Category

News

BLOG: Keeping Drinkable Yogurts Natural with Citrus Fiber

By | News | No Comments

Blueberry Drinkable Yogurt SmoothieNatural food trends drive the need to replace ingredients like starches, pectin and/or gums within yogurt-based products. Citri-Fi® natural citrus fiber benefits from the process by becoming more functional at very low usage levels to provide the desired texture and mouthfeel in drinkable yogurts.

Author: Nesha Zalesny (Technical Sales Manager)
8/20/18

Drinkable Yogurt Market

Drinkable yogurts have been on the market for years. However, recently in the U.S. markets, these dairy products experienced a spike in popularity. Manufacturers use drinkable yogurts as a novel vehicle to deliver healthy ingredients such as probiotics and protein. Kefir, which is a slightly fizzy drinkable yogurt, experienced a resurgence in popularity.  There are two different forms of drinkable yogurts – live active cultured (LAC) yogurt and alternatively, UHT treated drinkable yogurt for shelf stability. This article focuses on (LAC) style drinkable yogurts.

In many countries, drinkable yogurt falls under the yogurt umbrella. As a result, this type of yogurt has a standard of identity. Depending on the country, yogurt cannot contain stabilizers. If this is the case, manufacturers need to work closely with their culture house to develop yogurt cultures that consistently resist sedimentation and graininess.

Clean Label Functional Fiber Alternative

In countries where stabilization is allowed, high methoxyl (HM) pectin is the stabilizer of choice.  Many U.S. manufacturers also add corn starch, both modified and unmodified, and/or locust bean gum for mouthfeel and fat replacement.  Pectin is used at about 0.6% with starches at 1-2% and locust bean gum at 0.1%.  Pectin on its own tends to not have enough mouthfeel, so starches or locust bean gum are mostly used to enhance the texture. Depending on the geographic region, these types of ingredients have fallen out of favor due to clean label and/or sustainability trends. Some manufacturers are reducing the number of ingredients in yogurts to keep declarations simple and transparent. However, there are clean label alternatives available.

Citri-Fi natural citrus fiber is made from the fibrous material of the citrus fruit after it has been juiced.  It is washed with water, most of which is recycled back to the juicer, run through a physical process, dried and milled.  It is approximately 80% fiber, half of which is soluble, and the rest is insoluble.  The soluble fiber is mostly HM pectin.  Because of this, Citri-Fi is uniquely able to be used to replace or supplement the traditional pectin system for additional mouthfeel.  The pectin that is latent to Citri-Fi stabilizes the protein and the insoluble cellulose and hemicellulose to add mouthfeel. For drinkable yogurts, Citri-Fi 100FG or Citri-Fi 100M40 can be used at use levels of 0.1-0.3%. Use levels will be somewhat dependent on protein levels and desired finished mouthfeel.

Processing Perks using Citrus Fiber

Generally, the gum system is incorporated into the milk prior to culturing.  The stabilizing blend is mixed in with any other dry ingredients and then the milk is homogenized, pasteurized and cultured.  There is a company that recommends creating a pasteurized HM pectin solution which is blended with cultured yogurt and then homogenized and packed off.  This process homogenizes the yogurt twice which can be problematic for traditionally set up dairies. Moreover, some strains of bacteria and stabilizers would not survive the high pressure and high shear of this type of system.

Incorporating Citri-Fi is similar to the pectin system.  Citri-Fi is blended with any other dry ingredients and then added to the milk.  The milk is pasteurized, homogenized, cultured, flavored and packed off.  Homogenization shear is Citri-Fi’s friend. High pressure homogenization opens the citrus fiber further to provide additional functionality. As a result, this natural ingredient is highly functional at low usage levels. Its unique structure – the soluble and insoluble fiber that form the backbone of the particle – gives its exceptional functionality. Citri-Fi can be used to replace pectin in drinkable yogurts for protein stabilization. It can also be added in addition to yogurt to replace modified starches or locust bean gum for mouthfeel.

