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Fiberstar Announces Citri-Fi Student Innovation Contest

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 Win $10,000 – Student Innovation Contest using Novel Citrus Fibers

To support University academia and the Food Science communities, Fiberstar initiated a Student innovation contest involving new and novel uses for citrus fiber. This contest not only provides Students experience creating solutions for real world issues, but also, firsthand knowledge in how to formulate using clean and sustainable ingredients.

Fiberstar, Inc. (River Falls, WI) a global market leader in clean label food ingredient solutions announces a Student Innovation Contest entailing new and novel ways to use citrus fiber. This contest is introduced during a time when the food industry is exploding with cleaner and simpler versions of food products that appeal to a new, knowledgeable growing consumer base. This consumer base is seeking food products that contain ingredients that are recognizable, simple and natural. “We are thrilled to offer Universities and Students an opportunity to apply their food science knowledge and creativity to solve real world challenges.” said Fiberstar, Inc. President and CEO, John Haen. “Formulating with citrus fiber will give Students experience using cutting edge natural ingredients like Citri-Fi.”

Citri-Fi is a natural citrus fiber derived from citrus pulp, which is a byproduct of the orange juicing process, processed using a patented process with technology licensed from the University of Minnesota.This natural fiber contains soluble and insoluble fiber, protein and lipid which provide multiple functionalities for any array of food applications. These benefits include moisture retention, natural emulsification, gelling properties, stabilization, yield improvement and texturization which can improve the nutritional profile, enhance quality over shelf-life and/or extend costly ingredients to provide cost savings. And Citri-Fi can be used in meats, bakery, dairy, beverages and sauce food applications. This natural ingredient is non-GMO, non-allergenic, contributes fiber and accepted on the National Organic Program list. Fiberstar developed and recently launched a new clean label product called Citri-Fi 125 with unique properties compared to the previously developed products, which is the focal point for the design competition.

The Contest
Proposed food applications can be from any category and the competition can be part of a class or independent study project. These food concepts should be designed for scale up and global commercial distribution, taking into account market need, cost and ingredient quality. Fiberstar also included a $5,000 prize for the most innovative non-food application (e.g. energy, chemical, industrial, etc.).  Final submissions will be a final report with photographs of a prototype and respective formulations and procedures.

This innovation contest has a total prize pool of $25,000!
1st place winner of $10,000
2nd place winner of $5,000
3rd thru 6th place winner at $2,500 each
Non-food Application Winner $5,000

Contest submission are due no later than December 15th, 2017. A panel of judges will assess each idea using the following criteria: originality of concept, market need, ingredient commercial feasibility, technical feasibility and quality of the report.

If you are interested in more information, please contact Dr. Brock Lundberg at b.lundberg@fiberstar.net or visit www.FiberstarIngredients.com. Interested contestants will receive a contest packet which includes Citri-Fi samples, contest guidelines and rules and Citri-Fi product usage guidelines.

The Contest Packet:
Citri-Fi 125 Innovation Challenge Guidelines
Citri-Fi 125 Contest Poster

Fiberstar, Inc. Launches a Natural Plant Fiber to Improve Tomato-based Food Product Quality and Labeling

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Natural plant-based fiber derived from citrus used to improve texture in tomato-based food products like sauces, condiments and spreads and to create cleaner food labels by replacing starches, gums and other chemical-based ingredients.

http://www.prweb.com/releases/2017/07/prweb14536754.htm

Fiberstar, Inc., a global market leader in clean label food ingredient solutions for the food and beverage industry, offers Citri-Fi® 125. This natural citrus fiber is used to improve tomato-based food products by replacing starches and gums that are used to thicken and extend real tomato in sauces, condiments and spreads. Today, more than ever, consumers connect ingredients to the foods they eat by reading food labels. As a result, consumers expect recognizable, short and transparent labels which is driving the need for clean label ingredients.

Fiberstar, Inc. President and CEO, John Haen says, “This new use for our flagship Citri-Fi product comes timely as our Customers are looking to replace starches and gums in various foods such as meats, sauces, beverages and baked goods to improve label declaration.”

The food industry is responding by reformulating or creating foods using a whole foods approach which is perceived to be healthier to the consumer.

“Our natural citrus fiber aligns with today’s consumers expectations when it comes to clean label.” says Mr. Haen.

