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Tag: plant-based

Dressings, Sauces, Condiments - Citri-Fi Citrus Fiber Creates Stability, Natural Emulsifier, Creamy Texture, Clean Label
April 15, 2024
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Dressings, Soups & Sauces, Fiberstar Blog

Plant-based Dips: A Party Game Changer

The dips category expanded outside the traditional salsa and ranch choices. Today, dips can be created using a variety of vegetables, legumes and nuts as bases. Like all dips, water loves to migrate during shelf-life causing separation challenges. Though traditional stabilizers aid in water control, there are new innovative clean label solutions such as Citri-Fi® citrus fiber that can improve the texture, nutrition, labeling and stability of plant-based dips.

A party is not complete without an assortment of flavorful dips to dress up the chips. In the past, the best party hostess would fan out the traditional guacamole, salsa and ranch. But, over the years, the dip category exploded into a medley of options. As a result, party planners now can offer a variety of plant-based dips including hummus, queso and tzatziki. These vegan dips are made dairy-free using different legumes, nuts or vegetables as bases.

Though plant-based dips can simulate dairy-based dips texture, taste and shelf-life, they too come with similar challenges. For example, water loves to migrate out of foods during shelf-life. Water separation looks like pooling on the top of the dip which is not preferred amongst consumers. If the dip does not contain ingredients that naturally bind the water and/or oil, then the product risks water separation which can affect the texture and taste over time.

Conventional Stabilizers: Pros and Cons

Many of these vegan dips require stabilizers to minimize the water separation. These stabilizers range from food gums, modified starches and other plant-based fibers. However, each of these ingredients have their own pros and cons. For instance, food gums bind the water efficiently. Yet, depending on the food gum, developers run the risk of creating gummy or slimy textures. Modified starches are another common viscosifier used in plant-based dips since they are low pH and heat stable. However, they too if not used correctly, can create pasty textures.

Plant-based fibers are another popular alternative to food gums and starches. However, depending on their composition, some of them contain large amounts of insoluble fiber. Because of this, the insoluble fiber may create a gritty texture especially at higher usage levels. On the other hand, one plant-based fiber that contains equal amounts of soluble and insoluble fiber is Citri-Fi. Citri-Fi is a citrus fiber which is produced from byproduct of the citrus juicing process.

Plant-based Dips Meet Plant-based Citrus Fiber

However, not all citrus fibers are created the same. Citri-Fi is produced using a patented process free from chemical modifications. Other citrus fibers on the market are byproducts of the pectin extraction process. Though considered an upcycled product, the material typically involves solvents and possibly other chemical modifications. The Citri-Fi citrus fiber's composition is left untouched like Mother Nature intended resulting in large amounts of native intact pectin. This high pectin content gives Citri-Fi its enhanced level of functionality – water holding and emulsification. Some citrus fiber suppliers add pectin back into their citrus fiber to achieve similar functionality.

Citri-Fi citrus fiber, specifically the new 600 series, provides added viscosity. As a result, plant-based dip developers can thicken up the dip by adding less than 1% of this citrus fiber while maintaining a natural texture. Additionally, the water binding capabilities minimizes water separation over shelf life which prevents surface pooling.

Typically, Citri-Fi is mixed in with the dry ingredients before being added to liquids. However, this upcycled citrus fiber can also be dispersed in oil first before water is added. If high shear is available, Citri-Fi can be added to the water first with strong agitation. This natural food ingredient provides similar benefits to other dressings, sauces and condiments. The low pH and heat stability makes it a go-to ingredient when creating high quality food products. Citri-Fi is also non-GMO Project certified, allergen-free and gluten-free. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. Now, the Citri-Fi 400 series, which is USDA certified organic, is available. The 400 series is ideal for organic plant-based dips.

Endless Plant-based Dip Innovations

Now that plant-based dips continue to grow in popularity due to their health halo, formulating options are endless. Dips can be made from about any vegetable or fruit. Some of the recent innovations include using cauliflower, zucchini and legumes as bases. Another hot trend is hot and spicy profiled dips. Many dips are emerging using different plant bases with a twist of chipotle, habanero or other spicy peppers. Lastly, clean label will continue to drive new product launches in this category. Many of the cheaper dips are created using a significant amount of oil and stabilizers. Keeping labeling simple and clean is on top of every consumers mind especially when it comes to any plant-based foods and beverages.

