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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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Citrus Fiber in supplements and nutrition - gummies, tablets, bars, beverages
October 24, 2024
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Fiberstar Blog

Dietary Supplement Solutions: Citrus Fiber Delivers Benefits

The supplement world grew into a colossal category which includes various nutritional ingredients and delivery systems. Due to better-for-you, clean label and sustainability trends, developers are seeking new dietary supplement solutions to address the market trends. Citrus fibers such as Citri-Fi® addresses these needs with its fiber content, sustainability story and functional benefits.

Remember the days of taking your vitamins? For some it was throwing back cod liver oil using a spoon without gagging while for others it was chewing up chalky cartoon figures. Regardless the type and format, these dietary supplement solutions are still alive and kicking today. This category exploded offering everything from botanical herbs to enzymes which is more advanced than the snake oil days. And the available formats are limitless.

What’s Shaking in the Supplement World

Today, supplements mean more than just taking your vitamins. This category also includes herbs, minerals, enzymes, amino acids, probiotics and botanicals. As a result, there are various delivery systems now such as tablets, capsules, powders, gummies and liquids. Currently, these nutritional ingredients are now added to functional foods like beverages (powdered or RTD) and nutrition bars.

Several market trends are affecting this category including better-for-you formulations, clean label and sustainability. For example, product developers are looking for options to reduce sugar in beverage and gummy formats to improve the nutritional profile. In other instances, due to consumers probing eyes, some products are being re-formulated with cleaner labels. The subjective definition of clean label can range from allergen-free to vegan-based. Nevertheless, new dietary supplement solutions are needed to meet these trending requirements.

Citrus Fiber: A Piece of the Dietary Supplement Solution

One overlooked ingredient in the supplement category is citrus fiber. Most of the public automatically assumes that this is a fortifying fiber used to make fiber claims. Though citrus fiber contributes dietary fiber, it is typically used at low usage levels (<1%). Its primary benefit is the natural functionality that the insoluble and soluble fiber provides in various supplements such as water binding, emulsification and gelling.

However, not all citrus fibers are created equal. Citrus fiber’s largest differentiation is the process used and the composition of the final product. In the end, the composition generates the functional benefits which improves the quality, texture and natural mouthfeel of various supplements. For instance, Citri-Fi citrus fiber is created from byproduct of the citrus juicing industry. The process, which is free from chemical modifications, opens up the fibrous matrix to create high water holding and emulsification properties. Other citrus fibers on the market are byproduct of the pectin extraction process. Even though they are considered upcycled like Citri-Fi, they may use chemicals or solvents to process their citrus fiber which is far from what Mother Nature intended. Citri-Fi’s composition is as close to its original form in nature.

Benefits in Beverages, Gummies and Nutrition Bars

Beverages can be powdered formulations or ready-to-drink (RTD). Citri-Fi when used between 0.1% and 1% provides both beverage types clouding, natural mouthfeel and emulsification properties. In addition, Citri-Fi aids in pH stability in RTD beverages. To use, Citri-Fi is typically added to the dry powder mix before liquids are added. This prevents clumping during the hydration process. However, one can also add Citri-Fi to liquids as long as there is strong agitation present.

In gummies, Citri-Fi is used to extend pectin in pectin-based formulations. In addition, this citrus fiber can replace topical powdered sugar. This not only reduces the sugar content of the gummy, but also serves as an anti-sticking agent. By doing this, formulators can create better-for-you and clean label gummy versions. Dietary supplement solutions like these that provide dual benefits help product developers meet their formulating goals with less stabilizers, thickeners and emulsifiers.

And in nutrition bars, Citri-Fi, when used between 0.3% and 1%, binds oil, emulsifies, and improves the texture. This citrus fiber performs well in various applications such as enrobed or coated and filling-based nutrition bars.

Exploring Other Nutritional Supplement Uses

Citrus fiber also can be used as a plating agent for both oil and water-based food ingredients. This natural ingredient has a load up to 25%-50% depending on the substance. To use, the solution (oil or water-based) is poured into the citrus fiber and mixed over time. Citri-Fi will bind the solution using its high surface area and turn the liquid into a free-flowing powder.

