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Dairy Alterantives

Plant-based Milk Formulations Trends
February 19, 2025
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Dairy Alterantives

Pour Me Up Plant-based Milk Formulation Trends

Plant-based dairy alternatives continue to innovate with protein and calcium enhancements, cleaner labels, organic statuses and sustainability demands from consumers. Regardless of the market trend, Citri-Fi® citrus fiber is an ideal clean label option to improve the stability and natural mouthfeel at low usage levels (<1%) in plant-based milk formulations. Product developers have this upcycled ingredient available in their tool box for future opportunities as well ranging from dairy-free kids beverages to GLP-1-centric non-dairy drinks.

Consumers have access to every spectrum of the rainbow when it comes to choosing a plant-based milk. This category exploded beyond the original rice and soy offerings. Now, the market offers plant-based dairy options derived from oat, almond, macadamia, hazelnut, coconut and hemp to a name few. Besides the myriads of beverage bases, this category continues to milk the money tree by launching new innovative products addressing consumers' needs and concerns. Some of these plant-based milk formulation trends revolve around nutrition, organic status, label transparency and sustainability.

Plant-based Milk Formulations: Pumping up the Protein

Because animal-based dairy milk innately contains nutritional components such as protein and calcium, consumers expect a mirror image in plant-based milk alternatives. Products today are pushing the envelope when it comes to packing a punch. However, fortifying a plant-based milk comes with its hurdles and one of it being separation. Some stabilizers, like gellan gum, are excellent due to their suspension properties. However, at the same time, consumers raise a brow these days if ingredients do not resonate with them.

Citri-Fi citrus fiber, an upcycled ingredient from the citrus juicing industry, is a clean label alternative. The natural water holding and emulsification properties due to it native pectin make it a highly functional ingredient at low usage levels (<1%). It is this dual functionality that gives developers an edge in fortifying plant-based milk formulations with protein, calcium and/or other nutritional ingredients. The natural citrus fiber not only cleans up the label, but also, it produces a smooth and natural mouthfeel. Formulating with success does require a few handy tricks that the Fiberstar technical team can coach on. This guidance can help shorten the learning curve whether it is choosing the best calcium salt to activating citrus fiber’s gelling properties.

Clean Label Spills into Plant-based Simplicity

In addition to amplifying the plant-based dairy's nutritional profile, consumers are also looking for simple ingredient decks. For this reason, some plant-based milk brands tout their short ingredient labels. And some go to the level of calling out their beverage ingredients to be less than five. This strategy not only quells consumers’ label concerns, but also, keeps plant-based milk formulations straightforward. Again, these types of formulations need clean label food ingredients that can be used to provide the function of multiple texturants or stabilizers.

Citri-Fi citrus fiber can be used to replace common hydrocolloids while still maintaining stability and natural mouthfeel. There are recommended processing methods and usage rates that allow Citri-Fi to create gum-free dairy alternatives. The technical team’s formulation tips depend on the type of plant-based milk, fortifying agents and other required ingredients. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural markets.

Organic Growth of Dairy Alternatives

Despite conventional dairy-free beverages owning the lion's share of the market, the organic segment is making strides. Many consumers are switching over to organic versions for various reasons. For instance, organic echoes wellbeing in those concerned about where their food comes from. By choosing organic, consumers feel they are doing the right thing for their health and the environment.

Though there are several citrus fiber suppliers in the market, Fiberstar is one of very few suppliers that offer USDA organic certified citrus fiber. This Citri-Fi 400 series provides the same high water holding and emulsification properties as the 100 and 600 conventional series. At less than 1% usage, the Citri-Fi 400 series can create gum-free dairy alternatives while preserving the natural mouthfeel. The 400 line is found in several commercial plant-based milk formulations today.

Environmentally-friendly yet Sustainable Plant Milks

Deciding on whether to purchase almond or oat milk is one step of the decision process. Today, consumers’ sensitivity towards Mother Earth has grown a thousand-fold. Their eyes and ears seek out products with a green storyline. But being green is more than just waving the environmental flag. It also implies that all steps in the supply chain such as sourcing, processing and transporting should be sustainable for the long term.

For example, citrus fibers like Citri-Fi are upcycled ingredients of the citrus juicing industry. The process, which is free from chemical modifications, converts this byproduct into higher-valued food ingredients which can be used in plant-based milk formulations. Not only is Citri-Fi environmentally friendly, but it also uses a sustainable clean process. So, Citri-Fi tells its own green narrative. In addition, Citri-Fi is non-GMO Project certified, allergen-free and gluten-free. There is no e-number associated with Citri-Fi which is key in regions like Europe.

The Future Sips of Plant-based Milks

This category will remain in the limelight. Developers will continue to explore new boundaries. For instance, novel dairy alternative bases such as pea, chickpea and fava bean are emerging. And due to new processing techniques, other plant-derived bases using lentils, microalgae, fruits and vegetables remain on the radar.

