For instance, first generation formulations contained starches and food gums minus the fortification. Though the market found safe products to eat, they lacked the nutritious and wholesome diet.

However, today, the gluten-free category continues to thrive. Besides Celiac’s disease, gluten and wheat intolerances and allergies, other trendy diets such as paleo, keto and FODMAP spurred further demand for gluten-free products. At the same time, formulating evolved into a more sophisticated task. The toolbox expanded to equip formulators with a variety of plant-based proteins, enzymes, nutritional oils, fibers and formulating techniques. The revised ingredient toolbox and trendy diet fads also created new formulating challenges. Product developers ran into issues with binding, emulsification, moisture retention, crumb formation and structure. Yet, despite the nuisances, there is one gluten-free ingredient formulators needed to add to their gluten-free toolbox – citrus fiber.

Next Generation Gluten-free Ingredients

Citrus fiber, such as Citri-Fi, serves as an ideal functional fiber used in gluten-free formulating. However, not all citrus fibers are created the same. Some citrus fiber suppliers pull byproduct from their pectin extraction processes which at times limits their functionality due to their composition. On the other hand, citrus fibers like Citri-Fi, are upcycled materials created from byproduct of the citrus juicing process. As a result, this citrus fiber’s composition does not change. It remains how nature intended it to be. Citri-Fi consists of insoluble and soluble fiber in the form of pectin. The high concentration of intact native pectin gives this citrus fiber the multi-functionality which is key in gluten-free formulating.

Citrus Fiber's Multi-functionality at Work

Many gluten-free bakery formulations use ingredients that do not provide much viscosity. A popular work around is to use food gums or pregel starches. However, due to Citri-Fi citrus fiber’s fibrous composition, it contributes thickness when hydrated. As a result, this helps thicken up the dough, which typically is more like a batter when working with gluten-free ingredients, and makes handling easier. Formulators typically add Citri-Fi to the dry ingredients such as flour, salt and sugar first before combining with the liquids.

Another key benefit Citri-Fi provides is moisture retention. The citrus fiber’s fibrous matrix traps water and holds onto it at low usage levels (<1%). As a result, this improves the gluten-free breads freshness over time. And because many gluten-free products are typically frozen and slacked out later to minimize staling, Citri-Fi can bind the water and prevent it from migrating during the freeze/thaw process.

Because gluten-free falls under the non-allergenic umbrella, formulators are sometimes tasked to veer away from other allergenic ingredients such as egg, soy and dairy. As a result, they seek out natural emulsifiers to improve the crust and cell formation of the gluten-free bakery products. Citri-Fi citrus fiber binds oil and water in these type of systems. So, depending on the formulation, Citri-Fi, which is non-allergenic, can be used as a natural emulsifier in gluten-free bakery products such as breads, muffins and cakes.

Boosting Nutrition via Fiber

Lastly, as mentioned in the beginning, gluten-free products lack a solid nutritional profile. Using Citri-Fi citrus fiber helps contribute some dietary fiber to the nutritional panel. Though the fiber contribution is limited due to the lower usage level, this citrus fiber can be used with other plant-based fibers to help boost up the fiber content. This gluten-free ingredient’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label and natural markets.

 

Please contact us to learn more about citrus fiber in gluten-free bakery products.

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Citri-Fi Citrus Fiber is a clean label starch replacement
April 29, 2022
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Bakery, Dairy, Dressings, Soups & Sauces, Frozen Foods, Processed Meats

Starch Replacement in Formulations: Ironing out the Options

Supply chain hiccups are disrupting the availability of food ingredients like modified starches. As a result, starch replacement in formulations is a recent request in the industry. Modified starches provide multiple benefits including thickening, viscosity, gelling, binding and emulsification. At the same time, Citri-Fi® citrus offers similar functionalities due to it natural upcycled fibrous composition. As a result, this citrus fiber can be used to extend or replace some modified and clean label starches.

Food starch is one of the most common food ingredients used today. For instance, consumers sprinkle food starches into their home recipes to create thick and creamy soups. And the food industry uses it as a workhorse ingredient in almost every food product around the globe. Many of the common botanical starch sources include corn, wheat and rice. They all provide multiple functionalities including thickening, viscosity, gelling, binding and emulsification depending on the botanical source and modification. In the hydrocolloid world, they are the champions of water management. As a result, they create high quality processed foods such as yogurts, salad dressings and frozen appetizers. Currently, multiple hiccups within the supply chain disrupted the availability of certain food ingredients. This includes modified starches. As a result, starch replacement in formulations or extension strategies remain on the top of many companies’ minds.