Citri-Fi citrus fiber is a great tool when used in a dietary supplement solution. It’s fiber status, sustainable green story and labeling options which include citrus fiber, dried citrus pulp or citrus flour are a natural fit in the supplement world. Citri-Fi is non-GMO, allergen-free and gluten-free. Certified organic versions, Citri-Fi 400 series, is available for those producing organic food and beverages. This food ingredient also has no E-number which is relevant to regions like Europe.

For more information about Citri-Fi citrus fiber, 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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Dressings, Sauces, Condiments - Citri-Fi Citrus Fiber Creates Stability, Natural Emulsifier, Creamy Texture, Clean Label
August 12, 2024
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Dressings, Soups & Sauces, Fiberstar Blog

Eco-friendly Culinary Ingredients: Dressing & Sauces

Sustainability is driving consumers’ interests in choosing the best food to better this world. One eco-friendly culinary ingredient – Citri-Fi® citrus fiber – not only is produced from byproduct of the juicing process (upcycled), but also, it provides stability, emulsification, and natural texture in a variety of finished dressing and sauce food products.

Sustainability is popping up front and center in the food industry among other sectors. Because of this, consumers continue to grow savvier when learning about farm to fork. And this encapsulates everything from how raw materials are procured to the finished goods on the shelf. But in the end, how does one identify an eco-friendly culinary ingredient? This is a frequently asked question.

Eco-friendly and the Food Industry

First, let’s define eco-friendly. The Webster dictionary indicates it is an adjective describing things as “not environmentally harmful”. However, this is a blanket descriptor which applies to numerous things in this world ranging from reducing plastic waste to using renewable energy. So, what does that have to do with the food industry?

The food industry has a long and complex supply chain which starts with growing the raw material and ends with packaging the food for distribution. The steps in-between are many which also affect the environmental impact. Currently, the industry is slowly tracking the influential factors and creating regulations, programs and certifications to help improve the food system. One key area of the supply chain is food ingredients.

Clean and Natural Food Ingredients

There are a plethora of terms that consumers patrol in the food ingredients industry besides eco-friendly. Some buzzwords include green, clean label, natural, organic and sustainable. Many of these feed into the eco-friendly culinary ingredient definition. Additionally, these trends impress upon different food categories such as baked goods, beverages and dairy products.

For instance, clean label is key in dressing and sauces. The industry offers several clean label food ingredient options. However, they all come with their own challenges. For example, food starches and gums are typical work horses in the sauce arena. Yet, if these ingredients are not dialed in correctly, they tend to create gummy or stringy textures. And in some cases, certain ingredients do not hold up to processing conditions like low pH and high heat. As a result, dressing and sauces tend to separate over time and/or produce off-textures. Also, though starches are widely accepted, some food gums fall suspect on food labeling.

Eco-friendly Culinary Ingredient: Citrus Fiber

Another sustainable food ingredient ideal for dressing and sauces is citrus fiber. This new kid on the block checks all the eco-friendly boxes. However, not all citrus fibers are created the same. Citri-Fi citrus fiber is produced from byproduct of the citrus juicing industry using a process free from chemical modifications. This upcycled ingredient still contains intact native pectin which is vital to providing high water holding and emulsification properties.

Other similar ingredients are byproduct of pectin extraction. Though considered upcycled, these parallel ingredients are typically subjected to chemicals due to their process. Because of this, functionalities are limited. On the other hand, Citri-Fi’s process involves only heat and water.

Citri-Fi creates natural textures at low usage levels (<1%). Also, this eco-friendly culinary ingredient can thicken, stabilize and emulsify a variety of sauces. Some types include dairy-free, vegan, organic, and plant-based. In addition, because Citri-Fi’s composition resembles tomato composition, this natural ingredient can be used to extend tomato solids in sauces and pastes.

Connecting the Dots: Eco-friendly and Citrus Fiber

When a product developer, food scientist or culinary chef uses Citri-Fi, they can rest at ease that there is a sustainable story behind its existence. Citri-Fi’s green story starts from procurement and ends with improving a finished dressing or sauce. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural and clean label markets.

