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October 12, 2021
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Fiberstar Blog

Keto Ingredients: Keeping it Fresh with Citrus Fiber

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

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

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

Keto Bakery Crux and Key Success

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

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

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

Keto Bakery Opportunities

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

About Citri-Fi Citrus Fiber

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

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

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September 15, 2021
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Fiberstar Blog

Fiberstar, Inc. Partners with New Food Ingredient Distributors

Fiberstar, Inc. partners up with two new food ingredient distributors to further strengthen its market penetration in the U.S. Accurate Ingredients and Gillco Ingredients join Fiberstar’s global distributor network by offering complimentary portfolios of ingredients, technically sound sales teams and highly responsive customer service.

Fiberstar, Inc. sells Citri-Fi® citrus fiber globally using a robust distributor network. To further penetrate the food ingredient marketplace, the company added two new distributors to their sales network – Accurate Ingredients and Gillco Ingredients. Both companies come with seasoned technical service in addition to a complimentary portfolio of food ingredients.

“The market is demanding natural, clean and functional ingredients like Citri-Fi citrus fiber,” says President and CEO, John Haen. “Because of this, it was time to partner up with distributors that not only focus on natural offerings, but also, provide customers with technical knowledge about each food ingredient’s functionality when formulating food and beverages.”

Accurate Ingredients offers extensive food ingredient sales, marketing and distribution resources serving the U.S. market. For instance, their portfolio of specialized ingredients,  experienced sales team and robust customer service provide customers a top-of-the-line experience. As a result, customers can rely on their trained experts to source and recommend ingredients based on functionality and cost.

Gillco Ingredients prides itself on partnering with some of the most reputable and innovative food ingredient manufacturers which offer a line of healthy, natural and functional ingredients. Its technically trained sales force understand each ingredient’s functionality allowing them to help speed up their customers’ product development efforts. In addition to the savvy technical team and extensive portfolio, they offer well integrated and highly skilled customer service.

Citri-Fi is ideal for both portfolios. For example, this citrus fiber line provides high water holding, emulsification and/or texture to variety of food products. This natural food ingredient is Non-GMO Project certified, non-allergenic and gluten-free. Labeling options include citrus fiber, dried citrus pulp or citrus flour. As a result, they all resonate well in the clean label markets.

To learn more about the new distributor partnerships, please contact us.

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August 31, 2021
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Fiberstar Blog

Tomato Extension: Stay out of the Red

Tomato availability continues to be tight due to reduced acreage, continuous drought, rotation to more profitable crops and last year’s COVID hoarding. Though extending tomato with modified starches and food gums help bridge the shortage, the market offers more natural fibers like Citri-Fi® citrus fiber which closely simulates tomato functionality. As a result, at low usage levels, Citri-Fi extends tomato solids while still creating more natural textures, colors and flavors in sauces, pastes, dressings and soups.

The tomato shortage story begins with “once a upon a time” when tomatoes were a key staple crop in the California central valley. But over the years, the market and the environment took its toll on this once flourishing agriculture. This saga talks about how the tomato crop fell out of favor in export due to stronger domestic currency. As a result, this drove farmers to reduce their crop size and/or sow their fields with other profitable foods like almonds, pistachio and grapes. And then compounded with drought and last year’s COVID hoarding spree, tomato supplies struggled to rebound. Now tomato extension enters the storyline.

Quick Fixes for Tomato Extension

Despite the tomato’s dramatic saga over the years, the food industry offered several solutions including extending tomato pulp. Some extension methods included hydrocolloids like modified starches and food gums. These commodity ingredients bridged the tomato availability at times. Like quick fixes, these come with limitations. For instance, starches tend to produce more gel-like and pasty textures. On the other hand, certain food gums create sliminess and gumminess. Despite the textural drawbacks, customers settled with these options not knowing that the market offers other ingredients that function similar to tomato.