However, challenges arise when extending or replacing modified starches. Modified starches sustain harsh food processing, storage and handling conditions. Without modified starch, sauces would separate out over time. Some yogurts would fall off the spoon in a watery mess. And frozen products would form ice crystals affecting the food texture during reconstitution.

Some potential starch substitutes on the market consist of blends containing gums, alginates, plant fibers and emulsifiers. However, choosing the optimal replacement or extension highly depends on the starch’s original contribution to the food formulation. For example, was the starch used to create viscosity in heated and low pH conditions? Or was it to provide emulsion stability as well? Not one size fits all when replacing starch in a formulation.

Comparing Natural Citrus Fiber to Starches

One natural solution which provides multiple functionalities is Citri-Fi citrus fiber. This citrus fiber holds significant amounts of water and provides emulsification properties stemmed from its natural upcycled composition. At low usage levels (<1%), this plant fiber improves stability, texture and nutrition in a variety of food products ranging from bakery to sauces. Because of this, Citri-Fi and modified starches share parallels. For example, Citri-Fi provides cold viscosity, water holding, emulsification and gelation under certain parameters. This natural ingredient also stabilizes food in low pH, heat, freeze/thaw and shear conditions similar to modified starches.

Yet, some of the key beneficial attributes include its water capacity and emulsion stability. Citri-Fi holds 9 to 10 times its weight in water and three (3) times its weight in oil. Its natural functionality creates its stability unlike modified starches which need chemical modifications to do the same. Citri-Fi also contributes dietary fiber which helps improve food nutritional profiles. Lastly, Citri-Fi has no E-number unlike starches.

Formulating with Citri-Fi Citrus Fiber

With starch replacement in formulations, product developers need to understand two key factors. First, they need to identify the targeted functionality within the food application that the starch is delivering. Second, they need to outline the processing conditions. With these two pieces of information, the Fiberstar technical team can recommend the best citrus fiber for the application.

One of the important considerations when replacing starch in formulations is the incorporation method in the process and the proper hydration time to activate Citri-Fi’s functionality. In some cases, adjusting the usage level or using a different particle size may be more successful.

Creating Additional Viscosity

There are a few options when creating viscosity. First, as mentioned, shear opens up the fiber to create additional viscosity. Because of this, homogenization will open up the citrus fiber to expose more surface area where the water attaches. If homogenization is not an option, then trying either Citri-Fi 200 or 300 series may be a suitable solution. The 200 series is citrus fiber co-processed with guar gum and the 300 with xanthan gum.

Creating Gelled Textures

Because Citri- Fi contains high levels of intact native pectin, this natural ingredient can provide gelling at low pH and high Brix similar to isolated pectin. Most popular products are the 100FG and the 100M40 used at 1-2%. The gelling properties benefit applications such as fruit preparations like bake stable fillings.

Creating Emulsification

Binding oil and water is another key feature of Citri-Fi citrus fiber. Citri-Fi can bind up three (3) times its weight in oil making it an efficient emulsifier. To incorporate, the citrus fiber is typically added uniformly into the oil first before hydration to create a stable emulsion. However, Citri-Fi can also be added to the dry ingredients first before the hydration and oil step.

As a recap, Citri-Fi is a clean label solution that provides similar functionalities as modified starches. Therefore, starch replacement in formulations is possible. Some of these benefits include cold viscosity, heat, pH and freeze/thaw and shear stability and gelling. Citri-Fi's typical usage level (< 1%) may provide cost-in-use savings. Besides the functional benefits, Citri-Fi does contribute dietary fiber. And this natural ingredient is non-GMO Project certified, non-allergenic and gluten-free. Additionally, Citri-Fi has no E-number unlike modified starches so it is preferred in regions like Europe.

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Egg replacement in dressing, sauces, bakery fillings and dips
April 20, 2022
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Bakery, Bakery Fillings, Dressings, Soups & Sauces

Egg Replacement: The Good Egg – Citrus Fiber

The market demands egg replacement options due to price and availability fluctuations, plant-based lifestyle trends and allergen-free food requirements. Though many solutions exist today, Citri-Fi® citrus fiber is one clean label option available to partially replace egg depending on the food product. Due to the citrus fiber’s high water holding and emulsification properties, Citri-Fi works synergistically with other food ingredients such as starches, gums and plant fibers to remove egg entirely.

