Email Us info@fiberstar.net
Call Us +1 (715) 425-7550
ORDER SAMPLE
Menu

Dressings, Soups & Sauces

Citri-Fi Citrus Fiber is an Egg Reduction Solution that is clean label
February 1, 2025
No Comments
Bakery, Dressings, Soups & Sauces

Egg Reduction – A Half Dozen Solutions

Several market drivers including better-for-you foods, Avian flu and plant-based diets are creating a demand for egg reduction solutions. Citri-Fi® citrus fiber provides water holding and emulsification properties similar to egg which benefits a variety of foods including cookies, cakes, pancakes, creamy sauces, mayonnaise spreads and meat loaf products.

Replacing eggs again? Haven’t we boogied to this Chicken Dance already? Egg replacement is not a new phenomena in the food world. For instance, replacement technologies have gussied up ingredient  portfolios for over two decades now. These egg reduction solutions were peddled in the market for various reasons. Years ago, cholesterol earned a bad rap. So, consumers demanded healthier products minus the egg. Then, the Avian flu plagued the flocks driving an egg shortage. Next, the plant-based food wave eliminated any animal-based ingredients including egg. And now, the market is back to grappling with the Avian flu again.

Among the drivers to reduce egg usage, the Avian flu is creating the most chaos. For example, the outbreak is limiting egg availability which is driving the price thru the roof. Because of this, formulators are back at the bench looking for egg reduction solutions. Replacing this commodity is more than an elbow test. According to the Incredible Egg Organization, there are over 20 properties eggs provide. As a result, replacing eggs successfully depends on the food product and the replacement technology. At the same time, the market has a few replacement options available. One solution involves citrus fiber.

Citri-Fi citrus fiber is produced from byproduct of the citrus juicing industry. The process, which is free from chemical modifications, opens up the fibrous matrix to give its high water holding and emulsification properties. Because of this composition, Citri-Fi can be used as an egg reduction solution for a variety of food products including bakery items, sauces and dressings.

Bakery: Water and Oil Binding is in the Proof

Eggs are typically used in cookies primarily for the emulsification properties. This muscle ingredient binds the butter and/or oil to the liquids to create a uniform and tender texture. Reducing or omitting eggs adversely affects the overall quality. For example, cookies tend to be dense, crumbly and dry. The spread is limited and accompanied by a grainy undissolved sugary texture.

Citri-Fi citrus fiber, at low usage levels (<1%), provides the emulsification properties which maintains the tender bite and perception of freshness over time when replacing up to 25% of eggs. This also applies to baked goods such as pancakes, layer cakes and cupcakes.

In bakery products like cakes, Citri-Fi can extend the eggs and also partially reduce oil content. This natural ingredient’s ability to bind water aids in creating the full-fat mouthfeel when oil is reduced. And because of the fibrous composition, the bound water remains locked in over time giving the perception of freshness. Citri-Fi can be used in both conventional and gluten-free bakery products as an egg reduction solution.

Mayonnaise Spreads: Citrus Fiber is an Egg-cellent Emulsifier

Another key area for Citri-Fi’s emulsification power involves mayonnaise dressings. Mayonnaise typically contains vegetable oil, water, sugar, vinegar, egg yolks, salt and mustard. The egg yolks bind the vegetable oil and aqueous liquids when sheared to create a uniform stable mixture.

Due to Citri-Fi citrus fiber’s emulsification properties, this natural food ingredient can reduce or replace eggs in mayonnaise spreads. Some spreads use modified starches which provide similar functional benefits. However, this upcycled citrus fiber, at low usage levels (<1%), sets up a stable emulsion which does not break over time. Also, Citri-Fi creates a smooth and full-fat mouthfeel while supporting a clean label. Labeling options include citrus fiber, dried citrus pulp or citrus flour.

Besides mayonnaise spreads, Citri-Fi can reduce egg content in other types of sauces like Hollandaise, Caesar dressing, custard-type and pastry cream. The level of reduction highly depends on the type of food product and ingredients used. If other hydrocolloids are used in the formulations, then Citri-Fi can aid in reducing significantly more egg content than using Citri-Fi alone.

Meat Loaf: Managing Moisture

Chopped and formed meat products like meat loaf use eggs to bind the ingredients and add moisture. During the cooking process, the moisture is bound to the egg to prevent dryness. When egg content is reduced or eliminated, formed meat products tend to dry out and fall apart.

Citri-Fi citrus fiber, when used at low usage levels (<1%), binds the water during the cooking process. As a result, the meat loaf remains moist and tender post-cook. To incorporate, add the citrus fiber to the dry ingredients like herbs, spices and salt before mixing in liquids. The order of addition and mixing optimizes Citri-Fi’s full functionality in an egg reduction solution.