However, most dairy alternative beverages are geared toward adults. Today, more food categories are branching out and creating products specific for toddlers and kids. There is ample room to market healthy plant-based milks to this age bracket as an alternative to moo juice. And like the animal dairy industry, there are opportunities to improve the nutrition either by fortifying or creating no sugar added versions. Another area of interest involves plant-based smoothies which are breaking the mold using different flavors and real fruit to support a healthy halo. And creating plant-based beverages with different textures such as full-fat and skim to simulate their animal-based counterparts is another strategy for differentiating dairy-free products.

Lastly, one other area of opportunity lies within the GLP-1 segment. Many consumers using this type of weight loss drug have encountered a change in eating patterns. Not only are they eating less, but they are choosing protein-enhanced or sugar-reduced options to complement their diet. Creating plant-based milk formulations addressing these needs is a sure win with this segment over the next few years.

For more information on how to use Citri-Fi citrus fiber in plant-based milk formulations, please contact us.

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Plant-based Milks - Citri-Fi Citrus Fiber Stability, Clean Label, Natural Creamy Mouthfeel
September 13, 2024
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Dairy Alterantives

Citrus Fiber in Oat Milk: Clean & Sustainable

The plant-based milk category is no stranger to consumers’ environmental and health concerns. Because of this, the market stirred up the need for more clean label ingredient options. One natural solution includes using Citri-Fi® citrus fiber in oat milk due to it water holding and emulsification benefits. Not only is this citrus fiber created using a process free from chemical modifications, but it also provides product developers clean labeling options.

A popular meme showing a coffee sipper ordering a sugar-free, fat-free, dairy-free and water-free drink is handed a cup of “air” emphasizes consumers’ desire for extreme customization. But this comical anecdote is not too far from the truth. Coffee shops jumped on the customization bandwagon years ago. Today, they personalize each disposable cup with a Customer’s name and fill it with tailored contents. Because of this customization, foods like plant-based milks found a home in the baristas arsenal of coffee condiments. Among these plant-based options emerged oat milk.

The Oat Milk Enthusiasm in Words

Oat milk started its craze in the coffee shop scene. But it was not long before it entered the mainstream beverage world alongside the market leader - almond milk. The oat-based beverage’s sudden appearance created a ripple of curiosity amongst consumers. And with early adoption and newness comes the questions. It was no surprise that Fiberstar’s SEO radar picked up numerous internet inquiries wrapped around this new oat milk phenomena.

Some typical queries included: What is oat milk? Is oat milk sustainable? Is oat milk clean? Many of these questions share an underlying common theme that pertains to consumers environmental and health concerns. However, if one dives deeper, some of the inquiries become highly specific such as: Is oat milk high in fiber? Does oat milk contain beta-glucan? Why is gellan used in oat milk? And one of the more fascinating questions that surfaced was what is citrus fiber in oat milk?

Challenges in Processing Plant-based Milks

Like many plant-based milks, oat milk processing comes with its own set of hurdles. Creating oat milk requires breaking the oat grain apart into pieces and converting it into a smooth drinkable liquid. After processing the oat, the liquid fraction typically contains remaining plant-based materials that tend to settle out during shelf-life in a finished beverage. Because of this, commercial emulsifiers and stabilizers are commonly used to keep the particulates in suspension. One popular stabilizer used in this product type is gellan gum.

Thanks to consumers’ growing conscience, food labeling plays an active role in oat milk’s existence. Though gellan gum is a holy grail ingredient when it comes to functionality, it is being associated with ultra-processed foods. As a result, formulators are searching for clean alternatives. But, what is considered clean label in the oat milk world? This curiosity explains why internet inquiries are revolving around citrus fiber in oat milk.

Compare and Contrast Citrus Fibers

Most citrus fibers are created from byproduct which supports the industry’s upcycling efforts. And they all share the clean labeling options such as citrus fiber, dried citrus pulp or citrus flour. However, not all upcycled citrus fibers are created the same. For instance, many citrus fibers are byproduct of pectin extraction. Typically, these processes use chemical modifications or solvents. And because of these type of processes, the final citrus fiber tends to have limited functionality in food and beverages.

In contrast, there are other citrus fibers that are byproducts of the citrus juicing industry. For example, Citri-Fi citrus fiber is an upcycled food ingredient that uses a process free of chemical modifications. As a result, the fibrous composition stays intact, including the high pectin content, which gives it its high water holding and emulsification power. And when Citri-Fi is exposed to high shear such as homogenization, the fibrous composition adds viscosity which is another key benefit in oat milks.

Citrus Fiber in Oat Milk

Due to the natural water holding and emulsification, oat milk developers are exploring this food ingredient as a clean label option. Citri-Fi citrus fiber, between 0.1% and 1%, can create smooth and stable oat milks without the use of additional food gums like gellan gum. The clean labeling implies dietary fiber which enriches the nutritional profile of plant milks. Citri-Fi is heat and shear stable so that its dual functionality is not only maintained, but depending on the shear effects, enhanced.

In addition to the functional and labeling benefits, Citri-Fi citrus fiber is also available in certified organic. This natural food ingredient has no e-number. And it is non-GMO project certified, allergen-free and gluten-free.

