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Meat Substitutes

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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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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Meat Alternatives - Citri-Fi Citrus Fiber - Replace Methylcellulose, Meat-like Texture, Juiciness
September 29, 2023
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Meat Substitutes

Formulating Meat Substitutes: Citri-Fi® Portfolio

Meat substitutes require a variety of texturizers, stabilizers and gelling agents to create the meat-like texture, juiciness and binding. Some ingredients fell out of favor due to labeling and some like Citri-Fi® citrus fiber can clean up the label and enhance the quality when formulating meat substitutes.

Formulating meat substitutes has been an on-going challenge for every plant-based food producer. For instance, consumers expect the foods to taste exactly like animal-based products. Without that parity, consumers skip the re-purchase and gravitate back to their beloved fleshy bits. Though meat substitute products come close to their animal counterparts, they still fall short in taste and texture.

To create a meat substitute requires plant-based ingredients. For example, product developers use a protein base in addition to texturizers, stabilizers, and gelling agents. This hodgepodge of ingredients are needed to create the firm meat-like texture, succulence and binding. At the same time, consumers criticize not only the lengthy ingredient decks but the ingredients themselves. As a result, this opens up opportunity for more clean and natural options.

Fiberstar, Inc. offers a portfolio of natural citrus fibers which address the category's requirements. The key citrus fibers include Citri-Fi TX and Citri-Fi 100, 400 (organic) and 600 series. Below are articles and videos that provide guidance when formulating meat substitutes using citrus fiber.

 

Plant-based Foods Trends: Meat Substitutes are Still Hot

Though the market activity slowed down, developers continue to push out new and/or reformulated meat alternative foods.

BLOG: Natural Products Expo Trends: Plant-based Meat Formulations & Dairy Alternatives

 

Creating the Meat-like Texture in Plant-based Meats

The meat-like texture is signature to animal-based food products. As a result, meat alternatives need to simulate that firmness and chew. Citri-Fi TX citrus fiber is a large coarse granule that when used between 1 and 4% with a plant-based protein, enhances the meaty chew that consumers expect.

BLOG: Fiberstar, Inc. Launches a New Texturizing Citrus Fiber - Citri-Fi® TX

BLOG: New Meat Alternative Ingredients: Top 5 FAQ About Citri-Fi® TX Citrus Fiber

 

Formulating Meat Substitutes: Using the Citri-Fi Portfolio

In addition to Citri-Fi TX texturizing citrus fiber, Fiberstar also offers the Citri-Fi 100, 400 and 600 series. The 100 series is the flagship citrus fiber that provides both water holding and emulsification at less than 2% usage. The citrus fiber's composition binds the oil and water to generate the juiciness and succulence. The 400 series is USDA certified organic. And the neutral flavored 600 series provides additional viscosity which can be used at higher levels versus the 100 series. Both meat-like texture and juiciness can be achieved by using both the TX and the 100, 400 or 600 series together.

BLOG: Meat Substitute Foods: Creating Clean Labels using Citrus Fiber

BLOG: Meat Alternatives and Citrus Fiber FAQ

Video: How to: Making Meat Alternatives using Citrus Fiber

 

Clean Label Ingredients for Plant-based Meats

Because consumers scrutinize food labels, certain food ingredients like methylcellulose fell out of favor. This workhorse ingredient dominates the meat analog formulating world due to its functionality. Though there is no one-to-one replacement option yet, some products like citrus fiber may aid in creating clean label meat-free patties, sausages and hot dogs.

BLOG: “Finally” User-friendly, Methylcellulose-free Solutions for Meat Substitutes using Citri-Fi® Citrus Fiber

VIDEO: Citri-Fi® Citrus Fiber Creates Natural Meat Alternatives

If you have additional questions about formulating meat substitutes, please contact us. The technical team is available to support you.

