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Processed Meats - Citri-Fi Citurs Fiber - Increased Yields, Succulence, Meat-like texture - Marinades
March 26, 2025
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Fiberstar Blog, Processed Meats

Meat Marinades: Bathing Foods with Flavor

Meat marinades are essential when cooking animal products. They improve the yields, boost the juicy texture and better the overall eating experience. Marinades can be used in meat injection or vacuum tumbled methods in addition to being used as a table sauces or condiments. Regardless of the use, one common goal is to improve the meat taste. Citri-Fi® citrus fiber, at <1%, can bind the water and oil to significantly control yields and increase the succulence and flavor of the meat which enhances the eating qualities.

About two million years ago, cavemen cooked their mammoth meat over an open flame using chiseled rock spears and broken sticks. And this tradition continues today using state-of-the-art equipment involving gas or charcoal as a fuel source. Not to mention, there are now pre and post cooking methods to improve the juiciness and succulence of the meat. One strategy is to use meat marinades. However, there are several options when using a flavorable liquid to improve the eating experience. These include injection marinades, vacuum tumble marinades and table sauces.

Infusing Flavor and Moisture: Injection Marinades

Injection marinades are a common practice in the meat processing world. This involves penetrating meat muscle using injector needles to pump flavor, phosphate, salt and water. Many times, these brines also include modified food starches and/or gums such as carrageenan to improve the water and oil binding. These water binding hydrocolloids not only improve the purge reduction in raw meats, but also enhance the yields and juiciness of final cooked products.

Today, consumers are more sensitive about their food. They want to know where it comes from and how it is handled. And this sensitivity caused many consumers to read food labels. Because of this, some ingredients have fallen under suspicion including those that appear chemically modified or not recognizable. Yet, there are natural ingredients available in the market that meat processors can utilize while not comprising their meat goods. One ingredient in particular is citrus fiber.

Citri-Fi® citrus fiber is byproduct of the citrus juicing industry. The process, which is free from chemical modifications, opens up the fiber to create high water holding capacity and emulsification properties. As a result, at low usage levels (<1%), Citri-Fi can bind the water in meat marinades and minimize water loss after injection. This clean label strategy can maintain the juicy and succulent texture of cooked meats without the use of phosphates, starches and/or food gums. However, if labeling is not an issue, citrus fiber can also be used alongside other hydrocolloids as a phosphate replacer while still creating a high quality eating experience.

Round and Round: Tumbling Meat Marinades

Another approach involving meat marinades is with a vacuum tumbler. This method uses a sealed drum and rotating mechanics to marinate meat parts. The vacuum aids in opening up the meat tissue to allow the meat marinade to penetrate further. By using this technique, the tumbling helps tenderize the meat while the hydrocolloidal coating binds the water which enhances the juicy texture post cook.

The Citri-Fi 200 series, which is citrus fiber co-processed with guar gum, is an effective way to improve the water and oil binding in meat marinades. At low usage levels (<1%), the citrus fiber locks in the water while the guar gum is used to aid in creating cling. Depending on the meat product, meat processors may use one or both injection and vacuum meat tumbling to improve raw yields and succulence and yields post cook.

Liquid Flavor Bombs: Sauces, Condiments or Marinades

After meat is processed using all or none of the above mentioned methods, it is shipped to retail. Consumers tote this meat home to be thrown on a grill, tossed in the oven or seared in a pan. Regardless of the cooking technique, they all have one element in common – the sauce. It is this factor that turned a caveperson into a modern day chef!

To impart that burst of flavor and juiciness, consumers lean on meat marinades prior to cooking the meat. However, if time is limited, table sauces and condiments are effective alternatives. Many of these products contain starches and/or food gums to thicken up the texture. These ingredients tend to be pH and heat stable. In other words, the hydrocolloids are tolerant of food processing conditions so that table sauces and condiments remain viscous.

However, formulating with some of these hydrocolloids come with challenges. Modified starches help keep sauces thick during food processing, however, at times they do break down due to too low usage levels. Because of this, formulators will bump up the usage creating unnatural textures. Many food gums are highly tolerant of food processing conditions too. At the same time, textures tend to be stringy and uncommon for a table sauce.

Citri-Fi citrus fiber, when used at low usage levels (<1%), creates sauces with a natural mouthfeel. This clean label ingredient binds the water and oil to prevent separation. And due to its fibrous composition, it is highly stable in most food processing conditions. Citri-Fi can be used to create marinades, table sauces or condiments without the use of modified starches and/or food gums.

