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Citrus Fiber News Updates

Frozen Desserts: Keeping them Creamy (Dairy Foods)

Frozen dessert is one super star indulgence rising in ranks of popularity. However, creating these frosty treats entails more than just ingredients, a container and a freezer fairy. These frozen delights require ingredient and formulation expertise and processing know-how. However, due to the clean label and health movement, developers expert in the traditional science find themselves scrambling around for new acceptable ingredients. And when there is a new ingredient(s), there is always a new way or process and critical success factors. If you are one of those thrill seekers, you are going to find this article to be a great…

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BLOG: International Citrus and Beverage Conference (ICBC) Insights: Interview

The annual International Citrus and Beverage Conference draws industry leaders together to discuss the latest advances and challenges within the citrus and beverage industry. President & CEO, John Haen of Fiberstar provides some insights about its importance to the industry, Fiberstar’s participation and speaking take-aways.     Q1: What is the International Citrus Beverage Conference (ICBC) and who attends this conference? This annual conference https://conference.ifas.ufl.edu/citrus/ discusses key topics relative to global juice and beverage technology. This year, the conference focused on updates in quality and consumer testing, FSMA regulations, processing plant technology and market insights regarding the beverage category. The…

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BLOG: Natural Nut and Seed Butters – Managing Separation

Natural nut butters entered the market as an alternative to peanut butter. Frequently, the “butter” composition is at risk of separating, which will compromise its perceived quality with consumers. Natural citrus fibers like Citri-Fi can bind oil and water naturally due to its hydrophobic/hydrophilic fibrous composition and high surface area. Author: Dr. Kurt Villwock, Ph.D. Despite its reputation for being nutrient dense, peanut butter is a longtime staple in the marketplace as a good source of plant protein and satiety – not to mention it has a satisfying, cravable flavor.  Childhood allergy awareness has spiked in recent times and peanuts…

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Citri-Fi a Natural Alternative to Phosphates in Meat & Poultry

The market is seeking natural ingredient alternatives to improve food labeling. Meat and poultry are no exception. New and emerging natural options are offering opportunities to improve food products without compromising on quality. Fiberstar continues to support new science supporting Citri-Fi citrus flour. Citri-Fi 100M40 in conjunction with phosphates is commonly used to improve yields and texture in poultry products. This natural, functional citrus flour also plays a crucial role in replacing phosphates. Learn more by checking out the below articles: Evaluation of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Bologna Physical and Chemical Effects of Citrus…

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BLOG: The Magic of Turning Liquid Oils into Natural Flowable Powders

The Magic in Turning Liquid Oils into Natural Flow-able Powders Oil delivery systems are commonplace when using flavors and nutrients within the food and beverage industry. However, the growing need for natural solutions is moving the conventional systems aside for more label friendly options such as Citri-Fi® citrus fiber. Not only do these consumer friendly fibers turn liquids to powder but they also improve the quality of the final food product. Author: Nesha Zalesny (Technical Sales Manager) The day Whole Foods publicly released a list of unacceptable food ingredients was the day when the clean label movement was born.  A…

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BLOG: Keeping Drinkable Yogurts Natural with Citrus Fiber

Natural food trends drive the need to replace ingredients like starches, pectin and/or gums within yogurt-based products. Citri-Fi® natural citrus fiber benefits from the process by becoming more functional at very low usage levels to provide the desired texture and mouthfeel in drinkable yogurts. Author: Nesha Zalesny (Technical Sales Manager) 8/20/18 Drinkable Yogurt Market Drinkable yogurts have been on the market for years. However, recently in the U.S. markets, these dairy products experienced a spike in popularity. Manufacturers use drinkable yogurts as a novel vehicle to deliver healthy ingredients such as probiotics and protein. Kefir, which is a slightly fizzy…

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BLOG: Plant-Based Beverages: An Untapped Opportunity for Natural, Functional Fibers (Part 2)

Citri-Fi natural citrus fiber’s ease of use and superior functional benefits within beverages like juices, RTD, plant-based drinks and powdered mixes makes this an ideal solution versus other hydrocolloids and/or stabilizers on the market. Author: Nesha Zalesny, Fiberstar Technical Sales Manager (8/8/18)   Citri-Fi® Benefits versus Other Stabilizers/Texturants Citri-Fi is a natural citrus fiber created from a patented process free from chemicals. The process opens up the fiber to create high surface area which provides high water holding capacity and emulsification properties. In some beverage applications, Citri-Fi is used in conjunction with gellan gum. This natural fiber’s tight oil and…

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BLOG: Plant-Based Beverages: An Untapped Opportunity for Natural, Functional Fibers (Part 1)

The plant-based beverage market escalated due to environmental and health orientated drivers. Hydrocolloids are used to improve the texture and stability of these emerging beverages. However, not all stabilizers are created equal nor hit all the critical success factors in making a high quality product. Author: Nesha Zalesny, Fiberstar Technical Sales Manager (7/31/18) Dairy Alternative Beverage Market Various factors have fueled an explosion of growth in the non-dairy beverage market. One of the primary factors has been the significant amount of research around the environmental and health impact of consuming dairy products.  This research increased the awareness of factory farming…

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Ingredient Round Up: June 2018 (Food Processing)

Silver dihydrogen citrate antimicrobial Pure Control is a patented, FDA-approved, silver dihydrogen citrate (SDC) antimicrobial, offering produce processors a solution that can significantly mitigate the risk of foodborne illnesses resulting from consumption of their products. More than three years of extensive testing has shown consistent and materially significant reductions in the pathogens most frequently associated with foodborne illness outbreaks traced to processed produce (including E. coli, Salmonella and Listeria). Additionally, there are no negative organoleptic impacts resulting from its application. It’s a highly effective, non-toxic food safety solution, which is safe for both people and the environment. Produce processors typically…

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Citri-Fi Citrus Fiber / Fibre Improves Freshness and Emulsification

BLOG: Bakery Goods Fresh Keeping…. The Holy Grail Found

The Baker’s Challenge: Freshness over Shelf life Baked goods! They are a staple in everyday life. Nothing can beat eating a fresh baked good right out of the oven. Unless you order it from a café or restaurant, those moments are rare. The Holy Grail in baking is the ability to create bakery foods that keep fresh forever. Yet, the baker’s challenge is meeting that consumer’s expectation especially if they want to tote the bread home. There are ways to maintain bread’s freshness over time. One way is to incorporate a water loving fiber like citrus fiber.  Citri-Fi Fiber Mechanism…

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