Other Citri-Fi Citrus Fiber Benefits

Pectin is a highly refined product that is not sustainably produced.  It uses a lot of water and is refined with strong acids and bases that strip the soluble fiber from the insoluble fiber. Citri-Fi is a sustainably sourced functional fiber that can be used in a wide variety of acidified dairy and non-dairy applications.

Typically, the starch used in these beverages is modified corn starch.  It is difficult to source non-GMO and label friendly starches that stand up to the processing conditions (e.g. heat, shear and pH) of yogurt production.  Citri-Fi is non-GMO, clean label and is labeled as citrus fiber, dried citrus pulp or citrus flour. This natural ingredient has no e-number or chemical sounding names on the label nor is it standardized with maltodextrin or sugar. In sugar reduced yogurt applications, Citri-Fi contributes less than half the calories per gram of sugar unlike starches.

Order a Sample Here!

Plant-Based Beverages: An Untapped Opportunity for Natural, Functional Fibers (Part 2)

By | News | No Comments

Hazelnut, oat and almond plant-based milksCitri-Fi natural citrus fiber’s ease of use and superior functional benefits within beverages like juices, RTD, plant-based drinks and powdered mixes makes this an ideal solution versus other hydrocolloids and/or stabilizers on the market.

Author: Nesha Zalesny, Fiberstar Technical Sales Manager
(8/8/18)

 

Citri-Fi® Benefits versus Other Stabilizers/Texturants

Citri-Fi is a natural citrus fiber created from a patented process free from chemicals. The process opens up the fiber to create high surface area which provides high water holding capacity and emulsification properties. In some beverage applications, Citri-Fi is used in conjunction with gellan gum. This natural fiber’s tight oil and water holding prevents separation over shelf life and the gellan matrix provides the excellent suspension properties which maintains the high quality in beverages.

In a gellan-based system, Citri-Fi is a great alternative to locust bean gum and acacia gum. This natural citrus fiber provides the emulsion properties and creamy mouthfeel without the price volatility affecting the other two gums.

Citri-Fi has several advantages over other texturizers. The first is labeling. Citri-Fi labelling includes citrus fiber, dried citrus pulp or citrus flour. This natural fiber is non-GMO and produced free from chemicals unlike some of the other hydrocolloids on the market. Because Citri-Fi is processed using only water, most of which is recycled back into the juicing industry, this natural ingredient tells a good sustainable story.

Secondly, Citri-Fi provides a natural mouthfeel and body to beverages. The mouth is actually one of the most sensitive instruments for measuring viscosity. Studies have shown that most people can sense a viscosity difference of less than 10cP; as a result, mouthfeel is a crucial aspect to most beverages. Citri-Fi is a particle, not a long chain hydrocolloid, so it has a much shorter, very natural mouthfeel. I like to think of it as a cotton ball. This 3D structure is how Citri-Fi delivers a drag viscosity that is very different from the viscosity delivered by other gums. Gums tend to have a slimy mouthfeel even at the low usage level.

Finally, Citri-Fi is a natural emulsifier. A lot of non-dairy milks suffer from a lack of creaminess that dairy milk drinkers expect. Because Citri-Fi tightly traps water and oil, this natural fiber will emulsify any added fat formulators may want to add to give that creamy mouthfeel. Formulators could potentially make a non-dairy milk with similar fat levels as dairy milk while still achieving a clean label.

Citri-Fi Functional Mechanism: How it Works

Citri-Fi is comprised of the natural pectin, cellulose, hemicellulose and protein native to the citrus fruit. These components have hydrophobic and hydrophilic properties. The mechanical process used to make Citri-Fi opens the fiber up, exposing a lot of surface area for binding sites which attract both oil and water. The oil coats the surface of the fiber binding to the hydrophobic sites, while the hydrophilic sites bind water. As a result, Citri-Fi forms very stable emulsions that do not break over time.