Besides egg reduction, Citri-Fi has other pluses. The product line is non-GMO Project certified, allergen-free and gluten-free. Now, there is a USDA certified organic line available – Citri-Fi 400. The 100, 400 and 600 series have no E-number which is key in regions like Europe.

The Future of Formulating with Egg Extenders  

Will the egg market return to normal this year? The jury is out on this drama. However, the fact that viruses have interrupted the markets more than once over the years serves as a hint. With this in mind, companies have the opportunity to utilize egg reduction technologies as a strategy to minimize cost and risk in supply. Though there are several egg reduction solutions on the market, Citri-Fi citrus fiber stands out due to its upcycled, sustainable and clean label narrative.

To learn more about egg reduction solutions, please contact us.

Read more →

Dressings, Sauces, Condiments - Citri-Fi Citrus Fiber Creates Stability, Natural Emulsifier, Creamy Texture, Clean Label
August 12, 2024
No Comments
Dressings, Soups & Sauces

Eco-friendly Culinary Ingredients: Dressing & Sauces

Sustainability is driving consumers’ interests in choosing the best food to better this world. One eco-friendly culinary ingredient – Citri-Fi® citrus fiber – not only is produced from byproduct of the juicing process (upcycled), but also, it provides stability, emulsification, and natural texture in a variety of finished dressing and sauce food products.

Sustainability is popping up front and center in the food industry among other sectors. Because of this, consumers continue to grow savvier when learning about farm to fork. And this encapsulates everything from how raw materials are procured to the finished goods on the shelf. But in the end, how does one identify an eco-friendly culinary ingredient? This is a frequently asked question.

Eco-friendly and the Food Industry

First, let’s define eco-friendly. The Webster dictionary indicates it is an adjective describing things as “not environmentally harmful”. However, this is a blanket descriptor which applies to numerous things in this world ranging from reducing plastic waste to using renewable energy. So, what does that have to do with the food industry?

The food industry has a long and complex supply chain which starts with growing the raw material and ends with packaging the food for distribution. The steps in-between are many which also affect the environmental impact. Currently, the industry is slowly tracking the influential factors and creating regulations, programs and certifications to help improve the food system. One key area of the supply chain is food ingredients.

Clean and Natural Food Ingredients

There are a plethora of terms that consumers patrol in the food ingredients industry besides eco-friendly. Some buzzwords include green, clean label, natural, organic and sustainable. Many of these feed into the eco-friendly culinary ingredient definition. Additionally, these trends impress upon different food categories such as baked goods, beverages and dairy products.

For instance, clean label is key in dressing and sauces. The industry offers several clean label food ingredient options. However, they all come with their own challenges. For example, food starches and gums are typical work horses in the sauce arena. Yet, if these ingredients are not dialed in correctly, they tend to create gummy or stringy textures. And in some cases, certain ingredients do not hold up to processing conditions like low pH and high heat. As a result, dressing and sauces tend to separate over time and/or produce off-textures. Also, though starches are widely accepted, some food gums fall suspect on food labeling.

Eco-friendly Culinary Ingredient: Citrus Fiber

Another sustainable food ingredient ideal for dressing and sauces is citrus fiber. This new kid on the block checks all the eco-friendly boxes. However, not all citrus fibers are created the same. Citri-Fi citrus fiber is produced from byproduct of the citrus juicing industry using a process free from chemical modifications. This upcycled ingredient still contains intact native pectin which is vital to providing high water holding and emulsification properties.

Other similar ingredients are byproduct of pectin extraction. Though considered upcycled, these parallel ingredients are typically subjected to chemicals due to their process. Because of this, functionalities are limited. On the other hand, Citri-Fi’s process involves only heat and water.

Citri-Fi creates natural textures at low usage levels (<1%). Also, this eco-friendly culinary ingredient can thicken, stabilize and emulsify a variety of sauces. Some types include dairy-free, vegan, organic, and plant-based. In addition, because Citri-Fi’s composition resembles tomato composition, this natural ingredient can be used to extend tomato solids in sauces and pastes.

Connecting the Dots: Eco-friendly and Citrus Fiber

When a product developer, food scientist or culinary chef uses Citri-Fi, they can rest at ease that there is a sustainable story behind its existence. Citri-Fi’s green story starts from procurement and ends with improving a finished dressing or sauce. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural and clean label markets.

Citrus fiber also has no e-number which is key in regions such as Europe. Certified organic Citri-Fi is now available – the Citri-Fi 400 series. This eco-friendly culinary ingredient is non-GMO, gluten-free and allergen-free.

For more information, please contact us.