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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties - Sustainability - Eco-friendly - Upcycled
September 26, 2023
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Dairy Alterantives, Dressings, Soups & Sauces, Meat Substitutes, Processed Meats

6 Ways to Formulating with Citrus Fiber

Foods tend to require multiple ingredients to ensure stability and quality. Yet, the lengthy ingredient labels tend to hamper the product’s image. Fiberstar’s full line of citrus fibers offer one ingredient with multiple functionalities – water holding and emulsification. By formulating with citrus fiber, product developers can create high quality and stable food products while keeping labels clean.

Look at a food product’s label and you will be daunted at how many food ingredients are listed. Some are your classics found in grandmother’s pantry. Others struggle to roll off the tongue easily. And then some ingredients read like hieroglyphics dug up from an Egyptian crypt. Regardless, formulating with citrus fiber and/or other natural functional ingredients can help clean up food labels which improves the product’s image.

The market demands more natural ingredients that create high quality healthy food products with a long shelf-life. Using the words ‘natural ingredients’ and ‘long shelf-life’ in the same sentence is an oxymoron to most food developers. Natural ingredients tend to have limited functionality and stability which adversely affects shelf-life. Many shelf stable foods need stabilizers and/or emulsifiers to maintain its integrity. At the same time, not all fall in the clean label bucket.

Texturizers, Stabilizers and Emulsifiers

Hydrocolloids originate from various raw materials, require different handling and usage methods and provide varying functionalities. Some hydrocolloids provide stabilization, suspension and even emulsification. They exist as the workhorses in the food formulating world. However, depending on the hydrocolloid used, these ingredients pose challenges. Some have fallen out of favor with consumers due to the clean label trend. Others continue to have availability issues. However, formulating with citrus fiber has bypassed some of these hurdles.

However, not all citrus fibers are created equal. These fibers differ by raw material origin, processing methods, composition, functionality and particle size in addition to regulatory certifications. For instance, Citri-Fi® citrus fiber is produced from byproduct of the citrus juicing industry. This upcycled product uses processes free from chemical modifications. Because of the patented process, the citrus fiber exists in its natural form like Mother Nature intended. The composition of insoluble and soluble fiber, in the form of high levels of intact pectin, contribute to its functional benefits – water holding and emulsification. Moreover, the small protein content also aids in the emulsification mechanism making citrus fiber an ideal natural emulsifier.

As mentioned, citrus fibers also differ by particle size. Fiberstar offers varying particles sizes that range from fine to large coarse granules. The procurement and process allows Citri-Fi to be allergen-free, non-GMO and in some product lines, USDA certified organic.

Because Citri-Fi has a portfolio of products, how does one choose the right citrus fiber? Let’s discuss the basics.

Formulating with Citrus Fiber 100 Series

The Citri-Fi 100 product line, the flagship brand, provides water holding and emulsification properties. It is recommended to use less than 1% to minimize any flavor impact. Depending on the flavor sensitivity of the food application, Citri-Fi 100 series can be used at a slightly higher level to maximize the functional benefits.

Food applications include baked goods, dairy, beverages, processed meats, dressings, sauces, pet food, meat substitutes and dairy alternatives. Using homogenization opens the fiber up to create high surface area which increases the functionality of the citrus fiber. This can be useful in food applications such as dairy products, ice cream, dressings and sauces. For example, the sheared citrus fiber can serve as a tomato extender in tomato paste which is used in pizza sauce and tomato juice. There are four particle sizes available ranging from small to large.

Co-processed Citrus Fiber and Food Gums: Citri-Fi 200 and 300 Series

Fiberstar also offers the Citri-Fi 200 and Citri-Fi 300 series. Both of these series are co-processed with food gums, guar gum and xanthan gum, respectively. The co-processed citrus fibers provide similar water holding and emulsification as the 100 line, however, they provide additional viscosity. Both are ideal for applications requiring additional viscosity and/or functionality such as dairy products, dressings, sauces and egg and/or oil replacement in baked goods. Deciding which line to use depends on the formulation criteria. Some product developers prefer working with guar gum vs. xanthan gum or vice versa due to functionality, labeling or availability. Again, these lines are offered in various particle sizes to target specific food textures.