 Dry Rubs: A Savory Massage

By way of contrast, dry rubs contain no liquid but deliver a flavorful punch when coated on meats. The dry rub typically contains spices and seasonings which are smothered all over the meat product prior to cooking. This method also helps not only to seal in the meat juice during cooking but also deliver flavor.

Citri-Fi citrus fiber can be used in a dry rub to help with adhesion. In addition, Citri-Fi also can be used as a plating agent for water and/or oil soluble flavors. For example, Citri-Fi can plate about 25% liquid smoke and turn it into a free-flowing powder. This plated smoke can then be incorporated into a dry rub alongside other ingredients like seasoning, sugar, and/or salt. This dry rub can be used as is on a meat product or turned into a marinade by adding water, vinegar and canola oil. Citri-Fi’s dual functionality delivers the smoke flavor and stabilizes the emulsion part of the meat marinade.

Besides the multi-functional benefits of Citri-Fi, this citrus fiber is non-allergenic and gluten-free. Labeling options include citrus flour or dried citrus pulp which resonate well in the clean label markets. Citri-Fi 400 series is now available which is USDA certified organic. Citri-Fi is Non-GMO Project certified, sustainable and upcycled.

 

For more information, please contact us ----

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Plant-based Milk Formulations Trends
February 19, 2025
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Dairy Alterantives, Fiberstar Blog

Pour Me Up Plant-based Milk Formulation Trends

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

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

Plant-based Milk Formulations: Pumping up the Protein

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

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

Clean Label Spills into Plant-based Simplicity

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

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

Organic Growth of Dairy Alternatives

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

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

Environmentally-friendly yet Sustainable Plant Milks

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

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

The Future Sips of Plant-based Milks

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

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

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

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

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Citri-Fi Citrus Fiber is an Egg Reduction Solution that is clean label
February 1, 2025
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Bakery, Fiberstar Blog, Food Category

Egg Reduction – A Half Dozen Solutions

Several market drivers including better-for-you foods, Avian flu and plant-based diets are creating a demand for egg reduction solutions. Citri-Fi® citrus fiber provides water holding and emulsification properties similar to egg which benefits a variety of foods including cookies, cakes, pancakes, creamy sauces, mayonnaise spreads and meat loaf products.

Replacing eggs again? Haven’t we boogied to this Chicken Dance already? Egg replacement is not a new phenomena in the food world. For instance, replacement technologies have gussied up ingredient  portfolios for over two decades now. These egg reduction solutions were peddled in the market for various reasons. Years ago, cholesterol earned a bad rap. So, consumers demanded healthier products minus the egg. Then, the Avian flu plagued the flocks driving an egg shortage. Next, the plant-based food wave eliminated any animal-based ingredients including egg. And now, the market is back to grappling with the Avian flu again.

Among the drivers to reduce egg usage, the Avian flu is creating the most chaos. For example, the outbreak is limiting egg availability which is driving the price thru the roof. Because of this, formulators are back at the bench looking for egg reduction solutions. Replacing this commodity is more than an elbow test. According to the Incredible Egg Organization, there are over 20 properties eggs provide. As a result, replacing eggs successfully depends on the food product and the replacement technology. At the same time, the market has a few replacement options available. One solution involves citrus fiber.

Citri-Fi citrus fiber is produced from byproduct of the citrus juicing industry. The process, which is free from chemical modifications, opens up the fibrous matrix to give its high water holding and emulsification properties. Because of this composition, Citri-Fi can be used as an egg reduction solution for a variety of food products including bakery items, sauces and dressings.

Bakery: Water and Oil Binding is in the Proof

Eggs are typically used in cookies primarily for the emulsification properties. This muscle ingredient binds the butter and/or oil to the liquids to create a uniform and tender texture. Reducing or omitting eggs adversely affects the overall quality. For example, cookies tend to be dense, crumbly and dry. The spread is limited and accompanied by a grainy undissolved sugary texture.

Citri-Fi citrus fiber, at low usage levels (<1%), provides the emulsification properties which maintains the tender bite and perception of freshness over time when replacing up to 25% of eggs. This also applies to baked goods such as pancakes, layer cakes and cupcakes.

In bakery products like cakes, Citri-Fi can extend the eggs and also partially reduce oil content. This natural ingredient’s ability to bind water aids in creating the full-fat mouthfeel when oil is reduced. And because of the fibrous composition, the bound water remains locked in over time giving the perception of freshness. Citri-Fi can be used in both conventional and gluten-free bakery products as an egg reduction solution.

Mayonnaise Spreads: Citrus Fiber is an Egg-cellent Emulsifier

Another key area for Citri-Fi’s emulsification power involves mayonnaise dressings. Mayonnaise typically contains vegetable oil, water, sugar, vinegar, egg yolks, salt and mustard. The egg yolks bind the vegetable oil and aqueous liquids when sheared to create a uniform stable mixture.