Read more →

Dressings, Sauces, Condiments - Citri-Fi Citrus Fiber Creates Stability, Natural Emulsifier, Creamy Texture, Clean Label
April 15, 2024
No Comments
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.

Read more →

Tomato Extension, Natural Tomato-like Texture, Viscosity, Thickness in pizza sauces and plant-based pizzas - Citri-Fi Citrus Fiber
March 28, 2024
No Comments
Dressings, Soups & Sauces

Pizza Expo 2024 – Top 5 Food Trends

The annual International Pizza Expo is a show that encompasses anything pizza related such as food, equipment and restaurant technology. Many food trends continue to fuel innovation in this category. Regardless of the trend, Citri-Fi® citrus fiber is a natural solution available to improve the texture, stability and nutrition of pizza sauces, crusts and toppings.

The International Pizza Expo is a trade show that takes place every year in lively Las Vegas. Thousands of pizzeria professionals fill the convention hall exploring the latest food, equipment and restaurant technology. The thrill begins at the entrance door where foodies are greeted with the warm savory aromas of pizza permeating the air. Besides the intoxicating smells, I captured several food trends while strolling the hall floor.

Dairy Alternative & Meat Substitute Options Still on Tap

Though the meat substitute segment slowed down over the past few years, this segment is still relevant in the pizza category. A handful of companies showcased their plant-based meat toppings including Conagra’s Gardein sausage on top of their pizza slices.

Alternatively, the dairy-free cheese segment offered significantly more options. One market leader, Daiya Foods, highlighted their plant-based cheese on pizza in addition to a few newer companies including NUMU and Plant Ahead. However, the one company that showed the most innovation was Myoko’s Creamery with their pourable plant-based mozzarella.

Citri-Fi citrus fiber plays a key role in creating high quality plant-based meat and cheeses. Due to this citrus fiber’s emulsification and heat stability, Citri-Fi can be used to create stable, creamy, dairy-free cheese sauces. In meat substitutes, the Citri-Fi 100 series binds water and emulsifies to create the succulence. The Citri-Fi TX series, which is a coarse particulate, creates the meat-like texture and firmness.

Natural, Clean and No Additives

Cheese makers touted their creamy authentic mozzarella. Flour millers highlighted their clean pizza crust mixes. And tomato sauce producers promoted their high-quality texture. Regardless of the food item, companies put emphasis on their bona fide pizza products.

Because many companies pride themselves on the natural aspects of their foods, they are cautious when substituting or including additional ingredients. However, there are options available to improve foods while still maintaining a natural and clean label which continues to be a hot food trend.

For instance, Citri-Fi citrus fiber can extend tomato paste up to 25% while maintaining the natural tomato-like texture of savory sauces like pasta sauce, pizza sauce and BBQ sauce. This natural ingredient not only improves the quality of the sauce, but it may also provide cost savings to the manufacturers since tomatoes remain a price sensitive ingredient due to availability.

Citri-Fi also binds water to prevent water migration during freeze/thaw conditions. As a result, pre-made refrigerated and frozen pizza crusts maintain their quality during handling and storage. And since Citri-Fi is non-allergenic, it is ideal for gluten-free pizza crusts which tend to dry out during shelf-life. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets.

A Plethora of Pizza Crust Options

Pizza crust has evolved into a variety of formats over the years. Toppings can be scattered on focaccia or flatbreads. Also, gluten-free continues to be an important food trend. A few companies exhibited their gluten-free crusts. For example, some crust bases were created using potatoes, cauliflower or rice flour. Many regions touted their style of pizza such as Chicago, Detroit, and New York type emphasizing their signature crusts.

However, one of the up-and-coming food trends in pizza crust is nutritionally enhanced. Fortifying crusts with more dietary fiber has been a tactic for several years now. Yet, today, some companies showcased their pizza crusts enriched with plant-based proteins.

Appetizers, Desserts and Beyond

The bulk of the expo focused on pizza. However, other companies featured non-pizza foods. For instance, a few booths sampled potato-based appetizers such as French fries and tater tots. Another food trend at the show was the ethnic appetizers. Handheld foods like Greek spanakopita and Hispanic empanadas unveiled their tasty savory and sweet fillings. And several companies showcased homemade pasta. However, some took it a step further and demonstrated ravioli filled with an exotic mushroom medley or creamy lobster ricotta. In filled-based foods, Citri-Fi binds water in the filling to improve yields and prevent blow-outs. Other interesting appetizer concepts included pizza bowls and pizza soups.

And a meal is not complete without a dessert. The predictable gelato and sorbetto littered the floor. Other companies showed their cannoli capabilities while some displayed cookies. One company, Otis Spunkmeyer, sampled their pizza cookies which were mouthwatering!