Using Citrus Fiber in Non-Dairy Beverages

Citri-Fi use levels can be as low as 0.1% for a very light mouthfeel to 0.5% for a thicker mouthfeel. If there are dry ingredients available to blend, we recommend dry blending Citri-Fi with the dry ingredients and processing normally. Citri-Fi is thermo-stable, so it can be processed using traditional HTST or UHT methods. We recommend high-pressure homogenization to open the fiber even further and make the most of the surface area. This will provide a significant increase in both oil and water holding. As a result, this can create thicker textures and increased stability over time.

If no other dry ingredients are available, we recommend using a coarser mesh size and high shear in the batching tank with possibly an induction funnel to incorporate the fiber slowly into the liquid. Citri-Fi functions similarly to other hydrocolloids in that it begins to hydrate the moment it encounters water. This makes forming fish eyes fairly easy with finer mesh material. The larger particles have less surface area to bind water during initial batching, but once it is homogenized, it functions the same as a finer mesh particle. Technical service can help formulators select the best grind size for their manufacturing equipment.

Other Beverage Applications

Citri-Fi is a great clean label stabilizer for many beverages. It can be used in dry mix beverages such as high protein meal replacement shakes as the sole stabilizer. At higher levels, it can be used to both stabilize the shake and make a fiber claim. It can be used as a flavor carrier in citrus-based beverages by plating the flavor oil directly on to Citri-Fi, then blending this with the other dry ingredients.

Citri-Fi can be used in RTD beverages as well. As mentioned previously, this functional fiber can be used to replace locust bean gum  or gum Arabic in gellan gum blends.  Citri-Fi is a natural emulsifier which makes it an ideal replacement for these gums, especially when fat is present. Historically, price volatility does not affect this natural fiber compared to other gums on the market.

Citri-Fi can also be used as partial pulp replacement in nectar type beverages. Some of the tropical fruits can be rather expensive to use. Replacement of some of this pulp with citrus pulp while still maintaining the organoleptic properties of the beverage is an area where Citri-Fi excels. This holds true for vegetable-based juices or cocktail mixers as well.

Citri-Fi is an ideal ingredient for beverage systems because of its multifunctionality.  It adds a nice natural mouthfeel to juices and non-dairy milk systems.  It emulsifies fat so formulators can add a small amount of healthy fat into non-dairy milk to add creaminess and health benefits. It is a sustainably sourced and processed material that does not experience price volatility like other gums.

For more information, please contact Fiberstar’s technical service manager – techsupport@fiberstar.net

 

Plant-Based Beverages: An Untapped Opportunity for Natural, Functional Fibers (Part 1)

By | News | No Comments

plant-based smoothie milk beverages - strawberry, blueberry and bananaThe plant-based beverage market escalated due to environmental and health orientated drivers. Hydrocolloids are used to improve the texture and stability of these emerging beverages. However, not all stabilizers are created equal nor hit all the critical success factors in making a high quality product.

Author: Nesha Zalesny, Fiberstar Technical Sales Manager
(7/31/18)


Dairy Alternative Beverage Market

Various factors have fueled an explosion of growth in the non-dairy beverage market. One of the primary factors has been the significant amount of research around the environmental and health impact of consuming dairy products.  This research increased the awareness of factory farming conditions as well as the environmental impact of raising beef and dairy cows. Another factor is the nutritional information generated without the dairy council’s heavy hand and deep pockets directing research.  This research has highlighted some of the detriments of diets full of saturated fats. The combination of these findings has triggered a significant uptick in vegetarian and vegan lifestyles.  These lifestyles not only address health issues, but also environmental concerns. Another segment steering clear of dairy are those affected with lactose intolerance and/or sensitivities and dairy protein allergies. According to the National Institute of Health, a whopping 65% of the population has a reduced ability to digest lactose.1

Pros and Cons of Stabilizers in Beverages

Up until recently, formulators used a mix of iota and kappa carrageenan in dairy and non-dairy milk products. Carrageenan, especially kappa, is more suitable for milk-based systems, but is also used in dairy alternatives. This ingredient offers good suspension and some emulsification properties with a relatively low impact on mouthfeel. This means that at 0.03-0.06% carrageenan use, the beverage should have a nice light mouthfeel with a stable suspension of larger protein or cocoa particles.

