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BLOG: The Magic of Turning Liquid Oils into Natural Flowable Powders

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Heap of white powder isolated on white.The Magic in Turning Liquid Oils into Natural Flow-able Powders

Oil delivery systems are commonplace when using flavors and nutrients within the food and beverage industry. However, the growing need for natural solutions is moving the conventional systems aside for more label friendly options such as Citri-Fi® citrus fiber. Not only do these consumer friendly fibers turn liquids to powder but they also improve the quality of the final food product.

Author: Nesha Zalesny (Technical Sales Manager)

The day Whole Foods publicly released a list of unacceptable food ingredients was the day when the clean label movement was born.  A very common phrase within this movement states “if it is not found in your grandmother’s pantry, you should not eat it.”  Targeted food ingredients include ingredients containing chemical sounding names or use the letter “x” in it.  For instance, xanthan gum, xeoxanthin and maltodextrin bear the brunt of this clean trend. Other examples include maltodextrin which is associated to  genetically modified corn (GMO).  Though non-corn and/or non-GMO sources of maltodextrin are available, they still must be labeled as maltodextrin. This movement affects most segments including oil delivery systems for food.

Oil Delivery System Types

The food industry uses maltodextrin, including the flavor industry which is one of the biggest advocates. Maltodextrins are a very soluble, non-sweet source of carbohydrate that also does not impart a great deal of viscosity.  Low viscosity is important in spray drying systems that turn liquid flavor or nutrient oils into powder.  Typically, to turn a fat or oil to a powder, the oil would need to be emulsified in a solution of gum Arabic.  This solution uses maltodextrin to increase solids without increasing the viscosity. Increased solids and low viscosity makes spray drying easier and more efficient. As a result, the maltodextrin becomes the carrier in the finished powder.  This entire process is energy intensive and uses ingredients that are no longer considered clean label.

Clean Label Oil Delivery System: Citri-Fi

A great alternative to spray drying is plating the flavor or nutrient oil directly onto the carrier.  There are a few carriers such as silicates that have a high surface area and can carry a significantly high oil load. Because of the clean label movement, these food ingredients fell out of favor.  Citri-Fi® 100M40 is a great alternative to chemical carriers for plating oils.  Citri-Fi is made from the fibrous material leftover from juiced citrus fruit.  This material is run through a washing process to remove flavor, and then run through a physical process that opens up the fiber.  This physical process plus milling the fiber increases the surface area.  This fiber’s natural affinity for oil makes it an ideal carrier for oil-based ingredients.  Citri-Fi 100M40 holds a 15-25% oil load depending on the oil.  On the other hand, maltodextrin can only hold about 4% when plating oils.

One of the major advantages of plating oils directly on to Citri-Fi is that this natural fiber will not only deliver the oil, but also, it will provide additional functional benefits. Citri-Fi holds 7-10 times its weight in water and stabilizes emulsions. This natural ingredient is non-GMO and non-allergenic and contributes fiber under the new FDA guidelines. Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour which resonate well with the natural markets.

Coconut Fruit Smoothie plated Citri-Fi vs. Control

After 30 minutes: The control separates. The coconut oil plated Citri-Fi stays uniform with a smooth and creamy mouthfeel.

Natural Functional Plating: From Poultry to Fruit Smoothies

One ideal application is plating rosemary oil directly onto Citri-Fi 100M40 and using the blend in an injection marinade for poultry or pork.  Citri-Fi emulsifies and stabilizes the rosemary oil within the marinade. And the this natural ingredient will hold onto the water in the meat product which increases yield and decreases drip loss.  These functional benefits create a succulent cooked product that consumers expect.

Another great example of Citri-Fi’s multiple functionality is in a smoothie beverage. In this example, the end user needed to use coconut fat in a fruit smoothie. The coconut fat was not only to provide flavor but also known health benefits of the medium chain triglycerides common in coconut fat.  For this application, coconut oil was plated directly onto Citri-Fi 200FG. The plated fiber was then blended with protein, sweeteners and flavors to make a powdered smoothie base. Lastly, this base was added to juice and blended with ice to create a creamy, nutritious smoothie.  The Citri-Fi 200FG delivered the coconut oil, imparted a nice creamy mouthfeel and increased the stability of the smoothie. (Figure 1)

Citrus fiber adds functionality to bakery products (Baking Business)

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orange citrus filled jam cookies stacked foodThe U.S. Food and Drug Administration’s final guidance on dietary fiber has opened the door to new ingredients formulators can use to boost the appeal of bakery products.

Benefitting from this change is Fiberstar, Inc.’s Citri-Fi, a fiber ingredient derived from citrus. To create it, the fibrous material leftover after juicing is washed with only water then run through a process to open the fiber up and increase the surface area.

“The entire native composition is preserved with this simple process, meaning that the native pectin, cellulose and hemi-cellulose are left intact,” said Nesha Zalesny, technical sales manager, Fiberstar. “It is the combination of soluble and insoluble fiber that gives this citrus fiber its unique properties.”

One of those properties is the ingredient’s ability to hold 7 to 10 times its weight in water, as well as the ability to emulsify twice that in oil.

“Because it is the whole fiber of the fruit, it is considered a fiber under the new F.D.A. regulations,” Ms. Zalesny said. “It can be labeled as citrus fiber, dried citrus pulp or citrus flour.”

With its ability to bind water, it can be used to keep cakes and cookies soft and moist over time. This function may help improve the texture and freshness of gluten-free products, too. And its emulsifying properties make citrus fiber a possible egg and oil replacer in baked foods.

“Reducing egg or oil in certain bakery products reduces the moist mouthfeel and, depending on the baked good, can negatively affect the texture and structure,” said Jennifer Stephens, vice-president of marketing at Fiberstar. “Citrus fiber with both insoluble and soluble components holds water tightly to improve the texture of egg- or oil-reduced baked goods over shelf life.”

Donna Berry
Citrus fiber adds functionality to bakery products 

Citri-Fi Bakery Usage Guide

Fiberstar Launches New Natural Fiber for Pet Food and Treats (Pet Age)

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dog bones and treats on table

The recent humanization trend in pet care is one of the primary market trends driving a plethora of new companion pet products. In the past, pets served to protect the house and farm, eliminate predators and rodents and haul heavy loads. Today, pets are not only part of the family, but in some instances, these furry beings are people’s children. In response to the exploding pet care market, Fiberstar, Inc. launched Citri-Fi 150 natural citrus fiber to improve the texture, enhance nutrition and provide cost savings in pet food and treats.