Due to Citri-Fi citrus fiber’s emulsification properties, this natural food ingredient can reduce or replace eggs in mayonnaise spreads. Some spreads use modified starches which provide similar functional benefits. However, this upcycled citrus fiber, at low usage levels (<1%), sets up a stable emulsion which does not break over time. Also, Citri-Fi creates a smooth and full-fat mouthfeel while supporting a clean label. Labeling options include citrus fiber, dried citrus pulp or citrus flour.

Besides mayonnaise spreads, Citri-Fi can reduce egg content in other types of sauces like Hollandaise, Caesar dressing, custard-type and pastry cream. The level of reduction highly depends on the type of food product and ingredients used. If other hydrocolloids are used in the formulations, then Citri-Fi can aid in reducing significantly more egg content than using Citri-Fi alone.

Meat Loaf: Managing Moisture

Chopped and formed meat products like meat loaf use eggs to bind the ingredients and add moisture. During the cooking process, the moisture is bound to the egg to prevent dryness. When egg content is reduced or eliminated, formed meat products tend to dry out and fall apart.

Citri-Fi citrus fiber, when used at low usage levels (<1%), binds the water during the cooking process. As a result, the meat loaf remains moist and tender post-cook. To incorporate, add the citrus fiber to the dry ingredients like herbs, spices and salt before mixing in liquids. The order of addition and mixing optimizes Citri-Fi’s full functionality in an egg reduction solution.

Besides egg reduction, Citri-Fi has other pluses. The product line is non-GMO Project certified, allergen-free and gluten-free. Now, there is a USDA certified organic line available – Citri-Fi 400. The 100, 400 and 600 series have no E-number which is key in regions like Europe.

The Future of Formulating with Egg Extenders  

Will the egg market return to normal this year? The jury is out on this drama. However, the fact that viruses have interrupted the markets more than once over the years serves as a hint. With this in mind, companies have the opportunity to utilize egg reduction technologies as a strategy to minimize cost and risk in supply. Though there are several egg reduction solutions on the market, Citri-Fi citrus fiber stands out due to its upcycled, sustainable and clean label narrative.

To learn more about egg reduction solutions, please contact us.

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Citri-Fi Citrus Fiber at SupplySide West Show - nutrition bars, gummies, tablets, beverages
November 14, 2024
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Fiberstar Blog, Supplements & Nutrition

Natural Food Ingredients Nabbed the Show at SSW

The SupplySide West show, which rebranded into SupplySide Global, significantly grew in size again this year due to the influx of international suppliers. The mainstream trend continued to revolve around pure, holistic and natural food ingredients. Companies differentiated their products by health platforms, regulatory status, and sourcing (local vs. overseas). Other claims that emerged in the show included women-owned, sustainability and upcycling.

The SupplySide West show, which started its life as a supplement expo, significantly grew in size again this year. For over a decade now, I have trucked around the show floor, looking for the latest and greatest in natural food ingredient technologies. Before, I wandered around with chunk heels cursing the traditional business attire expectations. Today, I traded my pumps in for dressy sneakers to help me reach the finish line which was beyond aisle 8100! After circulating around the show floor, I captured some insight that is worth a share.

Mainstream: Pure, Holistic and Natural Food Ingredients

With the spotlight on ultra-processed and pathogenic-free foods, it is no wonder that consumers are demanding safer and more nutritious products. They are label reading more than ever today which is causing food and supplement manufacturers to reassess their own products’ ingredients. As a result, many ingredient suppliers at the show touted their natural and minimally processed status. Some of the common claims included organic certified, committed to nature and clean label. With this in mind, it was a slam dunk to promote citrus fiber at the show.

Fiberstar, Inc. exhibited at SupplySide West pitching Citri-Fi® citrus fiber. This natural food ingredient checks all the boxes when it comes to clean label and the natural origin. Citri-Fi is byproduct of the citrus juicing industry which uses a process free from chemical modifications. Because of this, the fibrous composition, including the high concentration of native pectin, stays intact giving it high water holding power and emulsification properties. As a result, this natural food ingredient improves the texture, stability and nutrition of a variety of food, beverage and supplements.

At low usage level (<1%), this upcycled citrus fiber improves foods such as beverages, dairy products, nutrition bars, dry blends, baked goods and gummies. Because of the multi-functionality, Citri-Fi can extend and/or replace other hydrocolloids like starches, food gums and other plant-based fibers. Though there are several citrus fibers to choose from in the market, Citri-Fi is unique because it is not a byproduct of the pectin extraction process which typically uses chemical modifications or solvents. Citri-Fi is as close as its roots in nature which makes this ingredient a true all-natural option.