Sustainability and Eco-friendly 

With sustainability in the limelight, it was no surprise to see more than just an essence of this at the show. For example, several flour millers proudly claimed that they use regenerative practices. Regenerative agricultural practices is a comprehensive management program which involves tending to crops to boost better soil health.

Other eco-friendly mentions include foods that are USDA certified organic, Non-GMO Project certified and sustainably sourced. These food trends will continue to affect our food that is grown, produced and sold for years to come.

The food industry offers such food ingredients. Fiberstar, Inc. prides itself on claiming their citrus fibers are sustainably produced. For example, Citri-Fi is made from byproduct of the citrus juicing process. The process is free from chemical modifications. As a result, this upcycled citrus fiber contains the original composition of both insoluble and soluble fiber as Mother Nature intended. This citrus fiber retains high amounts of intact native pectin which sets itself apart from other citrus fibers on the market.

Other citrus fibers are created from the pectin extraction process which typically involves solvents and possibly other chemicals. The full functionality also may be lost due to the process, so to make their citrus fibers more functional like Citri-Fi, some companies add the pectin back into their citrus fiber.

Citri-Fi citrus fiber is non-GMO Project Certified and USDA certified organic now available.

For more information, please contact us.

Read more →

Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties - Clean Label- Organic
December 12, 2023
No Comments
Bakery, Dressings, Soups & Sauces, Meat Substitutes, Pet Food & Treats

Clean Label Food & Beverage: 2023 Top Searches

Citri-Fi® citrus fiber is an upcycled environmentally friendly food ingredient. From raw material to the finished product, this fiber remains intact and natural as Mother nature intended. Because of this food ingredient, Citri-Fi improves the health, texture and quality over shelf-life in a variety of food and beverages. According to the top keyword searches around citrus fiber, there are four hot clean label food categories ranging from bakery to meat substitutes.

Food trends come and go, however, clean label is here to stay. Although clean label suggests just that, the definition is highly subjective and carries a myriad of meanings. To some this term implies familiarity, naturalness and simplicity. And to others it refers to sustainable and environmentally friendly. Regardless of the clean label food definition, this movement has affected most food and beverage categories to some degree.

Citri-Fi Citrus Fiber  - Clean Label Food & Beverages

Citri-Fi is produced from byproduct of the citrus juicing industry. The clean process, which is free from chemical modifications, is one piece of the green story. Citri-Fi is one of few citrus fibers that uses a process that only contains water and heat to produce this natural ingredient. Other citrus fibers on the market are byproduct of pectin extraction which typically uses solvents and other chemicals in the process. In extraction, the process strips away the native intact pectin which adversely affects the citrus fiber. Some citrus fiber suppliers add the pectin back in to gain additional functionality. Citri-Fi's clean process keeps citrus fiber how Mother Nature intended – full of native intact pectin.

Citri-Fi contributes fiber to various food products which complements other fibers when making fiber claims. In addition to its healthy halo, this natural ingredient’s water holding and emulsification stabilization aids in improving Nutri-Scores - a nutrition label and nutritional labeling system.

In addition to the sustainable procurement, clean process and healthy food applications, Citri-Fi is a clean label ingredient. Labeling options include citrus fiber, dried citrus pulp and citrus flour which resonate well in the clean label markets. Because of this, Citri-Fi is an ideal natural food ingredient to create clean label food.

In 2023, six food categories came up in the Fiberstar keyword search analytics for clean label because of Citri-Fi citrus fiber's natural status. Below provides some insight into the hottest clean label food trends.

(1) Baked Goods – Clean Label Bakery Solutions

Today, bakers are returning back to basics in other words clean label baking formulas. This trend affects a variety of baked goods including (on order of prevalence) bakery fillings, pastry and pastry creams, snacks, bread, tortilla, bakery mixes and cakes. Bakers seek cleaner alternatives to emulsifiers, food gums, modified starches and other stabilizers. Citri-Fi citrus fiber is an ideal fit. At less than 1% usage, this natural ingredient can replace emulsifiers and other hydrocolloids depending on the bakery application to create clean bakery products.

(2) Clean Label Pet Food

Pet owners treat companion animals as their beloved children today also known as the pet humanization trend. As consumers become more cognizant about what makes up their own food, they practice the same diligence with their furry friends' meals. Because of this, consumers peruse label friendly options for both dog food and cat food.

Citri-Fi citrus fiber can be used to create clean label pet food. At less than 1% usage, this natural ingredient reduces breakage in biscuits, improves the tenderness in semi-moist treats and replaces stabilizers in canned or wet pet food.