The Next Level of Functionality Citrus Fiber: Citri-Fi 600 Series

Now the portfolio includes the new Citri-Fi 600 citrus fiber series. Though Fiberstar offers the 200 and 300 lines to provide additional viscosity, some customers prefer not to use foods gums on their ingredient labels. And in some cases, using shear to open the fiber up to increase the viscosity is not an option. However, they still need the additional thickness. This neutral flavored Citri-Fi 600 line provides the additional viscosity without requiring shear. The viscous nature is found naturally which makes it ideal for those food manufacturers who do not have shearing equipment like a homogenizer.

Citri-Fi 600 performs well in food products such as dairy, dressings, beverages and sauces. For instance, the 600 line is also an ideal tomato paste extender. As a result, this citrus fiber can extend up to 25% tomato paste while creating a natural tomato-like texture. And due to the water and oil binding, Citri-Fi controls separation during food processing and shelf life. Citri-Fi 600 is heat, low pH and freeze/thaw stable.

USDA Certified Organic Citrus Fiber: Citri-Fi 400 Series

Due to the growing demand for more organic foods and beverages, formulating with citrus fiber that is organic is now an option. Fiberstar launched Citri-Fi 400 USDA certified organic citrus fiber. This neutral flavored organic line has the same functionality as the Citri-Fi 600 series – water holding, emulsification and added viscosity. Product developers can use the 400 series to create foods that are 100% organic, 95% organic or made with organic ingredients.

Plant-based Food Texturizers: Citri-Fi TX

The Citri-Fi TX texturizing citrus fiber was specifically designed to create meat-like texture in meat substitutes and processed meats. In plant-based meats, formulators typically use texturized plant proteins as the base to produce the meat-like texture. When formulating with citrus fiber, Citri-Fi TX enhances the texture of the meat substitute by delivering the firmness, bite and meaty texture at 2-4%. The TX is used in combination with plant-based proteins. And when combined with the 100 line, this citrus fiber binds the water and oil to produce the juiciness and succulence.

Checking all the Good Boxes

Labeling options for the Citri-Fi 100, 400, 600 and TX include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. These lines are non-GMO, allergen-free and gluten-free and contribute dietary fiber. Also, they have no e-number which is desirable in regions like Europe. As mentioned, the Citri-Fi 400 is USDA certified organic. And because Citri-Fi originates from byproduct of the citrus juicing industry, these product lines are plant-based and highly sustainable. Citri-Fi meets today’s hottest food trends – plant-based, organic, natural, sustainable, green, upcycled, healthy and allergen-free. Formulating with citrus fiber checks all the boxes.

Using one ingredient - citrus fiber - alleviates the clean label issue. Product developers can create clean great tasting food and beverages with one multi-functional ingredient. Fiberstar continues to leverage its long-standing citrus fiber expertise to create new clean food ingredients that solve the market’s challenges today.

Please contact us if you have questions about the Citri-Fi citrus fiber portfolio.

 

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Citri-Fi Organic Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties - Sustainability - Eco-friendly - Upcycled
May 2, 2023
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Bakery Fillings, Dairy Alterantives, Dressings, Soups & Sauces, Meat Substitutes

Organic Citrus Fiber: Nature’s Upcycled Food

The organic food market, including processed foods, continues to grow each year. Food ingredients making up processed foods undergo a rigorous review to be certified organic. Because of this, there are limited natural ingredient options on hand. Citri-Fi® 400 organic citrus fiber is one of very few citrus fibers available. This citrus fiber provides high water holding and emulsification properties which makes it key to creating organic foods with shelf stability, great taste and natural texture.

The organic food market exploded over the past few decades. What started with a heightened demand for organic fruits and vegetables expanded into other categories such as canned foods, bakery flours, sauces and spices. According to the Organic Trade Association (OTA), the U.S. organic food sales in 2020 grew 12.8% to a new high of $56.4 billion. And about 6 percent of the food sold in the United States was certified organic. However, the U.S. is not alone with demanding more organic foods on the market. This trend streams across the globe in other regions like Europe and Asia Pacific.