Unfortunately, social media and one food blogger managed to vilify carrageenan causing consumer demand to drop. This forced most major manufacturers to pull carrageenan out of their non-dairy milks to remain competitive. The good news is that food companies do proactively listen to consumer needs and act on them. However, this is at the expense of good science. Long-term consequences occur when removing carrageenan from products. First, the market allows media to dictate rather than the science community. Secondly, a disruption in the supply chain which starts with vulnerable farmers globally puts pressure on those who rely on this commerce to support their families and communities.

The market promoted high acyl gellan gum use in these systems since the mid-1990s. However, up until recently, high cost hindered gellan gum growth. High acyl gellan suspends large particles of protein or cocoa magnificently at about 0.03% use level. Gellan gum is the only stabilizer capable of suspension without a huge impact on the mouthfeel of the beverage similar to carrageenan.

Gellan gum does have some shortcomings in that it provides no emulsion capabilities (like iota carrageenan). It also contributes an extremely clean mouthfeel where consumers expect a bit of creaminess. Gum blenders worked around the lack of emulsification and mouthfeel by creating blends of gellan with locust bean gum or gum acacia. Drought conditions in the areas where locust bean gum and gum acacia thrive cause the pricing of these gums to be volatile. Currently, the market is experiencing an upswing in pricing. Another issue may be market perception of gellan gum.  Gellan gum, a biogum, is regarded with some suspicion. At this time, the Whole Foods list contains gellan gum. For now, gellan gum is suitable for organic foods, but consumer awareness and tastes may drive change on its status.

A few manufacturers use other gums such as xanthan or guar gum or microcrystalline cellulose (MC) and carboxymethylcellulose (CMC) as mouthfeel modifiers. Xanthan gum is an excellent gum for suspension of particles, but concentrations are approximately 0.25% for suspension.  At this use level, the mouthfeel would be more like a salad dressing than a refreshing light beverage.  Guar gum has similar challenges.  Generally, the MCC/CMC blends are not used as the sole stabilizer in non-dairy milks. They do tend to modify the mouthfeel of other gum blends. These stabilizers also have “chemical” sounding names like microcrystalline cellulose or carboxymethylcellulose. Historically, these ingredients helped stabilize and suspend particles in beverages and modify mouthfeel.

So what natural, functional ingredients are available now? Part 2 will highlight the benefit of using Citri-Fi®, a natural citrus fiber with excellent functional benefits in beverages.

1 https://ghr.nlm.nih.gov/condition/lactose-intolerance

Fiberstar Launches Citri-Fi® 150, a Natural Fiber for Pet Food & Treats

By | News | No Comments

In response to the rapidly growing pet food and treat market, Fiberstar launches a new, cost effective fiber, Citri-Fi 150, to improve texture, nutrition and quality of companion pet food products.

RIVER FALLS, WIS. (PRWEB) JUNE 12, 2018

various dog treats and biscuits by a bowlThe 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. (http://www.FiberstarIngredients.com) 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,” states Mr. Haen. “Our patented technology and manufacturing process gives us the flexibility to create new products for new growing markets like companion pet.” Other fibers on the market tend to be bulking agents with little to no functional benefit. As a result, other costly functional ingredients are used to improve the product quality.

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 U.S.A. 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.

For more information, please contact Dr. Brock Lundberg, Ph.D. at b.lundberg@fiberstar.net or (715) 425-7550 x 102.

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 an all-natural highly functional fiber produced sustainably from citrus fiber 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.

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

By | News | No Comments

Check out Fiberstar at the upcoming 2018 IFT Annual Expo Short Courses. Register using the below link. 

Dr. Villwock, Ph.D. will be discussing how to formulate with citrus fiber in various food and pet applications. This natural citrus fiber is used to improve texture, nutrition and labeling of food products.