Citrus fiber also has no e-number which is key in regions such as Europe. Certified organic Citri-Fi is now available – the Citri-Fi 400 series. This eco-friendly culinary ingredient is non-GMO, gluten-free and allergen-free.

For more information, please contact us.

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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties
July 10, 2024
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Fiberstar Blog

Citrus Fiber Powder: Top FAQ in 2024

Citrus fiber is a natural food ingredient used to improve nutrition, texture and stability of food and beverages. Despite its global use and increased awareness, the food industry continues to ask questions about this ingredient due to its sustainable halo. A recent keyword analysis revealed a few of the top-line questions involving citrus fiber's benefits, its natural status and gluten-free positioning.

Surprise! The Internet is exploding with information about the newest ingredient on the block -- citrus fiber.  Also known as, citrus fibre, orange fiber, orange fruit fiber, citrus fiber powder, fibre de citrus, citrus fruit extract, the list goes on. For decades, the food and beverage industry created products with a variety of ingredients ranging from commodity (e.g. flour, sugar, salt) to specialty (e.g. pectin, carrageenan, gellan gum and other hydrocolloids). But thanks to sourcing efficiencies, new processing technology and evolving consumer trends, food ingredients like citrus fiber are abundantly available to improve the nutrition, texture and stability of food products.

Despite its global use and increased awareness, the market continues to probe for more information. In the 2024 recent keyword analysis, several questions surfaced. Below lists the top five questions pertaining to citrus fiber. Let’s take a moment to expand on the topic further.

  1. What is citrus fiber powder and why use it?

Citrus fiber is a food ingredient produced from citrus fruit such as lemons, limes and oranges. However, not all citrus fibers are created the same. Citrus fiber differs by botanical source, processing conditions and composition. Fiberstar, Inc., a citrus fiber supplier, uses the byproduct from the citrus juicing industry to make a sustainable and upcycled fiber called Citri-Fi®. The composition of insoluble and soluble fiber, in the form of native intact pectin, provides the high water holding and emulsification properties which benefit a variety of food and beverages.

Other similar ingredients tend to be byproduct of the pectin extraction process which typically uses chemicals (usually acid) and solvents. Because of this, these citrus fibers likely lose some of its functionality causing some producers to add pectin back into the citrus fiber mix to increase its advantage.

Citri-Fi citrus fiber usage rate ranges from 0.5% to 1.0% in a variety of foods including:

  • Baking: moisture retention, improved freshness over time, replacement of eggs
  • Gluten-free bakery: moisture retention, emulsifier, improves freshness over time
  • Beverages: improved mouthfeel, stabilizer, pulp enhancer
  • Dairy: syneresis control, stabilizer, creamy mouthfeel
  • Dairy alternatives: creamy mouthfeel, stabilizer, syneresis control, gellan gum replacement
  • Dressing & sauces: emulsification, improved texture, stability
  • Dry plating: converting liquids to flowable powders
  • Meat substitutes: emulsification, binding, firmness, meat-like texture
  • Processed meats: improved yields, succulence, phosphate replacement
  • Pet foods: emulsifier, stabilizer, texturizing

  1. What are the benefits of using citrus fiber powder?

Citri-Fi citrus fiber provides both water holding and emulsification properties. Additionally, it gels due to its high level of intact native pectin. These functionalities mirror other hydrocolloids in the market. As a result, this upcycled food ingredient can be used to improve nutrition, texture, stability and labeling of food and beverages. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets.

Citrus fiber has no E-number which is key in regions like Europe. Many food formulators avoid using E-number ingredients. Citri-Fi is also non-allergenic and gluten-free making it an ideal ingredient to use in gluten-free formulating. This natural citrus fiber is non-GMO project certified. And the Citri-Fi 400 line is USDA certified organic which makes it a one-of-a-kind in the market.

Because this citrus fiber is produced from byproduct of the citrus juicing industry, it is considered upcycled, sustainable and eco-friendly. And like its name infers, this ingredient does contribute dietary fiber (>80%).

