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BLOG: Effects of Citri-Fi® Citrus Fiber on Baking Soda in Bakery

“Does Citri-Fi’s acidity set off the baking soda too early in bakery products?” In the baking world, leavening systems can be key in creating quality crumb, loaf volume, and desirable organoleptic properties. Leavening systems, both chemical and biological, can be impacted by other ingredients in the formulation which can be detrimental to the overall product quality. In this case, the Fiberstar team was tasked to answer the question “Does Citri-Fi’s acidity set off the baking soda too early in bakery products?” A fully dried sample of Citri-Fi 100 and the method “Neutralizing Value of Acid Reacting Materials” AACC International Method…

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Fiberstar Announces the Winners from the 2nd Citrus Fiber Student Innovation Contest

Fiberstar’s global innovation contest provides University students around the world an opportunity to create new uses for Citri-Fi 125, a natural citrus fiber used in the food and beverage industry for high water holding capacity and natural emulsification properties. RIVER FALLS, WISCONSIN (PRWEB) MARCH 14, 2018 Fiberstar, Inc. a global market leader in clean label food ingredient solutions for the food and beverage industry announced the winners to the 2nd Citri-Fi 125 Student Innovation Contest. Citri-Fi 125, a natural, non-GMO citrus fiber is one of the most recent additions to the Citri-Fi portfolio. To find new uses for this natural citrus fiber,…

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Creative cookies get thinner, healthier and offer innovative flavors (Snackfood & Wholesale Bakery)

Boosted nutrition, fewer calories and innovative flavors lead current cookie innovations. (Melissa Kvidahl) In a retail landscape that demands that snacks and baked goods have it all—great taste, affordable pricing, innovative flavors, recognizable ingredients and boosted nutrition—one category in particular is rising to the challenge: cookies. While Oreos and Chips Ahoy still maintain a captive audience, the cookie category is seeing strong differentiation. Cookie brands are offering new takes on tried-and-true recipes to add innovative and healthier options to the mix. According to data from IRI, Chicago, sales of cookies were up 1.76 percent in the 52 weeks ending March…

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