Organic food sounds healthy and wholesome, but what does this term actually mean? And why is the status important in consumers’ minds? First off, in the U.S., the term “organic” is governed by the USDA organic standards. These standards include methods that support the cycling of resources. For example, USDA organic means ecological balance and conservation of biodiversity. It forbids the use of synthetic fertilizers, irradiation treatments and genetic engineering. This protocol is important to consumers who value the environment and the ecological system. Consumers also assume they are not only bettering the world around them but their bodies too. Many believe that eating organic equates to healthier choices like consuming foods containing organic citrus fiber.

Certified organic foods go thru a rigorous approval process. Food products like fresh produce are not the only foodstuffs certified. For instance, processed foods also undergo similar validation processes. The food ingredients that make up the processed foods such as savory sauces or baked breads are required to be certified USDA organic before food products can make the claim. Food manufacturers can use permutations of the organic claim depending on how much of the finished product contains organic ingredients.

Formulating with Organic Food Ingredients

Formulating organic processed foods can be challenging. Product developers work with a set of parameters such as clean label and natural when creating new organic food products. Many food ingredients that are certified organic and considered clean label, such as some starches and food gums, have limited functionality. As a result, this impacts food product’s shelf stability, taste and texture.

However, today, new functional ingredients are emerging such as organic citrus fiber. This clean label fiber, Citri-Fi 400, is one of very few certified organic citrus fibers available on the market. What makes citrus fiber so special? First off, not all citrus fibers are created the same. Some citrus fibers go thru chemical processes using solvents to strip away impurities. However, this also affects the functionality. Citri-Fi 400 is byproduct from organic citrus fruit processing. This upcycled ingredient goes thru a process free from chemical modifications which preserves the intact native pectin. As a result, this organic citrus fiber provides high water holding and emulsification.

Organic Citrus Fiber & Food Application Use

These functional benefits improve a variety of food products including meat substitutes, dairy alternatives like plant milks, fruit preparations and sauces. For example, in meat substitutes, Citri-Fi 400 at 0.5% - 2.0% binds water and oil to produce the juicy texture and freeze/thaw stability. In plant-based milks using oat, almond, soy or rice bases, this organic citrus fiber at 0.1% to 0.4% improves viscosity and generates a more natural mouthfeel. When product developers create fruit preparations, Citri-Fi 400 at 1.5% to 2.5% can extend pectin and create improved textures. And this natural fiber at 0.2% to 1.0% thickens, stabilizes emulsions, and/or reduces egg content in a variety of sauces, dressings and condiments.

Besides the functional benefits, this USDA certified organic Citri-Fi 400 comes in several particle sizes. The plant-based fiber series is non-GMO and clean label. For instance, labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. And this fiber does not carry an E-number which benefits regions like Europe.

For more information about the new Citri-Fi 400 organic citrus fiber line, please contact us!

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Plant-based Meats & Plant Sausage: Citri-Fi Replaces Methylcellulose, Improves Juiciness, Firm Texture and Meat-like Texture
September 30, 2022
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Meat Substitutes

Serving up Plant-based Sausage – Citrus Fiber

Sausage is a popular indulgence globally. Because of this manufacturers try to create their own plant-based sausages. Challenges include soft, mushy texture and oil purge. However, Citri-Fi® TX, a larger granular citrus fiber complements formulations to enhance the meat-like and firm texture. At 2% usage level, this natural ingredient improves the texture, taste and clean labeling.

Sausages are a favorite staple in many regions of the world. In the U.S., they pop up in a variety settings including backyard BBQs, festivals, sport stadiums, and state fairs. They are the perfect carriers when it comes to seasonings, flavors and even vegetable or fruit inclusions. As a result, they fit in any meal -morning, noon or night. Because of the popularity, many manufacturers tend to create their own plant-based sausage versions to offer the market more options.