Other Uses of Oats

Besides plant-based milks, the use of oats branched out into other food products including yogurts, frozen desserts, spreads and creamers. The popularity as a coffee creamer stems from its ability to froth easier, mellow out acidic notes and create a rich and creamy mouthfeel. However, some of these same benefits improve the quality of other food and beverage formats. And like citrus fiber in oat milk, Citri-Fi’s water holding and emulsification can improve the stability of yogurts, minimize ice crystallization in frozen desserts and reduce syneresis in spreads.

Now that these plant-based categories welcomed the newcomer, many product developers are creating second generation products focusing on protein enrichment, flavor assortment and sugar reduction. Other trends tilt toward portability and convenience. Regardless, oat milk is here to stay due to its low environmental impact and health benefits which tells a eco-friendly and sustainable story.

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Dressings, Sauces, Condiments - Citri-Fi Citrus Fiber Creates Stability, Natural Emulsifier, Creamy Texture, Clean Label
April 15, 2024
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Dairy Alterantives, Dressings, Soups & Sauces

Plant-based Dips: A Party Game Changer

The dips category expanded outside the traditional salsa and ranch choices. Today, dips can be created using a variety of vegetables, legumes and nuts as bases. Like all dips, water loves to migrate during shelf-life causing separation challenges. Though traditional stabilizers aid in water control, there are new innovative clean label solutions such as Citri-Fi® citrus fiber that can improve the texture, nutrition, labeling and stability of plant-based dips.

A party is not complete without an assortment of flavorful dips to dress up the chips. In the past, the best party hostess would fan out the traditional guacamole, salsa and ranch. But, over the years, the dip category exploded into a medley of options. As a result, party planners now can offer a variety of plant-based dips including hummus, queso and tzatziki. These vegan dips are made dairy-free using different legumes, nuts or vegetables as bases.

Though plant-based dips can simulate dairy-based dips texture, taste and shelf-life, they too come with similar challenges. For example, water loves to migrate out of foods during shelf-life. Water separation looks like pooling on the top of the dip which is not preferred amongst consumers. If the dip does not contain ingredients that naturally bind the water and/or oil, then the product risks water separation which can affect the texture and taste over time.

Conventional Stabilizers: Pros and Cons

Many of these vegan dips require stabilizers to minimize the water separation. These stabilizers range from food gums, modified starches and other plant-based fibers. However, each of these ingredients have their own pros and cons. For instance, food gums bind the water efficiently. Yet, depending on the food gum, developers run the risk of creating gummy or slimy textures. Modified starches are another common viscosifier used in plant-based dips since they are low pH and heat stable. However, they too if not used correctly, can create pasty textures.

Plant-based fibers are another popular alternative to food gums and starches. However, depending on their composition, some of them contain large amounts of insoluble fiber. Because of this, the insoluble fiber may create a gritty texture especially at higher usage levels. On the other hand, one plant-based fiber that contains equal amounts of soluble and insoluble fiber is Citri-Fi. Citri-Fi is a citrus fiber which is produced from byproduct of the citrus juicing process.

Plant-based Dips Meet Plant-based Citrus Fiber

However, not all citrus fibers are created the same. Citri-Fi is produced using a patented process free from chemical modifications. Other citrus fibers on the market are byproducts of the pectin extraction process. Though considered an upcycled product, the material typically involves solvents and possibly other chemical modifications. The Citri-Fi citrus fiber's composition is left untouched like Mother Nature intended resulting in large amounts of native intact pectin. This high pectin content gives Citri-Fi its enhanced level of functionality – water holding and emulsification. Some citrus fiber suppliers add pectin back into their citrus fiber to achieve similar functionality.

Citri-Fi citrus fiber, specifically the new 600 series, provides added viscosity. As a result, plant-based dip developers can thicken up the dip by adding less than 1% of this citrus fiber while maintaining a natural texture. Additionally, the water binding capabilities minimizes water separation over shelf life which prevents surface pooling.

Typically, Citri-Fi is mixed in with the dry ingredients before being added to liquids. However, this upcycled citrus fiber can also be dispersed in oil first before water is added. If high shear is available, Citri-Fi can be added to the water first with strong agitation. This natural food ingredient provides similar benefits to other dressings, sauces and condiments. The low pH and heat stability makes it a go-to ingredient when creating high quality food products. Citri-Fi is also non-GMO Project certified, allergen-free and gluten-free. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. Now, the Citri-Fi 400 series, which is USDA certified organic, is available. The 400 series is ideal for organic plant-based dips.

Endless Plant-based Dip Innovations

Now that plant-based dips continue to grow in popularity due to their health halo, formulating options are endless. Dips can be made from about any vegetable or fruit. Some of the recent innovations include using cauliflower, zucchini and legumes as bases. Another hot trend is hot and spicy profiled dips. Many dips are emerging using different plant bases with a twist of chipotle, habanero or other spicy peppers. Lastly, clean label will continue to drive new product launches in this category. Many of the cheaper dips are created using a significant amount of oil and stabilizers. Keeping labeling simple and clean is on top of every consumers mind especially when it comes to any plant-based foods and beverages.

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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties - Sustainability - Eco-friendly - Upcycled
September 26, 2023
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Dairy Alterantives, Dressings, Soups & Sauces, Meat Substitutes, Processed Meats

6 Ways to Formulating with Citrus Fiber

Foods tend to require multiple ingredients to ensure stability and quality. Yet, the lengthy ingredient labels tend to hamper the product’s image. Fiberstar’s full line of citrus fibers offer one ingredient with multiple functionalities – water holding and emulsification. By formulating with citrus fiber, product developers can create high quality and stable food products while keeping labels clean.