Health Platforms: Magnified and Multiplied

Selling natural food ingredients via health platforms is still prominent. This year, digestive health topped the charts during my walkabout. Numerous companies showcased ingredients such as prebiotics, probiotics, symbiotics and postbiotics. Other prominent platforms included immune, bone, weight management, cognitive and heart. On the other hand, a few new platforms grew in presence which involved sleep, stress-free, aging, skin, hair, anti-allergy, oral, liver, diabetes, joint, men’s and now women’s health (especially menopause-related).

Geographic Dichotomy: Local versus Overseas

Despite US-based consumers clamoring for local and made-in-the-USA food products, the show proved international trade was alive and thriving. From observation, the show’s growth looked like it was attributed to new small ingredient suppliers primarily from Asia. These businesses were littered amongst the large multi-national distrubutors. And unlike the large company booths, many of these smaller booths lacked the luster. In many cases, it was challenging to understand their point of difference when a booth two doors down sold the same ingredients. Are natural food ingredients, which were once considered value-added, commoditizing with the plethora of oversea players?

Regardless of the international offerings on the show floor, companies who saw value in USA made highlighted this as a competitive advantage. Some of the words included domestic supply, USA origin and locally made. As the influx of ingredient suppliers grow each year, natural food ingredient companies will need to innovate to strengthen their competitive advantage in the marketplace. Otherwise, they will find themselves competing on price which can paralyze profit margins.

Over the years, Fiberstar strived to be ahead in citrus fiber innovation. Selling a sustainable and upcycled citrus fiber was just the beginning.  The company created varying particle sizes, co-processed blends, higher viscosity versions and certified organic SKUs which set Fiberstar apart from other suppliers. In addition, the company continues to offer a domestic citrus fiber using a stable and reliable supply chain.

New Emerging Trend: Women-owned Businesses

Another trend springing up includes businesses highlighting their women-owned status. During COVID, many women-owned businesses closed their doors for various reasons. However, post pandemic, these business types returned in full force driving the economic recovery. Their popularity soared in many markets including the food and beverage industry. Claiming women-owned gives some companies an edge to win over customers and generate new sales.

Other Moderate Buzz for the Field

Besides the hot ticket items mentioned, some companies pitched other points of difference such as vegan, non-GMO, and better-for-you. The nature of the show and immensity in size should have been busting with environmental messaging. However, after perusing the signage, I was surprised to see a small number of players promoting sustainability and upcycling. Despite the growing awareness, this universal topic will continue to be at the center stage for years to come. Companies embracing this now will be favorably positioned in the future.

Fiberstar’s upcycled citrus fiber continues to attract food manufacturers due to its green story and clean labeling. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. Because of the company’s deep rooted knowledge in repurposing plant-based fibers, the company will continue to exploit its expertise creating new products to serve the unmet market needs.

For more information about Fiberstar’s citrus fiber innovation, please contact us.

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Plant-based Milks - Citri-Fi Citrus Fiber Stability, Clean Label, Natural Creamy Mouthfeel
September 13, 2024
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Dairy Alterantives, Fiberstar Blog

Citrus Fiber in Oat Milk: Clean & Sustainable

The plant-based milk category is no stranger to consumers’ environmental and health concerns. Because of this, the market stirred up the need for more clean label ingredient options. One natural solution includes using Citri-Fi® citrus fiber in oat milk due to it water holding and emulsification benefits. Not only is this citrus fiber created using a process free from chemical modifications, but it also provides product developers clean labeling options.

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

The Oat Milk Enthusiasm in Words

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

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

Challenges in Processing Plant-based Milks

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

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

Compare and Contrast Citrus Fibers

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

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

Citrus Fiber in Oat Milk

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

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

Other Uses of Oats

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

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

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Frozen Foods: Ice Cream, Frozen Meals, Sorbets: Citri-Fi Citrus Fiber Binds Water, Freeze/thaw Stability and Reduces Ice Crystal Formation
February 29, 2024
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Fiberstar Blog

Frozen Desserts: Smoothing Out the Texture

Frozen desserts, like ice cream, tend to fall victim of ice crystals during handling and storage due to temperature fluctuations. Stabilizers bind the water, however, they have their own limitations. Citri-Fi® citrus fiber, when used at less that 1%, minimizes the ice crystals to create a smooth texture while cleaning up food labels.