  1. Is citrus fiber an ultra-processed food (UPF)?

Ultra-processed foods or UPFs entered the limelight recently due to their health implications. These types of industrial made foods typically use ingredients that have been synthesized in laboratories, derived from food components or extracted from foods. Though citrus fiber is extracted from citrus fruit, it is not considered an ultra-processed food.

Since citrus fiber is not a finished product, consumers do not eat it by itself. On the other hand, UPFs are finished food products consumed by the general population. UPFs typically incorporate ingredients like saturated or hydrogenated fats, salt, refined sugars or flours and artificial colors, flavors and preservatives.

  1. Is citrus fiber a food additive?

The United States, Europe and other countries' governing bodies manage their own definitions of food additives. Citrus fiber does not qualify as a food additive in the U.S. or Europe. It is a considered an ingredient in both the US and Europe which lands out of the scope of the food additive list. Because of this, citrus fiber has no E-number in Europe which makes it an ideal natural food ingredient to use to benefit food and beverages like baked goods, juices, snacks, sauces, meat substitutes, plant-based beverages, dairy-free cheeses and more.

  1. Is citrus fiber gluten-free?

Gluten-free requires testing and monitoring. Naturally, citrus fiber contains no gluten.  However, some citrus fibers are processed using equipment that may have been contaminated from gluten-containing foods. Therefore, it is important for the citrus fiber suppliers to guarantee that their citrus fiber is gluten-free. Citri-Fi citrus fiber falls under the threshold. As a result, it is safe for gluten-free formulator to use in food products.

 

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Tomato Extension, Natural Tomato-like Texture, Viscosity, Thickness - Citri-Fi Citrus Fiber
March 28, 2024
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Dressings, Soups & Sauces, Fiberstar Blog

Pizza Expo 2024 – Top 5 Food Trends

The annual International Pizza Expo is a show that encompasses anything pizza related such as food, equipment and restaurant technology. Many food trends continue to fuel innovation in this category. Regardless of the trend, Citri-Fi® citrus fiber is a natural solution available to improve the texture, stability and nutrition of pizza sauces, crusts and toppings.

The International Pizza Expo is a trade show that takes place every year in lively Las Vegas. Thousands of pizzeria professionals fill the convention hall exploring the latest food, equipment and restaurant technology. The thrill begins at the entrance door where foodies are greeted with the warm savory aromas of pizza permeating the air. Besides the intoxicating smells, I captured several food trends while strolling the hall floor.

Dairy Alternative & Meat Substitute Options Still on Tap

Though the meat substitute segment slowed down over the past few years, this segment is still relevant in the pizza category. A handful of companies showcased their plant-based meat toppings including Conagra’s Gardein sausage on top of their pizza slices.

Alternatively, the dairy-free cheese segment offered significantly more options. One market leader, Daiya Foods, highlighted their plant-based cheese on pizza in addition to a few newer companies including NUMU and Plant Ahead. However, the one company that showed the most innovation was Myoko’s Creamery with their pourable plant-based mozzarella.

Citri-Fi citrus fiber plays a key role in creating high quality plant-based meat and cheeses. Due to this citrus fiber’s emulsification and heat stability, Citri-Fi can be used to create stable, creamy, dairy-free cheese sauces. In meat substitutes, the Citri-Fi 100 series binds water and emulsifies to create the succulence. The Citri-Fi TX series, which is a coarse particulate, creates the meat-like texture and firmness.

Natural, Clean and No Additives

Cheese makers touted their creamy authentic mozzarella. Flour millers highlighted their clean pizza crust mixes. And tomato sauce producers promoted their high-quality texture. Regardless of the food item, companies put emphasis on their bona fide pizza products.

Because many companies pride themselves on the natural aspects of their foods, they are cautious when substituting or including additional ingredients. However, there are options available to improve foods while still maintaining a natural and clean label which continues to be a hot food trend.