Look at a food product’s label and you will be daunted at how many food ingredients are listed. Some are your classics found in grandmother’s pantry. Others struggle to roll off the tongue easily. And then some ingredients read like hieroglyphics dug up from an Egyptian crypt. Regardless, formulating with citrus fiber and/or other natural functional ingredients can help clean up food labels which improves the product’s image.

The market demands more natural ingredients that create high quality healthy food products with a long shelf-life. Using the words ‘natural ingredients’ and ‘long shelf-life’ in the same sentence is an oxymoron to most food developers. Natural ingredients tend to have limited functionality and stability which adversely affects shelf-life. Many shelf stable foods need stabilizers and/or emulsifiers to maintain its integrity. At the same time, not all fall in the clean label bucket.

Texturizers, Stabilizers and Emulsifiers

Hydrocolloids originate from various raw materials, require different handling and usage methods and provide varying functionalities. Some hydrocolloids provide stabilization, suspension and even emulsification. They exist as the workhorses in the food formulating world. However, depending on the hydrocolloid used, these ingredients pose challenges. Some have fallen out of favor with consumers due to the clean label trend. Others continue to have availability issues. However, formulating with citrus fiber has bypassed some of these hurdles.

However, not all citrus fibers are created equal. These fibers differ by raw material origin, processing methods, composition, functionality and particle size in addition to regulatory certifications. For instance, Citri-Fi® citrus fiber is produced from byproduct of the citrus juicing industry. This upcycled product uses processes free from chemical modifications. Because of the patented process, the citrus fiber exists in its natural form like Mother Nature intended. The composition of insoluble and soluble fiber, in the form of high levels of intact pectin, contribute to its functional benefits – water holding and emulsification. Moreover, the small protein content also aids in the emulsification mechanism making citrus fiber an ideal natural emulsifier.

As mentioned, citrus fibers also differ by particle size. Fiberstar offers varying particles sizes that range from fine to large coarse granules. The procurement and process allows Citri-Fi to be allergen-free, non-GMO and in some product lines, USDA certified organic.

Because Citri-Fi has a portfolio of products, how does one choose the right citrus fiber? Let’s discuss the basics.

Formulating with Citrus Fiber 100 Series

The Citri-Fi 100 product line, the flagship brand, provides water holding and emulsification properties. It is recommended to use less than 1% to minimize any flavor impact. Depending on the flavor sensitivity of the food application, Citri-Fi 100 series can be used at a slightly higher level to maximize the functional benefits.

Food applications include baked goods, dairy, beverages, processed meats, dressings, sauces, pet food, meat substitutes and dairy alternatives. Using homogenization opens the fiber up to create high surface area which increases the functionality of the citrus fiber. This can be useful in food applications such as dairy products, ice cream, dressings and sauces. For example, the sheared citrus fiber can serve as a tomato extender in tomato paste which is used in pizza sauce and tomato juice. There are four particle sizes available ranging from small to large.

Co-processed Citrus Fiber and Food Gums: Citri-Fi 200 and 300 Series

Fiberstar also offers the Citri-Fi 200 and Citri-Fi 300 series. Both of these series are co-processed with food gums, guar gum and xanthan gum, respectively. The co-processed citrus fibers provide similar water holding and emulsification as the 100 line, however, they provide additional viscosity. Both are ideal for applications requiring additional viscosity and/or functionality such as dairy products, dressings, sauces and egg and/or oil replacement in baked goods. Deciding which line to use depends on the formulation criteria. Some product developers prefer working with guar gum vs. xanthan gum or vice versa due to functionality, labeling or availability. Again, these lines are offered in various particle sizes to target specific food textures.

The Next Level of Functionality Citrus Fiber: Citri-Fi 600 Series

Now the portfolio includes the new Citri-Fi 600 citrus fiber series. Though Fiberstar offers the 200 and 300 lines to provide additional viscosity, some customers prefer not to use foods gums on their ingredient labels. And in some cases, using shear to open the fiber up to increase the viscosity is not an option. However, they still need the additional thickness. This neutral flavored Citri-Fi 600 line provides the additional viscosity without requiring shear. The viscous nature is found naturally which makes it ideal for those food manufacturers who do not have shearing equipment like a homogenizer.

Citri-Fi 600 performs well in food products such as dairy, dressings, beverages and sauces. For instance, the 600 line is also an ideal tomato paste extender. As a result, this citrus fiber can extend up to 25% tomato paste while creating a natural tomato-like texture. And due to the water and oil binding, Citri-Fi controls separation during food processing and shelf life. Citri-Fi 600 is heat, low pH and freeze/thaw stable.

USDA Certified Organic Citrus Fiber: Citri-Fi 400 Series

Due to the growing demand for more organic foods and beverages, formulating with citrus fiber that is organic is now an option. Fiberstar launched Citri-Fi 400 USDA certified organic citrus fiber. This neutral flavored organic line has the same functionality as the Citri-Fi 600 series – water holding, emulsification and added viscosity. Product developers can use the 400 series to create foods that are 100% organic, 95% organic or made with organic ingredients.