Citri-Fi 125 is a natural citrus fiber produced from the orange juicing process. The clean, patented process creates high surface area which lends itself to high water holding capacity and emulsification properties. This natural fiber’s composition of soluble and insoluble fibers simulates tomato fibers texture and composition. When sheared, Citri-Fi also provides a significant increase in viscosity. Used at 0.5% or less, tomato paste reductions of 10% or more are possible. Unlike starches and gums, this natural fiber also maintains the deep red color and enhances the tomato flavor throughout the food cooking process. Moreover, Citri-Fi creates the tomato texture that consumers expect when eating foods rich in tomato. On the other hand, ingredients like starches and gums tend to create unnatural slimy or pasty textures. In addition to the improved texture, Citri-Fi is stable to freeze/thaw, low pH, heat and shear conditions. Additionally, it will assist to bind up water from syneresis and any free oils present in sauces.

Citri-Fi is non-GMO, non-allergenic and National Organic Compliant. This natural fiber has no e-number and can be labeled as citrus fiber, dried citrus pulp or citrus flour which resonates well in the clean label market. Citri-Fi is approved by the FDA and FSMA dietary fiber guidelines, as a result, it contributes fiber to foods.

Citri-Fi is a valuable tool in any clean label product developer’s toolbox. It is used to replace chemical or synthetic ingredients in various food applications including, but limited to, gums in beverages, phosphates in meats, gums and starches in sauces and spreads and maltodextrin or silicates in oil-based plated delivery systems.

John Haen concludes, “We continue to work closely with our Customers to provide innovative and natural solutions to improve food product quality and labeling, globally. We are in an excellent position to grow with the projected clean label demands and we continue to invest in new clean label technologies and additional production for the future.”

 

About Fiberstar, Inc.

Fiberstar, Inc. is a privately held innovative biotechnology Company focused on enhancing food performance by manufacturing and marketing value-added food ingredients. Its largest brand, Citri-Fi is an all-natural highly functional fiber produced sustainably from orange pulp using a patented process. Citri-Fi is GRAS, non-allergenic, neutral in taste & odor and non-GMO.  This functional fiber line benefits meat, dairy, bakery, gluten-free, sauce, condiments, frozen food, beverage and health & wellness food products through textural improvements, nutritional enhancements and/or cost savings.  Headquartered in River Falls, Wisconsin with manufacturing in Florida and Wisconsin, Fiberstar sells products globally in over 65 countries.

JOB OPPORTUNITY: Manufacturing Engineer

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Come Work for a Fast Growing, Global Food Ingredient Company – Engineer Wanted!

Position:  Manufacturing Engineer
Location:  Clewiston, Florida
Manufacturing Engineer Job Description 161111

Company Brief:

Fiberstar, Inc. is a rapidly growing food ingredient company focusing on improving food freshness and nutrition through technological innovation.  Fiberstar’s investment in research has led to the development of unique products that improve the physical and functional characteristics of a wide variety of foods for food manufacturers all over the world.    This engineer position will report directly to the Plant Manager at the Clewiston, FL production facility to develop and maintain a fully functioning maintenance/engineering system. More information on the company and its products can be seen on our website at:  www.fiberstar.net.

Job Description Summary:

  • Apply standard engineering techniques in the analysis of existing production lines from raw materials to finished packages.
  • Initiate, implement, and cost justify modifications to production lines in response to equipment performance, line utilization, and product quality issues.
  • Understand production line capabilities for process operations, identify bottleneck operations, and implement improvements. Interface with logistics, maintenance, engineering, and production to resolve equipment availability issues.
  • As an active member of the process engineering team, continually improve the rates, efficiencies, yields, and costs of manufacturing systems
  • Provide technical resources to all company departments and be an active participant in cross-functional teams.
  • Incorporate safety, sanitation, good manufacturing practices, HACCP, and code requirements into design work.
  • Provide training to production and maintenance personnel.
  • Manage engineering projects to meet performance expectations and cost projections; direct contractors when appropriate.
  • Provide leadership through production line and new product commissioning.
  • Be actively involved in the development and implementation of the long-term improvement programs.
  • Manage engineering projects to meet performance expectations and cost projections.
  • Develop ideas for savings, innovation, and quality improvements that are relevant to the business.
  • Collaborate with business, and technical peers on assigned projects, as well as external partners and resources to meet company milestones.
  • Ensure that adequate Engineering / Maintenance are operating within all Federal, State, Local and Corporate safety guidelines and procedures.
  • Maintain and control the operations of the Engineering / Maintenance ensuring compliance to all standards and specifications while maintaining high standards workmanship.
  • Work closely with Director of Operations and Engineering, Director of Operations –Clewiston, and Plant Engineers to select and manage equipment suppliers and vendors.
  • Select, hire and manage engineering consultants and construction contractors.
  • Perform any other assigned to meet company and business needs


