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July 2016

Fiberstar, Inc. Launches a Student Innovation Contest using Novel Citrus Fibers

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To support University academia and the Food Science communities, Fiberstar initiated a Student innovation contest involving new and novel uses for citrus fiber. This contest not only provides Students experience creating solutions for real world issues, but also, firsthand knowledge in how to formulate using clean and sustainable ingredients like Citri-Fi, a natural citrus fiber.

Fiberstar, Inc. (http://www.FiberstarIngredients.com), a global market leader in clean label food ingredient solutions announces a student innovation contest entailing new and novel ways to use citrus fiber. This contest is introduced during a time when the food industry is exploding with cleaner and simpler versions of food products that appeal to a knowledgeable growing consumer base. This consumer base is seeking food products that contain ingredients that are recognizable, simple and natural. “We are thrilled to offer universities and students an opportunity to apply their food science knowledge and creativity to solve real world challenges.” said Fiberstar, Inc. President and CEO, John Haen. “Formulating with citrus fiber will give students experience using cutting edge natural ingredients like Citri-Fi.”

Citri-Fi is a natural citrus fiber derived from citrus pulp, which is a byproduct of the orange juicing process, produced using a patented process with technology licensed from the University of Minnesota.This natural fiber contains soluble and insoluble fiber, protein and lipid that provide multiple functionalities for any array of food applications. These benefits include moisture retention, natural emulsification, gelling properties, stabilization, yield improvement and textural attributes which can improve the nutritional profile, enhance quality over shelf-life and/or extend costly ingredients to provide cost savings. And Citri-Fi can be used in meats, bakery, dairy, beverages and sauce food applications. This natural ingredient is non-GMO, non-allergenic, contributes fiber and is National Organic compliant. Fiberstar developed and recently launched a new clean label product called Citri-Fi 125 with unique properties compared to the previously developed products, which is the focal point for the design contest.

Proposed applications can be from any food category and the competition can be part of a class or independent study project. These food concepts should be designed for scale up and global commercial distribution, taking into account market need, cost and ingredient quality. Final submissions will be a final report with photographs of a prototype and respective formulations and procedures.

This student contest has a total prize pool of $25,000. There is one 1st place winner of $10,000, one 2nd place winner of $5,000 and a 3rd thru 6th place winner at $2,500 each. Contest submission are due no later than December 15th, 2016. A panel of judges will assess each idea using the following criteria: originality of concept, market need, ingredient commercial feasibility, technical feasibility and quality of the report.

If you are interested in more information, please contact Dr. Brock Lundberg at b.lundberg@fiberstar.net or visit http://www.FiberstarIngredients.com. Interested contestants will receive a contest packet which includes Citri-Fi samples, contest guidelines and rules and Citri-Fi product usage guidelines.

About Fiberstar, Inc.: Fiberstar, Inc. http://www.FiberstarIngredients.com is a privately held innovative biotechnology Company focused on enhancing food performance by manufacturing and marketing value-added food ingredients. Its largest brand, Citri-Fi is a natural highly functional fiber produced sustainably from orange pulp or peel using a patented process. Citri-Fi is GRAS, non-allergenic, neutral in taste & odor and non-GMO. This functional fiber line benefits meat, dairy, bakery, gluten-free, sauce, condiments, frozen food, beverage and health & wellness food products 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.

Fiberstar Announces Citri-Fi®, a Natural and Clean Label Food Ingredient, Is Approved In Processed Egg Products

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Citri-Fi, a natural food ingredient is approved in processed egg products. When reducing eggs, Citri-Fi provides cost savings, improves nutritional profiles and enhances texture in finished food products such as cakes, cookies and breads.

 River Falls, Wisconsin (PRWEB) July 12, 2016

Fiberstar (http://www.FiberstarIngredients.com), a global market leader in clean label food ingredient solutions expanded Citri-Fi’s use in new food applications. According to the Food Safety and Inspection Service’s (FSIS) New Technology #13-ING-0958-N-B, Fiberstar’s Citri-Fi products, including Citrus Flour and Citrus Flour with Guar Gum, are approved as binders in processed egg products (liquid, frozen and dried whole eggs).

Though the egg market is stabilizing after a volatile year, other markets are still exploring egg alternatives to secure a stable price and supply and/or to meet formulating objectives. For instance, allergen-free foods continue to remove allergens from their products, such as eggs, to cater to a wider audience labeled – free from. Another market seeking egg reduction is the better-for-you market which is comprised of consumers who are caring for their overall wellbeing. Depending on the product, these better-for-you foods can range from reduced calories and cholesterol to support weight management and/or heart health to fiber enrichment.

“By being approved in processed egg products, the Citri-Fi market potential exponentially increases across the supply chain. Fiberstar’s investment to minimize and remove market barriers further supports our prime positioning within the egg extension market.” said Fiberstar, Inc. President & CEO, John Haen.

Fiberstar’s Citri-Fi products, including Citrus Flour and Citrus Flour with Guar Gum, are approved as binders in processed egg products such as dried whole eggs. These natural products can be used at a level not exceeding 3.0% of total product formulation (FSIS Directive 7120.1 Rev. 33). Citri-Fi products optimally work in dry egg products which can be either dry blended or co-processed. For instance, in a dry or co-processed blend, Citri-Fi 200FG can be used to replace 20% of dry egg. Not only can Citri-Fi products be used to extend egg in processed egg products, but also, this natural product line including the Citri-Fi 125 line can be used to extend/replace eggs in finished products. These citrus flours are used at a (1:14), Citri-Fi to water ratio rate in finished food products.

In addition to the replacement benefit, Citri-Fi provides moisture retention due to the high water holding capacity created by the natural, patented process. This natural ingredient also provides emulsification due to the native protein residing in the final composition. These two attributes complement each other to deliver superior results in baked goods such as cakes, cookies and breads.

Fiberstar continues to be a global innovator within the clean label segment. In addition to the recent approval, Fiberstar also launched the Citri-Fi 100 series used as a pectin extender/replacement within bakery fruit fillings and yogurt fruit preparation. Because of Citri-Fi’s native pectin, the gelling properties are activated in high sugar/low pH food processing conditions. The citrus fiber does not need to be pre-hydrated nor use calcium to produce the gelling properties. Fiberstar offers these products in various particle sizes which can provide formulators solutions when targeting specific textures. Lastly, this natural solution is ideal for customers looking for stable pricing and supply and/or a clean label solution since Citri-Fi has no E-number.

“We look forward to the new commercial opportunities within the egg extension market. Yet, we continue to support our innovation pipeline by providing customers new, clean label ingredient technology that will help them create food products that are not just average, but better.” says Mr. Haen. To learn more about egg replacement and other clean label technologies, please contact us at info@fiberstar.net or call us at (715) 425-7550 and/or visit Fiberstar at the upcoming International Baking Industry Exposition in Las Vegas, October 8-11, 2016, Booth #470.