(3) Dressing, Sauces, Dips and Spreads

This food category is a hot spot for clean label formulations. Many products include (in order of prevalence) mayonnaise, dressings, dips, sauces, jams, culinary pastes and nut butters. Though regular mayonnaise is clean since it contains only three pantry ingredients, other permutations such as flavored, reduced egg or egg-free mayonnaise spreads use stabilizers and other hydrocolloids to improve the texture and shelf-life. Citri-Fi, at less than 1% usage, can replace eggs or extend eggs while maintaining a stable emulsion due to its native intact pectin composition.

In dressings, dips and sauces, this natural citrus fiber’s dual functionality – water holding and emulsification – creates smooth stable textures over time. Again, Citri-Fi can create clean label food by replacing stabilizing hydrocolloids. In jams, Citri-Fi can be used to replace added pectin when used in low pH and high Brix conditions. And in culinary pastes and butters, Citri-Fi can create stable emulsions as long some water is present in the system.

(4) Clean Label Meat Substitutes

The meat alternative category continues to thrive with new product launches. Initially, perfecting the texture and flavor were typical goals. However, now, product developers focus on ingredients and labeling in addition to the texture. Many of the 1.0 versions of meat substitutes produced long labels containing unfamiliar food ingredients. Today, product developers are creating clean label foods that are animal-free including (in order of prevalence) plant-based beef, plant-based chicken, plant-based fish, plant-based pork and plant-based burger patties.

The Citri-Fi portfolio contains citrus fibers with varying particle sizes. Although they contribute fiber and aid in reducing saturated fats in meat alternatives, they also improve the quality. For instance, the Citri-Fi 100 series at less than 1% usage, is used in meat analogs to bind oil and water. As a result, plant-based meats retain their juiciness and succulence. The Citri-Fi TX creates a meat-like and firm texture when used at 2-4%

Other Clean Label Foods

Other hot clean label foods sought out include dairy products like yogurt. Citri-Fi citrus fiber at less than 1% usage controls syneresis to create thick, smooth and creamy textures. In frozen foods, Citri-Fi binds water to minimize crystallization in ice cream, create enhanced sauce textures in frozen meals and provides freeze/thaw stability in a variety of appetizers.

Regardless of the category, Citri-Fi citrus fiber helps formulators improve the nutrition, quality and texture of clean label foods. This natural citrus fiber is non-GMO, allergen-free and gluten-free. It contains no e-number which is relevant to regions like Europe. And now, USDA certified organic is offered.

For more information about Citri-Fi citrus fiber and the latest innovations, please contact us.

(Source: Google Analytics G4, 2023)

Read more →

Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties - Sustainability - Eco-friendly - Upcycled
September 26, 2023
No Comments
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.

 

Read more →

Tomato Extension, Natural Tomato-like Texture, Viscosity, Thickness - Citri-Fi Citrus Fiber
July 12, 2023
No Comments
Dressings, Soups & Sauces

The Secret Sauce: Tomato Paste Extender for Pizza Sauce

Pizza is an ideal delivery system full of vegetables, proteins and grains which are packed with fiber, vitamins and minerals. However, escalating tomato costs can hinder opportunities. The new Citri-Fi® 600 series is a neutral flavored citrus fiber that creates thick natural tomato-like textures. At low usage levels (1%), this tomato paste extender for pizza sauce can reduce usage by 25-30%.

Years ago, I attended a new product development course at the Annual IFT Expo. The instructor assigned groups to tackle one of New Orleans’s conundrums – lack of nutrition within the homeless community. To fully understand the communities’ needs, our group milled around the city on foot interviewing shelters, missions and other non-profit homeless organizations. We returned to our class with the ultimate idea - pizza. Pizza met the nutritional requirements to survive the streets. This ideal delivery system full of vegetables, proteins and grains was packed with fiber, vitamins and minerals. And the secret sauce – no pun intended – was the pizza sauce. However, every penny counted in this environment. As a result, we recommended several cost cutting solutions including tomato paste extenders for pizza sauce.

Tomato Paste Extender Solutions

Tomato paste extenders have existed for years in the food industry. For instance, these solutions range from starches and food gums to other stabilizers. Each solution bears their own pros and cons when used to extend tomato in pizza sauces. For example, food starches create hot or cold viscosity that builds texture when tomato solids are reduced. However, they typically require high usage levels and produce a different mouthfeel. Food gums, on the other hand, thicken up textures at low usage levels (<1%). Yet, their textures tend to be stringy.

Today, the market offers natural alternatives such as citrus fiber. However, not all citrus fibers are created equal. The NEW Citri-Fi 600 citrus fiber series provides the “next level of functionality”. This neutral flavored fiber provides higher viscosity versus the flagship 100 line. Other citrus fibers on the market contribute limited functionality including added viscosity. Because of this, Citri-Fi 600 serves as an ideal tomato paste extender for pizza sauce.