Skills and Abilities:

  • Excellent troubleshooting ability of electrical, mechanical, and automated systems
  • Self-starter; ability to work independently or with minimal direction, and navigate ambiguous situations effectively.
  • Communicate effectively both written and verbal in all directions to multiple levels of experience.
  • Education in a relevant engineering field. Preference given to engineering, reliability, and maintenance experience in the food industry.
  • Experienced in AutoCAD, Microsoft Office, Preventive Maintenance Systems, computer networking
  • Rockwell PLC troubleshooting
  • Electrical installation and troubleshooting knowledge (MCC, Motors, Controls, Ethernet)
  • Knowledgeable in material transfer systems, pumps, piping, powder conveying, and packaging.

Additional Requirements:

  • Must be able to read, write, and communicate in the English language.
  • Willingness to work occasional nights, holidays, and weekends as needed should business conditions require it.
  • Ability to work in articulated man lifts, and high platforms.
  • Due to the need to be able to identify wire colors and LED indicator lights color vision will be required.
  • Ability to lift 60 lbs as need in normal course of job duties.
  • Occasional travel required for project meetings, supplier/consultant meetings, and inspections

In Return:

  • A base salary to commensurate with experience.
  • Benefits package, including medical insurance, flex-plan, & 401(k)
  • Great opportunity to grow with a small company that is well-positioned for continued growth in the global marketplace.

Fiberstar, Inc. Introduces Natural, Clean Label Food Ingredient Solutions for Beverage Products

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http://www.prweb.com/releases/2017/05/prweb14363045.htm

Citri-Fi® a natural citrus fiber provides multiple functionalities such as texture, emulsification, stabilization, pulp extension and mouthfeel when replacing ingredients such as carrageenan, gums, starch, corn-based maltodextrins and other chemically modified ingredients in clean label beverages.

Fiberstar, Inc. President and CEO, John Haen says, “Initially, we began marketing Citri-Fi to Europe as an E-number replacement option for beverages. Today, we are assisting Customers around the globe with starch and/or gum replacement solutions, including carrageenan, in beverages.”

Formulating with natural and clean label ingredients is not an easy feat. This requires resources and support. “We continue to work with beverage manufacturers to provide superior technical service alongside the Citri-Fi product to optimize their formulation efforts.” says Mr. Haen.

Citri-Fi’s patented physical process creates a citrus fiber containing a unique composition of insoluble and soluble fiber (mostly native pectin), protein and lipids. The high surface area and native pectin provide the natural emulsification stabilization needed in certain beverages. This is key to replacing one or more E-number or negatively perceived ingredients which vary by region and country including and not limited to carrageenan, xanthan gum, titanium dioxide, starches, maltodextrin and other gums.

One recent trend is carrageenan replacement in beverages like neutral protein drinks such as sports nutrition and non-dairy or nut-based milks. Citri-Fi 100M40 at 0.3% in conjunction with gellan gum at 0.03% can replace 100% carrageenan while maintaining superior mouthfeel and oil and protein stabilization over shelf life. In a similar way, Citri-Fi also can replace other gums including xanthan gum. In instant dry mix beverages, Citri-Fi 100FG at 0.6% can be used to replace 100% of the xanthan gum while maintaining organoleptic properties such as mouthfeel and texture. On other hand, some manufacturers look for natural clouding agents. Citri-Fi 100M40 is used at 0.001% to 0.015% in conjunction with another natural stabilizer and shear to create cloud in a homogenous and stable beverages.

When using flavor oils, replacing silica or maltodextrins is another area of interest. Citri-Fi 100M40 has about 25% oil load and can disperse flavor-based oils into beverages at about 0.25% depending on the oil. Not only does the Citri-Fi provide oil stabilization once dispersed, but also, this natural fiber improves the mouthfeel, texture and clouding in the final beverage.

Other beverage solutions includes pulp extension. In certain parts of the world, extending pulp of expensive fruits is a cost savings strategy. Depending on the fruit or vegetable drink, Citri-Fi 100 at 0.3% to 0.4% can replace up to 15% pulp. Not only may this provide cost savings, but this natural fiber can be labeled as citrus fiber, dried citrus pulp or citrus flour.