More Natural Ingredient Solutions

For example, another way to approach tomato extension is by using Citri-Fi® citrus fiber. This natural upcycled ingredient is created by a process free from chemical modifications. Due to its concentration of fibers and native intact pectin, this citrus fiber simulates tomato composition. As a result, at low usage levels (<0.5%), Citri-Fi creates more natural textures, color and flavors when replacing a portion of the tomato solids.

In addition to the textural and extension benefits, Citri-Fi also is heat, pH and freeze-thaw stable. Because of this, sauces, dressings and pastes remain uniform and inseparable during harsh food processing conditions. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. And this functional ingredient contributes fiber which benefits the nutritional statement. Citri-Fi is also Non-GMO Project Certified, E number-free, allergen-free, and gluten-free.

To learn more about tomato extension using natural fibers like Citri-Fi, please contact us!

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July 13, 2021
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Fiberstar Blog

Starch Replacement & Food Gum Extender using Citrus Fiber

The pandemic caused supply chains to choke. As a result, the availability of food ingredients such as starches and food gums tightened up. Citri-Fi® citrus fiber’s high water holding and emulsification properties at low usage levels (<1%) makes this ideal when extending or looking for gum and/or starch replacements in a variety food products.

Your local restaurant bellied up. Your favorite sneaker size is backordered for months. However, the world did not end. You can still purchase toilet paper. The pandemic’s aftermath affected supply chains globally which touched almost every commerce sector including the food industry. Lock down and affected employees caused operations to cease or slow down. Because of this, food production trickled, and seaports became congested which led to a trade imbalance. As a result, food ingredient availability, especially ones importing into the U.S. like certain starches and gums, quickly tightened. In the end, food manufacturers scrambled to find alternatives including starch replacements.

Starches and food gums are the work horses when it comes to creating stable and high-quality processed foods. Without these, foods subjected to harsh processing conditions, handling and shelf stability are typically negatively compromised. For instance, without starches and/or gums, water separation or syneresis occurs in yogurts. Dressings and sauces separate. And frozen desserts like ice cream form ice crystals during storage which leaves you with a sandy mouthfeel.

New Functional Stabilizer for the Formulating Tool Kit

Although starches and gums are top-of-mind for most food manufacturers, there are other solutions available in the market such as citrus fibers. One example includes Citri-Fi citrus fiber. This natural, upcycled functional fiber is created from byproduct of the citrus juicing industry. The process is free from chemical modifications. Many confuse citrus fiber with fortifying fibers. Citri-Fi provides dual functionality – high water holding and emulsification – at very low usage levels (<1%) unlike fortifying fibers. In addition, Citri-Fi’s high pectin content and its ability to increase viscosity with high shear also differentiates itself from other citrus fibers in the marketplace. Because of this, Citri-Fi can be used to extend or replace certain starches and gums like locust bean gum/carob bean gum in a variety of food applications.

For instance, in dairy products like yogurts, cottage cheese and cream cheese spreads, Citri-Fi, when used between 0.2% and 1.0%, minimizes syneresis and improves texture. In ice creams, this natural citrus fiber reduces ice crystal formation while creating a smooth and creamy mouthfeel. Also, starch replacement or extension is an option with this highly functional citrus fiber.

Citrus Fiber Solution and Perks

And since Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour, manufacturers inadvertently clean up their label declarations which is a bonus. Citri-Fi is non-allergenic, gluten-free and non-GMO Project certified. And since this natural ingredient has no e-number, it resonates well in the European regions.

For more information in how to extend or replace starches and/or food gums, please contact us or request a sample.

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June 29, 2021
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Fiberstar Blog

Fresh Pet Food: Prevent Water Separation using Citrus Fiber

Fresh pet foods emerged due to the pet humanization trend which continues to shape the pet specialty food segment today. However, several issues including water separation tend to create sub-par products. At the same time, consumers are weary of stabilizers and binders on labeling. There are natural solutions available including Citri-Fi® citrus fiber which binds the water during handling and storage while maintaining a clean label and superior texture.

