Monthly Archives

January 2019

Yogurt Dressings Find a Natural Fit – BLOG

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Yogurt dressings in a wooden bowlWhen relying on natural ingredients, clean label food dressings encounter stability challenges. Citri-Fi® natural citrus fiber’s high water and oil holding functionalities provides the stability and quality that developers strive to achieve.

Every month, new food dressings hit the store shelves touting new flavors and textures. This innovation engine is fueled by merging dressings within its own category or across food categories like dairy yogurt. Dressings come in all textures, flavors and colors. Some even create new textures such as adding spices, herbs and gourmet cheese particulates. So why not yogurt in a dressing? But wait, clean label is the new normal. So, before getting excited about launching this decadent flowing salad topper, let’s talk about the challenges with formulating for clean label dressings.

What is Clean Label

Clean label is a subjective guideline that highly depends on consumers’ perceptions. It can mean using less ingredients to keep the labeling simple. The term can also mean using only recognizable ingredients. Recognizable implies staples found in our grandmother’s pantry. Another interpretation of clean label is allergen-free or free from. Regardless the definition, there is one common challenge that formulators fear when selecting their ingredients – stability. Natural ingredients typically do not hold up to the harsh food processing, handling and storage conditions.

A clean label yogurt dressing is not immune to these challenges. So, developers look for highly functional natural ingredients that are label friendly. Not only do these ingredients provide the stability to hold up under adverse conditions, but also, they improve the product quality. Citri-Fi natural citrus fiber is a star performer when it comes to natural, holistic functionality.

The Natural Fit

For instance, Citri-Fi 100M40 is a single ingredient that can take on multiple functional roles in yogurt dressings. This natural ingredient’s high surface area lends itself to high water and oil holding. While providing mouthfeel, creaminess and clean flavor release, Citri-Fi can both thicken and emulsify butterfat in addition to oil-based dressings. This functional ingredient’s ability to hold significant amount of oil gives its unique natural emulsification properties.

Citri-Fi’s unique viscosity functionality is amplified when subjected to high shear conditions. As a result, when used in the dressing at about 0.4% in combination with standard dairy homogenization, the result is a creamy, stable dressing. Moreover, the product is acid and shear stable and does not require a cooking step to activate.

This natural ingredient is non-GMO and allergen-free. Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural food markets. Its high functionality also benefits other oil or fat-based dressings. Therefore, this natural ingredient should be in every formulator’s clean label formulating tool box.

 

Have questions about your food dressing or need to order a sample? Click here!

Frozen Desserts: Keeping them Creamy (Dairy Foods)

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Citri-Fi natural citrus fiber improves freeze thaw stability and mouth feel of frozen dessertsFrozen dessert is one super star indulgence rising in ranks of popularity. However, creating these frosty treats entails more than just ingredients, a container and a freezer fairy. These frozen delights require ingredient and formulation expertise and processing know-how. However, due to the clean label and health movement, developers expert in the traditional science find themselves scrambling around for new acceptable ingredients. And when there is a new ingredient(s), there is always a new way or process and critical success factors. If you are one of those thrill seekers, you are going to find this article to be a great value. It captures several challenges and solutions when formulating out-of-the-box frozen desserts.

Regardless of the challenge and solution, there is one natural ingredient, Citri-Fi® natural citrus fiber, that deserves a call-out. This natural fiber’s high surface area efficiently holds onto water and oil to improve the freeze/thaw stability and smooth and creamy mouthfeel. Using Citri-Fi at low usage levels provides the emulsification power without the need for shear.

To learn more or need a sample, please contact us!

Frozen Desserts: Keeping them Cream (Dairy Foods): https://www.dairyfoods.com/articles/93358-frozen-desserts-keep-them-creamy

Cleaning up Clean Label (Natural Products Insider)

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Clean label fruit smoothie s three flavors: strawberry, blueberry and grapeClean label formulating can be confusing due to the lack of definition. This makes it challenging to select ingredients during product development. However, Citri-Fi natural citrus fiber fits most of the criteria. This natural fiber provides high water holding capacity and emulsification properties. These functionalities improve quality of various food products. Citri-Fi may be able to replace multiple ingredients in order to reduce the ingredient deck. This natural ingredient is non-GMO and allergen-free. Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural food markets.

Check out the this article to learn more about defining clean label, understanding the challenges and selecting a solution – Cleaning up Clean Label (Natural Products Insider)

Have a question or need to order samples? Click here: Order a sample 

Plant-based egg substitute can help manufacturers cut costs, avoid recalls (Food Dive)

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egg substitute in Bundt cake with icing

Food manufacturers are looking for an egg substitute to improve various food products such as baked goods, spreads and desserts. Fluctuating costs, labeling and/or health lifestyles drive this market need. Citri-Fi natural citrus fiber is one solution that provides water holding and emulsification properties which improve food products quality and labeling.

This natural fiber’s surface area lends itself to its high water holding capacity and emulsification ability. In baked goods, Citri-Fi can be used as an egg substitute to replace up to 25% egg.  In spreads like mayonnaise or dairy desserts, this natural ingredient can replace all of the egg while maintaining quality. Depending on the process, high shear will also provide not only emulsification but additional viscosity.

Learn more about egg alternatives available on the market by clicking here:

https://www.fooddive.com/news/plant-based-egg-substitutes-can-help-manufacturers-cut-costs-avoid-recalls/541701/