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Functional ingredients provide multiple benefits to snacks and baked goods (Snackfood & Wholesale Bakery)

Joyce Friedberg – Functional ingredients provide multiple benefits to snacks and baked goods Fats, oils, starches, fiber, dough conditioners and texturizers all serve critical functional roles in snacks and baked goods, particularly maintaining the quality of the product throughout the desired shelf life. As consumers demand cleaner labels, more health-and-wellness benefits and better sustainability, product developers face a wide range of functional ingredient challenges. Luckily, the latest generation of functional ingredients are more than up to the task, often serving multiple roles in the product matrix. Advanced fats With the industry directive to eliminate trans fat, there is a shift to oils…

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Check out Fiberstar at the upcoming 2018 IFT Annual Expo Short Courses: Citrus Fiber

Check out Fiberstar at the upcoming 2018 IFT Annual Expo Short Courses. Register using the below link.  Dr. Villwock, Ph.D. will be discussing how to formulate with citrus fiber in various food and pet applications. This natural citrus fiber is used to improve texture, nutrition and labeling of food products. PM7 Formulating for Function: Winning Nutrition and Consumer Preference on Food Product Development using Dietary Fiber, Hydrocolloid, and Starch Speaker: Dr. Kurt Villwock, Ph.D. Dates: Saturday, July 14, 2018 Time: 10:25am – 11:25am Location: Hilton Chicago Topic: Formulating with Citrus Fiber, a Highly Functional Clean Label Fiber For more information, please contact…

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Poster Session: Microstructure of Dairy Emulsions Stabilized with Citrus Fiber

Dr. Kurt Villwock, on behalf of Fiberstar will be representing a poster on “Microstructure of Dairy Emulsions Stabilized with Citrus Fiber” at the 3rd IDF Symposium on Microstructure of Dairy Products. Dates: June 3-6, 2018 Location: Montreal, Canada A trend that is continuing to grow in the dairy industry is driven by consumers who are demanding so-called clean label products. While dairy products as a segment enjoy a clean label image, more scrutiny has been put on any added emulsifiers in dairy systems because these ingredients often have chemical sounding names. Citrus fiber was found to be a strong alternative emulsifier and this project…

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BLOG: Clean Label Trends Recap from the Association of Dressings and Sauces Technical Meeting

This year’s technical meeting took place in Charlotte, North Carolina. One of the key themes for this year’s meeting was clean label formulating. Two clean label presentations really stood out. Clean Label Trends and Market Dynamics The first was Annette Maggi’s talk on clear labeling vs. clean labeling. On one hand, consumers want packaged goods that have recognizable, easy to pronounce ingredients; and on the other hand, they want convenient food that does not spoil. Annette proposed shifting from clean labeling, to clear labeling. She recommended using manufacturers’ websites and other vetted sources to educate consumers about the role the…

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BLOG: Improve Sauce Texture and Labeling using Citri-Fi® Natural Fiber

Today, it is the norm to see more consumers flip a food product over and sweep their pointer finger across the labeling section. Sometimes, they look to see if the list contains allergens they avoid. Or at times, the consumers examine the nutritional panel to determine its health value. However, lately, many consumers scan ingredient statements to see what they are actually ingesting. Depending on their personal views, consumers may toss some products back on the shelf. Today, many consumers look for declarations that contain a limited number of recognizable, natural ingredients. This clean label phenomena affects most of the…

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