“We are pleased to launch the Citri-Fi 150 citrus fiber. This natural ingredient rounds out our portfolio of offerings,” says John Haen, CEO and president of Fiberstar, Inc. “We not only offer our flagship Citri-Fi to the food and beverage industry, but now, also to the pet food and treat segment.”

Citri-Fi is sustainably produced from byproduct of the citrus fruit. The patented technology is a mechanical process which is free from chemicals and opens up the fiber to provide high water holding capacity and emulsification properties. Citri-Fi 150 offers a multitude of benefits in various pet treats. In injection molded bones, this natural fiber aids in flowability and mold release as well as adds strength to extend chew times. In semi-moist treats, this natural fiber binds the water to improve the meat-like texture in addition to minimizing crumb. Other benefits include moisture retention, reduced stickiness and texturizing.

“Citri-Fi 150 offers pet food and treat manufacturers a cost effective, functional fiber which is unique versus lower functioning fibers on the market,” Haen said. “Our patented technology and manufacturing process gives us the flexibility to create new products for new growing markets like companion pet.”

The same functionalities and cost savings that Citri-Fi 150 provides pet food and treats benefits certain applications within the meat and bakery categories. This includes extending meat while maintaining texture and quality. Within baked goods, the Citri-Fi binds water to improve freshness over shelf life.

Citri-Fi 150 is grain-free, non-GMO, allergen-free and made in the USA. This plant-based ingredient contributes fiber and can be labeled as citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural human and companion pet food markets.


Better-for-you category offers more choices in ingredients, formats (Snack & Bakery)

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better-for-you cupcakes with yellow frosting and candy pearlsAs you walk down the aisle of your local grocery store nowadays, you’ll find more better-for-you snack and bakery choices. Companies know that consumers are reading ingredient labels more closely—and even private label is getting in on the game.

Article Source (click here)
Liz Parker (August 14, 2018)

Clean-label detailed

“When it comes to sourcing, consumers are increasingly more knowledgeable about food ingredients, which influences the products they purchase,” says Frank Flider, oils expert, QUALISOY, Chesterfield, MO. “They are no longer satisfied with merely knowing that a food is nutritionally beneficial—they want to know why.”

In baked goods, shortenings are important ingredients for cakes, cookies, doughnuts, pastries and icings, notes Flider. “Nutritional needs must be balanced with the desired performance of the oil or shortening in question.”

When it comes to fats and oils, the main nutritional attributes that are considered include low saturates and high monounsaturates. High-oleic soybean oil, which can be used as a fat source or a frying oil, contains lower saturated fat and three times the amount of monounsaturated fatty acids compared to conventional and other high-stability oils, explains Flider.

“Oils are typically 20 to 30 percent or more of snack foods and baked goods,” says Mary LaGuardia, Omega-9 Oils market manager, Corteva Agriscience, DowDuPont, Johnston, IA. “Formulating these foods with oils that have a healthier profile—for consumers and the environment—delivers the better-for-you options consumers crave while still providing the functionality and performance producers require.”

More consumers now look for foods produced in a sustainable way, remarks LaGuardia. She notes that high-performance oils such as high-oleic Omega-9 Canola Oil meet this requirement.

“Omega-9 Canola Oil is naturally stable, so foods stay fresh without additives or artificial preservatives,” adds LaGuardia. “The unique fatty acid profile in Omega-9 Canola Oil was developed through traditional plant breeding, providing manufacturers a Non-GMO Project Verified option.”

Some fibers are more label-friendly than others. FDA announced this past June that chicory root fibers will enter the newly established list of approved dietary fibers, says Jon Peters, president, BENEO, Inc., Parsippany, NJ. This means that BENEO’S ingredients (Orafti inulin and oligofructose) will continue to appear as dietary fibers on the Nutrition Facts panel.

Consumers are largely aware of the beneficial effects of dietary fibers, but the majority of U.S. consumers still have difficulties reaching the recommended daily intake of 25 grams per day, notes Peters.

Cargill’s Oliggo-Fiber chicory root fiber offers a label-friendly option to incorporate more fiber into almost any baked good or snack, without affecting the taste or texture of the final product, says Pam Stauffer, global marketing programs manager, Cargill, Minneapolis.

“Chicory root fiber can aid in sugar reduction. It provides key functional properties, including helping to modulate the flavor of some high-intensity sweeteners and acting as a bulking agent when removing sugar from a formulation,” says Stauffer.

Fiberstar, Inc., River Falls, WI, recommends Citri-Fi to boost the nutritional profile of baked goods, in addition to improving texture and quality over shelf life, says Jennifer Stephens, vice president of marketing.

“Some product developers look to reduce fat or oil within baked goods. Because Citri-Fi holds water tightly, this natural ingredient can be used to replace up to 50 percent fat or oil within bakery items like cakes or muffins,” explains Stephens. “The moisture retention over time improves the fresh keeping over shelf and creates a texture and mouthfeel similar to the full-fat version.”

Added sugar is also seeing increased scrutiny. “To decrease the burden of diseases such as diabetes and tooth decay, the WHO has recommended that the intake of free sugars should not exceed 10 percent of total dietary energy intake,” says Els Vandenberghe, Ph.D., product development technologist, Taura Natural Ingredients, Olen, Belgium. “However, sugar reduction through reformulation is challenging because it can cause changes in flavor and texture balance, food functionality, shelf-life, and cost.”

Taura recently released its JusFruit no-added-sugar fruit pieces, which can be added to cookies and other baked goods. In a blind taste test, 26 panelists tasted a full-sugar cookie, a cookie with 30 percent reduced added sugar, and a cookie with 49 percent reduced added sugar with JusFruit pieces. The cookies with the JusFruit pieces outscored the other two versions on overall taste, says Vandenberghe.

“Not only were the cookies with our pieces perceived as just as sweet as the full-sugar version, they were also liked more, making them an ideal solution for sweet bakery products,” Vandenberghe adds.

Stevia-based ingredients are also creating new opportunities for reduced-sugar baked goods and snacks, says Stauffer. With Cargill’s ViaTech stevia sweetener, snack manufacturers can achieve optimal sweetness and significant sugar reduction, without sacrificing taste, she notes.

Another ingredient that consumers are looking for on the shelves is protein. “Consumers demand for products made with plant protein is here to stay, but uncompromising expectations for great taste and texture come with its mainstream appeal,” says Matthew Jacobs, global product line leader, plant proteins, Cargill. “With that in mind, Cargill recently signed a joint venture agreement with PURIS, the largest North American producer of pea protein.”