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September 30, 2022
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Fiberstar Blog

Serving up Plant-based Sausage – Citrus Fiber

Sausage is a popular indulgence globally. Because of this manufacturers try to create their own plant-based sausages. Challenges include soft, mushy texture and oil purge. However, Citri-Fi® TX, a larger granular citrus fiber complements formulations to enhance the meat-like and firm texture. At 2% usage level, this natural ingredient improves the texture, taste and clean labeling.

Sausages are a favorite staple in many regions of the world. In the U.S., they pop up in a variety settings including backyard BBQs, festivals, sport stadiums, and state fairs. They are the perfect carriers when it comes to seasonings, flavors and even vegetable or fruit inclusions. As a result, they fit in any meal -morning, noon or night. Because of the popularity, many manufacturers tend to create their own plant-based sausage versions to offer the market more options.

However, producing a plant-based sausage comes with challenges. Animal-based sausages tend to be firm, meaty and slightly chewy due to the ratio of animal meat and fat chopped and formed together. The utopia combination is difficult to simulate using typical plant-based ingredients such as vegetable proteins, hydrocolloids and gluten. Many times, the sausage alternatives produce a soft and non-chewy bite. Depending on the formulation, some plant-based sausages purge oil which dries out the inner texture and in return reduces the flavor. Creating that comparable animal-based taste and texture using plant-based ingredients is the unicorn dilemma in formulating.

Meaty Plant-based Sausage using Texturized Citrus Fiber

There are many plant-based sausages on the market. And some come close to their animal-based counterparts. However, they still need that pinch of magic to improve their meat-like texture and firmness. This is where citrus fiber can make a big difference. Yet, not every citrus fiber is the same. Citrus fibers differ by pectin content, insoluble/soluble fiber composition and particle size. Most citrus fibers on the market are offered in small particle sizes. Those types may be great at holding water and emulsifying if they have high pectin content like the Citri-Fi 100 citrus fiber series. Though this may improve the juiciness, these small particle sizes rarely create the meat-like texture.

On the other hand, a larger sized granular citrus fiber, like Citri-Fi TX, enhances plant-based sausage’s meat-like texture and firmness. This natural ingredient complements other hydrocolloids. At the same time, Citri-Fi TX is not used to replace texturized plant protein which typically serves as the base of the food product. This texturizing citrus fiber is typically added to the dry ingredients like flavor, salt or sugar and then hydrated. Additional steps include shear and mixing with other ingredients to form an emulsion. If interested in a starting formulation and methods, please contact us for more details.

In the end, Citri-Fi TX at 2% produces a firmer and more meat-like texture. According to the Texture Analyzer results, using Citri-Fi TX increases the compression by 38% versus using no Citri-Fi TX. As a result, this demonstrates how Citri-Fi TX increases the firmness of the product. And sensory comparisons also indicate that Citri-Fi TX improves the meaty chew.

Additional Plant-based Benefits

Besides the meat-like texture and firmness, Citri-Fi TX provides additional benefits. This upcycled citrus fiber is produced from the citrus juicing process. Producing this food ingredient uses no chemical modifications which sets this citrus fiber apart from others on the market. Citri-Fi TX is non-allergenic, gluten-free and has no e-number which is desired by regions like Europe. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the clean label markets.

To learn more about this plant-based sausage, please contact us.

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August 16, 2022
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Fiberstar Blog

Formulating Plant-based Foods 3 Ways: Citrus Fiber

Environmental, health and animal welfare triggered an explosion of plant-based food products. At the same time, foods such as milks, meats, ice creams, creamers, cheese and yogurts come with their own challenges and solutions. Besides stability and texture, the market demands cleaner labels. As a result, ingredients such as Citri-Fi® citrus fiber emerged to provide the market a highly functional clean label option. This upcycled citrus fiber provides water holding and emulsification when formulating plant-based foods. As a result, these functionalities provide stability and more natural mouthfeel and texture with cleaner labels.

Free-from, fake, faux, replacements, substitutions and alternatives are just a few descriptors thrown around when referring to non-meat and non-dairy food products. The hot plant-based food trend continues to spur this lexicon exercise. Today, consumers choose a plant-based diet on their set of values and beliefs which vary from person to person. For instance, some are concerned with the environmental impact, the carbon foot print and sustainability when purchasing foods. Others believe that the plant-based diet will curb them from onset diseases like diabetes, cardiovascular disease, obesity and hypertension. And some do not believe in slaughtering animals when there are other protein options available today. Regardless the reason, the industry is in full throttle formulating plant-based foods.