Because Citri-Fi’s functionalities complement most hydrocolloids on the market and because ingredient perception varies among consumers, manufacturers have more options to choose from when creating a clean label beverage. Citri-Fi is non-GMO, National Organic Program Compliant, allergen-free and considered sustainable.

John Haen concludes, “This is an exciting time for our Company. Our natural Citri-Fi product offerings meet the needs of the clean label market. We are globally recognized as a plant-based, natural, multi-functional fiber producer which positions us in various attractive markets.”

Fiberstar Announces Winners of the Citri-Fi® 125 Citrus Fiber Student Innovation Contest

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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.

Fiberstar, Inc. (http://www.FiberstarIngredients.com), a global market leader in clean label food ingredient solutions for the food and beverage industry announced the winners to the 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, Fiberstar launched a global innovation contest targeting University students. Over 25 applicants, globally, submitted a proposal in how to use the Citri-Fi 125.

“This is the first time a program like this has been created, so we are pleased with the interest from the applicants,” says Fiberstar, Inc. President and CEO, John Haen. “We continue to support University food science programs by offering students opportunities to create food ingredient solutions for the real world.”

A panel of judges ranked the students’ applications based on originality of concept, justification/market need, ingredient commercial feasibility, technical feasibility and quality of their report. A total of $25,000 was awarded amongst the six winning proposals. The following winning teams and applications are:

1st Place: Citrus Fiber as an Effective Fat Blocker in Fried Seafood: Oregon State University Seafood Research and Education Center, U.S. (Dr. Jae Park, Kaitlin Junes and Angela Hunt). Citri-Fi 125 used in a coating formulation to reduce oil pick-up not only provides potential cost savings to processors due to reduced oil usage, but this also provides manufacturers opportunities to reduce fat and calories. The study also showed yield improvement due to increased pick-up and reduced cooking losses.

2nd Place: Reduced Fat Instant Laksa Paste: Surya University, Indonesia (Sylviana, Meutia Wafa’ Khairunnisa Hakim, Amelia Adinda and Bryan Raharja). Citri-Fi 125 is used to reduce the amount of coconut milk used in Laksa paste to provide potential cost savings and fat reduction. Citri-Fi 125 provides emulsification stabilization and improved mouthfeel to simulate the texture of the full-fat version. This may be applicable to other coconut milks pastes, spreads, beverages and soups found not only in Asia, but also in other parts of the world due to the growing use of coconut.

3rd Place: Citri-Crunch Healthy Savory Extruded Pork Snack: Washington State University, U.S. (Ryan Kowalski, Bon-Jae Gu, Maria Dian Pratiwi Masli, Siyuan Wang and Hongchao Zhang). Citri-Fi 125 helped reduce the oil uptake and improved the flavor by enhancing the umami flavor of monosodium glutamate when reducing the sodium. This not only aligns with the market’s need for healthier snacks, but also offers snack manufacturers cost savings opportunities in less oil usage.

4th Place: Chicken Sausage with Reduced Oil & Improved Sensory: Sri Lanka University, Sri Lanka (Miss A.M. Aruni Shanika). Citri-Fi 125 provided emulsification stabilization and texturizing to help reduce the oil by at least 30% while maintaining a full-fat mouthfeel. This provides cost savings and health benefits due to the fat/caloric reduction.

5th Place: Calcium Fortification to Increase Viscosity and Enhance Gelling Properties: University of Guelph, Canada (Lisa Indris). Incorporating calcium with Citri-Fi 125 in liquid food formats improves the viscosity and provides improved stabilization. This enhanced feature opens doors in the natural dairy category where stabilization and mouthfeel are desired and needed.

6th Place: Natural Color Stabilizer in Berry Yammee Topping: Cornell University, U.S. (Fiona Harnischfeger, Sofía Lara, Victoria Chen, Katrina Cariño, Ana Chang, Sierra Jamir and Shiyu Cai). Citri-Fi 125 stabilizes natural colors during shelf-life to prevent phase separation and color bleeding. This benefit is crucial for consumer acceptance when using vibrant natural colors to indicate freshness.