Cargill Cocoa & Chocolate also offers customized, protein-fortified products leveraging various protein sources from dairy to plants, says Gretchen Hadden, marketing communications manager. Food manufacturers can leverage these capabilities to maximize great-tasting products, while also creating opportunities for high-impact packaging claims around protein.

Sweet potato ingredients naturally add better-for-you allure. “Shoppers are interested in unique ingredients in unexpected places—especially ingredients that offer nutritive benefits,” says Paul Verderber, vice president of sales, Carolina Innovative Food Ingredients, Inc., Nashville, NC. “Our sweet potato ingredients fall right in line with that trend.”

According to USDA, sweet potato consumption has increased more than 70 percent in the past 12 years, as consumers have grown more aware of the sweet potato’s richness in vitamin A, beta carotene, complex carbohydrates, mineral content, and fiber, adds Verderber. He recommends sweet potato ingredients for products like chips, bars, muffins and cookies.

Sodium reduction is also a priority for manufacturers. “Last year, Cargill invested in a new potassium chloride facility in Watkins Glen, NY,” says Janice Johnson, Ph.D., technical and applications service lead, Cargill Salt. “Potassium chloride can help enable sodium reduction rates of up to 50 percent in a wide range of applications, including baked goods and snacks.”

FDA is enforcing a new Nutrition Facts Panel, starting January 1, 2020, for companies earning $10 million or more in annual food sales. The change requires potassium amounts and percent daily value to be listed, and lowers the daily value of sodium from 2,400 mg to 2,300 mg.

SaltBrite from FlavorHealth, North Brunswick, NJ, helps manufacturers maintain desired salty taste while enabling a 30 to 50 percent reduction in sodium content. “In sensory tasting, consumers preferred a 40 percent reduced sodium cheese sauce made with a SaltBrite natural flavor solution over the control sauce,” says Ryan Loy, Ph.D., assistant director, technical product management.

Some bakers opt to use baking mixes to simplify production, as these are going clean label, as well. Dawn Foods, Jackson, MI, now offers clean-label bases and mixes, including for crème cakes, brownies, and yeast-raised and cake doughnuts, notes Adam Graber, senior director, global innovation. They have no artificial colors, flavors, preservatives or sweeteners, and contain no PHOs or HFCS.

In October, Dawn Balance Cleaner Ingredients will be available, a portfolio expansion with 14 new offerings that complement Dawn’s other clean-label products (previously referred to as Bakers Truth).

Forward-trending products

Freshyfare, Union, NJ, creates collagen-infused products. Christie Lombardo, CEO and founder, notes that the company offers BreakFast Bars, a meal-replacement bar that includes collagen, amino acids, grass-fed whey protein, fiber, cocoa nibs and chia seeds. Other protein-focused products include Protein Pound Cake, Rice Christie Treatz and Whey Better Browniez.

NuttZo Bold BiteZ bars, which also include collagen, were released in January 2018. The bites are available in two flavors: Power Fuel + Collagen, and Peanut Pro + Collagen.

“Better-for-you foods also go hand-in-hand with a green lifestyle—sustainability, in particular. Consumers, when given the choice, tend to opt for more-sustainable oils,” says Flider.

TERRA chips made with avocado oil hit shelves in March 2018. The sweet potato chips are available in both TERRA Sweet Chipotle and TERRA Sweets Medley flavors.

A Sweet Sriracha chickpea snack from The Good Bean, Berkley, CA, was released in February 2018, and is cooked in coconut oil. The brand recently released a Grab and Go line. “We are very excited about the Grab and Go line, because we think it is the perfect discovery size. Our category is still emerging, and there is a lot of runway with regard to encouraging awareness and trial with new consumers to the space,” says Sarah Wallace, founder and CEO.

Wallace says people often have the impression that healthy snacks don’t taste good. “Our snacks taste like delicious corn nuts, except lighter and crispier. And our flavors are addictive.”

Ideal Snacks Corp., Liberty, NJ, recently developed a Blueberry Cobbler Breakfast Popper. “Consumers love to snack, and they love to eat their breakfast on-the-go,” says Gunther Brickman, vice president, contract manufacturing. “As we think about this space, we think brands that already have some equity in the breakfast market have a great opportunity to expand their business with on-the-go consumers.”

As long as better-for-you products continue to taste delicious and have clean labels, consumers will continue to flock to the better-for-you aisle.

“Today’s snack and baked goods products are of a much higher quality than those of the past, particularly in terms of flavor and texture,” says Flider. “Many of today’s better-for-you snacks and baked goods are as satisfying as the foods they’re meant to replace.”

Fiberstar partners with Batory Foods to expand sales across Western US (Food Ingredients First)

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Berry crepesFiberstar, Inc. has signed a distribution agreement with Batory Foods effective July 1, 2018. Over the years, Fiberstar added capacity, introduced new Citri-Fi products and entered into new categories. To increase the sales momentum and to penetrate the food and beverage market, Fiberstar has partnered with Batory Foods.

“Batory Foods has an excellent track record within the food and beverage market,” says John Haen, President and CEO of Fiberstar. “We are pleased to have Batory Foods as our Western Distributor. They will complement our specialty ingredient business and provide us the additional sales bandwidth.”

Fiberstar sells Citri-Fi, a natural fiber produced from citrus fruit. The patented process opens up the fiber to create a high surface area which lends itself to high water holding capacity and emulsification properties. This natural fiber contains both insoluble and soluble fiber with high amounts of pectin which “makes this fiber one of the best, functional fibers on the market.”

According to Haen, Fiberstar has had limited emphasis on the US in the past. “Over the last five years, the company focused on the Midwest and Eastern US with partial coverage in the west. We have been aware of the untapped opportunities on the West Coast. Expanding presence in this region was the next step to growing the business.”

“There is a plethora of food, beverage and pet companies in the Western US that have product lines fit for our Citri-Fi natural, functional citrus fiber. These areas include meats, bakery, beverage, sauces, dressings, nutrition and pet companies to name a few,” he tells FoodIngredientsFirst.

Batory Foods has a track record of selling a variety of ingredients especially specialty fibers like Citri-Fi to the US food and beverage industry. “Their team is excited to add Citri-Fi to their portfolio so that it gives their customers another natural, label-friendly solution. Both companies foster entrepreneurial cultures that complement the business strategy and go-to-market,” notes Haen.

There has been an increase in Citri-Fi citrus fiber demand for several reasons. Haen believes that the clean label movement caused many ingredients to come under scrutiny. “Some of these ingredients include starches, gums and emulsifiers. Product developers are searching for label-friendly alternatives that provide similar functionality,” he says.