Real eggs are the workhorse ingredients in the food world. They have so many functions in baked goods including aeration, browning color, binding, humectancy and leavening to improve the texture over shelf-life. Moreover, eggs provide coagulation, coatings, crystallization control and richness to a variety of other foods. Besides the functional benefits, eggs also fortify foods with protein content. So, why would the market demand egg replacement options?

Eggs experience pricing fluctuations like any other food staple. Temporary anomalies such as the current Avian flu create price hikes and supply constraints that affect companies that are not locked into contracts or lack buying power. On the other hand, there are other market dynamics at play that drive the need for egg replacers. For instance, there is a wave of consumers shifting toward a plant-based diet. Because of this, people are looking for animal-free including egg-free foods. Another segment steers away from egg products due to allergen concerns. Typically, if one allergen is avoided such as gluten, other allergens are added to the elimination list. For example, many restaurants are converting over to vegan mayonnaise for food safety and allergen reasons.

A Nest Full of Egg Replacement Options

There have been egg replacers on the market for over 10 years now or more. And they vary amongst different ingredients such as food gums, dairy and wheat proteins, starches, plant fibers and blends of these ingredients. Other types of ingredients also include leaveners, enzymes and emulsifiers. The type of ingredients used highly depends on the food product that the egg is used in. And each ingredient has both pros and cons. For instance, some ingredients are chemically modified, some are considered allergens and some lack nutritional contributions. In the end, egg replacement requires multiple ingredients or a systems approach. Dialing into that exact system is a challenge especially to reach 100% egg replacement.

Citrus Fiber as an Egg Replacer Formulation Tool

As mentioned, some plant fibers provide some of the lost functionality in an eggless food. For example, Citri-Fi citrus fiber is a potential solution. This natural ingredient provides high water holding and emulsification properties similar to eggs. As a result, product developers can reduce the amount of egg in the formulation. And when used with other hydrocolloids, 100% egg replacement may be possible especially in bakery products.

Citri-Fi can partially replace eggs in baked goods including pancakes, cookies, layer cakes and muffins. This citrus fiber extends eggs in bakery fillings like custards too. In both instances, less than 1% will create high quality bakery products. In addition, these baked goods tend to maintain freshness over time improving shelf-life. This natural citrus fiber is added in with the dry ingredients such as flour and sugar before the liquid phase.

This natural ingredient is allergen-free and ideal as a gluten-free bakery ingredient. Many gluten-free products avoid ingredients such as egg, soy, wheat and dairy. These ingredients tend to provide water holding, binding, structure and emulsification to the food. Without using one or more of these food ingredients, the bakery product tends to lose quality. However, Citri-Fi, at <1% usage level, provides moisture retention and oil and water binding to improve the structure and freshness over time.

Yet, Citri-Fi also shines in egg-free spreads such as vegan mayonnaise. This citrus fiber’s high intact pectin content creates an emulsion with the other food ingredients which does not break over time. As a result, the mayonnaise remains uniform and creamy.

If you have additional questions about citrus fiber as a potential egg replacement ingredient, please contact us.

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Bakery mixes and Baked goods & Bakery Fillings - Citri-Fi Citrus Fiber provides water holding, moisture retention , shelf-life stability
February 11, 2022
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Bakery

The Buzz about Bakery Texturants in Bakery Mixes

Bakery mixes provide consumers the convenience and freshness factor. However, at the same time, they lack recognition when it comes to bakery mix trends, challenges and solutions. Citri-Fi® citrus fiber, a bakery texturant, provides multiple benefits including water holding and emulsification which helps overcome common challenges including texture, moisture retention and freshness over time.

Bakery mixes are the perfect blend of convenience and quasi-baking from scratch. Because of this, those with tight schedules can throw on an apron and bake at a fraction of the time. Mixes have other benefits in the food land including shelf stability, versatility and customization. For instance, bakery mixes have longer shelf lives compared to their ready-to-eat (RTE) versions. And these mixes can incorporate a variety of ingredients catering to specific consumer diets such as keto, gluten-free and low glycemic.

Surprisingly, this food segment rarely gets the airtime compared to the bakery category in general. To provide more insight about bakery mixes, Fiberstar’s marketing interviewed Sheila McWilliams, a Certified Food Scientist, to share her experiences in this exciting segment. Sheila has worked in the bakery food space formulating RTE and frozen bakery products like cookies, nutrition bars, cakes, muffins and yeast leavened sweet goods and breads. She loves the challenge of scaling a formula from the bench to production and finding new ingredients including bakery texturants that improve the quality and flavor of foods.