PM7 Formulating for Function: Winning Nutrition and Consumer Preference on Food Product Development using Dietary Fiber, Hydrocolloid, and Starch
Speaker: Dr. Kurt Villwock, Ph.D.
Dates: Saturday, July 14, 2018
Time: 10:25am – 11:25am
Location: Hilton Chicago
Topic: Formulating with Citrus Fiber, a Highly Functional Clean Label Fiber

For more information, please contact Dr. Kurt Villwock, Ph.D. – k.villwock@fiberstar.net 

Poster Session: Microstructure of Dairy Emulsions Stabilized with Citrus Fiber

By | News | No Comments

Homemade Dark Chocolate Ice Cream in a BowlDr. Kurt Villwock, on behalf of Fiberstar will be representing a poster on “Microstructure of Dairy Emulsions Stabilized with Citrus Fiber” at the 3rd IDF Symposium on Microstructure of Dairy Products.

Dates: June 3-6, 2018
Location: Montreal, Canada

A trend that is continuing to grow in the dairy industry is driven by consumers who are demanding so-called clean label products. While dairy products as a segment enjoy a clean label image, more scrutiny has been put on any added emulsifiers in dairy systems because these ingredients often have chemical sounding names. Citrus fiber was found to be a strong alternative emulsifier and this project was conducted to help elucidate the mechanism of emulsification. It was found that, unlike traditional surfactant molecules that align in thin molecular layers around the surface of fat droplets, citrus fiber emulsifies at the particulate scale. It does not require strong mechanical forces to minimize droplet size because the fat is passively drawn to specific regions of the citrus fiber particle. This has been demonstrated here using confocal microscopy and fluorescent dye tracing strategies. The particles also have a strong water binding region which facilitates incorporation of the fat into aqueous products, completing the emulsion. Homogenization of dairy products containing citrus fiber will increase the surface area of the fiber, leading to greater access of the fat and water to bind with the fiber.

For more information, please contact Dr. Kurt Villwock, Ph.D. – k.villwock@fiberstar.net

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

By | News | No Comments

pouring dressing over lettuce for a caesar saladThis year’s technical meeting took place in Charlotte, North Carolina. One of the key themes for this year’s meeting was clean label formulating. Two clean label presentations really stood out.

Clean Label Trends and Market Dynamics
The first was Annette Maggi’s talk on clear labeling vs. clean labeling. On one hand, consumers want packaged goods that have recognizable, easy to pronounce ingredients; and on the other hand, they want convenient food that does not spoil. Annette proposed shifting from clean labeling, to clear labeling. She recommended using manufacturers’ websites and other vetted sources to educate consumers about the role the ingredients are playing within the food system. Each ingredient on the label has a role in keeping the food safe and tasting great. She urges manufacturers to remember that taste, convenience, price and nutrition are key market drivers and clear labeling can help manufacturers align with consumer tastes.

Mark Corthwaite did the next standout presentation from DuPont. Mark demonstrated how clean label products outgrew their non-clean label counterparts in the U.S. marketplace. He gave several great examples. The first was the yogurt category. This category grew leaps and bounds with the introduction of Greek style high protein yogurts. Yet, in the last two years, the category has declined by 0.2% in U.S. dollars (USD) and 3.3% in volume. However, natural brands such as Siggi’s or Skyr have grown by 13% in USD and 11% by volume. The overall bread market has declined by 1.2% in USD. However, natural brands within the category are up by 20% USD. Ice cream was another standout. Overall, the category increased by just 1.5% USD. Natural brands grew 11% USD: the standout in this category was health and wellness brand Halo Top ice cream which grew by a whopping 1600% USD. Mark also emphasized that the product must taste good, be convenient, have a reasonable price and has nutritional value.