Citri-Fi is created from a chemical-free process that opens up the fiber to increase the surface area. This surface area lends itself to high water holding capacity and emulsification properties similar to other hydrocolloids. As a result, product developers can use this natural citrus fiber to replace certain starches, gum and emulsifiers in various food products such as meats, bakery, beverages, sauces and dressings.

“The key here is that Citri-Fi can hold onto the water and oil in most harsh food processing conditions such as heat, freeze/thaw and shear. Other ingredients leech water after being subjected to such processes which negatively impacts the food product’s quality. Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour which resonates well with the clean label markets,” Haen explains.

Other reasons include its non-GMO and non-allergenic status. Many companies are moving toward sourcing non-GMO ingredients. Moreover, the allergen-free segment is always scouting for ingredients to improve the product quality. “We work with several gluten-free companies to improve texture and nutrition within their product lines. Lastly, the plant-based trend is also supporting Citri-Fi’s growth since this natural fiber is derived from citrus fruit,” he adds.

Meanwhile, Fiberstar has recently invested US$12,000,000 in manufacturing facilities to support supply demand from current and new customers for the next few years. The company has made the respective investments to secure raw materials in anticipation of significant growth for the years to come, according to Haen.

Fibers that qualify as fiber under the new FDA guidelines will always be in demand due to the fiber fortification market. “However, some manufacturers are trying to reduce the number of ingredients on their labels, so they are seeking multi-functional ingredients including fibers,” he continues. “Fibers, like Citri-Fi, provide higher levels of functionality compared to fortifying fibers. For instance, Citri-Fi traps oil and water tightly to improve product stability during harsh food processing conditions. As a result, texture and quality are improved over shelf life. And because Citri-Fi qualifies as a fiber under the new FDA guidelines, formulators can claim fiber on the nutritional labeling.”

Three product lines in the portfolio include the 100 series (native citrus fiber), 200 series (citrus fiber co-processed with guar gum) and the 300 series (citrus fiber co-processed with xanthan gum). The 200 and 300 series are useful in applications requiring additional viscosity.

Because Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour, and is approved for use in many meat and poultry applications, it resonates well within the clean label market. This natural fiber can replace starches, gums, emulsifiers and chemical stabilizers, depending on the application. In addition, this natural fiber is non-GMO and allergen-free and the 100 product line requires no E-number labeling.

By Elizabeth Green

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Ingredient Round Up: June 2018 (Food Processing)

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Citrus juiceSilver dihydrogen citrate antimicrobial
Pure Control is a patented, FDA-approved, silver dihydrogen citrate (SDC) antimicrobial, offering produce processors a solution that can significantly mitigate the risk of foodborne illnesses resulting from consumption of their products. More than three years of extensive testing has shown consistent and materially significant reductions in the pathogens most frequently associated with foodborne illness outbreaks traced to processed produce (including E. coli, Salmonella and Listeria). Additionally, there are no negative organoleptic impacts resulting from its application. It’s a highly effective, non-toxic food safety solution, which is safe for both people and the environment. Produce processors typically seek a 1 log reduction in pathogens from an intervention or processing aid – Pure Control averages 3 logs, or 99.9 percent.
Pure Bioscience; El Cajon, Calif.; 619-596-8600;

Eggs complete the bowl
Bowls are a popular packaged food product currently. They offer chefs and food processors a blank canvas they can use to create their own culinary masterpieces. Whether the goal is comfort food or nouveau cuisine, it takes just one bowl, a few carefully selected fresh ingredients, and a dash of creativity to whip up a unique meal that diners can enjoy anytime, anywhere. And eggs are a critical component to most bowls. Whether the focal point or just an ingredient, they add protein, texture, flavor and color. Finish with fresh herbs or a sauce.
American Egg Board; Chicago;

Clean-label extracts defined
As the “Go Clean” movement is here to stay, the supplier unveils a line clean label extracts. Since there are no federal regulations defining “clean label” ingredients, the ingredient supplier has set its own standards, based on best practices of industry leaders in foodservice and retail. These include but are not limited to: no artificial ingredients, no synthetic chemicals, propylene glycol (pg) free, caramel color free, prop 65 free, natural/natural WONF, non-GMO project verified and organic compliant/certified. For a list of clean extracts, contact:
Flavorchem Corp.; Downers Grove, Ill.; 800-435-2867;

One plate, two test
Boost productivity with a single product that tests for both E. coli and coliform organisms. Petrifilm Plates rapid tests provide flexibility with validated performance at both ISO and FDA/BAM temperatures, and a single incubation time for both E. coli and coliform for added convenience. No complicated workflow. Each plate is ready to use — no time-consuming agar prep, no pH adjustment for matrices pH>5 and no special equipment (e.g., UV light) for enumeration. They have reliable, proven accuracy for a broad range of foods and provide a read after only 18-24 hours of incubation.
3M; St. Paul, Minn.; 888-364-3577;

Dairy cultures are rBST-free
In response to consumer preferences, all the supplier’s dairy components for producing cultures will be obtained from rBST-free sources moving forward. The company has identified reliable local sources and backup supply for rBST-free ingredients, as well as ensuring certification from all suppliers. While rBST-free had been widely available in Europe, such ingredients are now possible in North America.
DuPont Nutrition & Health; New Century, Kan.; 913-738-3673;

Fiber from citrus
Citri-Fi is a natural citrus fiber made from a process that mechanically opens up the fiber to provide high water holding capacity, emulsification and gelling properties. Its high oil loading turns liquid oils into flowable powders. It provides viscosity, mouthfeel and stabilization and is a clean-label alternative to silicas, maltodextrins, starches and spray drying.
Fiberstar; River Falls, Wis.; 303-513-4021;

Omega-3s for active consumers
A line of lipid nutrition products are uniquely designed to benefit active lifestyles. Marinol is a line of naturally concentrated omega-3 oils. They result from a proprietary, multiple purification process. They’re enzymatically treated to retain their natural structure. There is a broad range of offerings to meet each customer’s formulation needs.
Stepan Lipid Nutrition; Northfield, Ill.; 425-230-5127;

Botanicals and extracts
Several botanicals and extracts are now available under the company’s Nutritional Innovations & Solutions and Specialty Botanicals & Extracts segments. Launched at Vitafoods, the new products include three new lines. Xtracs features extracts from nature that give healthy formulations an extra advantage. Olixrs are premium botanical powders that support health and vitality. Ogments are differentiated ingredients to help boost health benefits and formulation flexibility.
OmniActive Health Technologies; Morristown, N.J.; 866-588-3629;

