Citri-Fi a Natural Alternative to Phosphates in Meat & Poultry

By November 1, 2018News

Grilled Marinated Chicken Breast Juicy TextureThe market is seeking natural ingredient alternatives to improve food labeling. Meat and poultry are no exception. New and emerging natural options are offering opportunities to improve food products without compromising on quality.

Fiberstar continues to support new science supporting Citri-Fi citrus flour. Citri-Fi 100M40 in conjunction with phosphates is commonly used to improve yields and texture in poultry products. This natural, functional citrus flour also plays a crucial role in replacing phosphates. Learn more by checking out the below articles:

Evaluation of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Bologna

Physical and Chemical Effects of Citrus Fiber as a Natural Alternative to Tripolyphosphate in Bologna & Roasted Turkey