It is one of the many nostalgic memories that many Earth dwellers have had since childhood – eating ice cream. And if you reside in the USA, you most likely recall the infamous Baskin-Robbins 31 Flavors ice cream shop. This frozen dessert joint sold a flavor for every day of the month. But ironically, many lickers defaulted to their favorite flavor or flavors if given the choice. Today, ice cream not only comes in different flavors but also bases too. Originally, milk was the starting base. However, frozen desserts now can be churned using plant-based milks like oat, almond, coconut and cashew.

The Scoop on Ice Cream Challenges

Making ice cream appears effortless as long as one has an ice cream maker. But when produced on a large scale and distributed across miles of land, frozen desserts are subjected to fluctuating temperatures or heat shock. As a result, ice crystals tend to grow reducing the smooth and creamy texture. Many factors play into preventing water migration during handling and storage including the formulation components, fat level, total solids and overrun.

Ice cream producers rely on stabilizers to bind the water during the quick freeze to minimize ice crystals. The water remains bound during temperature changes preventing ice crystals from forming. However, stabilizers like locust bean gum and guar gum have their limitations. For instance, ice cream stabilizers may be optimal for milk-based ice creams, but they may fall short in dairy-free formats. Many plant-based frozen desserts tend to have a short shelf-life. The longer the time in freezer storage increases the risk of a gummy and chewy texture when using foods gums. Moreover, many food gums fall suspect when found on food labels.

Clean, Smooth and Creamy Ice Cream

One natural solution available includes citrus fiber which locks up the water to create the silky texture. Citri-Fi citrus fiber is produced from byproduct of the citrus juicing industry. This natural food ingredient uses a process free from chemical modifications unlike similar ingredients in the marketplace. At the same time, not all citrus fibers are created the same. Others are byproduct of the pectin extraction which typically use solvents and other chemicals to isolate the fiber. Because of this process, some of these byproducts lack the functionality due to the low levels of intact pectin. As a result, some producers add the pectin back in to enhance the functionality. Alternatively, Citri-Fi citrus fiber is wholistic and contains native intact pectin like Mother Nature intended.

At less than 1% usage level, Citri-Fi provides the water holding and emulsification properties needed to prevent ice crystals from forming over time. Citri-Fi citrus fiber improves the texture, stability and nutrition of both animal-based dairy and plant-based dairy desserts. For example, this citrus fiber works in a variety of non-dairy bases such as almond, oat, rice and coconut plant milks.

In addition to the texture improvement, the Citri-Fi citrus fiber line also cleans up frozen dessert food labeling. This is key in both animal and plant-based ice cream markets. Many brands are going back to ice cream basics listing less than five ingredients. And clean label continues to be a hot trend in plant-based foods including non-dairy desserts. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label markets. Also, the USDA certified organic Citri-Fi 400 series is now available.

For more information about using citrus fiber in frozen desserts, please contact Fiberstar.

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Bakery Foods: Citri-Fi Citrus Fiber Improves Moisture Retention, Emulsification and Freshness also Gluten-free - Bread, Cookies, Muffins, Cakes
February 1, 2024
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Fiberstar Blog

“C is for Cookie” as in Soft-baked Cookies

The bakery world offers a variety of cookies including the soft-baked cookie type. Despite the cookie description, baking these soft morsels come with hard formulation challenges. Some market offerings soften the texture but they all have their own caveats – tooth pack, darkening, microbial risk and questionable labeling. However, another option is citrus fiber. Citri-Fi® citrus fiber binds the water and oil which softens the texture over time while supporting a clean and natural food label.

“C is for cookie and that’s good enough for me.” These satirical words stem from the iconic Cookie Monster. Though he originated in the USA, this monochromatic blue puppet is recognized all around the kiddie world preaching the good word about cookies! These delicious, sweet morsels come in a variety of flavors, shapes and sizes. They are available with candied toppings, filled with sweetness, enrobed with chocolate or come in different textures. One popular bakery format hot out of the oven includes soft-baked cookies.

Soft-baked Cookie Challenges Bakers Face

Baking soft cookies comes with an array of challenges. Bakers are fighting physics constantly including water migration. If water remains unbound, it tends to seep from the food and free itself into the air. As a result, cookies lose their moisture turning into hard hockey pucks over time. If too much water is left in the cookie, then it becomes a live petri plate inviting microbials to feast also shortening the shelf-life. And even if the water is locked up, bakers risk tooth packing from the chewy matrix. Adjusting the soft-based cookie formulation to avoid these pitfalls also requires a label consideration. Today, consumers tend to seek out food labels that are more natural and cleaner.