Lactoferrin properties
Proferrin is a native lactoferrin from cow’s milk, coming from the supplier’s French dairy cooperative. A gentle drying process enables the preservation of the powerful bioactivity of Proferrin. Its health benefits are supported by several in vitro studies, indicating: anti-microbial properties, gut health, helping to renew epithelial cells and immune response. It also has an anti-inflammatory effect, reducing the release of TNF (tumor necrosis factor), a pro-inflammatory marker.
Ingredia Nutritional; France;

Human milk oligosaccharide
A new Human Milk Oligosaccharide (HMO) ingredient (2’-fucosyllactose), has been certified for use in infant formula in both European and U.S. markets. HMOs are non-digestible carbohydrates and are the third most abundant component in human milk after lactose and fat. More than 200 different varieties have been identified in human milk, of which 2’-FL is the most prevalent. Recent clinical trials have suggested that 2’-FL plays a key role in protecting and promoting the health of newborn infants, particularly in respect to the immune system, and have shown that the addition of 2’-FL to infant formula is safe and well tolerated.
FrieslandCampina Domo; Netherlands; +31 (0) 6 525-90539;

Parker Products, a provider of inclusions and other specialty ingredients for the baking, dairy, beverage, confectionery, foodservice, and RTE and snack industries, opened a new manufacturing facility in Fort Worth in April. With three times the capacity of Parker Products’ previous location, the new 90,000-sq.-ft. facility houses all of the company’s operations and includes expanded capabilities. Real-time quality control checks and overall equipment effectiveness feedback is now available digitally from the production lines. Additionally, each production room in the new facility features a separate air handling system to prevent cross contamination. See

Reb-D and reb-M stevias
EverSweet is a zero-calorie, next-generation sweetener made with two of the best tasting sweet compounds found in the stevia leaf, rebaudioside-M and rebaudioside-D. Food and beverage companies looking to satisfy consumers’ desire for healthier food choices now can offer this zero-calorie sweetener without sacrificing great taste. Since the stevia plant produces only trace amounts of reb-M and reb D, fermentation allows for large quantities of these most sought-after sweet compounds to be commercially produced in a more sustainable way. EverSweet is produced in cooperation with Evolva.
Cargill; Minneapolis; 800-227-4455;

Orange flavor
Known for their fruity and refreshing notes, citrus flavors are suitable for a range of applications, from carbonated soft drinks to juice-based beverages to flavored waters. The entire orange flavor portfolio is a natural and versatile solution that covers orange taste profiles from single natural orange flavors up to great tasting flavor combinations.
Wild Flavors; Erlanger, Ky.; 859-342-3600;

Plant-based alertness formula
A plant-based alertness formula received a U.S. patent and is said to provide an awakening effect to counteract the post-lunch dip when fatigue, drowsiness and foggy thinking is often reported. The formula incorporates functional extracts of guarana, ginkgo biloba and elderberry, and is sweetened by a low-glycemic fruit extract. The WakeUp prototype drink recently won “Best Functional Drink” awards in Europe and the U.S. The company now has two formulas: WakeUp for dietary supplements and Rhythm for beverages.
InnoBev Ltd.; Tel Aviv, Israel; 972-352-11778;

Reduced-gluten wheat
To offer consumers reduced and gluten-free options, the GoodWheat reduced gluten wheat lines will be available by the end of the year. The gluten-free food market is estimated to grow to $7.59 billion by 2020 in the U.S. The reduced-gluten wheat lines are non-GMO and patent-pending. The company says the identity preserved specialty wheat features 75 percent less allergenic glutens and 60 percent less overall gluten content. The company expects its branded bread wheat flour available to test milling and baking ability in late 2018.
Arcadia Biosciences, Inc.; Davis, Calif.; 530-756-7077;

EU-approved grill flavorings
Grillicious, a line of grill flavorings, meets the EU directive that requires all food taste solutions meet new regulations while ensuring the same taste experience. According to the company, the product offers customers a grill flavor and can be labeled as natural. Grillicious is derived from plant-based oils, and is said to help ensure a stable price-performance ratio.
Symrise, Holzminden, Germany; +49 55 31 90-17 21;

Highly refined rosemary extract
Rosemary extracts are used to naturally extend the shelf life of food products. But their flavor, aroma and color pose challenges in their application. OxiKan CL is a highly refined antioxidant, the fully decolorized and deodorized extract of rosemary. It consists of selective non-polar anti-oxidant molecules from rosemary, without unwanted molecules such as chlorophyll, carotenoids, xanthophylls and other less oil soluble non-antioxidant molecules. It’s completely natural; has excellent oil solubility; high heat stability; and is suitable for applications that are sensitive to aroma, color and flavor — like specialty fats and omega-3-fortified products and beverages.
Kancor Mane; India; +91 484 3051100;

BLOG: Bakery Goods Fresh Keeping…. The Holy Grail Found

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Muffins with Chocolate ShavingsThe Baker’s Challenge: Freshness over Shelf life

Baked goods! They are a staple in everyday life. Nothing can beat eating a fresh baked good right out of the oven. Unless you order it from a café or restaurant, those moments are rare. The Holy Grail in baking is the ability to create bakery foods that keep fresh forever. Yet, the baker’s challenge is meeting that consumer’s expectation especially if they want to tote the bread home. There are ways to maintain bread’s freshness over time. One way is to incorporate a water loving fiber like citrus fiber.

 Citri-Fi Fiber Mechanism in Improving Fresh Keeping

Citrus fiber, like Citri-Fi®, contains both insoluble and soluble fiber which has high surface area that holds onto high amounts of water and oil. In bread, the gelatinized starch keeps gluten moist and pliable. Some bakers use chemical emulsifiers that form a complex with the starch to slow down starch retrogradation. This allows the bread to hold onto water a little longer, but eventually the starch lets too much moisture go. Thereafter, gluten becomes tough or brittle. When incorporating Citri-Fi citrus fiber into the bread, the starch still retrogrades, but the citrus fiber catches the moisture and holds it alongside the gluten to keep it moist and pliable. As a result, the citrus fiber helps improve fresh keeping over time.

 The Clean Label Fiber Benefit

About 0.3% to 0.8% of Citri-Fi fiber can be mixed in with the dry ingredients to be incorporated into the bread. It is recommended to add one part Citri-Fi to 4 to 7 parts water to the formulation to maintain moisture retention. This natural fiber holds water so well; it can help reduce egg usage in certain formulations which can lead to potential cost savings.

