Dairy Alterantives Archives

February 19, 2025

Pour Me Up Plant-based Milk Formulation Trends

Plant-based dairy alternatives continue to innovate with protein and calcium enhancements, cleaner labels, organic statuses and sustainability demands from consumers. Regardless of the market trend, Citri-Fi® citrus fiber is an ideal clean label option to improve the stability and natural mouthfeel at low usage levels (<1%) in plant-based milk formulations. Product developers have this upcycled ingredient available in their tool box for future opportunities as well ranging from dairy-free kids beverages to GLP-1-centric non-dairy drinks.

Consumers have access to every spectrum of the rainbow when it comes to choosing a plant-based milk. This category exploded beyond the original rice and soy offerings. Now, the market offers plant-based dairy options derived from oat, almond, macadamia, hazelnut, coconut and hemp to a name few. Besides the myriads of beverage bases, this category continues to milk the money tree by launching new innovative products addressing consumers' needs and concerns. Some of these plant-based milk formulation trends revolve around nutrition, organic status, label transparency and sustainability.

Plant-based Milk Formulations: Pumping up the Protein

Because animal-based dairy milk innately contains nutritional components such as protein and calcium, consumers expect a mirror image in plant-based milk alternatives. Products today are pushing the envelope when it comes to packing a punch. However, fortifying a plant-based milk comes with its hurdles and one of it being separation. Some stabilizers, like gellan gum, are excellent due to their suspension properties. However, at the same time, consumers raise a brow these days if ingredients do not resonate with them.

Citri-Fi citrus fiber, an upcycled ingredient from the citrus juicing industry, is a clean label alternative. The natural water holding and emulsification properties due to it native pectin make it a highly functional ingredient at low usage levels (<1%). It is this dual functionality that gives developers an edge in fortifying plant-based milk formulations with protein, calcium and/or other nutritional ingredients. The natural citrus fiber not only cleans up the label, but also, it produces a smooth and natural mouthfeel. Formulating with success does require a few handy tricks that the Fiberstar technical team can coach on. This guidance can help shorten the learning curve whether it is choosing the best calcium salt to activating citrus fiber’s gelling properties.

Clean Label Spills into Plant-based Simplicity

In addition to amplifying the plant-based dairy's nutritional profile, consumers are also looking for simple ingredient decks. For this reason, some plant-based milk brands tout their short ingredient labels. And some go to the level of calling out their beverage ingredients to be less than five. This strategy not only quells consumers’ label concerns, but also, keeps plant-based milk formulations straightforward. Again, these types of formulations need clean label food ingredients that can be used to provide the function of multiple texturants or stabilizers.

Citri-Fi citrus fiber can be used to replace common hydrocolloids while still maintaining stability and natural mouthfeel. There are recommended processing methods and usage rates that allow Citri-Fi to create gum-free dairy alternatives. The technical team’s formulation tips depend on the type of plant-based milk, fortifying agents and other required ingredients. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural markets.

Organic Growth of Dairy Alternatives

Despite conventional dairy-free beverages owning the lion's share of the market, the organic segment is making strides. Many consumers are switching over to organic versions for various reasons. For instance, organic echoes wellbeing in those concerned about where their food comes from. By choosing organic, consumers feel they are doing the right thing for their health and the environment.

Though there are several citrus fiber suppliers in the market, Fiberstar is one of very few suppliers that offer USDA organic certified citrus fiber. This Citri-Fi 400 series provides the same high water holding and emulsification properties as the 100 and 600 conventional series. At less than 1% usage, the Citri-Fi 400 series can create gum-free dairy alternatives while preserving the natural mouthfeel. The 400 line is found in several commercial plant-based milk formulations today.

Environmentally-friendly yet Sustainable Plant Milks

Deciding on whether to purchase almond or oat milk is one step of the decision process. Today, consumers’ sensitivity towards Mother Earth has grown a thousand-fold. Their eyes and ears seek out products with a green storyline. But being green is more than just waving the environmental flag. It also implies that all steps in the supply chain such as sourcing, processing and transporting should be sustainable for the long term.

For example, citrus fibers like Citri-Fi are upcycled ingredients of the citrus juicing industry. The process, which is free from chemical modifications, converts this byproduct into higher-valued food ingredients which can be used in plant-based milk formulations. Not only is Citri-Fi environmentally friendly, but it also uses a sustainable clean process. So, Citri-Fi tells its own green narrative. In addition, Citri-Fi is non-GMO Project certified, allergen-free and gluten-free. There is no e-number associated with Citri-Fi which is key in regions like Europe.

The Future Sips of Plant-based Milks

This category will remain in the limelight. Developers will continue to explore new boundaries. For instance, novel dairy alternative bases such as pea, chickpea and fava bean are emerging. And due to new processing techniques, other plant-derived bases using lentils, microalgae, fruits and vegetables remain on the radar.

However, most dairy alternative beverages are geared toward adults. Today, more food categories are branching out and creating products specific for toddlers and kids. There is ample room to market healthy plant-based milks to this age bracket as an alternative to moo juice. And like the animal dairy industry, there are opportunities to improve the nutrition either by fortifying or creating no sugar added versions. Another area of interest involves plant-based smoothies which are breaking the mold using different flavors and real fruit to support a healthy halo. And creating plant-based beverages with different textures such as full-fat and skim to simulate their animal-based counterparts is another strategy for differentiating dairy-free products.

