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2015 FIE: Innovation Award Candidate: Citri-Fi® 100 – Clean Label Gelling – Pectin Replacement

Fiberstar’s Clean Label Gelling Technology for fruit preparations, spreads and jams and jellies, Citri-Fi 100, qualified for the final round of 2015 Food Ingredient Europe’s (FIE) Innovation Award. This new clean label technology may provide cost savings due its easy-to-use benefits- no pre-hydration or calcium needed to create the gel. Citri-Fi not only can replace or extend added pectin, but also, it can be used alone to create targeted gelled textures via varying particle size options in high sugar/low pH food products. Check out Fiberstar’s new clean label gelling technology at 2015 FIE – Booth #6I75 or request a sample today! 2015 FIE Innovation Awards  

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Answer to the Egg Crisis – Part 6 (Baking Business)

Answer to the Egg Crisis – Part 6 (Baking Business) Dietary fiber can stand in for eggs to help bakers meet the challenge of scarce, high-priced egg ingredients. Looking beyond the current need, prompted by avian influenza in the US, Amanda Wagner, food technologist, Fiberstar, Inc., River Falls, WI, suggests in this exclusive Baking & Snack Q&A such additional applications as gluten-free baked foods. Baking & Snack: What has been the experience of bakers using egg replacers/extenders from Fiberstar? Amanda Wagner: The Citri?Fi product line offered by Fiberstar provides a portfolio of citrus fiber?based products to assist bakers in partial…

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