Plant-based Food Texturizers: Citri-Fi TX

The Citri-Fi TX texturizing citrus fiber was specifically designed to create meat-like texture in meat substitutes and processed meats. In plant-based meats, formulators typically use texturized plant proteins as the base to produce the meat-like texture. When formulating with citrus fiber, Citri-Fi TX enhances the texture of the meat substitute by delivering the firmness, bite and meaty texture at 2-4%. The TX is used in combination with plant-based proteins. And when combined with the 100 line, this citrus fiber binds the water and oil to produce the juiciness and succulence.

Checking all the Good Boxes

Labeling options for the Citri-Fi 100, 400, 600 and TX include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. These lines are non-GMO, allergen-free and gluten-free and contribute dietary fiber. Also, they have no e-number which is desirable in regions like Europe. As mentioned, the Citri-Fi 400 is USDA certified organic. And because Citri-Fi originates from byproduct of the citrus juicing industry, these product lines are plant-based and highly sustainable. Citri-Fi meets today’s hottest food trends – plant-based, organic, natural, sustainable, green, upcycled, healthy and allergen-free. Formulating with citrus fiber checks all the boxes.

Using one ingredient - citrus fiber - alleviates the clean label issue. Product developers can create clean great tasting food and beverages with one multi-functional ingredient. Fiberstar continues to leverage its long-standing citrus fiber expertise to create new clean food ingredients that solve the market’s challenges today.

Please contact us if you have questions about the Citri-Fi citrus fiber portfolio.

 

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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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Plant-based Meats & Plant-based Foods: Citri-Fi Replaces Methylcellulose, Improves Juiciness, Firm Texture and Meat-like Texture
August 16, 2022
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Dairy Alterantives, Meat Substitutes

Formulating Plant-based Foods 3 Ways: Citrus Fiber

Environmental, health and animal welfare triggered an explosion of plant-based food products. At the same time, foods such as milks, meats, ice creams, creamers, cheese and yogurts come with their own challenges and solutions. Besides stability and texture, the market demands cleaner labels. As a result, ingredients such as Citri-Fi® citrus fiber emerged to provide the market a highly functional clean label option. This upcycled citrus fiber provides water holding and emulsification when formulating plant-based foods. As a result, these functionalities provide stability and more natural mouthfeel and texture with cleaner labels.

Free-from, fake, faux, replacements, substitutions and alternatives are just a few descriptors thrown around when referring to non-meat and non-dairy food products. The hot plant-based food trend continues to spur this lexicon exercise. Today, consumers choose a plant-based diet on their set of values and beliefs which vary from person to person. For instance, some are concerned with the environmental impact, the carbon foot print and sustainability when purchasing foods. Others believe that the plant-based diet will curb them from onset diseases like diabetes, cardiovascular disease, obesity and hypertension. And some do not believe in slaughtering animals when there are other protein options available today. Regardless the reason, the industry is in full throttle formulating plant-based foods.

Plant-based Foods: Types and Formats

Decades ago, companies sold ground up vegetables and legumes in the form of vegetarian patties. Today, the market offers a variety of plant-based formats such as milks, meats, creamers, meals, ice cream, yogurts, butter, RTD beverages, bars, dressings and eggs. According to the Plant-based Foods Association, the largest market share includes milk ($2.5B) and meats ($1.4B). (SPINS, 2021) And the fastest growing categories consists of eggs (42%), creamers (33%) and RTD beverages (22%). (SPINS, 2021) Yet, all these plant-based categories come with challenges and solutions when formulating plant-based foods.

Formulator tool boxes evolved over the years to include several ingredients including starches, food gums and plant-based proteins. Yet, today, product developers are seeking more natural and clean label ingredients that provide multiple functionalities. Citrus fiber is one ingredient that meets those parameters. However, not all citrus fibers are the same. These fibers vary depending on their process and composition. For example, Citri-Fi is an upcycled citrus fiber that is produced from a process free from chemical modifications. The composition consists of insoluble fiber, soluble fiber (mostly pectin) and some protein. Because of this, Citri-Fi provides a high degree of functionality – water holding and emulsification – at low usage levels (<1%).

Below lists how Citri-Fi citrus fiber creates stability and natural texture when formulating plant-based foods:

Plant-based Milks

Plant-based milks typically use a variety of bases including oats, soy, almond and coconut. Commercial products tend to use stabilizers to help suspend fortifying ingredients and to create a fuller mouthfeel. However, some of these stabilizers fall suspect in terms of clean label.

Citri-Fi citrus fiber provides not only a full body mouthfeel but also stability when used at less than 1% with homogenization. Because of this, other stabilizers are not needed. As a result, labeling stays clean since Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour.

Meat Substitutes

Formulating meat substitutes are trickier. First, meat alternatives come in a variety of formats such as patties, nuggets, sausages and deli cuts. Each format requires different processes and textures. Secondly, the market demands cleaner labels. As a result, product developers steer away from ingredients like methylcellulose which originally was the poster child ingredient when creating meat-like plant-based meats.