Citri-Fi is produced from citrus fruit byproduct. The patented, chemical-free process opens up the fiber to create the high surface area unlike other citrus fibers on the market. Citri-Fi qualifies under the new FDA fiber guidelines so it contributes fiber to food products. This natural ingredient can be labeled as citrus fiber, dried citrus pulp or citrus flour which resonates well in the clean label markets unlike starches, gums and chemical emulsifiers. Citri-Fi is non-GMO and allergen-free which makes it ideal in gluten-free formulations.

Author — Jennifer Stephens (VP of Marketing)


New Functional Ingredients Offer Clean Label Options (Dairy Foods)

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Yogurt with peach slices raspberries and blueberries, tasty dessertPre-meal concept with fiber, whey protein

Arla Foods Ingredients developed a high-protein pre-meal shot concept that highlights the potential for launching innovative products that deliver improved blood sugar control in a natural and convenient way. The 100-milliliter pre-meal shot concept is high in fiber and contains 15 grams of the company’s Lacprodan DI-6820 whey protein. A recent clinical trial demonstrated that consumption of 15 grams of whey protein before a meal helped people with type 2 diabetes maintain their blood sugar levels within the normal glycemic range following the meal, the company said.



Almond oil as functional ingredient

Blue Diamond almond oil works as a functional ingredient across a variety of food categories. Its clean, mild flavor and high smoke point of 470 degrees Fahrenheit make it an ideal ingredient for dairy and bakery applications and snack bar formulations. Additionally, the oil is high in vitamin E (39.2 milligrams/100 grams), and B-sitosterol, making it a healthier alternative to other specialty plant-based oils, the company said. It’s low in saturated fat and high (70%) in monounsaturated fat/omega-9 fatty acids, supporting healthy levels of good cholesterol (HDL) and bad cholesterol (LDL).



Line of soluble dietary fiber ingredients

ADM/Matsutani LLC’s Fibersol is a line of soluble dietary fiber ingredients that offers support for nutrition, weight management, sugar reduction, satiety and gut health. Fibersol maintains its fiber content within all dairy product applications, including fluid, frozen, cultured and fermented dairy foods. It is stable under all processing and packaging conditions. Fibersol is digestion-resistant, which translates to more of the fiber reaching the lower bowel to promote fermentation. This provides potential benefits for gut health. Therefore, the fiber can support “good-for-you” structure/function claims for qualifying products, the company said. Clinical studies show that Fibersol is also a prebiotic fiber, helps support or maintain intestinal regularity and can relieve occasional constipation.



Whey protein for high-acid protein powder drink mixes

BevEdge Whey Protein A-220W from Glanbia Nutritionals can create new opportunities for protein powder drink mix brands. BevEdge Whey Protein A-220W is a new preacidified whey protein isolate that overcomes the multiple challenges of creating berry- and citrus-flavored high-acid protein powder drink mixes. Made with BevEdge instant dispersion technology, the whey protein is lecithin-free, contains no soy and can be labeled as “whey protein isolate, citric acid.” Because it is preacidified to a pH under 3.5, the whey protein allows for great-tasting fruit flavors and delivers a clearer end product than lecithinated proteins, the company said.



Seaweed extract for dairy and non-dairy desserts

Algaia S.A. introduced Satialgine DVA, a next-generation seaweed extract ingredient for dairy and non-dairy desserts. This alginate line provides a unique rich and creamy texture in desserts such as low-fat dairy flans. The Satialgine line of alginate ingredients is designed to create a creamy, indulgent texture without the use of eggs or traditional additives, the company said.

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Pure non-GMO prebiotic

DSM is the exclusive distributor of AmpliVida XOS prebiotic, manufactured by Prenexus. AmpliVida is a pure, selective and effective prebiotic made from organically grown (in California) non-GMO high-fiber sugar cane; it is carefully processed with pure water (no chemicals). Its efficacious low dose is ideal for formulating, making it well-tolerated, the company said. The prebiotic is made of five carbon rings linked by unique bonds with a degree of polymerization ranging from 2-12; therefore, only 1-4 grams are needed daily to selectively stimulate the growth of beneficial (probiotic) bacteria in the digestive tract. AmpliVida XOS prebiotic is suitable for use in dairy applications.



Culture system for American-style cheeses

Dupont’s Choozit Ameri-Flex is a one-bag direct-to-vat culture system for American-style cheese, including cheddar, colby and Jack. It is a convenient single-pouch blend of fast-acidifying mesophilic and thermophilic strains in a culture system formulated for reliability, dependability and phage robustness. The culture system provides consistent acidification from vat to vat, the company said. Two robust formulations in this range are designed to provide flexibility for producing American cheese types in multiple processing conditions. They provide dependable moisture and yield due to consistent acidification kinetics between rotations, leading to reducing potential for downgrades. These cultures also offer protection against variability resulting from bacteria phage.



Masking flavors for products with plant proteins

Symrise Flavors N.A. developed a masking flavors toolbox specifically targeted to overcome the challenges of aftertaste and off-notes of plant protein in non-dairy applications. Product information is available that includes the recommended dosage for the company’s natural pea protein masking flavor, natural rice protein masking flavor, natural almond protein masking flavor and natural soy protein masking flavor. Masking solutions are available for drinkable products, as well as non-dairy yogurts, ice creams, protein powder mixes, smoothies and milks.



Natural emulsification and texture in cultured dairy

In cultured dairy, Fiberstar’s citrus fiber, Citri-Fi, works synergistically with homogenization to provide a strong boost in creamy body and firmness. Homogenization will bust open the fiber structure, leading to large increases in surface area, which, in turn, immobilize more water. The increased body gives the product a more natural mouthfeel. The ingredient can replace gums and thickeners for a cleaner product label, the company said. Because Citri-Fi functions as a natural emulsifier, no additional emulsifiers are necessary, which also increases the simplicity of the label statement. As a bonus functionality, the citrus fiber is said to promote a cleaner, rounder flavor release, which allows added flavors to shine. This natural fiber rounds out the flavor of the acids, permitting culturing to a lower pH and giving a benefit to texture.

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Natural preservative for clean-label products

The Ingredient House, along with its partner, Soyuzsnab, developed a natural preservative — cultured dextrose, AiBi Series 1.50 — that can be used for clean-label and natural products. The natural preservative is produced by fermentation of dextrose with microorganisms. The product can inhibit the growth of most spoilage organisms in food. Cultured dextrose is of natural origin and is GMO-free. It increases the shelf life of dairy products such as sour cream and cottage cheese. It can be used in a wide range of applications, including dairy, bakery, spreads and sauces.