At low usage level (1%), Citri-Fi 600 reduces up to 25-30% tomato paste. As a result, manufacturers can witness significant cost savings. This natural citrus fiber requires only high shear, such as a countertop blender, to create a thick and natural tomato-like texture. To reduce higher levels of tomato paste, product developers can increase the Citri-Fi 600 usage level and/or increase shear by using a homogenizer. These methods can extend tomato paste up to 50%.

Citrus Fiber Portfolio of Tomato Paste Extenders

Now, product developers have several tomato extension solutions to choose from. Selecting the best solution depends on equipment and food labeling requirements. The Citri-Fi 100 citrus fiber series calls for high shear such as homogenization to provide similar benefits. The Citri-Fi 200 series, which is citrus fiber co-processed with guar gum, thickens too. However, the food labeling includes “guar gum” which can be a deal breaker for developers. And for organic food and beverages, the Citri-Fi 700, which is the USDA certified organic version of Citri-Fi 600, will be launched soon.

Other citrus fiber benefits include syneresis control, starch and gum-free formulations and food processing stability (low pH, heat and freeze/thaw). In addition to the functional benefits, Citri-Fi is non-allergenic, gluten-free and non-GMO. The 100 and 600 series have no E-numbers. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural and clean label markets.

The technical team is available to provide guidance in using Citri-Fi citrus fiber as a tomato paste extender in pizza sauce. Please contact us to learn more about potential cost savings.

Read more →

Tomato Extension or Tomato Extender, Natural Tomato-like Texture, Viscosity, Thickness - Citri-Fi Citrus Fiber
May 25, 2023
No Comments
Dressings, Soups & Sauces

Tomato Extender: Squeezing out the FAQ

Tomato shortage from adverse weather and disease conditions caused food manufacturers to scramble for supply or alternatives. Though there are a few tomato extenders available, Citri-Fi® citrus fiber, at less than 1% usage, provides optimal extension up to 25% while maintaining the natural tomato texture, color and flavor.

You say tomato. I say tomayto. Regardless, tomato and tomayto stem from the same fruit source which has disappear-ato. Recently, adverse weather and disease ripped thru the once thriving agricultural staple. As a result, tomato processors are converting less material which set a chain reaction in the food industry. Many food manufacturers scrambling to secure supply and/or find alternative solutions such as tomato extenders find themselves in dire straits.

This shortage is affecting numerous tomato-based products including tomato paste, sauces like pasta, pizza, and BBQ, salad dressings, condiments, and soups. Reducing tomato content creates several challenges such as reduced flavor and color in addition to an altered texture. Several options available on the market include starches, food gums and/or functional fibers like citrus fiber. However, each option comes with pros and cons.

Citrus Fiber - a Natural Tomato Extender

For instance, starches traditionally have been used as thickeners and texturizers due to their hydrocolloidal properties. Yet, they have their limitations when partially substituting tomato paste. Typically, food starches require higher usage levels (2-4%) and produce short textures. Food gums also are go-to texturizing tools but at low usage levels. However, they typically produce slimy textures. Other options include functional fibers like citrus fiber or other plant-based fibers.

Citrus fiber is an ideal tomato paste extender. This natural fiber’s composition of insoluble/soluble fiber simulates tomatoes fibrous content. Because of this, when tomatoes are processed, the end products have a more natural tomato texture. At the same time, not all citrus fibers are created the same. Citrus fibers like Citri-Fi contain high levels of native intact pectin that generate its high functionality. As a result, this natural ingredient can be used at low levels <1%.

Because functional fibers recently emerged in the food ingredient world, manufacturers tend to inquire more. Fiberstar collected the top frequently asked questions listed below when using citrus fiber as a tomato extender.

How do you Use Citrus Fiber as a Tomato Extender?

Fiberstar offers several options to extend tomato in food products. Citri-Fi 100 citrus fiber at <1% requires homogenization (250 bar, 1 pass) to open up the fibrous matrix. The added shear creates higher surface area which increases the added viscosity. Despite the flagship offering, some manufacturers tend to sharpen their pencils. Adding a homogenizer to their process requires a cost/benefit analysis. Another option entails the Citri-Fi 200 which is citrus fiber co-processed with guar gum. At <1% usage, this solution does not require homogenization. When clean label is not a requirement, this option is an excellent workaround.

If labeling and homogenization are contention points, Fiberstar now offers the new Citri-Fi 600 citrus fiber which provides the next level in functionality. The 600 series delivers higher viscosity versus the 100 line without needing added shear. And the ingredient statement remains clean label.

What are Citri-Fi's Labeling Options?