Today, the industry offers several new solutions including Citri-Fi citrus fiber. For instance, Citri-Fi 100 series, at <1% usage, provides the emulsification which produces the juiciness and succulence. And the Citri-Fi TX, at 2-4% usage, creates the meat-like texture. When used together, they provide binding and firmer texture. At the same time, when they are used in conjunction with plant proteins like potato or canola, the synergies allow formulators to create methylcellulose-free meat substitutes.

Dairy-free Ice Cream

Again, dairy-free ice cream uses a variety of bases like plant milks. To prevent ice crystallization, these non-dairy ice creams require stabilizers. Without them, the ice crystals compromise the texture creating a sandy and crunchy mouthfeel. On the other hand, some stabilizers lack the water binding during freeze/thaw conditions. As a result, the texture takes on a gummy mouthfeel.

Citri-Fi citrus fiber may not be top-of-mind in frozen dairy-free ice creams. However, this natural ingredient binds water and oil/fats tightly, at <1% usage, even during freeze/thaw conditions. The lack of ice crystallization creates ice creams with a creamy and smooth mouthfeel. And this natural citrus fiber cleans up labels which resonates well in the natural markets.

In addition to the above, Citri-Fi’s high functionality also plays a role when formulating plant-based foods such as creamers, dairy desserts, cheeses, yogurts, bars, dressings and eggs. Citri-Fi is non-allergenic, gluten-free and Non-GMO Project certified. This natural citrus fiber also has no E-number. To learn more about Citri-Fi’s functionalities within plant-based products, please contact us.

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Plant-based Meats, Meat Alternatives & Plant-based Foods: Citri-Fi Replaces Methylcellulose, Improves Juiciness, Firm Texture and Meat-like Texture
March 23, 2022
No Comments
Dairy Alterantives, Meat Substitutes

Natural Products Expo Trends: Plant-based Meat Formulations & Dairy Alternatives

Meat substitutes and dairy alternatives were Natural Products Expo West hottest areas this year. Many companies showcased their newest plant-based meat formulations which came in a variety of formats using alternative plant-based proteins. Though plant-based milks continue to penetrate the market, dairy-free cheeses littered the floor with innovative formats, styles and flavors. Amongst some products, citrus fiber appeared on ingredient labels due to its high water binding and natural emulsification benefits.

It happened! The 2022 Natural Product Expo West show resumed its regular in-person exhibition. For those who are not familiar with this trade show, it is the mecca of all trade shows when it comes to natural food products. For the seasoned attendees, one knows this massive show merits at least two days, a pre-planned floor strategy and a pair of cozy shoes to wear. If you are lucky enough, you may eye-spy tinsel town investors and actors trolling the floor next to you. However, this year, it is no surprise that plant-based foods stood in the limelight. Two categories popped out amongst the mass which included meat substitutes and dairy alternatives. New plant-based meat formulations and dairy-free products littered the aisles. Below outlines a few of the top trends spotted at the show.

Meat Substitute Product Formats

This category started life in a burger patty format years prior. However, today, meat substitute products come in all forms including chorizo, hot dogs, shredded barbacoa, ground beef or pork, sausage links and pate. These meat-free foods also take form of traditional cold cuts such as prosciutto, carpaccio, salami and pastrami. Several companies even turned their booths into benevolent butcher shops showcasing all types of plant-based meat formulations. Despite the variety, plant-based bacon offerings were limited at the show.

Faux Chicken, Egg Substitutes and Seafood Analogues

The plant-based chicken category was a main focus. Many companies sampled their cutlets, nuggets, ground and patties including Quorn. Both retail and food service folks swarmed the booths in search of new product offerings. Another category that popped up was plant-based eggs. Some companies took the route of scrambled tofu to demonstrate its versatility. Other companies explored other avenues using ingredients like mung bean starch or pepita seeds (Spero).

However, the most exciting and fastest growing category was plant-based seafood. Several companies on the floor showcased their seafood alternatives. For instance, some presented salmon sliders, crab cakes, fish sticks and even tuna in a can. (Atlantic Natural Foods  |  Good Catch Foods  |   Sophie's Kitchen) The texture and flavor simulated its fish-based counterparts which required skill and art when working with plant-based meat formulations.

 Plant-based Meat Formulation Ingredients

The plant-based toolbox expanded over the years. Many companies veered toward clean label ingredient decks. For instance, meat substitute bases incorporated soy, pea, garbanzo, black beans, lentils, navy bean, fava beans, adzuki bean, hemp, tempeh or cauliflower. Ingredient labels also listed clean label stabilizers and natural emulsifiers to protect these products during food processing, transportation, freeze/thaw and storage conditions. For instance, some companies presented a whole line of frozen meals incorporating meat alternative products such as lasagnas and pot pies. (Komo Foods  |  Tattooed Chef)

 Dairy Alternative Innovations

Though plant-based milks continue to penetrate the market, companies moved beyond the traditional soy and rice bases. For example, plant milks now use oat, cashew, hemp, walnut, macadamia, and sesame seeds. (Hope & Sesame  |   Milkadamia) Furthermore, companies pitched their products as milk nogs, barista milks and creamers.