For these reasons, bakers tap their toolboxes for potential solutions. Sweeteners like molasses and other sugar syrups are used to help soften the texture. At the same time, these natural food ingredients tend to cause a darkening effect impacting the sweetness and color. And too much sweetener runs the risk of causing tooth packing.

Food starches and food gums are another option to help soften the baked good texture. However, incorporating these ingredients incorrectly leads to gumminess. And depending on the hydrocolloid, some fall suspect to consumers due to their ingredient labeling.

Lastly, some bakers produce only organic bakery products. Because of this, they seek out certified organic ingredients such as flour, eggs and sugar. Many texturizers used to soften cookies may not have organic status. And depending on the region, most of these food ingredients are designated an E-number which is purposely avoided when formulating natural soft-baked cookies in regions like Europe.

Citrus Fiber – Improving Soft-baked Cookie Texture

The market offers another solution to aid in softening and extending shelf-life - Citri-Fi citrus fiber. This natural upcycled ingredient is produced from byproduct of the citrus juicing industry. Unlike other similar ingredients in the market, the process used is free from chemical modifications. Citri-Fi's fibrous matrix binds water and oil. As a result, in soft-baked cookies, the texture retains the softness post-bake and over time on the shelf.

Citrus fiber’s moisture retention is its signature benefit which also streams across other baked good categories including gluten-free baking. Citri-Fi, at 0.5% to 1% usage, is typically added to the dry mix such as flour, sugar and salt. And when hydrated, the ingredient activates locking in the water. The batter remains cohesive and non-sticky helping to reduce the loss during handling. During the baking process, the soft-baked cookies maintain their shape without significant spread. And the cookies remain soft and chewy over time.

Citri-Fi is non-allergenic, gluten-free and non-GMO Project Certified. This natural food ingredient has no E-number. Now, Fiberstar offers USDA certified organic citrus fiber - Citri-Fi 400 series. 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 about using citrus fiber to improve the texture in soft-baked cookie and other types of baked goods.

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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties - Clean Label- Organic
December 12, 2023
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Dressings, Soups & Sauces, Fiberstar Blog

Clean Label Food & Beverage: 2023 Top Searches

Citri-Fi® citrus fiber is an upcycled environmentally friendly food ingredient. From raw material to the finished product, this fiber remains intact and natural as Mother nature intended. Because of this food ingredient, Citri-Fi improves the health, texture and quality over shelf-life in a variety of food and beverages. According to the top keyword searches around citrus fiber, there are four hot clean label food categories ranging from bakery to meat substitutes.

Food trends come and go, however, clean label is here to stay. Although clean label suggests just that, the definition is highly subjective and carries a myriad of meanings. To some this term implies familiarity, naturalness and simplicity. And to others it refers to sustainable and environmentally friendly. Regardless of the clean label food definition, this movement has affected most food and beverage categories to some degree.

Citri-Fi Citrus Fiber  - Clean Label Food & Beverages

Citri-Fi is produced from byproduct of the citrus juicing industry. The clean process, which is free from chemical modifications, is one piece of the green story. Citri-Fi is one of few citrus fibers that uses a process that only contains water and heat to produce this natural ingredient. Other citrus fibers on the market are byproduct of pectin extraction which typically uses solvents and other chemicals in the process. In extraction, the process strips away the native intact pectin which adversely affects the citrus fiber. Some citrus fiber suppliers add the pectin back in to gain additional functionality. Citri-Fi's clean process keeps citrus fiber how Mother Nature intended – full of native intact pectin.

Citri-Fi contributes fiber to various food products which complements other fibers when making fiber claims. In addition to its healthy halo, this natural ingredient’s water holding and emulsification stabilization aids in improving Nutri-Scores - a nutrition label and nutritional labeling system.

In addition to the sustainable procurement, clean process and healthy food applications, Citri-Fi is a clean label ingredient. Labeling options include citrus fiber, dried citrus pulp and citrus flour which resonate well in the clean label markets. Because of this, Citri-Fi is an ideal natural food ingredient to create clean label food.

In 2023, six food categories came up in the Fiberstar keyword search analytics for clean label because of Citri-Fi citrus fiber's natural status. Below provides some insight into the hottest clean label food trends.

(1) Baked Goods – Clean Label Bakery Solutions

Today, bakers are returning back to basics in other words clean label baking formulas. This trend affects a variety of baked goods including (on order of prevalence) bakery fillings, pastry and pastry creams, snacks, bread, tortilla, bakery mixes and cakes. Bakers seek cleaner alternatives to emulsifiers, food gums, modified starches and other stabilizers. Citri-Fi citrus fiber is an ideal fit. At less than 1% usage, this natural ingredient can replace emulsifiers and other hydrocolloids depending on the bakery application to create clean bakery products.

