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Functional ingredient takes top honor at F.I.E. (Food Business News)

At the Food Ingredient Europe Innovation Awards ceremony in Paris, Scelta Mushrooms’ Scelta Taste Accelerator was awarded two Fi Innovation Awards. The sodium reduction ingredient was announced as winner in the category Best Functional  Innovation, but also took the overall title as Most Innovative Food Ingredient. The awards are part of the Food Ingredients Europe 2015 tradeshow, which was held Dec. 1-3. The awards are given to companies that develop innovations that may advance the industry. Scelta is headquartered in Venlo, The Netherlands, and the company manufactures and markets a variety of ingredients sourced from mushrooms. The Taste Accelerator focuses…

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Fiberstar Wins the FIEurope Natural/Organic Innovation Award with Novel Pectin Replacement

Fiberstar’s Natural Citrus Fiber Pectin Replacement Wins the 2015 Food Ingredients Europe Innovation Award River Falls, WI (December 4, 2015) – Fiberstar, Inc., a market leader in citrus fiber technologies, once again demonstrates their innovation by winning the 2015 Food Ingredients Europe (FIE) Natural/Organic Award. This globally recognized award highlights those companies that are committed to creating new and novel uses for food ingredients to better the food industry. This award emphasizes Fiberstar’s leadership in providing the global marketplace a natural solution to replace added pectin within bakery and confectionery fillings, spreads and fruit preparations for yogurts. Citri-Fi 100, a…

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Fiberstar wins the Food Ingredients Europe Natural/Organic Award at #FIE

Fiberstar Inc., a privately held, innovative company, won the 2015 Food Ingredients Europe Natural/Organic Innovation Award with its Citri-Fi ® 100 clean label gelling pectin replacement technology. This technology emerges at a time when consumers are seeking recognizable ingredient statements and pectin replacements/extensions due to the evolving market conditions. The Citri-Fi 100 Series is easy-to-use and may provide cost savings since there is no need for a pre-hydration step or added calcium to produce the gelling properties. This technology can be used in bakery fillings, jams & jellies, fruit preparation in yoghurts and fruit-based snacks. More about the FIE Awards and Events.  

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