Fiberstar also offers other citrus fiber solutions via 100 series line which contains different fiber content than the 125 series, the 200 series which is citrus fiber and guar gum and the 300 series which is the citrus fiber and xanthan gum. The Citri-Fi citrus fiber product lines provide food manufacturers clean label texturizing solutions for various food products including bakery, beverages, dressings, meats, sauces and dairy.

“We are excited to enhance our formulating tool box by promoting Citri-Fi 125 citrus fiber. Our team will continue working closely with our Customers to provide superior technical service support, quality product and new ideas especially those generated from the most recent innovation contest. And we look forward to connecting with Universities and students in the future to continue the collaboration.”

For more information about the Innovation Contest applications, please contact Dr. Brock Lundberg at (651) 271-0328

Fiberstar Qualifies for the Best in Baking Program at the 2016 International Baking Industry Exposition

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River Falls, WI (September 21, 2016)
Fiberstar (www.FiberstarIngredients.com), a global market leader in clean label food ingredient solutions qualified for the Best in Baking Program which will be featured at the upcoming 2016 International Baking Industry Exposition (IBIE) October 8-11, 2016 at the Las Vegas Convention Center. This program recognizes suppliers that foster energy conservation, reduced water usage, a decrease in landfill waste, healthy living and/or reduction of overall impact on the environment.

Fiberstar will be exhibiting at Booth #470 at the IBIE. The baking show is the biggest baking event in the U.S. for the grain-based industry. This show not only encompasses elements such as product equipment and baking suppliers, packaging materials and systems, but also food ingredients such as Fiberstar’s Citri-Fi®, which is a natural citrus fiber derived from the orange juicing process.

Citri-Fi is created by a patented physical process that keeps the insoluble and soluble fiber and protein intact. The process opens up the fiber matrix which contributes to its excellent water holding capacity and natural emulsification. These features provide functionalities such as viscosity, moisture retention, stabilization, emulsification and gelling which are sought out when creating baked goods, snacks and bakery fillings. “With the bakery market edging for clean label solutions, nutritional improvements and cost savings, we feel that Citri-Fi is in an optimal position to meet all these objectives.” says Fiberstar, Inc. President & CEO, John Haen. “Bakery is one of Citri-Fi’s key markets due to its exceptional functional benefits and nutritional composition.” Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour.

This natural citrus fiber provides the following benefits:
• Moisture retention to improve texture quality over shelf-life
• Pectin replacement in bakery fruit fillings when used in low pH/high sugar conditions
• Natural emulsification
• Baking stability to minimize boil out and quality loss in fruit preparations
• Egg extension to provide cost savings and improve nutritional profiles (cholesterol reduction)
• Fat and caloric reduction
• Gluten-free formulating

Fiberstar will be demonstrating gelling properties in fruit-based fillings and promoting baked fig bars at the upcoming IBIE show to highlight Citri-Fi’s exceptional moisture retention and texture enhancing benefits.

“Fiberstar continues to stay in the forefront with its evolving innovative solutions and industry support. This is emphasized by the Student Innovation Contest we are currently hosting. We understand the value of science and innovation created by our next generation of scientists” concluded Mr. Haen. To learn more about the Student Innovation Contest, please contact techsupport@fiberstar.net or visit www.FiberstarIngredients.com .

Fiberstar, Inc. Launches a Student Innovation Contest using Novel Citrus Fibers

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To support University academia and the Food Science communities, Fiberstar initiated a Student innovation contest involving new and novel uses for citrus fiber. This contest not only provides Students experience creating solutions for real world issues, but also, firsthand knowledge in how to formulate using clean and sustainable ingredients like Citri-Fi, a natural citrus fiber.

Fiberstar, Inc. (http://www.FiberstarIngredients.com), a global market leader in clean label food ingredient solutions announces a student innovation contest entailing new and novel ways to use citrus fiber. This contest is introduced during a time when the food industry is exploding with cleaner and simpler versions of food products that appeal to a knowledgeable growing consumer base. This consumer base is seeking food products that contain ingredients that are recognizable, simple and natural. “We are thrilled to offer universities and students an opportunity to apply their food science knowledge and creativity to solve real world challenges.” said Fiberstar, Inc. President and CEO, John Haen. “Formulating with citrus fiber will give students experience using cutting edge natural ingredients like Citri-Fi.”