However, producing a plant-based sausage comes with challenges. Animal-based sausages tend to be firm, meaty and slightly chewy due to the ratio of animal meat and fat chopped and formed together. The utopia combination is difficult to simulate using typical plant-based ingredients such as vegetable proteins, hydrocolloids and gluten. Many times, the sausage alternatives produce a soft and non-chewy bite. Depending on the formulation, some plant-based sausages purge oil which dries out the inner texture and in return reduces the flavor. Creating that comparable animal-based taste and texture using plant-based ingredients is the unicorn dilemma in formulating.

Meaty Plant-based Sausage using Texturized Citrus Fiber

There are many plant-based sausages on the market. And some come close to their animal-based counterparts. However, they still need that pinch of magic to improve their meat-like texture and firmness. This is where citrus fiber can make a big difference. Yet, not every citrus fiber is the same. Citrus fibers differ by pectin content, insoluble/soluble fiber composition and particle size. Most citrus fibers on the market are offered in small particle sizes. Those types may be great at holding water and emulsifying if they have high pectin content like the Citri-Fi 100 citrus fiber series. Though this may improve the juiciness, these small particle sizes rarely create the meat-like texture.

On the other hand, a larger sized granular citrus fiber, like Citri-Fi TX, enhances plant-based sausage’s meat-like texture and firmness. This natural ingredient complements other hydrocolloids. At the same time, Citri-Fi TX is not used to replace texturized plant protein which typically serves as the base of the food product. This texturizing citrus fiber is typically added to the dry ingredients like flavor, salt or sugar and then hydrated. Additional steps include shear and mixing with other ingredients to form an emulsion. If interested in a starting formulation and methods, please contact us for more details.

In the end, Citri-Fi TX at 2% produces a firmer and more meat-like texture. According to the Texture Analyzer results, using Citri-Fi TX increases the compression by 38% versus using no Citri-Fi TX. As a result, this demonstrates how Citri-Fi TX increases the firmness of the product. And sensory comparisons also indicate that Citri-Fi TX improves the meaty chew.

Additional Plant-based Benefits

Besides the meat-like texture and firmness, Citri-Fi TX provides additional benefits. This upcycled citrus fiber is produced from the citrus juicing process. Producing this food ingredient uses no chemical modifications which sets this citrus fiber apart from others on the market. Citri-Fi TX is non-allergenic, gluten-free and has no e-number which is desired by regions like Europe. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the clean label markets.

To learn more about this plant-based sausage, please contact us.

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Plant-based Meats & Plant-based Foods: Citri-Fi Replaces Methylcellulose, Improves Juiciness, Firm Texture and Meat-like Texture
August 16, 2022
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Dairy Alterantives, Meat Substitutes

Formulating Plant-based Foods 3 Ways: Citrus Fiber

Environmental, health and animal welfare triggered an explosion of plant-based food products. At the same time, foods such as milks, meats, ice creams, creamers, cheese and yogurts come with their own challenges and solutions. Besides stability and texture, the market demands cleaner labels. As a result, ingredients such as Citri-Fi® citrus fiber emerged to provide the market a highly functional clean label option. This upcycled citrus fiber provides water holding and emulsification when formulating plant-based foods. As a result, these functionalities provide stability and more natural mouthfeel and texture with cleaner labels.

Free-from, fake, faux, replacements, substitutions and alternatives are just a few descriptors thrown around when referring to non-meat and non-dairy food products. The hot plant-based food trend continues to spur this lexicon exercise. Today, consumers choose a plant-based diet on their set of values and beliefs which vary from person to person. For instance, some are concerned with the environmental impact, the carbon foot print and sustainability when purchasing foods. Others believe that the plant-based diet will curb them from onset diseases like diabetes, cardiovascular disease, obesity and hypertension. And some do not believe in slaughtering animals when there are other protein options available today. Regardless the reason, the industry is in full throttle formulating plant-based foods.