There are a few tomato extender options using the Citri-Fi portfolio. Both Citri-Fi 100 and 600 series labeling options include citrus fiber, dried citrus pulp or citrus flour. Citri-Fi 200 can be labeled as citrus fiber, dried citrus pulp or citrus flour and guar gum. Citri-Fi is non-GMO, non-allergenic and gluten-free. The 100, 400 (USDA certified organic) and 600 series do not have an E-number.

Does Citri-Fi Provide Viscosity?

The Citri-Fi 100 series provides thickness without shear. However, to match the natural tomato texture, it is highly recommended to use homogenization (250 bar, 1 pass) to open up the fibrous structure. The Citri-Fi 200 series, which is citrus fiber co-processed with guar gum, does not require high shear to deliver viscosity. Lastly, the new Citri-Fi 600 citrus fiber series, the next level of functionality, produces higher viscosity versus the 100 series without needing high shear. More information about viscosity studies are available. Please contact techsupport@fiberstar.net.

Does Extending Tomato Paste with Citrus Fiber Require Flavor and Color Adjustments?

At lower extension levels (25% tomato paste reduction), Citri-Fi maintains the flavor and color. However, like most tomato extenders such as starches and gums, the higher the extension, the more flavor and color are impacted. Citri-Fi citrus fiber solutions work synergistically with flavor and color enhancers. Please contact techsupport@fiberstar.net to learn more about flavoring and coloring options available.

What Cost Savings are Associated with using Citri-Fi Citrus Fiber?

Ingredient cost savings highly depends on the price of tomatoes, level of extension and the type of Citri-Fi solution. At this time, all three Citri-Fi solutions provide cost savings when used to extend up to 25% tomato paste. However, there are other processing costs associated with all tomato extenders and not just Citri-Fi which may include label changes, required equipment, etc. that manufacturers need to consider. Please contact techsupport@fiberstar.net to learn more about the cost savings associated with using Citri-Fi citrus fiber as a tomato extender.

Read more →

Dressings, Sauces, Condiments. Dips & Spreads - Citri-Fi Citrus Fiber Creates Stability, Natural Emulsifier, Creamy Texture, Clean Label
January 27, 2023
No Comments
Dressings, Soups & Sauces

Dips and Spreads the Good Word – Citrus Fiber

Dips and spreads use several types of stabilizers to bind water and emulsify. However, with ingredient supply chain constraints looming and the growing need for more natural ingredients, manufacturers are seeking alternatives. One natural solution, Citri-Fi® citrus fiber, not only provides the dual functionality, but also, cleans up label declarations in a variety of foods like salsa, hummus and cheese dips.

Hosting a party is not complete without a smorgasbord of dips and spreads to go with your chips and crackers. Dips range from dairy-based like sour cream to bean-based like hummus. Over the past few years, this category experienced a surge of innovation. For instance, the clean label movement spurred many foods to contain more natural ingredients with shorter listings. The plant-based trend drove new innovation in dairy-free or dairy alternative options. And to minimize consumer fatigue, new flavors and seasoning options emerged including bold ethnic flavor profiles.

Challenges in Dips and Spreads Formulations

Despite the popularity of dips and spreads, they do face their own set of challenges behind the scenes. For example, some of these dip ingredients are encountering availability issues. Typical shortages affecting dip formulations include workhorse food ingredients like starches and food gums. However, replacing these stabilizers pose a challenge since many functional ingredients have their limitations. Because of this, product developers explore a systems approach to replace one ingredient.

Another challenging area involves dairy-free or dairy alternative dip formulations. For instance, dairy proteins in conventional dips bind water and emulsify. In dairy-based dips, the water releases over time causing syneresis. As a result, stabilizers such as starches and food gums are typically incorporated. However, some of these ingredients risk food labeling issues – not consumer friendly.

Dipping into the Citrus Fiber Solution

Another option is to use alternative functional ingredients like citrus fiber. However, not all citrus fibers are created the same. Today, the market offers several citrus fibers which differentiate themselves by their raw material, composition and their processing. Some citrus fibers provide limited functionality due to low pectin content making them more fit as a fortifying dietary fiber. Other citrus fibers stem from byproduct of the pectin extraction process. Because of this, they are exposed to solvents and potentially other agents to make the finished product.

Alternatively, Citri-Fi citrus fiber is produced from byproduct of the citrus juicing process using a process free from chemical modifications. This natural process preserves the citrus fiber’s composition how nature intended. Citri-Fi contributes over 70% dietary fiber with almost half containing soluble fiber in the form of native intact pectin. The natural composition and process opens up the fiber to provide high water holding and emulsification properties. This dual functionality creates high quality natural dips and spreads.