All-natural solution to reduce sugar

Frutalose SF75 from Sensus is an all-natural solution to reduce sugar and “added sugar.” The product has 65% of the sweetness of sugar and contains 75% dietary fiber, the company said. These properties allow Frutalose SF75 to play a significant role in low- calorie all-natural sweetener systems that have the ability to significantly reduce sugar. The product works particularly well with stevia, masking the off-tastes associated with this ingredient. Frutalose SF75 is Non-GMO Project Verified and labeled as chicory root fiber. Additionally, its unique functional properties allow it to be easily formulated into a variety of applications.



Tea as a functional ingredient

Tea is a health-promoting ingredient and has clean-label benefits for processors, Amelia Baysaid. It can be also used to replace caramel colors, artificial flavors and more. Amelia Bay offers dairy processors a brewed liquid tea that is easy to use versus batch steeping or working with instant tea powders, and can significantly reduce batching times. Formulations are simply blended in batch tanks and then pasteurized. The company’s extracts can be hot-filled or cold-filled for a stable finished beverage free from sedimentation or clouding.


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

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Chocolate Chip MuffinsJoyce 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 that can serve as turnkey replacements to remove partially hydrogenated oils (PHOs). Frank Flider, consultant, QUALISOY, Chesterfield, MO, notes that high-oleic soybean oil and enzymatically interesterified (EIE) high-oleic soybean shortenings can work in wide range of applications. Soybean farmers have been ramping up production to increase availability and ensure a reliable supply. High-oleic soybean oils and shortenings are 100 percent U.S. grown and processed.

Flider notes that both products offer excellent shelf life and a neutral flavor profile, allowing the true flavors of the product to shine. “High-oleic soybean oil is a high-stability, zero-trans oil that is ideal for use in frying, baking and snack food production, providing increased shelf stability and a neutral flavor. EIE high-oleic soybean shortenings, which also contain 0 grams of trans fat, can be formulated to match virtually any PHO specification and are used for baking and deep-frying applications, particularly where the structure and texture provided by solid fats are required.” High-oleic soybean oil and EIE high-oleic soybean shortenings can be used for deep-frying applications for doughnuts and chips, and as an ingredient in cookies, cakes and icings.

QUALISOY has conducted extensive testing in conjunction with Stratas Foods, LLC, Memphis, TN, on the use of high-oleic soybean oil and EIE high-oleic soybean shortening in the production of fried snacks, doughnuts, cakes, cookies and icing. The data indicated these ingredients can be used as a replacement for virtually any partially hydrogenated oil, and—in many cases—can improve the quality, shelf life and stability of the product.

“High-oleic oil, and in particular high-oleic soybean oil, will be the ‘go-to’ for the snack and baking industries,” suggests Flider. “Being zero-trans, high in monounsaturates, and lower in saturates and polyunsaturates, this U.S.-grown oil provides the best intersection of health and functionality that we have ever experienced amongst fats and oils.”

The United Soybean Board, Chesterfield, MO, notes the following benefits:

  • Extended shelf life—due to high-oleic soybean oil’s resistance to oxidation, it helps extend the shelf life of baked good without contributing trans fats or PHOs
  • Cleaner label—high-oleic soybean oil eliminates the need for added antioxidants to help control oxidation, thereby providing a cleaner label
  • PHO replacement—EIE shortening is an ideal replacement for PHOs in bakery products

In addition to the functional benefits, the United Soybean Board also cites several nutritional benefits. According to the results of its 24th annual “Consumer Attitudes about Soyfoods and Health” survey conducted in 2017, 60 percent of consumers view soybean oil as healthy, noting a reduced risk of heart disease as the most-recognized health benefit. The survey also notes that omega-3 fatty acids are recognized as the No. 1 healthiest fat, and soybean oil is a principal source of omega-3s in the U.S. diet thanks to the alpha-linolenic acid (ALA) present in soy.

“Our Pro-Formance high-oleic soybean oil extends the shelf life of baked goods and packaged snacks, allowing for the removal of TBHQ, which contributes to a cleaner label,” says Brain Anderson, vice president, innovation and marketing, Bunge, St. Louis. “It also offers a nutrition and traceability story. The oil delivers omega-3s, omega-6s and omega-9s, with only 12 percent saturates. It is sourced from 1,200 farmers we know in Indiana, Ohio and Michigan.”

Cargill, Minneapolis, recently introduced a low-saturated-fat, high-oleic canola oil under its Clear Valley brand. John Satumba, Ph.D., food ingredients and analytical chemistry director, global edible oils solutions R&D, notes that the oil is made from a canola hybrid that contains 4.5 percent or less saturated fat while maintaining high fry and shelf life performance, freshness and taste. “It reduces saturated fat content 35 percent from previous canola oil generations.” He notes that this oil is well suited to use in crackers that have seasoning coatings, as well as in a variety of different types of cookies.

As consumers are seeking out responsibly sourced ingredients certified, sustainable Malaysian palm oil addresses the environmental, social and economic aspects of palm oil production. Refined certified-sustainable Malaysian palm oil is trans-fat-free, non-GMO and odor-free, and it has a golden-yellow color. It’s a highly valuable ingredient in most bakery products, including crackers, pastries, biscuits, bread and cookies.

“Due to its excellent stability, the liquid fraction of palm oil, palm olein, is the world’s top choice as a frying oil for french fries, doughnuts and snacks,” says Kalyana Sundram, Ph.D., CEO, Malaysian Palm Oil Council, Washington, D.C. “Palm oil has a naturally semi-solid characteristic at room temperature with a melting point between 33° to 39°C. It does not require hydrogenation for use as a food. It has the functional properties of a trans fat (creamy texture, extended shelf life). Palm stearin is a very useful source of fully natural hard fat component for products such as shortening, and pastry and bakery margarines.”

Starch and fiber solutions

With consumer desire for clean label, Cargill notes a shift from modified starch to native starches in several product categories. As a result, the company’s food scientists are exploring new starch solutions and evaluating new combinations of native starches.

“We have studied the properties of dozens of native starches, including corn, wheat, potato and tapioca, and have found that, via custom blending and careful formulations, these basic starches can successfully fulfill many product requirements, including thickening, texturizing, stabilizing, moisture retention, gelling, film forming, dusting and dough binding,” says Michelle Kozora, technical service manager, Cargill. “For example, we’ve replaced the modified food starch in frozen cakes with a native starch. When thawed, these cakes maintain a smooth surface, fine crumb and ideal moisture level, plus they have a more consumer-friendly label.”