Lastly, one other area of opportunity lies within the GLP-1 segment. Many consumers using this type of weight loss drug have encountered a change in eating patterns. Not only are they eating less, but they are choosing protein-enhanced or sugar-reduced options to complement their diet. Creating plant-based milk formulations addressing these needs is a sure win with this segment over the next few years.

For more information on how to use Citri-Fi citrus fiber in plant-based milk formulations, please contact us.

Plant-based Milks - Citri-Fi Citrus Fiber Stability, Clean Label, Natural Creamy Mouthfeel

September 13, 2024

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Dairy Alterantives, Fiberstar Blog

Citrus Fiber in Oat Milk: Clean & Sustainable

A popular meme showing a coffee sipper ordering a sugar-free, fat-free, dairy-free and water-free drink is handed a cup of “air” emphasizes consumers’ desire for extreme customization. But this comical anecdote is not too far from the truth. Coffee shops jumped on the customization bandwagon years ago. Today, they personalize each disposable cup with a Customer’s name and fill it with tailored contents. Because of this customization, foods like plant-based milks found a home in the baristas arsenal of coffee condiments. Among these plant-based options emerged oat milk.

The Oat Milk Enthusiasm in Words

Oat milk started its craze in the coffee shop scene. But it was not long before it entered the mainstream beverage world alongside the market leader - almond milk. The oat-based beverage’s sudden appearance created a ripple of curiosity amongst consumers. And with early adoption and newness comes the questions. It was no surprise that Fiberstar’s SEO radar picked up numerous internet inquiries wrapped around this new oat milk phenomena.

Some typical queries included: What is oat milk? Is oat milk sustainable? Is oat milk clean? Many of these questions share an underlying common theme that pertains to consumers environmental and health concerns. However, if one dives deeper, some of the inquiries become highly specific such as: Is oat milk high in fiber? Does oat milk contain beta-glucan? Why is gellan used in oat milk? And one of the more fascinating questions that surfaced was what is citrus fiber in oat milk?

Challenges in Processing Plant-based Milks

Like many plant-based milks, oat milk processing comes with its own set of hurdles. Creating oat milk requires breaking the oat grain apart into pieces and converting it into a smooth drinkable liquid. After processing the oat, the liquid fraction typically contains remaining plant-based materials that tend to settle out during shelf-life in a finished beverage. Because of this, commercial emulsifiers and stabilizers are commonly used to keep the particulates in suspension. One popular stabilizer used in this product type is gellan gum.

Thanks to consumers’ growing conscience, food labeling plays an active role in oat milk’s existence. Though gellan gum is a holy grail ingredient when it comes to functionality, it is being associated with ultra-processed foods. As a result, formulators are searching for clean alternatives. But, what is considered clean label in the oat milk world? This curiosity explains why internet inquiries are revolving around citrus fiber in oat milk.

Compare and Contrast Citrus Fibers

Most citrus fibers are created from byproduct which supports the industry’s upcycling efforts. And they all share the clean labeling options such as citrus fiber, dried citrus pulp or citrus flour. However, not all upcycled citrus fibers are created the same. For instance, many citrus fibers are byproduct of pectin extraction. Typically, these processes use chemical modifications or solvents. And because of these type of processes, the final citrus fiber tends to have limited functionality in food and beverages.

In contrast, there are other citrus fibers that are byproducts of the citrus juicing industry. For example, Citri-Fi citrus fiber is an upcycled food ingredient that uses a process free of chemical modifications. As a result, the fibrous composition stays intact, including the high pectin content, which gives it its high water holding and emulsification power. And when Citri-Fi is exposed to high shear such as homogenization, the fibrous composition adds viscosity which is another key benefit in oat milks.

Citrus Fiber in Oat Milk

Due to the natural water holding and emulsification, oat milk developers are exploring this food ingredient as a clean label option. Citri-Fi citrus fiber, between 0.1% and 1%, can create smooth and stable oat milks without the use of additional food gums like gellan gum. The clean labeling implies dietary fiber which enriches the nutritional profile of plant milks. Citri-Fi is heat and shear stable so that its dual functionality is not only maintained, but depending on the shear effects, enhanced.

In addition to the functional and labeling benefits, Citri-Fi citrus fiber is also available in certified organic. This natural food ingredient has no e-number. And it is non-GMO project certified, allergen-free and gluten-free.

Other Uses of Oats

Besides plant-based milks, the use of oats branched out into other food products including yogurts, frozen desserts, spreads and creamers. The popularity as a coffee creamer stems from its ability to froth easier, mellow out acidic notes and create a rich and creamy mouthfeel. However, some of these same benefits improve the quality of other food and beverage formats. And like citrus fiber in oat milk, Citri-Fi’s water holding and emulsification can improve the stability of yogurts, minimize ice crystallization in frozen desserts and reduce syneresis in spreads.

Now that these plant-based categories welcomed the newcomer, many product developers are creating second generation products focusing on protein enrichment, flavor assortment and sugar reduction. Other trends tilt toward portability and convenience. Regardless, oat milk is here to stay due to its low environmental impact and health benefits which tells a eco-friendly and sustainable story.

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