Plant-based Foods: Types and Formats

Decades ago, companies sold ground up vegetables and legumes in the form of vegetarian patties. Today, the market offers a variety of plant-based formats such as milks, meats, creamers, meals, ice cream, yogurts, butter, RTD beverages, bars, dressings and eggs. According to the Plant-based Foods Association, the largest market share includes milk ($2.5B) and meats ($1.4B). (SPINS, 2021) And the fastest growing categories consists of eggs (42%), creamers (33%) and RTD beverages (22%). (SPINS, 2021) Yet, all these plant-based categories come with challenges and solutions when formulating plant-based foods.

Formulator tool boxes evolved over the years to include several ingredients including starches, food gums and plant-based proteins. Yet, today, product developers are seeking more natural and clean label ingredients that provide multiple functionalities. Citrus fiber is one ingredient that meets those parameters. However, not all citrus fibers are the same. These fibers vary depending on their process and composition. For example, Citri-Fi is an upcycled citrus fiber that is produced from a process free from chemical modifications. The composition consists of insoluble fiber, soluble fiber (mostly pectin) and some protein. Because of this, Citri-Fi provides a high degree of functionality – water holding and emulsification – at low usage levels (<1%).

Below lists how Citri-Fi citrus fiber creates stability and natural texture when formulating plant-based foods:

Plant-based Milks

Plant-based milks typically use a variety of bases including oats, soy, almond and coconut. Commercial products tend to use stabilizers to help suspend fortifying ingredients and to create a fuller mouthfeel. However, some of these stabilizers fall suspect in terms of clean label.

Citri-Fi citrus fiber provides not only a full body mouthfeel but also stability when used at less than 1% with homogenization. Because of this, other stabilizers are not needed. As a result, labeling stays clean since Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour.

Meat Substitutes

Formulating meat substitutes are trickier. First, meat alternatives come in a variety of formats such as patties, nuggets, sausages and deli cuts. Each format requires different processes and textures. Secondly, the market demands cleaner labels. As a result, product developers steer away from ingredients like methylcellulose which originally was the poster child ingredient when creating meat-like plant-based meats.

Today, the industry offers several new solutions including Citri-Fi citrus fiber. For instance, Citri-Fi 100 series, at <1% usage, provides the emulsification which produces the juiciness and succulence. And the Citri-Fi TX, at 2-4% usage, creates the meat-like texture. When used together, they provide binding and firmer texture. At the same time, when they are used in conjunction with plant proteins like potato or canola, the synergies allow formulators to create methylcellulose-free meat substitutes.

Dairy-free Ice Cream

Again, dairy-free ice cream uses a variety of bases like plant milks. To prevent ice crystallization, these non-dairy ice creams require stabilizers. Without them, the ice crystals compromise the texture creating a sandy and crunchy mouthfeel. On the other hand, some stabilizers lack the water binding during freeze/thaw conditions. As a result, the texture takes on a gummy mouthfeel.

Citri-Fi citrus fiber may not be top-of-mind in frozen dairy-free ice creams. However, this natural ingredient binds water and oil/fats tightly, at <1% usage, even during freeze/thaw conditions. The lack of ice crystallization creates ice creams with a creamy and smooth mouthfeel. And this natural citrus fiber cleans up labels which resonates well in the natural markets.

In addition to the above, Citri-Fi’s high functionality also plays a role when formulating plant-based foods such as creamers, dairy desserts, cheeses, yogurts, bars, dressings and eggs. Citri-Fi is non-allergenic, gluten-free and Non-GMO Project certified. This natural citrus fiber also has no E-number. To learn more about Citri-Fi’s functionalities within plant-based products, please contact us.

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Plant-based Meats & Plant-based Foods: Citri-Fi Replaces Methylcellulose, Improves Juiciness, Firm Texture and Meat-like Texture
May 20, 2022
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Meat Substitutes

Meaty, Meatier, Meat-like Texture – Citrus Fiber TX

Meat-like texture is a common expectation in animal-based meats, plant-based meats and hybrid meats. At the same time, creating the perfect texture requires additional food ingredients to improve the firm bite, chew and succulence. Citri-Fi® TX texturizing citrus fiber creates the meaty texture while improving the bite. And when used with the 100 series or other hydrocolloids, they work synergistically together to enhance the firmness and juiciness.

