Monthly Archives

January 2019

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):

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)

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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: