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Tag: texture

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

Frozen Desserts: Smoothing Out the Texture

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

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

The Scoop on Ice Cream Challenges

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

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

Clean, Smooth and Creamy Ice Cream

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

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

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

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

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

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

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

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

Soft-baked Cookie Challenges Bakers Face

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

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

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

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

Citrus Fiber – Improving Soft-baked Cookie Texture

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

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

Citri-Fi is non-allergenic, gluten-free and non-GMO Project Certified. This natural food ingredient has no E-number. Now, Fiberstar offers USDA certified organic citrus fiber - Citri-Fi 400 series. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets.

Please contact us for more information about using citrus fiber to improve the texture in soft-baked cookie and other types of baked goods.

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Bakery Fillings - Citri-Fi Citrus Fiber Thickener, Stability, Creamy Texture, Egg Reduction, Clean Label
August 30, 2023
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Bakery, Fiberstar Blog

Perfecting the Pumpkin Pie Filling – Citrus Fiber

Pumpkin spice takes center stage when the Fall season hits. Though used in a variety of foods, the spice blend originated from the pumpkin pie which is a staple during the holiday season in the U.S. However, commercial pumpkin pies fall victim to stability and texture issues due to water migration over time. One option is to use the new Citri-Fi® 600 citrus fiber, a neutral flavored citrus fiber which provides water holding, emulsification and viscosity. As a result, when used at low usage levels (<1%) in pumpkin pie filling, this natural ingredient minimizes cracking, shrinking and weeping.

Tis the season when baristas whip up frothy pumpkin spice lattes and shoppers restock their pantries with pumpkin spice everything. Over the years, pumpkin spice penetrated almost every food group including beer, cookies, candy and even butters. This flavor trend evolved into a tradition which marks the dawn of a new season. Despite pumpkin spice’s trendiness, its popularity originated in the traditional pumpkin pie filling.

Pumpkin Pie Filling Pitfalls

As soon as Fall arrives in the U.S., every baker is pumping out fresh pumpkin pies. And like most shelf-stable foods, pies fall victim of stability issues. Over time, water migration causes water to pool on the surface. As a result, the pie tends to form cracks. And with enough water movement, shrinking causes the edges to pull away and the loose moisture turns the crust soggy. These unalluring visuals could sway any customers to alternatives like apple pie.

Most pumpkin pies rely on egg to bind the water and oil which minimizes the weeping. However, depending on the pie formulation, egg alone cannot prevent water migration. And because of egg availability issues and price fluctuations, some producers try to reduce the egg content as a cost savings strategy. This further reduces the egg functionality causing water binding issues. Some workarounds include applying a gel-based surface coating containing different hydrocolloids to mask the weeping and prevent cracking. However, this technique does not address the soggy crust. Another option is to add water binding ingredients such as modified starches, alginates or food gums to the filling.

Egg Reduction & Clean Label

Another solution is to incorporate citrus fiber. The new Citri-Fi 600 citrus fiber line is recommended for bakery fillings such as pumpkin pie filling. At low usage levels (<1%), this neutral flavored citrus fiber provides high water holding and emulsification properties in addition to high viscosity. Because of this, water is bound to prevent the cracking, shrinking and weeping. Moreover, Citri-Fi can also improve the stability and texture of the pie when eggs are reduced. For instance, bakers can reduce eggs up to at least 50% when using 1% of Citri-Fi 600 citrus fiber.

Citri-Fi is easily incorporated into the pie formulation by mixing it with the dry ingredients such as spices, salt or sugar. This step is key before introducing the liquids such as pumpkin, milk and water. The dry ingredient mix is then added to the wet ingredients to create a uniform mixture.

Using Citri-Fi 600 not only improves the overall quality of the pumpkin pie but it also can help reduce the number of ingredients in the pie formulation. As a result, bakers benefit from cleaner and more natural food labels. Citri-Fi 600’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural food markets.

Other Bakery Filling Benefits using Citrus Fiber

Besides heat stability, Citri-Fi 600 is also freeze/thaw and low pH stable. It is non-GMO Project certified, allergen-free and gluten-free. Citri-Fi 600 also has no e-number which is key for certain regions like Europe. An USDA certified organic version, Citri-Fi 700, will be launching soon.

For more information about Citri-Fi 600 citrus fiber in pumpkin pie filling or other bakery fillings, please contact us.