Bringing out the Best: Bakery Mix Interview

(Marketing): The baked goods category has several trends driving new product launches. One key trend is health and wellness such as sugar reduction, egg reduction, fiber enrichment and calorie reduction. Does the health and wellness trend cross over into bakery mixes as well? If so, what health and wellness trends do you see?

(Sheila): Bakery mixes have evolved due to an uptick of consumers baking at home. Yes, there are health and wellness trends affecting bakery mixes today. One popular health trend is the use of simple ingredients while still keeping the indulgence factor. Consumers associate recognizable ingredients to healthy choices versus other questionable ones which may be perceived as chemical-based. For instance, consumers look for just a short, simple list of all-natural bakery ingredients during the decision process. Other trends you mentioned including keto, gluten-free and vegan versions of bakery mixes are also on trend. However, they are a smaller niche versus the mainstream clean label bakery ingredient movement.

(Marketing): What challenges are surfacing in this health and wellness category and what solutions are you recommending to bakery mix blenders to overcome these challenges?

(Sheila): Consumers want choices, including healthier choices, while still maintaining the texture, flavor, and freshness of traditional bakery products. Typically better-for-you versions tend to fall short due to some natural ingredient's functional limitations. Chefs and product developers reach out looking for support to improve all these attributes in bakery mixes. At Fiberstar, we sell Citri-Fi® citrus fiber which improves texture and freshness over time in end products because it is a natural bakery texturant and clean label bakery ingredient.

(Marketing): You mentioned Citri-Fi citrus fiber as a solution. Please tell me a little more about this natural ingredient and why it is ideal for dry mixes in general.

(Sheila): Citri-Fi holds a lot of water and provides some emulsification. This bakery texturant provides a variety of benefits. For example, I recommend this natural citrus fiber in mixes to create a tender crumb texture. Because of the fiber’s high surface area and native intact pectin, Citri-Fi provides natural emulsification. As a result, product developers can clean up bakery mix labels. However one of the key benefits is Citri-Fi’s ability to hold water tightly at low usage levels (<1%). Because of this, the high moisture retention improves softness and freshness over time in end products.

(Marketing): How is this natural fiber different than other similar ingredients on the market?

(Sheila): Citri-Fi is an upcycled ingredient, with a functional advantage. In other words, this citrus fiber is derived from byproduct of the citrus juicing industry. The process, which is free from chemical modifications, creates a fiber that contains both native insoluble and soluble fiber components. Because of this, it can hold water and oil, far better than other common dough conditioners and additives. Also, this powdered product is a perfect addition to bakery dry mixes. It is easily mixed in with the dry ingredients. Some emulsifiers are not as process friendly.

Labeling options include citrus fiber, dried citrus pulp or citrus flour which is recognizable on ingredient labels for baked goods. Consumers easily relate to this ingredient. Other ingredients with similar functionality remain on the speculative list. Since this ingredient qualifies as a fiber, it improves the nutritional profile of the bakery mix unlike other ingredients on the market.

In the end, what consumers may not know is that citrus fiber is a functional ingredient and an ideal bakery texturant which is exceptional at improving the quality and freshness of finished bakery products.

(Marketing): Another hot area is specialty diets like keto, gluten-free, glycemic, vegan and free-from. What specialty diet trends are driving new product development in the bakery mix category?

(Sheila): Wellness and improved health is a driver in the bakery category development. Currently, I am receiving a lot of requests about keto and vegan. These are some of the newer trends in this category. As mentioned above, they are more niche.

(Marketing): Are there challenges in the specialty diet category? If so, what are they? And what recommendations are you providing to support product development?

(Sheila): Products in this category may lack the texture of traditional, gluten-containing bakery products. For example, a gluten-free product may be crumbly and dry. One gluten free baking solution is Citri-Fi which provides natural cohesion and moisture retention to dough to improve the texture of gluten-free products. This means better performance during manufacturing and better texture for the consumer.

In keto bakery products, Citri-Fi qualifies as a fiber so it can be added without impacting carbohydrates in the formula. And since Citri-Fi is plant-based - derived from citrus pulp and peel - it makes a perfect ingredient for vegan formulations. Moreover, it can be used with other natural bakery ingredients to remove egg due to its hydrocolloidal and emulsification properties.

(Marketing): If you had a crystal ball, what other developments do you see coming down the pipeline with bakery mixes?

