Fiberstar Citri-Fi Natural Citrus Fiber

May 20, 2022

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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April 29, 2022

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Fiberstar Blog

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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April 20, 2022

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Fiberstar Blog

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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April 13, 2022

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Fiberstar Blog

Clean Label Processed Meats: Tips using Citrus Fiber

Animal meat processors continue to swirl around in a pool of continuous market flux. For instance, the entire supply chain faces dilemmas ranging from animal treatment to environmental concerns. However, one demand that continues to surface is clean label. This trend floated to the top due to a shift to plant-based eating. Though meat substitutes may be packed with plant-based proteins, some critics quickly point out the degree of processing that occurs. Because of this, many skeptical consumers revert back to their definition of “real food” - clean label processed meats.

Clean label in this arena applies to many facets including quality, texture and preservation. For example, savvier consumers now scan labels for additives like salt, nitrates and phosphates. However, at the same time, each ingredient plays a special role delivering a juicy, tender and safe meat product to the consumer’s plate. Without these ingredient actors, some processed meats would dry out during the cooking process. Or their shelf-life would be cut in half without a preservation system.

The market offers several label friendly options such as citrus fiber. Below provides tips on how to create clean label processed meat products.

Phosphate-free Poultry Products

Processed poultry products such as Rotisserie chickens tend to be injected with salts and phosphates to reduce purge and increase cook yields. As a result, this creates juicy and succulent textures. Citri-Fi citrus fiber holds a lot of water and emulsifies which can be used with other natural hydrocolloids like carrageenan or native rice starch to create meat formulations free from phosphates. The citrus fiber, when used at (<0.5%), and the hydrocolloid hold onto the water during the cooking process to retain the juiciness. The Citri-Fi’s emulsification properties bind the fat and water to prevent loss. As a result, the rich poultry flavor remains in the meat which enhances the eating experience.

Injected Pork Lion Minus the Phosphate

Pork lion also uses injection marinades with additives to improve the yields and eating qualities. Citri-Fi, at low usage levels (<0.5%), can be used with sodium bicarbonate as a buffer to improve the cook yields and reduce purge. This method not only provides cost-in-use savings, but also, improves the quality of clean label processed meats

Animal Meat Fat Reduction

Typically, lowering the fat content of a meat product adversely affects the mouthfeel and texture. Because Citri-Fi binds oil and water, it improves the sensory properties by helping to retain the full-fat mouthfeel. Moreover, this natural ingredient helps product developers improve the Nutri-Score of the meat products. Bettering the Nutri-Score is an important initiative in some regions of the world. For example, product developers target to lower salt, sugar and saturated fats to improve the Nutri-Score of foods. However, by using this natural citrus fiber, consumers now enjoy clean label processed meats with improved nutritional profiles.

Citrus Fiber in Other Meat Products

Citri-Fi also benefits other processed meat products including emulsified meats like frankfurters and hot dogs in addition to chopped and formed meats like kebabs and gyros. Moreover, this plant-based ingredient improves the meat-like texture, binding and juiciness of meat substitutes like patties, nuggets and sausages. And when used with plant-based proteins like potato protein or canola protein, Citri-Fi helps create products free from methylcellulose which improves food labeling.

This natural ingredient has no E-number. Labeling options vary by region. For example, USDA approved labeling includes citrus flour or dried citrus pulp which resonate well in the clean label and natural markets.

To learn more about what Citri-Fi can do for you, please contact us. Or visit us at the upcoming industry trade shows.

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March 23, 2022

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Fiberstar Blog

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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March 4, 2022

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Fiberstar Blog

Ice Cream Stabilizers: Churning with Substitutes

Hydrocolloids are so dramatic! Their procurement story endures twists and turns caused by numerous factors. For instance, if farmers are spared from adverse weather conditions, then geopolitical instability may exist. If regions are in harmony, then logistics face shortfalls. These dramatic wrenches disrupted the food ingredient supply chain today which includes hydrocolloids. Because of the hydrocolloid supply constraint, frozen food developers are seeking substitutes for ice cream stabilizers.

Hydrocolloids such as starches, gums, and alginates are the backbone in many formulations. Depending on the type, they can provide stabilization, gelation and other effects when used in food and beverages. In ice cream, they manage water and ice migration. And when used with other hydrocolloids, they become optimal stabilizers. Common hydrocolloid gums include guar, locust bean, tara and cellulose gum. Because of their water holding nature, they preserve the smooth texture when ice cream moves thru freeze/thaw cycles typically occurring during transport, handling and storage.

However, due to the clean label movement, several hydrocolloids fell out of favor with consumers. Product developers began looking for natural stabilizers for ice cream. Yet, like many natural ingredients, they come with limitations. If water is not bound and managed, ice crystals form to create a sandy mouthfeel. And if the stabilizer blend is not optimized, certain hydrocolloidal gums tend to produce a gummy or chewy texture. Now, with the supply chains issues, seeking out natural ice cream stabilizers became even more challenging.