Plant-based Foods: Types and Formats

Decades ago, companies sold ground up vegetables and legumes in the form of vegetarian patties. Today, the market offers a variety of plant-based formats such as milks, meats, creamers, meals, ice cream, yogurts, butter, RTD beverages, bars, dressings and eggs. According to the Plant-based Foods Association, the largest market share includes milk ($2.5B) and meats ($1.4B). (SPINS, 2021) And the fastest growing categories consists of eggs (42%), creamers (33%) and RTD beverages (22%). (SPINS, 2021) Yet, all these plant-based categories come with challenges and solutions when formulating plant-based foods.

Formulator tool boxes evolved over the years to include several ingredients including starches, food gums and plant-based proteins. Yet, today, product developers are seeking more natural and clean label ingredients that provide multiple functionalities. Citrus fiber is one ingredient that meets those parameters. However, not all citrus fibers are the same. These fibers vary depending on their process and composition. For example, Citri-Fi is an upcycled citrus fiber that is produced from a process free from chemical modifications. The composition consists of insoluble fiber, soluble fiber (mostly pectin) and some protein. Because of this, Citri-Fi provides a high degree of functionality – water holding and emulsification – at low usage levels (<1%).

Below lists how Citri-Fi citrus fiber creates stability and natural texture when formulating plant-based foods:

Plant-based Milks

Plant-based milks typically use a variety of bases including oats, soy, almond and coconut. Commercial products tend to use stabilizers to help suspend fortifying ingredients and to create a fuller mouthfeel. However, some of these stabilizers fall suspect in terms of clean label.

Citri-Fi citrus fiber provides not only a full body mouthfeel but also stability when used at less than 1% with homogenization. Because of this, other stabilizers are not needed. As a result, labeling stays clean since Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour.

Meat Substitutes

Formulating meat substitutes are trickier. First, meat alternatives come in a variety of formats such as patties, nuggets, sausages and deli cuts. Each format requires different processes and textures. Secondly, the market demands cleaner labels. As a result, product developers steer away from ingredients like methylcellulose which originally was the poster child ingredient when creating meat-like plant-based meats.

Today, the industry offers several new solutions including Citri-Fi citrus fiber. For instance, Citri-Fi 100 series, at <1% usage, provides the emulsification which produces the juiciness and succulence. And the Citri-Fi TX, at 2-4% usage, creates the meat-like texture. When used together, they provide binding and firmer texture. At the same time, when they are used in conjunction with plant proteins like potato or canola, the synergies allow formulators to create methylcellulose-free meat substitutes.

Dairy-free Ice Cream

Again, dairy-free ice cream uses a variety of bases like plant milks. To prevent ice crystallization, these non-dairy ice creams require stabilizers. Without them, the ice crystals compromise the texture creating a sandy and crunchy mouthfeel. On the other hand, some stabilizers lack the water binding during freeze/thaw conditions. As a result, the texture takes on a gummy mouthfeel.

Citri-Fi citrus fiber may not be top-of-mind in frozen dairy-free ice creams. However, this natural ingredient binds water and oil/fats tightly, at <1% usage, even during freeze/thaw conditions. The lack of ice crystallization creates ice creams with a creamy and smooth mouthfeel. And this natural citrus fiber cleans up labels which resonates well in the natural markets.

In addition to the above, Citri-Fi’s high functionality also plays a role when formulating plant-based foods such as creamers, dairy desserts, cheeses, yogurts, bars, dressings and eggs. Citri-Fi is non-allergenic, gluten-free and Non-GMO Project certified. This natural citrus fiber also has no E-number. To learn more about Citri-Fi’s functionalities within plant-based products, please contact us.

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May 20, 2022
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Fiberstar Blog

Meaty, Meatier, Meat-like Texture – Citrus Fiber TX

Meat-like texture is a common expectation in animal-based meats, plant-based meats and hybrid meats. At the same time, creating the perfect texture requires additional food ingredients to improve the firm bite, chew and succulence. Citri-Fi® TX texturizing citrus fiber creates the meaty texture while improving the bite. And when used with the 100 series or other hydrocolloids, they work synergistically together to enhance the firmness and juiciness.