Clean Label Formulation Solution: Citrus Fiber
Formulating clean label products within any market category can be difficult. Citri-Fi® citrus fiber can help manufacturers in a variety of markets clean up their label by replacing less desirable ingredients. Citri-Fi is a sustainably manufactured ingredient that holds 7-10 times its weight in water and emulsifies 15-20 times its weight in oil. It is comprised of the whole fiber of citrus fruits, which is physically processed to keep the native composition intact. This process increases the surface area of the particle which gives it these unique attributes. The water holding capacity can help mop up syneresis in yogurts and can increase the moist, fresh baked quality of whole grain bread. Ice cream manufacturers can remove xanthan, guar and locust bean gum in addition to mono and diglycerides or lecithin from their label by using Citri-Fi in the place of these stabilizers. Citri-Fi holds onto water throughout freeze/thaw cycling, so the overall quality of the ice cream is improved. Citri-Fi can be labeled simply as citrus fiber, citrus flour or dried citrus pulp. This natural fiber is a great tool for manufacturers looking to clean up their labels while still maintaining taste and nutrition.

— Author: Nesha Zalesny (Technical Sales Manager)

Fiberstar Announces the Winners from the 2nd Citrus Fiber Student Innovation Contest

By | News | No Comments

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. a global market leader in clean label food ingredient solutions for the food and beverage industry announced the winners to the 2nd 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. This contest focused not only on food applications, but also industrial applications as well. Over 50 applicants, globally, submitted a proposal in how to use the Citri-Fi 125.

“We are pleased that the program’s submission rate doubled this year. Many talented students globally created novel and innovative uses for this natural ingredient.” says Fiberstar, Inc. President and CEO, John Haen. “We will continue to support University food & industrial science programs by offering students opportunities to create natural 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 $30,000 was awarded to the six winning proposals in addition to the $5,000 presented to the top industrial application. The following winning teams and applications are:

1st Place: Citri-Fi 125 to improve hummus. Kansas State University (Yuda Ou, Yizhou Ben Ma, Jingwen Xu) Citri-Fi 125 enhances texture, reduces syneresis and increases profitability of hummus.

2nd Place: Nashville-style hot chicken sauce. Ohio State University (Elliot Dhuey, Yuko Nishikawa, Amanda Sia, Megan Kesler, Rachel Chen) Citrus fiber functionalities enhance flavor and rheological properties to improve cling and spice usage in sauces.

3rd Place: C-Nut Butter. University of Massachusetts-Amherst (Weipeng Qi , Jinning Liu, Yuejia Xu, Yiren Yue, Yanqi Qu, Ye Peng) A homemade peanut butter with high dietary fiber and low-fat content.

4th Place: Novel application of Citri-Fi 125FG to enhance shelf life of fresh meat. University of Wisconsin, Stout (Paige Elfering, Reddy Medagam, Sarah Keute, Erica Zalk, Emily Lehmann, Jozie MaClelland, Srikanth RR, Arpit Jain)

5th Place: Citri-Fi 125 is used as a natural coating to yield health improvement in French fries. Wageningen University (Miss Panitnart Kanjanatiwat, Miss Chunyi Yan, Mr. Gérault-Landry Aubry Baudouin Gauvin Nazaire Jonathan Maximilien Eggermont, Mr. Onkar Pratik) Citri-Fi 125 helps to reduce acrylamide level in French fries.

6th Place: Development of a novel whey cheese enriched with citrus fiber using the market name “Oran-Cheese”. Aristotle University of Thessaloniki (Athanasios Nikolaidis, Thomas Moschakis, Prodromos Prodomidis, Marios Andreadis)

1st Place for Industrial Application: Use of Citri-Fi Fiber as thickener to replace carboxymethyl cellulose in paper coatings. North Carolina State University (Preeti Tyagi, Michael Joyce). The citrus fiber improves quality and provides potential cost savings.

Fiberstar also offers other citrus fiber solutions via the 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.

“Being a leader in the natural products market, we are excited to add new innovative solutions to our portfolio of applications. 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 Announces Natural, Plant-based Fibers to Improve Clean Label Food Products

By | News | No Comments

Food companies are looking for alternatives for modified starches, gums, chemical stabilizers and emulsifiers to create natural food products with cleaner labels. In the limelight is Citri-Fi®, a non-GMO citrus fiber that improves food quality and nutrition naturally using its unique holistic composition.