Citri-Fi is a natural citrus fiber derived from citrus pulp, which is a byproduct of the orange juicing process, produced using a patented process with technology licensed from the University of Minnesota.This natural fiber contains soluble and insoluble fiber, protein and lipid that provide multiple functionalities for any array of food applications. These benefits include moisture retention, natural emulsification, gelling properties, stabilization, yield improvement and textural attributes which can improve the nutritional profile, enhance quality over shelf-life and/or extend costly ingredients to provide cost savings. And Citri-Fi can be used in meats, bakery, dairy, beverages and sauce food applications. This natural ingredient is non-GMO, non-allergenic, contributes fiber and is National Organic compliant. Fiberstar developed and recently launched a new clean label product called Citri-Fi 125 with unique properties compared to the previously developed products, which is the focal point for the design contest.

Proposed applications can be from any food category and the competition can be part of a class or independent study project. These food concepts should be designed for scale up and global commercial distribution, taking into account market need, cost and ingredient quality. Final submissions will be a final report with photographs of a prototype and respective formulations and procedures.

This student contest has a total prize pool of $25,000. There is one 1st place winner of $10,000, one 2nd place winner of $5,000 and a 3rd thru 6th place winner at $2,500 each. Contest submission are due no later than December 15th, 2016. A panel of judges will assess each idea using the following criteria: originality of concept, market need, ingredient commercial feasibility, technical feasibility and quality of the report.

If you are interested in more information, please contact Dr. Brock Lundberg at b.lundberg@fiberstar.net or visit http://www.FiberstarIngredients.com. Interested contestants will receive a contest packet which includes Citri-Fi samples, contest guidelines and rules and Citri-Fi product usage guidelines.

About Fiberstar, Inc.: Fiberstar, Inc. http://www.FiberstarIngredients.com is a privately held innovative biotechnology Company focused on enhancing food performance by manufacturing and marketing value-added food ingredients. Its largest brand, Citri-Fi is a natural highly functional fiber produced sustainably from orange pulp or peel using a patented process. Citri-Fi is GRAS, non-allergenic, neutral in taste & odor and non-GMO. This functional fiber line benefits meat, dairy, bakery, gluten-free, sauce, condiments, frozen food, beverage and health & wellness food products through textural improvements, nutritional enhancements and/or cost savings. Headquartered in River Falls, Wisconsin with manufacturing in Florida and Wisconsin, Fiberstar sells products globally in over 65 countries.

Fiberstar Introduces Natural, Clean Label Citri-Fi® to Reduce Phosphate and Sodium in Meats and Poultry Products

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Citri-Fi® works synergistically with natural hydrocolloids like rice starch to reduce phosphate and sodium in meat products while maintaining high yields to support clean label initiatives.

River Falls, WI (February 17, 2016) Fiberstar, Inc. (www.fiberstar.net) a market leader in citrus fiber technologies, introduces a natural, clean label phosphate and sodium reduction system for meat and poultry. This new clean label development emerges during a time when the demand for recognizable and short ingredient statements has grown significantly in several regions of the world. “We have seen an uptick in demand not only in the U.S., but also, internationally for clean label systems that perform equally or better than conventional ingredients.” said Fiberstar, Inc. President & CEO, John Haen. “Citri-Fi, a natural, functional citrus flour, is currently being used in many parts of the world as a yield enhancer in poultry products.”

Citri-Fi which can be listed as citrus flour, dried citrus pulp or citrus fiber resonates well with the clean label markets. Because of Citri-Fi’s high water holding capacity, low viscosity and small particle size, Citri-Fi 100M40 is the ideal citrus flour product to use for reducing phosphates and sodium in poultry products. The Citri-Fi usage rates are less than 0.5%. This natural ingredient can be added directly to brine solutions while mixing or added as a dry blend with other ingredients. For complete phosphate replacement, it is recommended to use Citri-Fi in conjunction with a rice starch or carrageenan to maintain or improve yields.

Two different studies conducted at the University of Wisconsin-Madison and Iowa State University meat labs validated these valuable findings. The whole bird chickens were injected with a brine at 14-16% injection level, stored overnight (when purge was measured) and cooked. Yield values demonstrated that the Citri-Fi variables produced less purge and generated higher yields compared to the control containing phosphates. Not only did the Citri-Fi improve yield, but also, Citri-Fi produced chickens with exceptional sensory appearance in addition to reduced sodium compared to the phosphate-containing control. The reduced purge and increased yields provide customers opportunities to reduce costs and increase their profit line.