Pet parents rearing furry babies continue to drive many of the pet humanization trends today especially in pet food and treats. With this in mind, pet humanization is a phenomena where pet owners treat their pets like children. These consumers purchase items that resemble products they purchase for themselves. For instance, pet owners tend to read food labels, select minimally processed foods and veer towards healthier versions. Due to this trend, fresh pet foods continue to thrive within the specialty pet food segment.

Fresh pet foods attract pet parents by their short ingredient lists, fresh raw materials and healthier positioning. For example, many pet parents believe that ‘real food’ should be stored in the same place as human food - the refrigerator. However, creating tasty fresh pet food comes with its own set of challenges. For instance, food preparation and storage affect the quality.

The Challenges when Making Fresh Pet Foods

Some fresh pet foods come pre-cooked and frozen in meal blocks. This improves food safety and minimizes the handling of raw foods. Companies ship the frozen meal blocks to consumers since many use an eCommerce model. Or some companies sell the food in freezer cases at brick-and-mortar stores. During preparation, the consumer needs to slack the frozen meal for several hours before serving. Depending on the food components, water separation is a common issue. For example, many fresh dog foods incorporate vegetables like carrots and peas in the meat matrix. Water tends to leech out during the slacking process creating a pool within the packaging.

Other companies pre-cook and package the fresh food mass into chubs. Retailers sell the chubs in refrigerator cases. Again, depending on the formulation, water migration is inevitable. The product weeps water which does not meet consumers’ expectations when feeding Fido.

Natural Solutions to Improve Refrigerated Pet Food

Though many consumers steer away from stabilizers and binders, some clean options which help bind water exist in the market. One ideal solution includes using Citri-Fi® citrus fiber. This natural ingredient is created from byproduct of the citrus juicing process. However, the key benefit of using Citri-Fi is its dual functionality. It not only binds water but also oil or fat that leech out of a food product during cooking, handling and storage.

At very low usage levels, 0.2%-1.0%, this citrus fiber locks in the water. And yet, not all citrus fibers are created the same. Citri-Fi uses a process that is free from chemical modifications that opens up the fiber. This process preserves the citrus fiber’s holistic composition so that it retains a high level of native pectin. Both the high surface area and the native pectin lock in the water. As a result, consumers prep fresh pet food without the watery mess. Other citrus fibers on the market provide limited water holding due to their processing. On the other hand, Citri-Fi, an upcycled ingredient tells a sustainable story from farm to pet bowl.

Citri-Fi citrus fiber is AAFCO approved. Labeling options include citrus fiber, dried citrus pulp or citrus flour. This natural ingredient is non-GMO Project certified, allergen-free, gluten-free, grain-free and made in the U.S.A.

The Future of Pet Foods

Other human trends crossing over into the pet food and treat category include plant-based foods. Because of this, the sky is the limit when creating new types of fresh pet foods as long as it is AAFCO approved.  Since plant-based foods like vegetables and fruits tend to release water during storage, Citri-Fi can bind the water to create higher quality, natural pet food products.

For more information, please contacts us to order a sample.

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June 16, 2021
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Fiberstar Blog

Vegan Ice Cream: The Smooth Freeze

The plant-based foods category is exploding with product launches. Some of these include plant-based or vegan ice creams and frozen novelties. However, creating these products come with challenges including ice crystal formation which negatively impacts texture and mouthfeel. One natural ingredient, Citri-Fi® citrus fiber binds the water to prevent migration. As a result, ice creams whether they are vegan, plant-based or dairy-free remain creamy and smooth during freeze/thaw cycles.

Plant-based foods continues to be a hot category as a result of the increase in new product launches. This is due to the advancements in procuring a variety of raw materials and creating new processing technologies. In addition, the escalating demand for plant-based products globally drives this growing trend as well. According to statistics cited on the Plant-based Food Association (PBFA) web page, plant-based foods grew by 27% in 2020 to reach a whopping $7B in the U.S.  

The plant-based dairy segment leads this category reaching $2.5B in 2020 with an average growth of around 20% compared to the previous year according to the PBFA. And this segment includes products like ice cream and frozen novelties which also grew by 20% and generated about $435M in sales. For many manufacturers, this is the tip of the iceberg. For instance, this segment will grow exponentially as the demand for foods free from animals and their byproducts continues to boom. 