(2) Clean Label Pet Food

Pet owners treat companion animals as their beloved children today also known as the pet humanization trend. As consumers become more cognizant about what makes up their own food, they practice the same diligence with their furry friends' meals. Because of this, consumers peruse label friendly options for both dog food and cat food.

Citri-Fi citrus fiber can be used to create clean label pet food. At less than 1% usage, this natural ingredient reduces breakage in biscuits, improves the tenderness in semi-moist treats and replaces stabilizers in canned or wet pet food.

(3) Dressing, Sauces, Dips and Spreads

This food category is a hot spot for clean label formulations. Many products include (in order of prevalence) mayonnaise, dressings, dips, sauces, jams, culinary pastes and nut butters. Though regular mayonnaise is clean since it contains only three pantry ingredients, other permutations such as flavored, reduced egg or egg-free mayonnaise spreads use stabilizers and other hydrocolloids to improve the texture and shelf-life. Citri-Fi, at less than 1% usage, can replace eggs or extend eggs while maintaining a stable emulsion due to its native intact pectin composition.

In dressings, dips and sauces, this natural citrus fiber’s dual functionality – water holding and emulsification – creates smooth stable textures over time. Again, Citri-Fi can create clean label food by replacing stabilizing hydrocolloids. In jams, Citri-Fi can be used to replace added pectin when used in low pH and high Brix conditions. And in culinary pastes and butters, Citri-Fi can create stable emulsions as long some water is present in the system.

(4) Clean Label Meat Substitutes

The meat alternative category continues to thrive with new product launches. Initially, perfecting the texture and flavor were typical goals. However, now, product developers focus on ingredients and labeling in addition to the texture. Many of the 1.0 versions of meat substitutes produced long labels containing unfamiliar food ingredients. Today, product developers are creating clean label foods that are animal-free including (in order of prevalence) plant-based beef, plant-based chicken, plant-based fish, plant-based pork and plant-based burger patties.

The Citri-Fi portfolio contains citrus fibers with varying particle sizes. Although they contribute fiber and aid in reducing saturated fats in meat alternatives, they also improve the quality. For instance, the Citri-Fi 100 series at less than 1% usage, is used in meat analogs to bind oil and water. As a result, plant-based meats retain their juiciness and succulence. The Citri-Fi TX creates a meat-like and firm texture when used at 2-4%

Other Clean Label Foods

Other hot clean label foods sought out include dairy products like yogurt. Citri-Fi citrus fiber at less than 1% usage controls syneresis to create thick, smooth and creamy textures. In frozen foods, Citri-Fi binds water to minimize crystallization in ice cream, create enhanced sauce textures in frozen meals and provides freeze/thaw stability in a variety of appetizers.

Regardless of the category, Citri-Fi citrus fiber helps formulators improve the nutrition, quality and texture of clean label foods. This natural citrus fiber is non-GMO, allergen-free and gluten-free. It contains no e-number which is relevant to regions like Europe. And now, USDA certified organic is offered.

For more information about Citri-Fi citrus fiber and the latest innovations, please contact us.

(Source: Google Analytics G4, 2023)

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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties - Sustainability - Eco-friendly - Upcycled
November 8, 2023
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Fiberstar Blog

Top 5 Facts about Citri-Fi® Upcycled Citrus Fiber

For the past 20 years, Fiberstar has been the original pioneer of upcycled citrus fibers which originate from the citrus juicing industry. This superior citrus fiber provides water holding, emulsification and added viscosity which are not equal to other citrus fibers on the market. Citri-Fi® is produced using a clean process free from chemical modifications which supports a clean label. Not only does this citrus fiber contribute dietary fiber, but it also provides multiple functionalities that improve the stability, texture and mouthfeel of a variety of food and beverages.

The True Citrus Fiber Pioneers – Fiberstar, Inc.

The Fiberstar team takes pride in being the upcycling citrus fiber forerunners. For over 20 years, Fiberstar’s expertise revolved around creating value-added products from plant-based fibers, specifically citrus-based fibers. This technology evolved years before other food ingredient companies jumped on the bandwagon after noticing the value that citrus fiber brings to the food and beverage market.

The 20-year mastery in citrus fiber technology and dedicated passion built a solid foundation for converting side streams into value-added ingredients. Because of this, Fiberstar produced a line of citrus fibers that fit today’s paradigm – clean label, fiber enhancement, sustainability and cost savings. For instance, Citri-Fi citrus fiber supports a clean label and uses a clean process. The process preserves the fibrous content which contributes fiber to food and beverages. As a result, citrus fiber provides water holding and emulsification which aids in extending pricey foods like tomato paste, egg and animal meats to create cost savings.