Creating the ultimate meat-like texture that consumers expect is an on-going quest in the foodie world. Thanks to advanced processing technology, consumers teeth clench a turkey leg typically at Renaissance Faire nowadays. Today, meat comes in a variety of forms off the bone. Though some consumers savor a good old slab of steak, the market now offers other types like sausage links, nuggets and deli cold cuts. However, there is one common denominator amongst them all – a meaty texture.

This process technology also opened doors for plant-based meat producers. Many of these meat substitutes use the same equipment and processes as animal meat companies. As a result, they too, strive to simulate a meaty texture. On the other hand, some consumers demand the best of both worlds. Today, new product launches include hybrid meats. These versions have both animal-based and plant-based components.

Challenges with Creating Meat-like Textures

When animal meat is processed, it alters the original meaty texture. For instance, in processed meats like sausages, consumers expect a specific firm and juicy bite. The food should bounce back when they clamp their teeth down. So, product developers add back components like fat, starches, fibers or other hydrocolloids to create a firmer bite.

On the other hand, when developers create plant-based meats, they start with plant-based ingredients that work synergistically together to create the binding, firmness, chew and succulence. Building a meat-like texture from ground zero is a mixture of science and art. Meat substitute producers push the envelope with new ingredient bases such as mycelium (fungi), fermented proteins and other new botanical crops.

However, adding ingredients back poses challenges. Every food ingredient has their pros and cons. For example, some ingredients are allergens like soy, wheat or egg. Other ingredients may have an E-number like starches which clean label formulators steer away from. And depending on the country, restrictions exist for  some ingredients used in animal meat products. Yet, on the other hand, plant-based meats do not contain animal-based parts, therefore are typically exempted.

A Clean Meaty Experience

Despite the hurdles in creating a meat-like texture, Citri-Fi TX citrus fiber produces a meatier bite. This natural food ingredient is a coarse particle size which when hydrated simulates texturized vegetable protein (TVP). Yet, unlike some TVPs, developers use Citri-Fi at a very low usage level such as 1-2% in animal-based products and 2-4% in plant-based meats and hybrid meats. Instead of being the bulk of the formulations, Citri-Fi TX acts as a meat enhancement.

For best results, hydrate the Citri-Fi TX first before incorporating it in the food formulation. If used with TVP, Citri-Fi can be mixed into the TVP and hydrated simultaneously. This method benefits a variety of product types including patties, sausages, crumbles and nuggets.

When used with the Citri-Fi 100 citrus fibers series, product developers also can create binding and succulence due to its natural emulsifier properties. As a result, food products tend to be juicy and produce a firm bite that consumers expect. Citri-Fi also works synergistically with other hydrocolloids and fibers such as starches, gums and methylcellulose if further enhancements are needed.

This citrus fiber is non-allergenic, gluten-free and has no E-number. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label markets.

To learn more about using Citri-Fi TX to improve meat-like texture of animal-based, plant-based meats and hybrid meats, please contact us.

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Plant-based Meats, Meat Alternatives & Plant-based Foods: Citri-Fi Replaces Methylcellulose, Improves Juiciness, Firm Texture and Meat-like Texture
March 23, 2022
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Dairy Alterantives, Meat Substitutes

Natural Products Expo Trends: Plant-based Meat Formulations & Dairy Alternatives

Meat substitutes and dairy alternatives were Natural Products Expo West hottest areas this year. Many companies showcased their newest plant-based meat formulations which came in a variety of formats using alternative plant-based proteins. Though plant-based milks continue to penetrate the market, dairy-free cheeses littered the floor with innovative formats, styles and flavors. Amongst some products, citrus fiber appeared on ingredient labels due to its high water binding and natural emulsification benefits.