Creating the ultimate meat-like texture that consumers expect is an on-going quest in the foodie world. Thanks to advanced processing technology, consumers teeth clench a turkey leg typically at Renaissance Faire nowadays. Today, meat comes in a variety of forms off the bone. Though some consumers savor a good old slab of steak, the market now offers other types like sausage links, nuggets and deli cold cuts. However, there is one common denominator amongst them all – a meaty texture.

This process technology also opened doors for plant-based meat producers. Many of these meat substitutes use the same equipment and processes as animal meat companies. As a result, they too, strive to simulate a meaty texture. On the other hand, some consumers demand the best of both worlds. Today, new product launches include hybrid meats. These versions have both animal-based and plant-based components.

Challenges with Creating Meat-like Textures

When animal meat is processed, it alters the original meaty texture. For instance, in processed meats like sausages, consumers expect a specific firm and juicy bite. The food should bounce back when they clamp their teeth down. So, product developers add back components like fat, starches, fibers or other hydrocolloids to create a firmer bite.

On the other hand, when developers create plant-based meats, they start with plant-based ingredients that work synergistically together to create the binding, firmness, chew and succulence. Building a meat-like texture from ground zero is a mixture of science and art. Meat substitute producers push the envelope with new ingredient bases such as mycelium (fungi), fermented proteins and other new botanical crops.

However, adding ingredients back poses challenges. Every food ingredient has their pros and cons. For example, some ingredients are allergens like soy, wheat or egg. Other ingredients may have an E-number like starches which clean label formulators steer away from. And depending on the country, restrictions exist for  some ingredients used in animal meat products. Yet, on the other hand, plant-based meats do not contain animal-based parts, therefore are typically exempted.

A Clean Meaty Experience

Despite the hurdles in creating a meat-like texture, Citri-Fi TX citrus fiber produces a meatier bite. This natural food ingredient is a coarse particle size which when hydrated simulates texturized vegetable protein (TVP). Yet, unlike some TVPs, developers use Citri-Fi at a very low usage level such as 1-2% in animal-based products and 2-4% in plant-based meats and hybrid meats. Instead of being the bulk of the formulations, Citri-Fi TX acts as a meat enhancement.

For best results, hydrate the Citri-Fi TX first before incorporating it in the food formulation. If used with TVP, Citri-Fi can be mixed into the TVP and hydrated simultaneously. This method benefits a variety of product types including patties, sausages, crumbles and nuggets.

When used with the Citri-Fi 100 citrus fibers series, product developers also can create binding and succulence due to its natural emulsifier properties. As a result, food products tend to be juicy and produce a firm bite that consumers expect. Citri-Fi also works synergistically with other hydrocolloids and fibers such as starches, gums and methylcellulose if further enhancements are needed.

This citrus fiber is non-allergenic, gluten-free and has no E-number. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label markets.

To learn more about using Citri-Fi TX to improve meat-like texture of animal-based, plant-based meats and hybrid meats, please contact us.

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March 23, 2022
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Fiberstar Blog

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

Meat substitutes and dairy alternatives were Natural Products Expo West hottest areas this year. Many companies showcased their newest plant-based meat formulations which came in a variety of formats using alternative plant-based proteins. Though plant-based milks continue to penetrate the market, dairy-free cheeses littered the floor with innovative formats, styles and flavors. Amongst some products, citrus fiber appeared on ingredient labels due to its high water binding and natural emulsification benefits.

It happened! The 2022 Natural Product Expo West show resumed its regular in-person exhibition. For those who are not familiar with this trade show, it is the mecca of all trade shows when it comes to natural food products. For the seasoned attendees, one knows this massive show merits at least two days, a pre-planned floor strategy and a pair of cozy shoes to wear. If you are lucky enough, you may eye-spy tinsel town investors and actors trolling the floor next to you. However, this year, it is no surprise that plant-based foods stood in the limelight. Two categories popped out amongst the mass which included meat substitutes and dairy alternatives. New plant-based meat formulations and dairy-free products littered the aisles. Below outlines a few of the top trends spotted at the show.

Meat Substitute Product Formats

This category started life in a burger patty format years prior. However, today, meat substitute products come in all forms including chorizo, hot dogs, shredded barbacoa, ground beef or pork, sausage links and pate. These meat-free foods also take form of traditional cold cuts such as prosciutto, carpaccio, salami and pastrami. Several companies even turned their booths into benevolent butcher shops showcasing all types of plant-based meat formulations. Despite the variety, plant-based bacon offerings were limited at the show.