After witnessing the value of citrus fiber when the clean label and upcycled trends surfaced, other ingredient suppliers followed suit by adding a citrus fiber to their portfolios. In the end, the industry recognizes Fiberstar as one of the first to put citrus fiber on the map in the food ingredient world.

Citrus Fibers are not Created Equal

Today, the market offers several citrus fibers. However, not all citrus fibers are created the same. Citri-Fi originates from byproduct of the citrus juicing industry. This upcycled citrus fiber’s highly efficient process is free of chemical modifications and solvents which keeps native pectin intact how Mother Nature intended. Thus, the intact pectin creates the superior functionality – water holding and emulsification. And the neutral flavor allows formulations to use higher levels if needed without flavor impact.

Other citrus fiber suppliers pull from their own pectin extraction which is subjected to solvents and potentially other chemicals. In other words, this process is not free of chemical modifications. The pectin is typically stripped in these processes leaving behind a residual amount which limits its functionality. This negatively affects the citrus fiber’s water holding capacity and emulsification power. Depending on the residual pectin present, some suppliers add pectin back to restore the full functionality which is an added step in the process. Additionally, other processes may not minimize the bitter notes that typically accompany citrus peel. As a result, these citrus fibers are limited to non-sensitive food applications.

Two Decades of Upcycling: Citri-Fi Citrus Fiber

Fiberstar’s technology and business started by creating and selling an upcycled citrus fiber over 20 years ago. This took place years before upcycled or sustainability became center stage topics. Though upcycling began life as a way to recoup dollars from the business decades ago, it was not until now when upcycling entered the limelight. This market asking for a circular economy with minimal environmental impact or zero waste spearheaded this. Fiberstar's upcycling model occurred before its time. And because of this, the company's expertise in upcycling spurred several product launches thru the years solving the market’s toughest formulation challenges. These ranged from oil, fat and egg reduction, plant-based meat textures, consumer friendly labeling and tomato paste extension.

Clean & Natural: The Process to Labeling

Clean label continues to be a hot topic today. However, clean goes beyond just the labeling. This subjective term also relates to how food is grown, harvested and processed. In the citrus fiber world, this equates to how citrus fiber is procured and re-purposed to benefit the market. As mentioned, Citri-Fi is produced from byproduct of the citrus juicing process. The spent fiber is then refined further by using methods free from chemical modifications and solvents. Other citrus fiber producers capture their citrus fiber from pectin extraction which typically uses solvents and other chemical modifications.

Citri-Fi is truly a clean upcycled citrus fiber from processing to the final product. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural market. In addition to the clean story, this citrus fiber is non-GMO, allergen-free and contains no E-number. USDA certified organic citrus fiber, Citri-Fi 400, is now available.

Citrus Fiber is Multi-functional and Fiber Enhancing

Because citrus fiber contains the words "fiber", the market assumes that its primary role points to fortifying foods. However, different types of dietary fibers exist in the market. Some fibers fortify foods. And some of these dietary fibers provide prebiotic effects used to improve digestive health. Alternatively, some fibers deliver functional benefits in addition to fiber enrichment. For example, Citri-Fi provides water holding, emulsification and added viscosity.

These multi-functional upcycled citrus fibers, when used less than 1%, improve the stability, texture and nutrition of a variety of food and beverages. For instance, in baked goods Citri-Fi improves moisture retention which enhances the perception of freshness over time. Also, this natural fiber can reduce eggs, oil and/or fat while maintaining the full-fat mouthfeel. In sauces, Citri-Fi creates stability and improves the texture. For example, Citri-Fi extends tomato paste up to 25% while maintaining the natural tomato-like texture. And in plant-based beverages, this upcycled citrus fiber improves the full-body mouthfeel and stability without using other gums and stabilizers. In the end, Citri-Fi is a versatile multi-functional citrus fiber that improves dairy, dressings, processed meats, frozen foods, beverages, dairy alternatives and meat substitutes.

For more information about Citri-Fi citrus fiber or to order a sample please contact us.

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

Formulating Meat Substitutes: Citri-Fi® Portfolio

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

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

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

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

 

Plant-based Foods Trends: Meat Substitutes are Still Hot

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

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

 

Creating the Meat-like Texture in Plant-based Meats

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

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

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

 

Formulating Meat Substitutes: Using the Citri-Fi Portfolio

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

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

BLOG: Meat Alternatives and Citrus Fiber FAQ

Video: How to: Making Meat Alternatives using Citrus Fiber

 

Clean Label Ingredients for Plant-based Meats

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

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

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

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

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