Natural Ice Cream Stabilizer Substitutes that Performs

Though product developers gravitate to typical ice cream stabilizer systems peddled by a handful of companies, the market offers ice cream stabilizer substitutes such as Citri-Fi citrus fiber. This natural citrus fiber has high surface area which binds large amounts of water. And due to its high amount of native intact pectin, this food ingredient binds oil and water like a natural emulsifier. Similar to hydrocolloidal gums, this citrus fiber performs at low usage levels (<1%).

In addition to dairy-based ice creams, Citri-Fi provides similar benefits similar to a vegan ice cream stabilizer. Yet at the same time, it is a natural food ingredient since its composition is intact as nature intended. Many ice creams using bases like rice, cashew, soy or coconut tend to crystallize. The little ice crystals create a sandy mouthfeel like you are chewing glass. However, Citri-Fi citrus fiber binds up the water to prevent mobility. The dairy-free ice cream texture remains smooth and creamy over time.

Because of the dual functionality, Citri-Fi can replace ice cream stabilizers like hydrocolloidal gums and emulsifiers in both dairy-based and vegan ice creams. Since this natural ingredient is procured from byproduct of the juicing industry and processed in the USA, there are no availability issues. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets. Citri-Fi is non-GMO Project certified and allergen-free. This natural citrus fiber also has no e-number.

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February 11, 2022

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The Buzz about Bakery Texturants in Bakery Mixes

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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January 20, 2022

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Fiberstar Blog

Citrus Fiber: Emulsifier, Stabilizer & Texturizer

Instead of rattling off the Top 5 read Fiberstar blogs in 2021, we will focus on their common hot topics. These top read blogs highlighted Citri-Fi citrus fiber’s ability to emulsify, stabilize and texturize a variety of food products. This might set eyes rolling since there are many food ingredients in the market claiming to do the same. However, this citrus fiber performs these functions “naturally” which sets itself apart from the others. Currently, natural emulsifiers are a rare find. On the other hand, food ingredients like Citri-Fi are available as citrus fiber emulsifiers.

Citri-Fi Citrus Fiber Natural Emulsifier

Citri-Fi's process is free from chemical modifications unlike other ingredients in the market. For instance, the insoluble and soluble fiber content contains native intact pectin. This high pectin content gives Citri-Fi the muscle to emulsify and stabilize foods like dairy, beverages, dressings, dairy alternatives and meat substitutes. As a result, developers create foods with more natural textures and mouthfeel.

For instance, Citri-Fi binds oil and water to create the succulent texture in meat substitutes. The 100 series in conjunction with the TX line makes meat-like texture and juiciness. And when this natural emulsifier and texturizer is used with plant proteins like canola protein, potato protein and/or pea protein, meat substitutes can be created free of methylcellulose.

Natural Water Holding Food Ingredient

The market is saturated with water holding ingredients such as gums, alginates, starches and plant fibers. However, Citri-Fi’s fiber composition not only binds high levels of water, but does this “naturally” at low usage levels (<1%). Many other ingredients need to be chemically modified to perform the same. Or if they are natural, they raise consumer’s eyebrows when listed on the food label.

Because of this high water holding, Citri-Fi improves freshness of baked goods, reduces syneresis in dairy foods and creates more natural textures in sauces. And one other benefit that places it on a high pedestal versus others is that Citri-Fi improves freeze/thaw stability of frozen foods. For example, this natural ingredient minimizes water migration during the freeze/thaw cycles. Ice cream and frozen dairy alternatives create less ice crystals which preserves its creamy mouthfeel. And frozen meals refrain from turning into a mosh pit of mash.

Natural Food Texturizer

Fiberstar recently launched Citri-Fi TX which creates meat-like texture in plant based meats and animal meat products. Though there is a plethora of plant-based textured proteins on the market, Citri-Fi TX differs. Most texturized proteins start their life as part of a plant and then further processed. Citri-Fi TX citrus fiber exists in a larger granular form - minimally processed. And because it is derived from citrus fruit, it is non-allergenic unlike soy and wheat. Many texturized proteins serve as a base in vegan meats at high usage levels. On the other hand, Citri-Fi TX usage level ranges 1-4% to enhance the texture.

About Citri-Fi Citrus Fiber

Citri-Fi citrus fiber is allergen-free and gluten-free. This natural food ingredient has no E-number. And the 100 series including TX is non-GMO project certified. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural and clean label markets. Citri-Fi is a citrus fiber emulsifier, stabilizer and texturizer. To learn more about Citri-Fi’s natural functionalities, please contact us.

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January 13, 2022

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Fiberstar Blog

Smile and Say Cheese Alternatives!