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Tomato Extension, Natural Tomato-like Texture, Viscosity, Thickness - Citri-Fi Citrus Fiber
July 12, 2023
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Dressings, Soups & Sauces, Fiberstar Blog

The Secret Sauce: Tomato Paste Extender for Pizza Sauce

Pizza is an ideal delivery system full of vegetables, proteins and grains which are packed with fiber, vitamins and minerals. However, escalating tomato costs can hinder opportunities. The new Citri-Fi® 600 series is a neutral flavored citrus fiber that creates thick natural tomato-like textures. At low usage levels (1%), this tomato paste extender for pizza sauce can reduce usage by 25-30%.

Years ago, I attended a new product development course at the Annual IFT Expo. The instructor assigned groups to tackle one of New Orleans’s conundrums – lack of nutrition within the homeless community. To fully understand the communities’ needs, our group milled around the city on foot interviewing shelters, missions and other non-profit homeless organizations. We returned to our class with the ultimate idea - pizza. Pizza met the nutritional requirements to survive the streets. This ideal delivery system full of vegetables, proteins and grains was packed with fiber, vitamins and minerals. And the secret sauce – no pun intended – was the pizza sauce. However, every penny counted in this environment. As a result, we recommended several cost cutting solutions including tomato paste extenders for pizza sauce.

Tomato Paste Extender Solutions

Tomato paste extenders have existed for years in the food industry. For instance, these solutions range from starches and food gums to other stabilizers. Each solution bears their own pros and cons when used to extend tomato in pizza sauces. For example, food starches create hot or cold viscosity that builds texture when tomato solids are reduced. However, they typically require high usage levels and produce a different mouthfeel. Food gums, on the other hand, thicken up textures at low usage levels (<1%). Yet, their textures tend to be stringy.

Today, the market offers natural alternatives such as citrus fiber. However, not all citrus fibers are created equal. The NEW Citri-Fi 600 citrus fiber series provides the “next level of functionality”. This neutral flavored fiber provides higher viscosity versus the flagship 100 line. Other citrus fibers on the market contribute limited functionality including added viscosity. Because of this, Citri-Fi 600 serves as an ideal tomato paste extender for pizza sauce.

At low usage level (1%), Citri-Fi 600 reduces up to 25-30% tomato paste. As a result, manufacturers can witness significant cost savings. This natural citrus fiber requires only high shear, such as a countertop blender, to create a thick and natural tomato-like texture. To reduce higher levels of tomato paste, product developers can increase the Citri-Fi 600 usage level and/or increase shear by using a homogenizer. These methods can extend tomato paste up to 50%.

Citrus Fiber Portfolio of Tomato Paste Extenders

Now, product developers have several tomato extension solutions to choose from. Selecting the best solution depends on equipment and food labeling requirements. The Citri-Fi 100 citrus fiber series calls for high shear such as homogenization to provide similar benefits. The Citri-Fi 200 series, which is citrus fiber co-processed with guar gum, thickens too. However, the food labeling includes “guar gum” which can be a deal breaker for developers. And for organic food and beverages, the Citri-Fi 700, which is the USDA certified organic version of Citri-Fi 600, will be launched soon.

Other citrus fiber benefits include syneresis control, starch and gum-free formulations and food processing stability (low pH, heat and freeze/thaw). In addition to the functional benefits, Citri-Fi is non-allergenic, gluten-free and non-GMO. The 100 and 600 series have no E-numbers. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets.

The technical team is available to provide guidance in using Citri-Fi citrus fiber as a tomato paste extender in pizza sauce. Please contact us to learn more about potential cost savings.

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May 25, 2023
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Fiberstar Blog

Tomato Extender: Squeezing out the FAQ

Tomato shortage from adverse weather and disease conditions caused food manufacturers to scramble for supply or alternatives. Though there are a few tomato extenders available, Citri-Fi® citrus fiber, at less than 1% usage, provides optimal extension up to 25% while maintaining the natural tomato texture, color and flavor.

You say tomato. I say tomayto. Regardless, tomato and tomayto stem from the same fruit source which has disappear-ato. Recently, adverse weather and disease ripped thru the once thriving agricultural staple. As a result, tomato processors are converting less material which set a chain reaction in the food industry. Many food manufacturers scrambling to secure supply and/or find alternative solutions such as tomato extenders find themselves in dire straits.