(Sheila): Bakery mixes are a convenient and perfect way to get someone in the kitchen baking. They bridge the gap between scratch-cooking and convenience. It is an option for the home cook to provide family and friends with food that is indulgent, healthy and artisan-quality. There is so much opportunity for indulgent mixes that include multicomponent recipes and bakeware so the consumer can build a gourmet treat at home. Healthy options will continue to launch providing plant-based, clean-label alternatives for the home baker. Artisan-type bakery blends that include specialty flours, grains, flavors, and toppings may be in the pipeline. Bakery mixes provide consumers a convenient way to try a new recipe and new ingredients without the full commitment of buying the individual ingredients.

To learn more about Citri-Fi in bakery mixes, please contact us or order a sample below.

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Keto Toast with Eggs - Protein and Fiber - Bakery Foods: Citri-Fi Citrus Fiber Improves Moisture Retention, Emulsification and Freshness also Gluten-free - Bread, Cookies, Muffins, Cakes
October 12, 2021
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Bakery

Keto Ingredients: Keeping it Fresh with Citrus Fiber

Many looking to shed a few pounds gravitate to the keto diet which is a popular low carbohydrate regimen consisting of high fats and protein intake. Because these bakery foods use keto ingredients such as nut and seed flours and dairy proteins, they tend to dry out and stale which shortens the shelf-life. Citri-Fi® citrus fiber holds onto water and provides emulsification at low usage levels (<1%) to improve the freshness over time in these type of baked goods.

Can you imagine giving up pastries, potato chips or strawberry licorice? Some people do to lasso their health back into line. According to the CDC, the obesity prevalence in the USA is 42.4% in 2017 – 2018 (Adult Obesity Facts | Overweight & Obesity | CDC). Though the statistics are ominous, most individuals look into the mirror before calculating their BMI to determine whether they need to diet. Because of this, many adopted new meal plans such as the Keto diet. By definition, this diet curbs carbohydrates so that the majority of the keto ingredients comprise of 70% fat, 20% protein and 5% or less simple carbohydrates. (Catching the keto wave | 2019-04-02 | Baking Business).

Keto foods popularized quickly due to the quick results – weight loss. Eating a keto diet long term, eventually puts the body into ketosis which in the end forces the body to shed pounds. At first this sounds like the holy grail. However, one slip-up or “cheat day” could cause the individual to bounce out of ketosis and start gaining weight. Not only is abiding to the diet a challenge, but creating keto-friendly bakery foods poses another dilemma.

Keto Bakery Crux and Key Success

Bakery foods like breads, pancakes and cookies rely on grain-based flours like wheat. As mentioned, grain-based flours are forbidden due to the high carbohydrate content. As a result, bakers result to using keto ingredients such as nut and seed flours, egg white protein and collagen. Although proteins do provide binding, they lack innate carbohydrates like starches which typically help bind water in the keto bakery. Foods with protein bases tend to be denser and dry out faster. And this leads to staling, breakage and shorter shelf life.

Citri-Fi® citrus fiber is one natural ingredient that holds a lot of water and provides emulsification. The high fiber content of both insoluble and soluble fiber in the form of pectin works well in keto bakery products. At low usage levels (<1%), this natural fiber improves the moisture retention which helps extend freshness over time. Because of this, Citri-Fi is an ideal keto ingredient since it provides water management versus using caloric food starches.

Sugar is the other culprit in keto bakery. In traditional bakery products, sugar is used not only for the sweetness factor but also to help bind water. Without it, water releases causing the baked good to dry out. Citri-Fi citrus fiber along with non-caloric or high intensity sweeteners, which are keto friendly ingredients, will help retain the moisture while creating a tasty product.

Keto Bakery Opportunities

In the end, the keto diet will continue to be a niche trend for those looking to tip the scales the other way. However, over time, many stray off the diet because they get burned out with the limited keto food options. As a result, they cheat and consume carbohydrates which resets their ketosis condition. Bakery and snack manufacturers have the opportunity to create gateway foods to keep their consumers on track with their goals. Today, the market is exploding with new high protein ingredients which can be used in a variety foods including baked goods, bars, shakes, beverages and savory snacks to name a few.

About Citri-Fi Citrus Fiber

Citri-Fi is non-GMO project certified, allergen-free and gluten-free. It qualifies as a dietary fiber under the FDA which makes it an ideal keto ingredient for bakery. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label market. Citri-Fi also has no E-number.

If you have questions about Citri-Fi citrus fiber in keto bakery foods, please contact us!

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