Vegan Ice Cream Challenges

However, creating plant-based frozen desserts has its own set of challenges. For example, these products come in a variety of bases including almond milk, coconut milk, cashew milk, and oat milk to name a few. Many of these bases contain low protein and fat which typically helps bind water molecules during the freezing process. Because of this, ice crystals form which create a grainy or sandy mouthfeel in the finished product.   

Some solutions include adding proteins, food gums and other hydrocolloids to bind the water during the freezing process. At the same time, many of these ingredients lack freeze/thaw stablility during handling and storage. As a result, water eventually migrates out of the food matrix, causing not only ice crystal formation, but also a gummy texture depending on the stabilizing agent used.  

Natural, Creamy and Smooth Texture

One natural ingredient that remains amiss to formulators is citrus fiber. Yet not all citrus fibers are created the same. Citri-Fi, a highly functional citrus fiber created from byproduct of the citrus juicing process continues to be an ideal fit for this food application. The physical process creates the high surface area and emulsification properties that frozen desserts need. This high surface area in combination with the high pectin binds water and minimizes ice crystal formation during the freeze/thaw process. As a result, the frozen dessert provides a smooth and creamy mouthfeel without the gumminess over time.   

Citri-Fi is typically used between 0.25% to 1.50%. There are several incorporation methods available. Typically, Citri-Fi is mixed with the dry ingredients first before being added to the aqueous phase. However, adding Citri-Fi to glucose syrups first also gives formulators another option. And if Citri-Fi needs to be added to water first, it is recommended to add with strong agitation to prevent fisheyes from forming.   

Another key trend includes upcycled or sustainable food ingredients. Citri-Fi citrus fiber checks off those boxes when it comes to a sustainable story from farm to fork. This natural citrus fiber is non-GMO Project Certified, gluten-free and allergen-free. Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label markets. As a result, this natural citrus fiber benefits a variety of products such as plant-based, vegan or dairy-free ice creams and frozen novelties.   

Looking into the Crystal Ball

As for future trends, new innovations will emerge within the plant-based ice cream arena. For instance, fermentation and other biological processes now create new proteins without involving an animal. Some vegan ice creams will be produced with new and novel plant-based milk bases. On the other hand, other products will focus on simple formulations to maintain a clean image. Regardless, Citri-Fi is an ideal solution to minimize ice crystal formation in any of these innovative technologies coming down the pipeline.  

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May 19, 2021
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Fiberstar Blog

Bakery Ingredients: 5 ways to use Citrus Fiber

Many bakery ingredients in the industry provide single functionalities to baked goods. On the other hand, natural ingredients like Citri-Fi® citrus fiber provide water holding and emulsification which benefit a variety of bakery items. Bakers gravitate to Citri-Fi for its ability to create baked items that maintain freshness over time which is the gold standard in quality. And due to its natural emulsification, this citrus fiber is the ideal solution to replace certain emulsifiers to clean up labels. Other key areas include plant-based, gluten-free, egg and oil reduction and bakery fillings.

Creating bakery foods is a combination of art and science. Where else can an elbow test measure viscosity or a handful means a cup? Although measuring methods produce the perfect loaf or muffin, bakery ingredients play an equally important role especially on a mass scale. For instance, bakers use additional ingredients not commonly used in home baking to preserve the baked good’s quality during post production, handling and storage.

Citri-Fi is an upcycled natural citrus fiber created from byproduct of the citrus juicing process. This natural ingredient provides high water holding and emulsification properties which benefit a variety of baked goods. For example, citrus fiber offers the following five ways to create stellar bakery items.

1) Moisture Retention and Improve Freshness over Shelf-life

Citri-Fi’s number one use in baked goods is moisture retention. This citrus fiber’s high surface area and high intact pectin content locks in the water. Over time, the native starch slowly releases the water which is then bound to the citrus fiber. Because of this, the natural occurring gluten and citrus fiber retain the moisture which results in the perception of freshness over time. In this case, less is more. At low usage levels, 0.3% to 1.0%, Citri-Fi can be incorporated into the baked good with additional water to improve the overall texture and organoleptic properties.