This shortage is affecting numerous tomato-based products including tomato paste, sauces like pasta, pizza, and BBQ, salad dressings, condiments, and soups. Reducing tomato content creates several challenges such as reduced flavor and color in addition to an altered texture. Several options available on the market include starches, food gums and/or functional fibers like citrus fiber. However, each option comes with pros and cons.

Citrus Fiber - a Natural Tomato Extender

For instance, starches traditionally have been used as thickeners and texturizers due to their hydrocolloidal properties. Yet, they have their limitations when partially substituting tomato paste. Typically, food starches require higher usage levels (2-4%) and produce short textures. Food gums also are go-to texturizing tools but at low usage levels. However, they typically produce slimy textures. Other options include functional fibers like citrus fiber or other plant-based fibers.

Citrus fiber is an ideal tomato paste extender. This natural fiber’s composition of insoluble/soluble fiber simulates tomatoes fibrous content. Because of this, when tomatoes are processed, the end products have a more natural tomato texture. At the same time, not all citrus fibers are created the same. Citrus fibers like Citri-Fi contain high levels of native intact pectin that generate its high functionality. As a result, this natural ingredient can be used at low levels <1%.

Because functional fibers recently emerged in the food ingredient world, manufacturers tend to inquire more. Fiberstar collected the top frequently asked questions listed below when using citrus fiber as a tomato extender.

How do you Use Citrus Fiber as a Tomato Extender?

Fiberstar offers several options to extend tomato in food products. Citri-Fi 100 citrus fiber at <1% requires homogenization (250 bar, 1 pass) to open up the fibrous matrix. The added shear creates higher surface area which increases the added viscosity. Despite the flagship offering, some manufacturers tend to sharpen their pencils. Adding a homogenizer to their process requires a cost/benefit analysis. Another option entails the Citri-Fi 200 which is citrus fiber co-processed with guar gum. At <1% usage, this solution does not require homogenization. When clean label is not a requirement, this option is an excellent workaround.

If labeling and homogenization are contention points, Fiberstar now offers the new Citri-Fi 600 citrus fiber which provides the next level in functionality. The 600 series delivers higher viscosity versus the 100 line without needing added shear. And the ingredient statement remains clean label.

What are Citri-Fi's Labeling Options?

There are a few tomato extender options using the Citri-Fi portfolio. Both Citri-Fi 100 and 600 series labeling options include citrus fiber, dried citrus pulp or citrus flour. Citri-Fi 200 can be labeled as citrus fiber, dried citrus pulp or citrus flour and guar gum. Citri-Fi is non-GMO, non-allergenic and gluten-free. The 100, 400 (USDA certified organic) and 600 series do not have an E-number.

Does Citri-Fi Provide Viscosity?

The Citri-Fi 100 series provides thickness without shear. However, to match the natural tomato texture, it is highly recommended to use homogenization (250 bar, 1 pass) to open up the fibrous structure. The Citri-Fi 200 series, which is citrus fiber co-processed with guar gum, does not require high shear to deliver viscosity. Lastly, the new Citri-Fi 600 citrus fiber series, the next level of functionality, produces higher viscosity versus the 100 series without needing high shear. More information about viscosity studies are available. Please contact techsupport@fiberstar.net.

Does Extending Tomato Paste with Citrus Fiber Require Flavor and Color Adjustments?

At lower extension levels (25% tomato paste reduction), Citri-Fi maintains the flavor and color. However, like most tomato extenders such as starches and gums, the higher the extension, the more flavor and color are impacted. Citri-Fi citrus fiber solutions work synergistically with flavor and color enhancers. Please contact techsupport@fiberstar.net to learn more about flavoring and coloring options available.

What Cost Savings are Associated with using Citri-Fi Citrus Fiber?

Ingredient cost savings highly depends on the price of tomatoes, level of extension and the type of Citri-Fi solution. At this time, all three Citri-Fi solutions provide cost savings when used to extend up to 25% tomato paste. However, there are other processing costs associated with all tomato extenders and not just Citri-Fi which may include label changes, required equipment, etc. that manufacturers need to consider. Please contact techsupport@fiberstar.net to learn more about the cost savings associated with using Citri-Fi citrus fiber as a tomato extender.

