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Citri-Fi Citrus Fiber at SupplySide West Show - nutrition bars, gummies, tablets, beverages
November 14, 2024
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Bakery, Beverages, Supplements & Nutrition

Natural Food Ingredients Nabbed the Show at SSW

The SupplySide West show, which rebranded into SupplySide Global, significantly grew in size again this year due to the influx of international suppliers. The mainstream trend continued to revolve around pure, holistic and natural food ingredients. Companies differentiated their products by health platforms, regulatory status, and sourcing (local vs. overseas). Other claims that emerged in the show included women-owned, sustainability and upcycling.

The SupplySide West show, which started its life as a supplement expo, significantly grew in size again this year. For over a decade now, I have trucked around the show floor, looking for the latest and greatest in natural food ingredient technologies. Before, I wandered around with chunk heels cursing the traditional business attire expectations. Today, I traded my pumps in for dressy sneakers to help me reach the finish line which was beyond aisle 8100! After circulating around the show floor, I captured some insight that is worth a share.

Mainstream: Pure, Holistic and Natural Food Ingredients

With the spotlight on ultra-processed and pathogenic-free foods, it is no wonder that consumers are demanding safer and more nutritious products. They are label reading more than ever today which is causing food and supplement manufacturers to reassess their own products’ ingredients. As a result, many ingredient suppliers at the show touted their natural and minimally processed status. Some of the common claims included organic certified, committed to nature and clean label. With this in mind, it was a slam dunk to promote citrus fiber at the show.

Fiberstar, Inc. exhibited at SupplySide West pitching Citri-Fi® citrus fiber. This natural food ingredient checks all the boxes when it comes to clean label and the natural origin. Citri-Fi is byproduct of the citrus juicing industry which uses a process free from chemical modifications. Because of this, the fibrous composition, including the high concentration of native pectin, stays intact giving it high water holding power and emulsification properties. As a result, this natural food ingredient improves the texture, stability and nutrition of a variety of food, beverage and supplements.

At low usage level (<1%), this upcycled citrus fiber improves foods such as beverages, dairy products, nutrition bars, dry blends, baked goods and gummies. Because of the multi-functionality, Citri-Fi can extend and/or replace other hydrocolloids like starches, food gums and other plant-based fibers. Though there are several citrus fibers to choose from in the market, Citri-Fi is unique because it is not a byproduct of the pectin extraction process which typically uses chemical modifications or solvents. Citri-Fi is as close as its roots in nature which makes this ingredient a true all-natural option.

Health Platforms: Magnified and Multiplied

Selling natural food ingredients via health platforms is still prominent. This year, digestive health topped the charts during my walkabout. Numerous companies showcased ingredients such as prebiotics, probiotics, symbiotics and postbiotics. Other prominent platforms included immune, bone, weight management, cognitive and heart. On the other hand, a few new platforms grew in presence which involved sleep, stress-free, aging, skin, hair, anti-allergy, oral, liver, diabetes, joint, men’s and now women’s health (especially menopause-related).

Geographic Dichotomy: Local versus Overseas

Despite US-based consumers clamoring for local and made-in-the-USA food products, the show proved international trade was alive and thriving. From observation, the show’s growth looked like it was attributed to new small ingredient suppliers primarily from Asia. These businesses were littered amongst the large multi-national distrubutors. And unlike the large company booths, many of these smaller booths lacked the luster. In many cases, it was challenging to understand their point of difference when a booth two doors down sold the same ingredients. Are natural food ingredients, which were once considered value-added, commoditizing with the plethora of oversea players?

Regardless of the international offerings on the show floor, companies who saw value in USA made highlighted this as a competitive advantage. Some of the words included domestic supply, USA origin and locally made. As the influx of ingredient suppliers grow each year, natural food ingredient companies will need to innovate to strengthen their competitive advantage in the marketplace. Otherwise, they will find themselves competing on price which can paralyze profit margins.

Over the years, Fiberstar strived to be ahead in citrus fiber innovation. Selling a sustainable and upcycled citrus fiber was just the beginning.  The company created varying particle sizes, co-processed blends, higher viscosity versions and certified organic SKUs which set Fiberstar apart from other suppliers. In addition, the company continues to offer a domestic citrus fiber using a stable and reliable supply chain.

New Emerging Trend: Women-owned Businesses

Another trend springing up includes businesses highlighting their women-owned status. During COVID, many women-owned businesses closed their doors for various reasons. However, post pandemic, these business types returned in full force driving the economic recovery. Their popularity soared in many markets including the food and beverage industry. Claiming women-owned gives some companies an edge to win over customers and generate new sales.

Other Moderate Buzz for the Field

Besides the hot ticket items mentioned, some companies pitched other points of difference such as vegan, non-GMO, and better-for-you. The nature of the show and immensity in size should have been busting with environmental messaging. However, after perusing the signage, I was surprised to see a small number of players promoting sustainability and upcycling. Despite the growing awareness, this universal topic will continue to be at the center stage for years to come. Companies embracing this now will be favorably positioned in the future.

Fiberstar’s upcycled citrus fiber continues to attract food manufacturers due to its green story and clean labeling. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. Because of the company’s deep rooted knowledge in repurposing plant-based fibers, the company will continue to exploit its expertise creating new products to serve the unmet market needs.

For more information about Fiberstar’s citrus fiber innovation, please contact us.

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Beverages and Drinks: Citri-Fi Citrus Fiber Provides Stability, Pulp Extension and Natural Mouthfeel
July 26, 2023
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Beverages, Dairy Alterantives

Strip the Stabilizers – Plant-based Beverages

Clean label continues to be a hot topic for plant-based beverages. The new Citri-Fi 600 citrus fiber series, at low usage levels, provides additional viscosity and creates stable full-body mouthfeels in plant milks without the use of stabilizers like gellan gum. Citri-Fi’s upcycled story also supports milk alternative’s sustainability initiatives.