However, the hottest and new area within dairy-free is plant-based cheeses. The most popular cheese analogue formulations used starch and fats or oils. These typically are cheaper to produce compared to cultured nut milks. The cultured market leader, Miyoko’s, showcased their liquid cheese alternative on pizza crust. It melted just like its animal-based version and tasted cheesy. Other formats at the show included shredded, cubed, sliced, crumbled and blocks. Companies even ventured into more artisan cheese types such as smoked gouda, feta, parmesan, pimento, hot pepper, sharp cheddar and French styles. (Good Planet Foods  |  Nuts for Cheese)

Other dairy alternatives categories at the show included cheese spreads, yogurts and frozen desserts. They too used similar plant milk bases but differentiated themselves by flavors, styles and formats. And like plant-based meat formulations, these dairy alternative products used plant-based stabilizers and natural emulsifiers to create high quality food products that withstand processing, transport and storage.

Citrus Fiber - The "Go To" for Plant-based Foods

Citrus fiber was spotted on several plant-based meat and dairy alternative labels at this year’s show. Because Citri-Fi® citrus fiber helps bind oil and water to stabilize plant-based foods, its high functionality and clean labeling make this a popular go-to ingredient. If you have questions on how to use Citri-Fi in your next plant-based meat formulation or dairy alternative product, please contact us.

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Dairy Alternatives: Citri-Fi Citrus Fiber Provides Stability and Natural Creamy Mouthfeel
January 4, 2022
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Dairy Alterantives

Smile and Say Cheese Alternatives!

Cheese alternatives are the next frontier in the dairy-free world. Today, there are several types of products which present their own set of challenges such as instability and texture. Citri-Fi® citrus fiber’s water holding and emulsification properties bind the oil and water to create high quality cheese analogs that simulate their animal-based counterparts.

Through the years, cheese producers convinced the market that cheese is the magic ingredient that makes food taste great! Commercials encouraged parents to melt it on vegetables to make it more palatable for their children. Pizza is not pizza unless there is a long stretch of mozzarella hanging off the slice. And when snacking hit its peak, cheese stood on a pedestal due to its protein content and dairy health benefits. Because of this, dairy-based cheese literally milked the market. The popularity created an opportunity for new offerings such as cheese alternatives.

At the same time, the dairy alternative demand began to tick up. Growing concerns about sustainability, animal welfare and health consequences of animal-based fats spurred a sudden interest in creating cheese without animal milk. As a result, today, there are a variety of cheese analogs using different types of food ingredients and processing technologies. And there is no better time to discuss this topic rather than now in January aka Veganuary.

Starch and Fat-based Cheese Alternatives

Many companies try to mimic common cheese types including sliced cheeses for sandwiches and vegan burgers, soft cheese like camembert, or even products that match fresh or cream cheese. To do this, producers have different options. For instance, a lower cost route incorporates a fat source and modified starches. Spreadable types use liquid fats. On the other hand, hard cheeses require solid fats like palm or coconut in combination with starches. However, palm and coconut are questionable when it comes to sustainability. As a result, some shy away and resort to using sunflower or canola oil.

One challenge using these types of fats and modified starches is creating a stable emulsion without chemical emulsifiers. Because clean labeling is another important requirement, manufacturers look for alternative ingredients. Another underlying issue is that these type of cheeses have no nutritional value. Their bases are made up of starch and contain minimal protein versus animal-based cheeses.

Citri-Fi citrus fiber can help bind the oil and water in these type of formulations. The high surface area and native intact pectin content enables emulsification properties. As a result, cheese texture and stability are not compromised. Also, Citri-Fi contributes some dietary fiber, so this helps improve the nutritional content.

Fermented Nut Cheeses

Another type of cheese that is popular is fermented nut cheeses. These cheeses typically use almond or cashew as a base. The nutritional profile is better due to the nut protein content. And the flavor profile simulates the natural flavor of cheese which can come close to aged cheese. However, this process comes with more costs and tends to be pricier. And when nuts are ground, they tend to not bind all the fat inside which causes separation.

Because Citri-Fi is a great natural emulsifier, it can bind oil and water to help reduce the costs and improve the yields of these products. Water migration is common in products that do not have a good emulsifying system. As a result, Citri-Fi helps prevent weeping during refrigeration. In the end, Citri-Fi, at low usage levels (0.1% to 0.6%), provides emulsification, stability and nutritional benefits to a variety of cheese alternatives. This can range from cream cheese substitutes, parmesan alternatives to other vegan cheese analogs.

This cheese alternative market is the new frontier in the dairy-free world. In the future, cheese will use different protein sources like chickpeas and fava beans. Producers will push the envelope using fermentation, new processes and new ingredients to create high quality cheeses matching their animal-based counterparts.

Citri-Fi is non-GMO Project certified, non-allergenic and gluten-free. This natural ingredient has no E-number. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets.

Please contact us for more information.

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Plant-based Milks - Citri-Fi Citrus Fiber Stability, Clean Label, Natural Creamy Mouthfeel
December 1, 2020
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Dairy Alterantives

Making Oat Milk using Clean Label Citrus Fiber

Oat milk is a rising star in the plant-based milk world. Making oat milk clean label can be challenging. Yet, clean label Citri-Fi® citrus fiber provides enhanced mouthfeel and stability when additional functionality is needed.