Citri-Fi’s unique functionalities also provide benefits in other meat application types such as ground meats. This natural citrus flour provides cost saving opportunities by extending ground meats. Citri-Fi 125FG or Citri-Fi 100 are ideal when used at less than 1% along with additional water. For FSIS regulated products, Citri-Fi can be found on the Safe and Suitable list for injected poultry and ground meat products where binders are permitted. The FSIS approved labeling declaration is dried citrus pulp or citrus flour.

In another study conducted at Iowa State University’s meat lab, ground beef (80/20) was prepared, formed into patties and then cooked by using several different cooking methods. Post-cook yields were determined and cost comparisons were made after factoring in the original formula and yield losses.

The study also demonstrated Citri-Fi 125’s umami flavor enhancement during sensory evaluations due to the Citri-Fi 125FG flavonoids and/or salts present. This functional flavor approach allows manufacturers to not only increase yields and lower costs, but also to replace synthetic ingredients often used to provide savory flavors like umami.

Fiberstar continues to develop new meat product technologies. Citri-Fi provides several functional benefits which include: yield improvement, reduced syneresis, moisture management, allergen removal (e.g. soy) and superior texture.
These functionalities benefit various meat applications such as:

  • Injected beef, pork or seafood
  • Minced or canned meats
  • Frozen meats
  • Vegetarian meat analogs such as patties, links and ground crumble

John Haen concludes, “We are devoted to using our patented citrus fiber technology to provide the evolving marketplace unique solutions. Clean label phosphate replacement in meats is just the tip of the iceberg when it comes to creating value-added technologies to better the food industry. Our team is excited to demonstrate Citri-Fi’s value within the growing clean label food segment.”

About Fiberstar, Inc.: Fiberstar, Inc. www.fiberstar.net is a privately held innovative biotechnology Company focused on enhancing food performance by manufacturing and marketing value-added food ingredients. Its largest brand, Citri-Fi is an all-natural highly functional fiber produced sustainably from orange pulp or peel using a patented process. Citri-Fi is GRAS, non-allergenic, neutral in taste & odor and non-GMO. This functional fiber line benefits meat, dairy, bakery, gluten-free, sauce, condiments, frozen food, beverage and health & wellness food products through textural improvements, nutritional enhancements and/or cost savings. Headquartered in River Falls, Wisconsin with manufacturing in Florida and Wisconsin, Fiberstar sells products globally in over 65 countries.

Fiberstar Wins the FIEurope Natural/Organic Innovation Award with Novel Pectin Replacement

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Fiberstar’s Natural Citrus Fiber Pectin Replacement Wins the 2015 Food Ingredients Europe Innovation Award

River Falls, WI (December 4, 2015) – Fiberstar, Inc., a market leader in citrus fiber technologies, once again demonstrates their innovation by winning the 2015 Food Ingredients Europe (FIE) Natural/Organic Award. This globally recognized award highlights those companies that are committed to creating new and novel uses for food ingredients to better the food industry. This award emphasizes Fiberstar’s leadership in providing the global marketplace a natural solution to replace added pectin within bakery and confectionery fillings, spreads and fruit preparations for yogurts.

Citri-Fi 100, a natural citrus fiber, contains intact pectin that can be activated to produce the natural gelling properties. “Customers are actively looking for pectin replacement options due to the fluctuating pectin market conditions,” said Fiberstar, Inc. President & CEO, John Haen. “The high interest level for pectin replacement at our FIE trade show booth echoed during the three-day event. Since the natural citrus fiber originates from the orange juicing process, our raw materials are derived from sustainable sources. As a result, we are able to provide our customers potential cost savings and stable supply.”

Citri-Fi is produced using a clean and patented process that keeps the insoluble and soluble fibers intact. The native pectin within the composition is activated when using high sugar/low pH food processing conditions to produce the natural gelling properties. Since Citri-Fi is offered in various particle sizes, formulators can target specific gelling textures ranging from pulpy to smooth.

Citri-Fi 100 does not require a pre-hydration step or added calcium to create the gelling textures. As a result, product developers may benefit from additional cost savings when replacing pectin. In addition to the cost savings, the Citri-Fi gelling technology is non-GMO, gluten-free, Kosher and Halal certified. Citri-Fi 100 is labeled as citrus fiber or dried citrus pulp and it contributes fiber to the nutrition label.