2) Emulsifier Replacement in Baked Goods

Mass produced breads typically use some sort of emulsifier to improve loaf volume and create softer crumb. However, some emulsifiers such as mono and diglycerides, lecithin, DATEM and SSL are not perceived to be clean label bakery ingredients. And some emulsifiers are considered allergens like those that originate from soybean. Yet, the market offers very few natural replacements.

Citri-Fi at low usage levels, 0.5% to 1.0%, replace lecithin or mono and diglycerides in baked goods while maintaining the shelf-life and eating qualities. This citrus fiber's allergen-free and clean label status makes this attractive. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour. These labeling options resonate well in the natural and clean label markets. Please contact us to learn more about our emulsification study which compares Citri-Fi’s superiority over other emulsifiers in the marketplace.

3) Plant-based and Gluten-free Specialty Markets

Gluten-free formulating still exists today. Regardless, the prevalence of certain conditions (e.g. Celiac disease, autoimmune, autism, etc.), drive the need for allergen-free formulating. Gluten-free requirements affected the bakery category the most. As a result, gluten-free and allergen-free bakery goods flooded the market over the last 20 years. However, allergen-free formulating comes with a set of challenges. For instance, many of the base flours do not retain moisture well to keep the structure soft and tender over time. Because of this, bakers prefer natural ingredients such as citrus fiber to bind the water. As a result, the allergen-free bakery items maintain the sense of freshness over shelf-life. Without additional ingredients, these type of bread products would suffer with limited shelf-life and stale texture.

Currently the hottest lifestyle trend, plant-based eating, hit the market quickly. The growing demand is driving bakers to remove animal byproducts such as fats and eggs from their formulations. Once again, this delta creates a slew of challenges for the baker. However, functional bakery ingredients like Citri-Fi can aid in creating high quality and organoleptic pleasing baked goods when animal byproducts are substituted out with other ingredients. Citri-Fi complements the baking system to provide the additional water holding and emulsification properties which are typically compromised when other hydrocolloids or fibers are used to replace animal byproducts.

4) Egg and Oil Reduction Bakery Ingredients

Reducing egg and/or oil requests often pop up. In some regions, formulators reduce these ingredient as a cost savings strategy. In other markets, reducing egg and/or oil improves the nutritional profile of foods. Due to Citri-Fi’s high water holding properties, this natural citrus fiber is essential in creating the moist texture typically when egg and/or oil are present in the formulation. And the natural emulsification properties of the citrus fiber mimics its counterparts to maintain high quality texture. Ultimately, Citri-Fi can reduce egg and oil in bakery formulations while still providing the full-fat mouthfeel which consumers expect.

5) Bakery Filling Texturant and Stabilizer

Many challenges arise when working with bakery fillings. In baked products, fillings need to tolerate the heating and handling while still providing functionality before, during and after the baking process. Since some fillings are low in pH, this too creates an environment where functional bakery ingredients break down. Hence, several factors affect fillings when creating a natural texture.

Citri-Fi citrus fiber’s multi-functional properties tolerate heat and low pH conditions. For instance, this functional ingredient creates natural textures in fruit-based fillings in low and high pH conditions. Citri-Fi can be used “as-is” to generate the gelling textures in high Brix and low pH systems. At the same time, this natural citrus fiber also can generate gelling textures in low Brix and low pH systems. Please contact us to learn more about this new technology.

Another key area where Citri-Fi improves bakery is in filled baked goods. This natural citrus fiber’s high water holding capacity binds the water to prevent blow-outs during the baking process.

There are multiple areas where Citri-Fi citrus fiber benefits bakery products due to its multiple functionalities. Bakers gravitate to this ingredient due to its ability to create freshness over time versus other ingredients, its emulsification properties and its clean label status.