For instance, Citri-Fi citrus fiber can extend tomato paste up to 25% while maintaining the natural tomato-like texture of savory sauces like pasta sauce, pizza sauce and BBQ sauce. This natural ingredient not only improves the quality of the sauce, but it may also provide cost savings to the manufacturers since tomatoes remain a price sensitive ingredient due to availability.

Citri-Fi also binds water to prevent water migration during freeze/thaw conditions. As a result, pre-made refrigerated and frozen pizza crusts maintain their quality during handling and storage. And since Citri-Fi is non-allergenic, it is ideal for gluten-free pizza crusts which tend to dry out during shelf-life. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets.

A Plethora of Pizza Crust Options

Pizza crust has evolved into a variety of formats over the years. Toppings can be scattered on focaccia or flatbreads. Also, gluten-free continues to be an important food trend. A few companies exhibited their gluten-free crusts. For example, some crust bases were created using potatoes, cauliflower or rice flour. Many regions touted their style of pizza such as Chicago, Detroit, and New York type emphasizing their signature crusts.

However, one of the up-and-coming food trends in pizza crust is nutritionally enhanced. Fortifying crusts with more dietary fiber has been a tactic for several years now. Yet, today, some companies showcased their pizza crusts enriched with plant-based proteins.

Appetizers, Desserts and Beyond

The bulk of the expo focused on pizza. However, other companies featured non-pizza foods. For instance, a few booths sampled potato-based appetizers such as French fries and tater tots. Another food trend at the show was the ethnic appetizers. Handheld foods like Greek spanakopita and Hispanic empanadas unveiled their tasty savory and sweet fillings. And several companies showcased homemade pasta. However, some took it a step further and demonstrated ravioli filled with an exotic mushroom medley or creamy lobster ricotta. In filled-based foods, Citri-Fi binds water in the filling to improve yields and prevent blow-outs. Other interesting appetizer concepts included pizza bowls and pizza soups.

And a meal is not complete without a dessert. The predictable gelato and sorbetto littered the floor. Other companies showed their cannoli capabilities while some displayed cookies. One company, Otis Spunkmeyer, sampled their pizza cookies which were mouthwatering!

Sustainability and Eco-friendly 

With sustainability in the limelight, it was no surprise to see more than just an essence of this at the show. For example, several flour millers proudly claimed that they use regenerative practices. Regenerative agricultural practices is a comprehensive management program which involves tending to crops to boost better soil health.

Other eco-friendly mentions include foods that are USDA certified organic, Non-GMO Project certified and sustainably sourced. These food trends will continue to affect our food that is grown, produced and sold for years to come.

The food industry offers such food ingredients. Fiberstar, Inc. prides itself on claiming their citrus fibers are sustainably produced. For example, Citri-Fi is made from byproduct of the citrus juicing process. The process is free from chemical modifications. As a result, this upcycled citrus fiber contains the original composition of both insoluble and soluble fiber as Mother Nature intended. This citrus fiber retains high amounts of intact native pectin which sets itself apart from other citrus fibers on the market.

Other citrus fibers are created from the pectin extraction process which typically involves solvents and possibly other chemicals. The full functionality also may be lost due to the process, so to make their citrus fibers more functional like Citri-Fi, some companies add the pectin back into their citrus fiber.

Citri-Fi citrus fiber is non-GMO Project Certified and USDA certified organic now available.

For more information, please contact us.

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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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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties - Sustainability - Eco-friendly - Upcycled
September 26, 2023
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Dressings, Soups & Sauces, Fiberstar Blog

6 Ways to Formulating with Citrus Fiber

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

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

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

Texturizers, Stabilizers and Emulsifiers

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

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

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

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

Formulating with Citrus Fiber 100 Series

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

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

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

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

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

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

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

USDA Certified Organic Citrus Fiber: Citri-Fi 400 Series

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

Plant-based Food Texturizers: Citri-Fi TX

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

Checking all the Good Boxes

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

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

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

 

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May 2, 2023
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Fiberstar Blog

Organic Citrus Fiber: Nature’s Upcycled Food

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

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

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

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

Formulating with Organic Food Ingredients

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

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

Organic Citrus Fiber & Food Application Use

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

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

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

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