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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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July 13, 2022
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Fiberstar Blog

Bakery Fillings: Converting to Clean Label

Limited ingredient supply and clean label trends triggered bakers to reconsider their bakery filling stabilizer strategy. Today, there are alternative options including Citri-Fi® citrus fiber which provides high water holding and emulsification. As a result, this food ingredient improves stability, natural texture and food labeling at low usage levels (<1%) in bakery fillings.

What is more decadent than biting into a warm donut with filling oozing over your lips? This fond memory stems back from childhood days and forward into adulthood. Bakery fillings come in a variety of flavors and textures including cream, chocolate, fruit and nut-based. This gives bakers a palette of options which make the combinations endless. However, bakers also use stabilizers to improve the filling’s stability and texture.

For instance, fruit fillings typically contain added pectin to thicken and gel. Also, bakers incorporate modified starches which provide viscosity, heat tolerance and freeze/thaw stability. For years, bakers leaned on these hydrocolloids to solve their texture and stability challenges. However, some market trends such as limited food ingredient supply, clean label and more natural textures are driving the need for new solutions.

Trends Shaping the Fill

The aftermath of COVID is still playing out in the global supply chains. Because of this, some food ingredients are limited in availability including modified starches. Larger food companies’ buying power may protect them from these shortages. On the other hand, medium to smaller players have no choice but to seek alternative ingredients.

Another market trend predominant today involves natural and clean labeling. Consumers read food declarations more than before. And their decision-making is based on what sounds familiar and safe to them. Initially, consumers frowned on food ingredient names that were not typical pantry staples. Now, this includes other ingredients including modified starches. Any words associated with chemicals fall suspect. And in other parts of the world, consumers veer away from E-number ingredients like pectins, modified starches and food gums. As a result, the market demands more natural ingredients for bakery fillings.

Citrus Fiber Functionality in Clean Label Bakery Fillings

One natural solution for bakery foods entails using citrus fiber. However, not all citrus fibers are created the same. Some citrus fibers are byproduct of the pectin extraction process which produces less functionality. Others are upcycled material from the juicing industry. Citri-Fi is a natural citrus fiber created from the citrus juicing process. The mechanical process, which is free from chemical modifications, produces a fiber that contains both soluble and insoluble fiber. The soluble fiber portion consists of high amounts of intact native pectin. As a result, this natural food ingredient provides high water holding and emulsification properties.

At low usage levels (<1%), Citri-Fi provides thickness and heat stability. It binds the water to prevent separation and blow-outs in enrobed baked goods. Also, this upcycled ingredient creates more natural textures in cream, fruit and chocolate-based bakery fillings. Another key benefit is freeze/thaw stability. Citri-Fi binds the water tightly. As a result, minimal water migrates during frozen storage.

In fruit fillings, Citri-Fi can be used up to 2% to produce the gelling texture in low pH and high Brix processing conditions. Citri-Fi not only improves the texture and stability, but also, this citrus fiber creates clean label bakery fillings. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour.

Benefits in Other Baked Goods

Because of the dual functionality, Citri-Fi also benefits other baked goods such as breads, muffins, cakes and cookies. The water binding retains moisture so that the bakery item remains fresh over longer time. Additionally, Citri-Fi’s emulsification properties help it to partially replace egg and/or oil content without comprising quality.

Citri-Fi is non-allergenic and gluten-free which is ideal for gluten-free baking. Also, this natural ingredient is non-GMO project certified and has no E-number. These attributes make this citrus fiber an ideal clean label ingredient for bakery fillings and other baked goods.

If you need more information, 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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February 14, 2022
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Citrus Fiber In the News

Givaudan and Fiberstar enter agreement to expand plant-based texturising ingredients to new markets

Versatile citrus fibre ingredient delivers multi-sensory food experiences across multiple product categories

GENEVA AND RIVER FALLS, WIS. (PRWEB) FEBRUARY 14, 2022

Givaudan and US-based company Fiberstar today announced that they have entered into an agreement allowing Givaudan to commercialise and use Fiberstar’s natural, plant-based texturising ingredient Citri-Fi®. The collaboration will support the expansion of Givaudan’s Taste & Wellbeing portfolio while extending Fiberstar’s geographic footprint and research & development opportunities.

The collaboration combines Givaudan’s broad customer reach and leadership in Taste, Sense, Nutrition and Health with Fiberstar’s expertise in the foodstuff texturising market space enabling food manufacturers to better respond to consumer demand in plant-based ingredients for products that combine desirable texture and taste.