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May 11, 2021
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Fiberstar Blog

Sustainable Food – Citri-Fi® Citrus Fiber the Eco-Friendly Choice

Sustainable food systems affect all touchpoints from farm to fork. From the beginning, Fiberstar produced Citri-Fi® upcycled citrus fiber from byproduct of the citrus juicing process using a method free from chemical modifications. This highly functional fiber not only reduces the use of ingredients impacting the environment, but also, cleans up food label declarations.

To define the term sustainability in a few sentences poses a massive challenge. However, in a recap, it boils down to managing resources, technology and money invested to balance the earth’s offerings and the current needs. Moreover, this also implies there is equilibrium between the “give and take” for the future generations. Today, businesses cherry pick aspects of this term to assure consumers they play a role in supporting sustainable food.

For instance, Fiberstar’s business started its life with an eco-friendly food process. Citrus growers harvest their fruit to be processed into citrus juice. This citrus juice then makes its way to retail and foodservice. At the same time, the other channels convert into higher valued products including the fibrous parts of the fruit. In the past, much of the fibrous components were used in lower valued markets but had huge potential due to its nutritional composition – fiber - and its underlying functional benefits.

The Sustainable Process

Fiberstar uses a patented method which turns byproduct of the citrus juicing process into highly functional citrus fiber which is called Citri-Fi. This process, which is free from chemical modifications, opens up the fiber to provide high water holding and emulsification properties. As a result, this upcycled citrus fiber is produced using a clean process unlike other alternatives sold in the marketplace.

And since the method retains the fiber’s wholistic form, it contains large amounts of intact pectin which gives its high functionality. Many other citrus fibers are byproduct of the pectin production. Because of this, the citrus fiber contains lower amounts of pectin content with lower functionality.

Bettering the Environment via Food

Using a sustainable process and producing eco friendly foods like Citri-Fi is one benefit. This citrus fiber also reduces the use of ingredients with higher environmental impact like fats, oils, eggs and animal dairy or meat protein. Citri-Fi replaces some or all of these ingredients in a variety of food products such as bakery, sauces and dairy foods. At the same time, this natural ingredient plays a key role in many dairy alternatives and meat substitutes. Citri-Fi provides excellent stability and texture. As a result, this citrus fiber supports environmentally friendly food by creating high quality animal-free alternatives.

Consumer Friendly Labeling

Highly functional citrus fibers like Citri-Fi are key at creating cleaner food labels. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the consumer markets. In addition, due to it high functionality, this natural citrus fiber replaces other ingredients to shorten label declarations. Citri-Fi also contributes dietary fiber. As a result, formulators benefit versus using other stabilizers, starches and chemical emulsifiers that do not qualify.

Sustainable food systems evolve and improve every day. Some companies are playing catch up with old processes or inefficient technologies. However, there are companies like Fiberstar which entered the market with a sustainable process and product offering from the beginning. As consumers learn more about environmental impacts occurring today, they will demand a more sustainable food system. This encompasses all the touch points between farm to fork. Citri-Fi citrus fiber is a wholistic food ingredient that continues to be a natural, sustainable and eco friendly option in the market.

To learn more about our sustainable practices, please contact us.

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May 4, 2021
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Fiberstar Blog

Plant Based Ingredients: CEO State of the Business Interview

The plant based foods market exploded in the past few years demanding more plant based ingredients like Citri-Fi® citrus fiber. This interview with John Haen, President and CEO of Fiberstar, Inc. dives into how Fiberstar entered this hot arena and explains how success has shaped the business today in this exciting market.

1) Who is Fiberstar and what does your company offer to the food ingredient marketplace?

Fiberstar, Inc. manufactures and sells Citri-Fi citrus fiber, which is an upcycled, plant based ingredient produced from byproduct of the citrus juicing industry. The patented process, which is free from chemical modifications, opens up the fiber to create high water holding capacity and emulsification properties. This highly functional fiber improves stability, texture, and nutrition in a variety of food and beverages.