Citrus-Fi 100 can be used in:

  • Bakery and Confectionery Fillings
  • Jams & Jellies
  • Fruit Preparation for Yogurts/Smoothies
  • Fruit Snacks (e.g. Leathers, Strips)

This citrus fiber can also replace expensive stabilizers or stabilizer systems due to its unique water holding properties. These application benefits and formulating guidelines are available on the new web site that Fiberstar recently launched – www.fiberstar.net.

John Haen concludes, “We are committed to expanding our citrus fiber’s novel functionalities to meet the market needs. Our patented technology serves as a foundation and springboard to innovate new uses such as pectin replacement.”

About Fiberstar, Inc.: Fiberstar, Inc. (www.fiberstar.net) is a privately held innovative biotechnology Company focused on enhancing food performance by manufacturing and marketing value-added food ingredients. Its largest brand, Citri-Fi is an all-natural highly functional fiber produced sustainably from orange pulp or peel using a patented process. Citri-Fi is GRAS, non-allergenic, neutral in taste & odor and non-GMO. This functional fiber line benefits meat, dairy, bakery, gluten-free, sauce, condiments, frozen food, beverage and health & wellness food products through textural improvements, nutritional enhancements and/or cost savings. Headquartered in River Falls, Wisconsin with manufacturing in Florida and Wisconsin, Fiberstar sells products globally in over 65 countries.

Citri-Fi® 100, Natural Citrus Fiber’s Clean Label Gelling Pectin Replacement

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Fiberstar’s Natural Citrus Fiber, Citri-Fi® 100, is a Holistic Food Approach to Providing
Clean Label Gelling Properties for Fruit-based Preparations

River Falls, WI (November 19, 2015) – Fiberstar, Inc., a leader in citrus fiber technologies has recently launched Citri-Fi® 100 used to provide clean label gelling properties which can replace or extend pectin within fruit prep.

This new clean label approach to providing gelling properties emerges at a time when the market demands more natural options to replace/extend pectin due to the fluctuating market. Citri-Fi 100’s stable price and supply lends itself to sourcing advantages. “During this clean label initiative drive, we listened to our customers’ needs and delivered a clean label option to support their formulating goals,” said Fiberstar, Inc. President & CEO, John Haen.

The Citri-Fi® 100 Clean Label Value Proposition
Citri-Fi 100, a non-GMO, natural citrus fiber, is produced using a clean and patented process that keeps the insoluble and soluble fibers and protein intact. This composition provides multiple functionalities that range from water binding to natural emulsification properties. The native pectin within the composition is activated when using high sugar/low pH food processing conditions to produce the natural gelling properties. Since Citri-Fi is offered in various particle sizes, formulators can target specific gelling textures ranging from pulpy to smooth.

Citri-Fi 100 does not require a pre-hydration step or added calcium to create the gelling textures. As a result, product developers may benefit from additional cost savings when replacing pectin. In addition to the cost savings, the Citri-Fi® gelling technology is gluten-free, Kosher and Halal certified. Citri-Fi 100 is labeled as citrus fiber or dried citrus pulp which resonate well with the global consumer and contributes fiber to the nutrition label.

Citrus-Fi® 100 Uses in Food Applications:
• Bakery and Confectionery Fillings
• Jams & Jellies
• Fruit Preparation for Yogurts/Smoothies
• Fruit Snacks (e.g. Leathers, Strips)

This citrus fiber can also replace expensive stabilizers or stabilizer systems due to its unique hydrocolloidal properties. These application benefits and formulating guidelines are available on the new web site that Fiberstar recently launched – www.fiberstar.net.

John Haen concludes, “We are proud to work with the Technical University of Berlin to complete the citrus fiber gelling functionality studies. These studies demonstrate our dedication to creating new natural uses for our products. We continue to expand upon our citrus fiber’s novel functionalities to meet the emerging market needs.”

About Fiberstar, Inc.: Fiberstar, Inc. (www.fiberstar.net) is a privately held innovative biotechnology Company focused on enhancing food performance by manufacturing and marketing value-added food ingredients. Its largest brand, Citri-Fi is an all-natural highly functional fiber produced sustainably from orange pulp or peel using a patented process. Citri-Fi is GRAS, non-allergenic, neutral in taste & odor and non-GMO. This functional fiber line benefits meat, dairy, bakery, gluten-free, sauce, condiments, frozen food, beverage and health & wellness food products through textural improvements, nutritional enhancements and/or cost savings. Headquartered in River Falls, Wisconsin with manufacturing in Florida and Wisconsin, Fiberstar sells products globally in over 65 countries.