Faux Chicken, Egg Substitutes and Seafood Analogues

The plant-based chicken category was a main focus. Many companies sampled their cutlets, nuggets, ground and patties including Quorn. Both retail and food service folks swarmed the booths in search of new product offerings. Another category that popped up was plant-based eggs. Some companies took the route of scrambled tofu to demonstrate its versatility. Other companies explored other avenues using ingredients like mung bean starch or pepita seeds (Spero).

However, the most exciting and fastest growing category was plant-based seafood. Several companies on the floor showcased their seafood alternatives. For instance, some presented salmon sliders, crab cakes, fish sticks and even tuna in a can. (Atlantic Natural Foods  |  Good Catch Foods  |   Sophie's Kitchen) The texture and flavor simulated its fish-based counterparts which required skill and art when working with plant-based meat formulations.

 Plant-based Meat Formulation Ingredients

The plant-based toolbox expanded over the years. Many companies veered toward clean label ingredient decks. For instance, meat substitute bases incorporated soy, pea, garbanzo, black beans, lentils, navy bean, fava beans, adzuki bean, hemp, tempeh or cauliflower. Ingredient labels also listed clean label stabilizers and natural emulsifiers to protect these products during food processing, transportation, freeze/thaw and storage conditions. For instance, some companies presented a whole line of frozen meals incorporating meat alternative products such as lasagnas and pot pies. (Komo Foods  |  Tattooed Chef)

 Dairy Alternative Innovations

Though plant-based milks continue to penetrate the market, companies moved beyond the traditional soy and rice bases. For example, plant milks now use oat, cashew, hemp, walnut, macadamia, and sesame seeds. (Hope & Sesame  |   Milkadamia) Furthermore, companies pitched their products as milk nogs, barista milks and creamers.

However, the hottest and new area within dairy-free is plant-based cheeses. The most popular cheese analogue formulations used starch and fats or oils. These typically are cheaper to produce compared to cultured nut milks. The cultured market leader, Miyoko’s, showcased their liquid cheese alternative on pizza crust. It melted just like its animal-based version and tasted cheesy. Other formats at the show included shredded, cubed, sliced, crumbled and blocks. Companies even ventured into more artisan cheese types such as smoked gouda, feta, parmesan, pimento, hot pepper, sharp cheddar and French styles. (Good Planet Foods  |  Nuts for Cheese)

Other dairy alternatives categories at the show included cheese spreads, yogurts and frozen desserts. They too used similar plant milk bases but differentiated themselves by flavors, styles and formats. And like plant-based meat formulations, these dairy alternative products used plant-based stabilizers and natural emulsifiers to create high quality food products that withstand processing, transport and storage.

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

Citrus fiber was spotted on several plant-based meat and dairy alternative labels at this year’s show. Because Citri-Fi® citrus fiber helps bind oil and water to stabilize plant-based foods, its high functionality and clean labeling make this a popular go-to ingredient. If you have questions on how to use Citri-Fi in your next plant-based meat formulation or dairy alternative product, please contact us.

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January 4, 2022
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Fiberstar Blog

Smile and Say Cheese Alternatives!

Cheese alternatives are the next frontier in the dairy-free world. Today, there are several types of products which present their own set of challenges such as instability and texture. Citri-Fi® citrus fiber’s water holding and emulsification properties bind the oil and water to create high quality cheese analogs that simulate their animal-based counterparts.

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

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

Starch and Fat-based Cheese Alternatives

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

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

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

Fermented Nut Cheeses

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

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

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

Citri-Fi is non-GMO Project certified, non-allergenic and gluten-free. This natural ingredient has no E-number. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets.

Please contact us for more information.

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September 15, 2021
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Fiberstar Blog

Fiberstar, Inc. Partners with New Food Ingredient Distributors

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

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

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

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

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

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

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

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May 19, 2021
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Fiberstar Blog

Bakery Ingredients: 5 ways to use Citrus Fiber

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

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

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

1) Moisture Retention and Improve Freshness over Shelf-life

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

2) Emulsifier Replacement in Baked Goods

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

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

3) Plant-based and Gluten-free Specialty Markets

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

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

4) Egg and Oil Reduction Bakery Ingredients

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

5) Bakery Filling Texturant and Stabilizer

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

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

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

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

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May 4, 2021
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Fiberstar Blog

Plant Based Ingredients: CEO State of the Business Interview

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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