From the beginning, Fiberstar pioneered citrus fiber technology. The clean process and dual functionality differentiated Citri-Fi from other plant based ingredients in the marketplace. With this in mind, less is more when using Citri-Fi citrus fiber. At low usage levels (<1%), this citrus fiber provides multiple functionalities unlike other stabilizers and texturants available.

2) Is Fiberstar, Inc. in the plant-based foods space? If so, for how long?

Fiberstar has worked in the plant-based foods space since the creation of the company in the 1990’s. Because of Citri-Fi’s plant-derived raw material and final product, it was a perfect fit for some of the earlier plant based applications such as veggie patties. Citri-Fi provided binding and improved the texture. At that time, this was a niche segment. Most of the products launched into the market targeted vegan and vegetarian consumers. And clean label was not a pressing need yet. Therefore, Citri-Fi was sold purely for its functional benefits. The fact that it was a clean label plant based ingredient was a bonus for manufacturers.

However, today Citri-Fi is used in a variety of dairy alternatives and meat substitutes globally thanks to the escalating demand for plant based foods.

3) Where did Fiberstar’s success start in the plant based food space?

Fiberstar’s success in this area started back in 2018 when meat alternatives entered the limelight. We worked with some companies from the beginning. However, vision, heavy investment and massive amounts of PR advertised this category as the next Silicon Valley of the decade. The movement took a step beyond veganism and targeted the entire population pivoting on environmental, animal cruelty and health & wellness factors. With the momentum behind the cause, many entrepreneurs and business owners jumped into the mix. As a result, Fiberstar began working with start-up companies, animal meat companies branching out into plant-based meats, food service, and well-established meat alternative market share leaders.

4) Why are Fiberstar’s plant based ingredients an ideal fit for plant based foods?

Citri-Fi citrus fiber’s high water holding and emulsification properties benefit both dairy alternatives and meat substitutes. For instance, in plant-based drinks, Citri-Fi’s increased viscosity in homogenized processing conditions creates smooth and stable beverages without the use of stabilizers or gums. As a result, manufacturers clean up their food labels to be more consumer friendly. In cultured products, Citri-Fi enhances the smooth texture and minimizes syneresis. In plant-based cheeses, both hard and soft, this natural citrus fiber provides emulsification to stabilize the base. And in frozen desserts, Citri-Fi minimizes ice crystal formation which improves the stability and smooth mouthfeel.

On the other hand, Citri-Fi also improves meat substitutes. Fiberstar offers the 100 series which provides emulsification and water holding. As a result, meat alternatives can use less saturated fats while still maintaining the juicy and succulent texture. Fiberstar also offers TX10, a coarser size. The TX10 creates meat-like texture and appearance. Its cohesive properties provides binding strength. And depending on the formula, Citri-Fi TX10 can replace gluten while keeping the patties intact before cooking.

Both the 100 series and TX10 when used together provide the wide range of functional benefits. Moreover, the Citri-Fi line can be used with or without methylcellulose to create high quality meat substitute products.

5) What innovations did Fiberstar recently launch in response to consumer demand?

Fiberstar’s most recent launch was the Citri-Fi TX10 texturizing citrus fiber. This new product line stemmed from multiple Customer requests. Creating meat alternatives with firm texture was an universal challenge. Though Customers used Citri-Fi for the water holding and emulsification, they still needed additional structure. Citri-Fi TX10 provided this and closed the gap.

6) Were there any challenges or hurdles that Fiberstar had to overcome?

Yes, there were hurdles selling into the plant based foods arena. For example, though meat substitute products existed for over two decades, the formulations grew more complex compared to the past. Formulators moved beyond soy protein or chopped vegetables and began using other plant based ingredients like proteins. Every formula required different stabilizers and binders. It was not a “one size fits all” solution. Customers needed a lot of hand-holding especially for those who were new to meat analogs. As a result, Fiberstar dedicated a team to focus on providing high quality technical support. The team created how-to videos, technical bulletins and starting formulations to help Customers leap frog some of the initial bench top testing.

7) What is your vision for the future and how will Fiberstar participate in this?