Citri-Fi® is a clean label, non-GMO, vegan solution, free of commonly recognised allergens, that improves the texture, taste and stability of a variety of foods ranging from baked goods to meat alternatives. Citri-Fi® is derived from soluble and insoluble orange and lemon fibres through a mechanical process that converts what was once a by-product of the citrus juicing industry into a sustainable, nature-friendly ingredient.

Serge Sabrier, Global Category Director Sense, Givaudan said: “Foodstuff texturisers are an important component in supporting our customers and delivering great food experiences to consumers. We are excited to be partnering with Fiberstar, expanding our Sense Texture offering that today is strong in oat and quillaia. Both oat and citrus are considered superhero ingredients, offering exceptional functionality as natural foodstuff texturizers. Citrus fibre is a winning addition due to its high functionality and high consumer acceptance around the globe.”

John A. Haen, President and CEO of Fiberstar added: “We are enthusiastic about this new commercial agreement. With more than 20 years of experience in the natural texturisers space, we are excited to work with Givaudan to bring clean label texturisers and our extensive applications knowledge to a wider customer-base while also benefiting from Givaudan’s R&D expertise.”

Citri-Fi® can be used across a range of applications, adding body and mouthfeel to dairy and dairy substitutes; improving viscosity and mouthfeel in soups and sauces; enhancing moisture and freshness in bakery goods; and for boosting juiciness and texture in plant-based meat alternatives. In addition to these properties and benefits, Citri-Fi® can also improve a product’s nutritional profile.

In 2022, Givaudan will initially offer Citri-Fi® ingredients in Latin America* and to selected customers in Europe. Outside of these areas, Fiberstar will continue servicing its current customer-base and global distributor network. Givaudan will also use Citri-Fi® in its development work as it co-creates formulations with its customers. In the future, Givaudan intends to offer Citri-Fi® as an ingredient across all markets around the world.

(*with the exception of Chile)

About Givaudan

Givaudan is the global leader in the creation of flavours and fragrances, with its heritage stretching back over 250 years, the Company has a long history of innovating tastes and scents. From a favourite drink to your daily meal, from prestige perfumes to cosmetics and laundry care, its creations inspire emotions and delight millions of consumers the world over. The Company is committed to driving purpose-led, long-term growth while leading the way to improve happiness and health for people and nature. In the fiscal year 2020, the Company employed almost 16,000 people worldwide and achieved sales of CHF 6.3 billion and a free cash flow of 12.8% of sales. Let’s imagine together on http://www.givaudan.com.

About Givaudan Taste & Wellbeing

Powered by innovation and creativity, Givaudan Taste & Wellbeing aims to shape the future of food by becoming the co-creation partner of choice to its customers. Built on its global leadership position in flavours and taste, the Company goes beyond to create food experiences that do good and feel good, for body, mind and planet. With an expanded portfolio of products across flavours, taste, functional and nutritional solutions and a deep knowledge of the food ecosystem, Givaudan’s passion is to collaborate with customers and partners to develop game changing innovations in food and beverage. Let’s imagine together the future of food. Learn more at http://www.givaudan.com/taste-wellbeing.

About Fiberstar

Fiberstar, Inc. http://www.FiberstarIngredients.com is a privately held innovative biotechnology Company focused on enhancing food performance by manufacturing and marketing value-added, plant based food ingredients. Its largest brand, Citri-Fi, is a natural, highly functional citrus fiber sustainably produced. The physical patented process creates the high water holding and clean label emulsification properties. Citri-Fi is GRAS, non-allergenic, non-GMO and has no E-number. This natural fiber line benefits meat, dairy, bakery, dressings, sauces, frozen food, beverages, plant based foods and pet food through textural improvements, nutritional enhancements and/or cost savings. Headquartered in River Falls, Wisconsin with manufacturing in Florida and Wisconsin, Fiberstar sells products globally in over 65 countries.

For further information, please contact:

Eve Landen, Media Manager, Taste & Wellbeing, Givaudan
T +33 4 90 23 70 20
E Eve.Landen@givaudan.com

Jennifer Stephens, VP of Marketing, Fiberstar
T +1 303 513 4021
E J.Stephens@fiberstar.net

Jamie Till, Instinctif Partners
T +44 7581 480 083
E Jamie.till@instinctif.com

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