Kozora suggests Actistar, a resistant starch product, for use in gluten-free bakery formulations. This starch can be used to replace flour in gluten-free products, and can also provide increased fiber content for baked goods.

Bunge’s Honestly Corn functional flours are available through its Whole Harvest line of ingredients. These functional flours can serve as a replacement for modified starches, gums and alginates, but with a cleaner label, notes Anderson, with the label declaration reading “corn flour.” They are available in conventional, non-GMO, organic and whole-grain varieties.

Citri-Fi from Fiberstar is a natural citrus fiber. It’s non-GMO, gluten-free and plant-based. The company partners with citrus juicing companies in Florida, Mexico and South America and utilizes their leftover citrus pulp and peel to create the highly functional fiber ingredients, which find use in various baked goods and snacks, notes Jennifer Stephens, vice president of marketing.

Citri-Fi citrus fiber holds 7 to 10 times its weight in water and can emulsify 8 to 10 times its weight in oil. “The native composition of the fiber—soluble and insoluble fiber, and protein—plus the process gives it strong water-holding and emulsifying properties,” notes Nesha Zalesny, technical sales manager, Fiberstar.

Due to its water-holding properties, Citri-Fi is useful in a wide variety of snack and bakery applications. “This property enables bakers to maintain that moist, fresh-baked texture throughout the shelf life of breads, cakes, brownies and soft cookies,” says Zalesny. “This natural fiber can be especially useful in gluten-free food products, such as breads, muffins and cookies, as many of the ingredients used to replace wheat flour do not hold onto water tightly, especially over time. As a result, many gluten-free bakery products are sold in the freezer case to maximize the shelf life when going through the supply chain. The emulsion properties help formulators make the most of the fat they have in the system and can help them extend its functionality by emulsifying that fat with extra water.”

Stephens notes that Citri-Fi can also be used as a partial egg replacement and to reduce oil in bakery products. “Citri-Fi can reduce up to 25 percent of egg in baked goods while maintaining the texture and quality over shelf life.”

Nutrition matters

Some snack and bakery ingredients provide multifunctional benefits that extend into nutritional concerns.

Zalesny notes that while Citri-Fi has multiple valuable functional benefits, it’s a fiber ingredient, with nutritional merits. “Because it is the whole fiber of the fruit, it is still recognized as a fiber by the FDA. It can be labeled as a ‘citrus fiber,’ ‘dried citrus pulp’ or ‘citrus flour,’ which resonate well in the clean-label market.”

Stephens notes that Citri-Fi can also help product developers reduce fat levels in products. “Due to Citri-Fi’s high water-holding capacity, this fiber can replace from 25 to 50 percent of oil, depending on the bakery application, while maintaining superior moisture retention and quality over shelf life. Oil-reduced bakery goods typically are less moist and lack the full-fat mouthfeel. Citri-Fi’s ability to bind water and remaining oil tightly maintains the quality eating experience.”

Salt levels are also a nutritional target these days, and when a sodium substitute can provide fortification, the ingredient’s appeal grows. Cargill recently launched Potassium Pro, a new potassium chloride, a granular, food-grade, odorless, white crystalline salt with a typical saline-like taste. Mike Beaverson, senior marketing manager, Cargill Salt, explains that the product was developed to meet the needs of food manufacturers for potassium enrichment and for the replacement of sodium chloride. The product is well suited to use in both snack and bakery applications.

The timing of the ingredient launch coincides with the new labeling guidelines being implemented by the FDA. The new guidelines will require potassium levels to be listed on the Nutrition Facts panel, in addition to setting benchmarks to identify products that contribute a “good source” or an “excellent source” of potassium.

Improving stability

Delavau Food Partners, Philadelphia, has expanded its line of Encore ingredients, which offer shelf-life extension with mold inhibition. These clean-label solutions also help deliver a consistently high-quality eating experience.

Jeff Billig, vice president and general manager, Delavau Food Partners, highlights the different products in the Encore line:

  • Encore Soft—anti-staling ingredients for a better eating experience
  • Encore Fresh—antimicrobial solutions for shelf-life extension
  • Encore Plus—dough-conditioning capabilities for formula optimization
  • Encore Strong—ingredients for dough strength, volume, elasticity and tolerance
  • Encore Relax—extensibility solutions for consistent pan fill and dough length

“Our Encore ingredients can be tailored to deliver benefits for an incredible range of snack and bakery applications, from rolls and pan breads to pizza, tortillas, doughnuts and sweet goods,” says Billig. “One of our most-recent innovations creates crispness in microwavable applications, like pizza, eliminating the need for a susceptor board. By eliminating the susceptor board, our technology results in cost savings, better alignment with a clean-label position and operational efficiencies, while still delivering a quality eating experience.”

Functional ingredients play a vital role in snack and bakery product development. In many ways, they are the backbone of the industry—particularly when they can provide multiple functional benefits.

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

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Hot Spicy Red Sriracha Sauce in a BowlToday, 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 food categories including sauces. Some sauces such as tomato and BBQ are reformulated to replace ingredients with natural ones. Many manufacturers market these products using new lingo such as “simply” or they indicate the number of ingredients on the label which is typically less than 10. Some tomato processors explore cost savings options. One way is to extend the tomato base or solids. Various options exist in the marketplace including fibers, starches and gums. However, each one has their own pros and cons.

Tomato Sauces:
Citri-Fi, a natural fiber derived from citrus fruit can be used to improve the texture and labeling of sauces. The process opens up the fiber to provide high surface area which lends itself to high water holding capacity and emulsification properties. Due to the unique composition, this natural fiber is ideal for extending tomato solids or enhancing texture in tomato sauce and improving the texture and viscosity of BBQ sauce. In tomato sauces, gums create a slimy texture while starches produce a pasty one. On the other hand, Citri-Fi used at 0.3% creates hearty sauces while maintaining the red color and tomato flavor.

BBQ Sauces:
In BBQ sauces, some ingredients like physically modified or functional starches are touted to provide the functionality without the use of chemicals. However, these clean label products have food processing limitations. These ingredients produce limited viscosity. Citri-Fi used at 1.5% can provide high viscosity under shear conditions and is highly stable during food processing. According to sensory panels, starches tend to create a papery off-note while Citri-Fi has a clean release which allows flavors to be robust.

Citri-Fi contributes fiber and can be labeled as citrus fiber, dried citrus pulp and citrus flour which resonate well in the natural markets. It is non-GMO and allergen-free which makes it an ideal fiber to use when formulating clean label and/or natural foods.

–Jennifer Stephens (VP of Marketing)