It happened! The 2022 Natural Product Expo West show resumed its regular in-person exhibition. For those who are not familiar with this trade show, it is the mecca of all trade shows when it comes to natural food products. For the seasoned attendees, one knows this massive show merits at least two days, a pre-planned floor strategy and a pair of cozy shoes to wear. If you are lucky enough, you may eye-spy tinsel town investors and actors trolling the floor next to you. However, this year, it is no surprise that plant-based foods stood in the limelight. Two categories popped out amongst the mass which included meat substitutes and dairy alternatives. New plant-based meat formulations and dairy-free products littered the aisles. Below outlines a few of the top trends spotted at the show.

Meat Substitute Product Formats

This category started life in a burger patty format years prior. However, today, meat substitute products come in all forms including chorizo, hot dogs, shredded barbacoa, ground beef or pork, sausage links and pate. These meat-free foods also take form of traditional cold cuts such as prosciutto, carpaccio, salami and pastrami. Several companies even turned their booths into benevolent butcher shops showcasing all types of plant-based meat formulations. Despite the variety, plant-based bacon offerings were limited at the show.

Faux Chicken, Egg Substitutes and Seafood Analogues

The plant-based chicken category was a main focus. Many companies sampled their cutlets, nuggets, ground and patties including Quorn. Both retail and food service folks swarmed the booths in search of new product offerings. Another category that popped up was plant-based eggs. Some companies took the route of scrambled tofu to demonstrate its versatility. Other companies explored other avenues using ingredients like mung bean starch or pepita seeds (Spero).

However, the most exciting and fastest growing category was plant-based seafood. Several companies on the floor showcased their seafood alternatives. For instance, some presented salmon sliders, crab cakes, fish sticks and even tuna in a can. (Atlantic Natural Foods  |  Good Catch Foods  |   Sophie's Kitchen) The texture and flavor simulated its fish-based counterparts which required skill and art when working with plant-based meat formulations.

 Plant-based Meat Formulation Ingredients

The plant-based toolbox expanded over the years. Many companies veered toward clean label ingredient decks. For instance, meat substitute bases incorporated soy, pea, garbanzo, black beans, lentils, navy bean, fava beans, adzuki bean, hemp, tempeh or cauliflower. Ingredient labels also listed clean label stabilizers and natural emulsifiers to protect these products during food processing, transportation, freeze/thaw and storage conditions. For instance, some companies presented a whole line of frozen meals incorporating meat alternative products such as lasagnas and pot pies. (Komo Foods  |  Tattooed Chef)

 Dairy Alternative Innovations

Though plant-based milks continue to penetrate the market, companies moved beyond the traditional soy and rice bases. For example, plant milks now use oat, cashew, hemp, walnut, macadamia, and sesame seeds. (Hope & Sesame  |   Milkadamia) Furthermore, companies pitched their products as milk nogs, barista milks and creamers.

However, the hottest and new area within dairy-free is plant-based cheeses. The most popular cheese analogue formulations used starch and fats or oils. These typically are cheaper to produce compared to cultured nut milks. The cultured market leader, Miyoko’s, showcased their liquid cheese alternative on pizza crust. It melted just like its animal-based version and tasted cheesy. Other formats at the show included shredded, cubed, sliced, crumbled and blocks. Companies even ventured into more artisan cheese types such as smoked gouda, feta, parmesan, pimento, hot pepper, sharp cheddar and French styles. (Good Planet Foods  |  Nuts for Cheese)

Other dairy alternatives categories at the show included cheese spreads, yogurts and frozen desserts. They too used similar plant milk bases but differentiated themselves by flavors, styles and formats. And like plant-based meat formulations, these dairy alternative products used plant-based stabilizers and natural emulsifiers to create high quality food products that withstand processing, transport and storage.

Citrus Fiber - The "Go To" for Plant-based Foods

Citrus fiber was spotted on several plant-based meat and dairy alternative labels at this year’s show. Because Citri-Fi® citrus fiber helps bind oil and water to stabilize plant-based foods, its high functionality and clean labeling make this a popular go-to ingredient. If you have questions on how to use Citri-Fi in your next plant-based meat formulation or dairy alternative product, please contact us.

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