Through the years, cheese producers convinced the market that cheese is the magic ingredient that makes food taste great! Commercials encouraged parents to melt it on vegetables to make it more palatable for their children. Pizza is not pizza unless there is a long stretch of mozzarella hanging off the slice. And when snacking hit its peak, cheese stood on a pedestal due to its protein content and dairy health benefits. Because of this, dairy-based cheese literally milked the market. The popularity created an opportunity for new offerings such as cheese alternatives.

At the same time, the dairy alternative demand began to tick up. Growing concerns about sustainability, animal welfare and health consequences of animal-based fats spurred a sudden interest in creating cheese without animal milk. As a result, today, there are a variety of cheese analogs using different types of food ingredients and processing technologies. And there is no better time to discuss this topic rather than now in January aka Veganuary.

Starch and Fat-based Cheese Alternatives

Many companies try to mimic common cheese types including sliced cheeses for sandwiches and vegan burgers, soft cheese like camembert, or even products that match fresh or cream cheese. To do this, producers have different options. For instance, a lower cost route incorporates a fat source and modified starches. Spreadable types use liquid fats. On the other hand, hard cheeses require solid fats like palm or coconut in combination with starches. However, palm and coconut are questionable when it comes to sustainability. As a result, some shy away and resort to using sunflower or canola oil.

One challenge using these types of fats and modified starches is creating a stable emulsion without chemical emulsifiers. Because clean labeling is another important requirement, manufacturers look for alternative ingredients. Another underlying issue is that these type of cheeses have no nutritional value. Their bases are made up of starch and contain minimal protein versus animal-based cheeses.

Citri-Fi citrus fiber can help bind the oil and water in these type of formulations. The high surface area and native intact pectin content enables emulsification properties. As a result, cheese texture and stability are not compromised. Also, Citri-Fi contributes some dietary fiber, so this helps improve the nutritional content.

Fermented Nut Cheeses

Another type of cheese that is popular is fermented nut cheeses. These cheeses typically use almond or cashew as a base. The nutritional profile is better due to the nut protein content. And the flavor profile simulates the natural flavor of cheese which can come close to aged cheese. However, this process comes with more costs and tends to be pricier. And when nuts are ground, they tend to not bind all the fat inside which causes separation.

Because Citri-Fi is a great natural emulsifier, it can bind oil and water to help reduce the costs and improve the yields of these products. Water migration is common in products that do not have a good emulsifying system. As a result, Citri-Fi helps prevent weeping during refrigeration. In the end, Citri-Fi, at low usage levels (0.1% to 0.6%), provides emulsification, stability and nutritional benefits to a variety of cheese alternatives. This can range from cream cheese substitutes, parmesan alternatives to other vegan cheese analogs.

This cheese alternative market is the new frontier in the dairy-free world. In the future, cheese will use different protein sources like chickpeas and fava beans. Producers will push the envelope using fermentation, new processes and new ingredients to create high quality cheeses matching their animal-based counterparts.

Citri-Fi is non-GMO Project certified, non-allergenic and gluten-free. This natural ingredient has no E-number. 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.

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Challenges with Creating Meat-like Textures

A Clean Meaty Experience

Additional Reads

Comparing Natural Citrus Fiber to Starches

Formulating with Citri-Fi Citrus Fiber

Creating Additional Viscosity

Creating Gelled Textures

Creating Emulsification

Additional Articles

A Nest Full of Egg Replacement Options

Citrus Fiber as an Egg Replacer Formulation Tool

Additional Egg Replacement Articles

The meat industry continues to push the envelope in delivering clean label processed meats. Options available include using Citri-Fi® citrus fiber which holds high amounts of water and emulsifies which as a result improves the texture, quality and food labeling.

Phosphate-free Poultry Products

Injected Pork Lion Minus the Phosphate

Animal Meat Fat Reduction

Citrus Fiber in Other Meat Products

Additional Information

Meat Substitute Product Formats

Faux Chicken, Egg Substitutes and Seafood Analogues

Plant-based Meat Formulation Ingredients

Dairy Alternative Innovations

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

Natural Ice Cream Stabilizer Substitutes that Performs

Bringing out the Best: Bakery Mix Interview

(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?

(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.

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

(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?

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

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

Additional Articles:

Citri-Fi Citrus Fiber Natural Emulsifier

Natural Water Holding Food Ingredient

Natural Food Texturizer

About Citri-Fi Citrus Fiber

1. Methylcellulose Replacement in Meat Alternatives

2. Citri-Fi in Vegetarian Meat Products

3. Citri-Fi Natural Citrus Fiber Emulsification Demonstration

4. Creating Emulsions with 10% Citri-Fi Citrus Fiber

5. How to Make Meat Alternatives using Citri-Fi Citrus Fiber

Additional Citri-Fi Citrus Fiber Information

Starch and Fat-based Cheese Alternatives

Fermented Nut Cheeses

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