You know the saying, “there is a flavor for everyone”. This also applies to plant-based milks too. Today, the market offers a plant-based milk for everyone. Though almond milk remains the top contender in the plant milk world, other bases are making strides. For instance, oat milk continues to rise like a star due to its versatility, healthy halo reputation and creamy texture.

Some oat milks rely on stabilizers such as gellan gum to improve the texture and stability. However, many oat milks on the market depend on the beta-glucan innately tucked away in the oat itself to create high quality drinks. And that beta-glucan gives oats its heart healthy reputation.

Improving the Oat Texture with Citrus Fiber

Although the oat base creates desirable plant milk attributes, some milks require additional stability. However, at the same time, adding ingredients to oat milk while maintaining a clean label poses challenges. Like oats, Citri-Fi® citrus fiber contains native soluble fibers that provide high functionality at very low usage levels (0.1 to 0.4%). This citrus fiber’s intact pectin content contributes improved mouthfeel and additional stability.

Because Citri-Fi’s fiber expands in shear conditions, a single or double homogenization step will create thicker and smoother textures. From this, plant-based milk producers can optimize the oat and citrus fiber usage level to improve the texture and nutritional contributions. These superior characteristics sets this citrus fiber apart from others on the market.

For instance, this natural upcycled ingredient is created from byproduct of the citrus juicing industry. And because it is one of few citrus fibers that use a patented process free from chemical modifications, producers prefer its superior functionality. Its green existence complements any brand’s sustainable story. Additionally, Citri-Fi’s labeling options include citrus fiber, citrus flour or dried citrus pulp which all resonate well in the natural markets. As a result, producers making oat milk benefit from a clean label.

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Dairy Alternative: Citri-Fi Citrus Fiber Provides Natural Mouthfeel, Stability and Clean Label
October 27, 2020
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Dairy Alterantives

Plant-based Yogurts: Top Facts to Know

Today, plant-based yogurts are the next hot dairy alternative trend. However, at the same time, these products encounter many formulation issues. Citri-Fi® citrus fiber's high water holding and emulsification properties help create high quality dairy-free yogurts including minimizing syneresis, thickening texture and improving food labels.

Plant-based Yogurts Bases – Old and New

Years ago, the only non-dairy yogurts found on the grocery shelves ranged from soy to rice based. However, today, this expanded into a variety of options. Other dairy-free bases moving up in rank include: almond, coconut, hemp, cashew and oat. Moreover, plant-based yogurts now reside next to their animal-based counterparts in the grocery store. As a result, this gives consumers an opportunity to try something new or use these products as a gateway to a plant-based lifestyle. In the end, plant milks will provide the segway into dairy-free yogurts. As a result, new plant milk bases such as lupin, flaxseed or sesame seed will cross over into this category.

Typical Issues in Creating Non-Dairy Yogurts

If you make your own yogurt at home, you know that dairy yogurts are relatively easy to make due to the dairy-based proteins innately present in milk. However, making dairy-free yogurts turns into a whole new adventure. The easy part involves fermenting the base but the resulting product typically produces thin and watery textures.

Some issues that arise in creating vegan type yogurts include: poor texture, syneresis or lack of a full-fat mouthfeel. As a result, product developers seek out highly functional natural ingredients to counter quality issues. At the same time, developers resort to using additives to compensate for not having dairy proteins in the food matrix. Due to this, their food label declarations evolve into less consumer friendly versions.

Common Stabilizers used in Dairy-free Yogurts

To create a thicker texture and minimize syneresis, developers typically reach for stabilizers. For instance, in vegan style yogurts, modified starches, pectin, locust bean gum, agar and other gums are added to plant-based yogurts to improve texture and stability. However, each stabilizing system presents its own limitations.

For example, modified starches are excellent in minimizing syneresis but at the same time they create pasty textures. On other hand, developers tend to add stabilizers like food gums. This adds viscosity and smooths out the pastiness but at the same time cause the texture to become snotty and unnatural. As a result, multiple stabilizing ingredients are used which makes the ingredient declaration long and cumbersome. In the end, syneresis remains to be a challenging issue in these type of applications.

Citri-Fi Citrus Fiber Benefits in Plant-based Yogurts

Citri-Fi is produced from byproduct or upcycled material of the citrus juicing process which aligns with dairy alternatives' sustainable and environmental goals. This citrus fiber is created using a patented process which opens up the fiber to provide high water holding and emulsification properties. Because of the intact native pectin, Citri-Fi provides multiple benefits in non-dairy yogurts. These superior features sets this citrus fiber apart from others in the market.

For instance, this natural ingredient between 0.01% and 0.60% contributes to smoother and thicker textures which simulates a full-fat mouthfeel. And, due to the water and oil holding power, this natural citrus fiber minimizes syneresis to create more stable products. Citri-Fi is recommended to be used with starches and/or gums to create high quality plant-based yogurts. And because Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour, this natural ingredient resonates well in the natural and clean label markets. Lastly, Citri-Fi is non-allergenic, non-GMO project certified and has no E-number.

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