Fiberstar, Inc. offers natural, plant-based fiber product lines to improve quality, texture and health within food products. The push to clean up food label declarations escalated over the past few years. The focus was initially on artificial flavors and colors, however, today, various food ingredients are in question such as starches, gums, chemical emulsifiers and stabilizers. Food companies are quickly reformulating or creating new products using natural ingredients to improve food labeling. The challenge is that foods containing natural ingredients are not as tolerant to food processing conditions, as a result leaving the developers scrambling for alternatives.

“We recognize the growing need for natural, highly functional food ingredients and remain dedicated to providing the global marketplace alternatives to chemical or synthetic ingredients used in food,” says John Haen, CEO & President of Fiberstar, Inc. “We are excited to offer Citri-Fi®, a natural citrus fiber used to improve quality, texture and labeling in foods. No chemicals, alcohols or other processing aides are used in the production of Citri-Fi which differentiates our products from others.”

Citri-Fi, a natural citrus fiber derived from the citrus juicing industry is unique due to its patented, clean process. The process opens up the fiber to create high surface area which lends itself to high water holding capacity and emulsification properties which are key to developing high quality foods. Due to its insoluble and soluble fiber composition, this fiber contains about 40% native pectin which can be activated to produce gelling properties. This unique holistic composition creating multiple functionalities sets Citri-Fi apart from other fibers in the marketplace.

This natural citrus fiber is non-GMO, non-allergenic and gluten-free. Citri-Fi also qualifies under the new FDA dietary fiber guidelines, therefore, it contributes fiber. Citri-Fi can be labeled as citrus fiber, citrus flour or dried citrus fiber or pulp which all resonate well in the natural food markets.

Some of the Citri-Fi’s flagship clean label technologies are in the top food categories including:

Meats & Poultry: Citri-Fi in combination with native starches, like rice starch, can replace 100% phosphate while still maintaining improved yield and juicy texture in injected poultry products. Citri-Fi can be labeled as citrus flour which is preferred amongst natural meat & poultry processors. Other natural ingredients tend to plug up injection nozzles, produce average yield results and/or create unsavory gel pockets or soggy texture.

Dressing & Sauces: Due to Citri-Fi’s tomato-like fiber structure, this natural citrus fiber is ideal to improve quality and/or cost savings in tomato-like products such as sauces, condiments and spreads. When sheared, Citri-Fi produces viscosity which can reduce tomato solids usage in addition to maintaining red tomato color and flavor. And due to the high surface area, this fiber minimizes syneresis. Other ingredients like starches and gums tend to create unnatural slimy textures, lighten the color and produce off-flavors. In oil-based dressings, Citri-Fi provides natural emulsification properties to tightly bind oil and water.

Dairy Products: Citri-Fi can replace chemical stabilizers in frozen dairy products to minimize ice crystal formation and improve smooth mouthfeel. In other dairy products like yogurts and smoothies, this natural fiber can be used to minimize syneresis and create a great mouthfeel while improving the label declaration especially in fruit-based versions.

Plating for Liquid Products: Citri-Fi can be used to turn liquid flavor oils into powders which then can be easily incorporated into food products. Due to the high surface area, Citri-Fi can hold up to 25-30% oil and still be free flowing. This natural functional carrier can be used to deliver flavor oil in beverages or antioxidants like rosemary into meat products to improve shelf-life. Other plating agents are chemical-based, require a costly spray drying process or have limited functionality in the final product. Citri-Fi not only serves as a natural carrier, but also, this natural fiber provides stabilization and improved texture and mouthfeel in food products like beverages.

“The Company has entered in an exciting time. Our global technical service teams are dedicated to supporting our customers during their quest to clean up labels and/or improve texture and quality. R&D continues to pioneer new products from citrus byproduct and find new application uses,” concludes Mr. Haen. “We are positioned to grow with the increasing demand for more natural foods and look forward to expanding our global customer base.”

 

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 an all-natural highly functional fiber produced sustainably from citrus fiber 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 Announces Citri-Fi Student Innovation Contest

By | News | No Comments

 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