We definitely envision the plant based foods market growing exponentially globally. Currently, most plant based foods are created with just texture and quality in mind. Some criticize the food labeling as they tend to be long and sometimes loaded with many additives. The next generation of these plant based foods will steer towards cleaner labels. For instance, the food labels will be shorter and use recognizable plant based ingredients. As a result, Citri-Fi citrus fiber is perfectly positioned for this next generation of food products. Not only does this natural citrus fiber provide the dual functionality, but also, it will clean up label declarations. Since Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour, they resonate well in the natural and clean label markets. And unlike some stabilizers and binders, Citri-Fi contributes dietary fiber which improves the nutritional statements.

Fiberstar will continue to develop new citrus fiber based products to meet the growing Customer needs in this plant based market. Creating the TX10 line was just one example of our dedication to evolving with this high growth area. We look forward to launching new products in the near future so that developers have a more robust and clean formulating tool box.

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March 31, 2021
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Fiberstar Blog

Natural Emulsifier in Pet Foods: Citrus Fiber

Creating clean label pet foods poses a variety of challenges including finding an effective natural emulsifier. Citri-Fi® an upcycled citrus fiber created from byproduct of the citrus juicing process provides high water holding and natural emulsification properties. As a result, this pet food ingredient improves texture and stability of canned or wet foods, fresh foods in chubs and semi-moist treats.

Slowly you twist the can opener peeling back the lid without a sound. Regardless of the silence, your furry canines bolt into the room with their tongues swinging. Quickly you pour the contents into their bowls and watch them lap it up within seconds. In the end, this ritual sounds quick and simple. On the other hand, creating this healthy and nutritious pet food results in multiple challenges.

In the past, pets scavenged left-out scraps. However, over the years pet food companies changed this by creating specific foods for companion pets. And as time chugged along, standard pet foods bloomed into a variety of formats using multiple ingredients. Today, consumers demand label friendly pet food ingredients thanks to the humanization trend.

Formulation Challenges

Creating clean label pet foods poses multiple challenges which affect texture, stability and palatability. For instance, some pet foods contain oil and water which rely on emulsification to keep them bound over time. However, the market offers very few natural emulsifiers. Without emulsification, water and oil separate negatively affecting the texture and shelf stability. Some examples of these foods include canned or wet foods, fresh foods in chubs and semi-moist treats.

Citrus Fiber, a Natural Emulsifier

Plant-based fibers are commonly used in the pet industry to improve product quality in addition to enhancing nutrition. At the same time, one functional fiber sticks out in popularity due to its high water holding and emulsification properties. Citri-Fi is an upcycled citrus fiber produced from byproduct of the citrus juicing process. Due to Citri-Fi’s highly exposed surface area and high level of pectin content, this natural pet food ingredient binds oil and water creating stability over time. For instance, in semi-soft chews or wet pet food applications, this citrus fiber forms an oil-in-water emulsion to stabilize ingredients into a homogeneous system.

A simplified model system testing varying concentrations of oil, water and fiber in addition to various oil types and challenging storage conditions demonstrates this. The results indicate that Citri-Fi emulsifies up to 60% oil to form stable oil-in-water emulsions when using 2-4% citrus fiber depending on the oil type and storage conditions. As a result, this equates to citrus fibers being able to hold up to 25 times of water and 30 times of oil in the emulsion.

Additionally, the high oil binding property of citrus fibers improves extruded products where oils add unwanted lubricity. The citrus fiber binds the free oil in the system. In addition, Citri-Fi is compatible with other pet food ingredients like flavors, colors, thickening or gelling agents or other nutritional components. Moreover, this natural citrus fiber is thermally stable in high temperatures such as in extrusion processes without losing its functionality.

Other Benefits of Citrus Fiber

Citri-Fi contributes dietary fiber in addition to reducing caloric content when replacing higher caloric pet food ingredients. This natural citrus fiber is non-GMO, allergen-free and gluten-free. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural and clean label markets. Additionally, dried citrus pulp is AFFCO approved.

For more information about citrus fiber as a natural emulsifier and functional pet food ingredient, please contact us.

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