In previous articles crafted about plant-based beverages, the topics focused on types of plant milks, food ingredient usage and processing methods. Yet, none honed in on the clean label trend. Simplified food labeling continues to be a hot topic especially in plant-based milks like oat milk and almond milk. Some manufacturers tout their homemade style processing which uses no stabilizers. At the same time, stability and texture tend to be compromised. In the 1980’s, finding a sludge of chocolate at the bottom of a milk glass created Cheshire smiles on every kid’s face. Today, finding a slug of particulates at the bottom of a drink triggers a head scratch.

Citrus Fiber - Formulating Stability & Creamy Mouthfeel

Currently, gellan gum is the workhorse stabilizer in the dairy alternative beverage category. This wonder ingredient prevents separation during shelf-life. And its functionality creates a smooth mouthfeel. Without adding stabilizers, water and oil separate and insoluble components sink to the bottom. As a result, the mouthfeel is one degree away from water consistency.

Citrus fiber, such as Citri-Fi 100 series, is used in some commercial plant-based beverages. Though it provides some stability and improves the mouthfeel, it complements stabilizers like gellan gum. This solution focuses on improving texture but does not address the clean label market need. Because of this, Fiberstar launched the Citri-Fi 600 citrus fiber - "Next Level of Functionality". This new series provides higher viscosity versus the Citri-Fi flagship line. Using the 600 product line between 0.3% to 0.8% creates stability and enhances the full-body mouthfeel. A one or two pass homogenization step opens up this natural citrus fiber's structure. As a result, stabilizers like gellan gum can be omitted.

Sustainability Aligns with the Plant-based Beverage Story

Milk alternatives also tell a sustainable story. One of the keys to success is the fact that this category minimizes its carbon footprint and reduces the environmental impact. Every ingredient selected should contribute to that story. Citri-Fi citrus fiber has its own sustainable narrative. This upcycled citrus fiber is produced from byproduct of the citrus juicing industry. The chemical-free process opens up the fiber to create high water holding and emulsification properties. The new Citri-Fi 600 series is non-GMO, allergen-free and gluten-free. This natural citrus fiber has no E-number. Labeling options include citrus fiber, dried citrus pulp or citrus flour. The USDA certified organic citrus fiber 700 series will be available soon.

To learn more about creating clean plant-based beverages using citrus fiber, please reach out to our technical team.

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Beverages and Drinks: Citri-Fi Citrus Fiber Provides Stability, Pulp Replacement and Natural Mouthfeel
June 8, 2022
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Beverages

Drink up! Pulp Replacement Beverage Ingredients

During market fluctuations, beverage processors look for cost saving strategies such as using pulp replacement beverage ingredients. Citri-Fi® citrus fiber, due to its intact soluble and insoluble fiber, mirrors pulp texture and enhances body of a variety of beverages including fruit nectars, juices, smoothies, instant drinks and meal replacements.

Fruit pulp, a natural texturizer, gives juice beverages the body and mouthfeel that consumers expect. This fruit fraction creates multiple textures. For instance, juicers extract liquid and pulp together to create an orange bliss. And whole fruit including pulp is whipped using a high sheer blender to make a frothy smoothie. In food processing, fruit pulp is often added back into fruit juices. However, when the markets fluctuate, fruit or vegetables may swing in price. As a result, processors look for pulp replacement beverage ingredients which are more cost effective than using fruit pulp itself.

Many beverage types use pulp such as fruit nectars, juices, smoothies, instant drinks and even meal replacements. To replace pulp, processors look for ingredients that resemble the fruit pulp itself such as fruit or vegetable fibers. This strategy not only keeps label declarations simple, but also it connects with the consumer. Other options include using starches or food gums. Though these type of ingredients create additional viscosity, they fall short on the pulp-like texture. And due to the clean label movement, modified starches and some food gums fall under scrutiny.

Pulp Replacement Ingredients Go Fruity

Citri-Fi, an upcycled citrus fiber, is derived from byproduct of the citrus juicing industry. The mechanical process is free from chemical modifications and keeps the fibrous structure intact like nature intended. The composition includes both soluble (in the form of pectin) and insoluble fiber. Because of this, the fibrous structure mirrors fruit pulp. As a result, processors can use Citri-Fi as a pulp replacement beverage ingredient to add back the pulpy texture and enhance the body.

Processors can add this natural ingredient to the dry ingredients such as sugar before adding to the liquid ingredients. Another option suggests adding Citri-Fi to the liquids using a high shear blender. Recommended usage levels range between 0.3% to 1.0%.

Besides the textural benefits, Citri-Fi also improves the labeling. This natural ingredient’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label market. Citri-Fi is also non-GMO Project certified, gluten-free, allergen-free and has no e-number. Additionally, this natural ingredient contributes fiber to the nutritional label.

Case Study: Mango Nectar and Citrus Fiber

During a time of high mango pricing, a customer requested Citri-Fi citrus fiber to replace some of the mango pulp in a nectar drink. Citri-Fi was incorporated into the sugar at 0.37% of the total formulation and then added to the liquid phase (water and mango pulp). Due to Citri-Fi’s water holding and thickening power, the customer added 4% more water to target a specific pulpy texture. In other words, Citri-Fi to water ratio equated to (1:13). Using this strategy, the customer replaced 15% of the mango pulp. Pulp replacement beverage ingredients like Citri-Fi citrus fiber make it possible for processors to not only save money but also deliver pulpy texture and enhanced body.

For more information, please contact us!

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