Citrus Fiber Usage Guidelines Spread

Citri-Fi 100 product line’s low usage level, less than 1%, binds the water and provides emulsification properties if oil or fat are present. Typically, this natural ingredient is added to dry ingredients before the liquid phase. This helps with uniform dispersion. If high shear is available, product developers can add the Citri-Fi to water under agitation. Lastly, this citrus fiber can be mixed into oil first before mixing with water to create an emulsion.

For example, Citri-Fi can be used between 0.3% and 0.7% in dairy-free dips containing plant-based protein bases to bind up loose water. This minimizes syneresis over shelf-life. Another potential dip application entails product developers trying to extend dip ingredients for cost savings. For instance, in hummus dips, garbanzo bean (chickpea) bases or tahini can be extended using Citri-Fi citrus fiber to help reduce costs. Typically, garbanzo beans bind water and emulsify naturally. However, these functionalities lessen with reduced levels.

Citrus Fiber: Clean Label and Available

Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural markets. This upcycled ingredient is also non-GMO project certified, allergen-free and gluten-free. And because Citri-Fi has no e-number, regions like Europe benefit from using it in E-free food and beverages. In addition, Fiberstar just recently launched the USDA certified organic version – Citri-Fi 400 series. This new organic product line provides similar functional benefits – water holding and emulsification properties – to the flagship 100 series.

For more information, please contact us.

Read more →

Tomato Extension, Natural Tomato-like Texture, Viscosity, Thickness in pizza sauces and plant-based pizzas - Citri-Fi Citrus Fiber
June 22, 2022
No Comments
Dressings, Soups & Sauces

Plant Based Pizza: Piece by Piece

Plant based pizzas contain multiple components including the crust, sauce, dairy-free cheese and plant-based meat. Each ingredient faces its own formulating challenges. However, plant-based ingredients like Citri-Fi® citrus fiber binds the water and emulsifies to alleviate stability and texture issues.

Someone told me once that pizza is the ultimate food. It contains all 5 food groups: fruits/vegetables, starch, dairy, protein and fat. In product development classes, pizza was the go-to meal when creating portable snacks, feeding a family of five and nourishing those in need. Although pizza is a quick and easy morsel for the consumer, the complexity spins most food developers heads when it comes to plant-based pizzas.

Pizza is comprised of multiple components including the crust, sauce, cheese and protein toppings. When combined together, water and oil, when not bound, tend to migrate in different directions. Throw in refrigeration and freeze/thaw storage, pizza stability and texture risks quality issues. Plant based pizzas are not exempted from these dilemmas. These products tend to have their own challenges.

Building the Foundation: Pizza Crust and Sauce

For instance, pizza crust serves as the foundation. Today, there are a variety of crusts available catering to various diet requirements such as gluten-free, keto and low-carb. Many of the base flours used do not contain gluten. Because of this the pizza crust lacks binding. Crusts tend to crack and separate or turn soggy depending on the flour bases used. Some of these bases such as starch-based gluten-free flours or cauliflower need binding power to hold it all together.

Citri-Fi citrus fiber, at <1% usage level, holds a lot of water especially in bakery products like pizza crusts. This natural ingredient works synergistically with starches and gums to create a pizza crust that stands up in heat. Citri-Fi shines most in freeze/thaw conditions. This citrus fiber binds the water to prevent water migration during freeze/thaw cycles. As a result, the pizza crust remains intact and produces a tender bite after baking.

Another component of plant based pizzas that tend to use water and oil binders is sauce. Although red sauce is the gold standard, today the culinary world introduced everyone to new sauce options. The market now offers pesto, white cheese and even butternut squash sauces. And like the conventional red sauce, these sauces require viscosity and stability to maintain texture. Citri-Fi citrus fiber’s water holding and emulsification at <1% usage level stabilizes the sauce while creating the natural thick texture. And because of its functional benefits, it keeps the water and oil in the sauce instead of leaking into the crust and toppings. Due to the recent starch and food gum supply limitations, Citri-Fi is an ideal substitute.

Dairy-free Pizza Cheese - Meltability

The crust and sauce typically are plant based. The more challenging components of a pizza are dairy-free cheeses and plant-based meats. Dairy-free cheeses do not contain animal-based casein which creates that gooey meltable texture when heated. Because of this, plant-based cheeses have limited melt-ability. This significantly affects not only the visual but also the mouthfeel and texture. Developers combine a melting pot of ingredients (no pun intended) such as starches, food gums, plant proteins and fibers to improve shred, spread and melt.

One solution available includes Citri-Fi when used at <1%. As mentioned, this natural ingredient binds water and emulsifies. As a result, the cheese holds onto the water and oil during refrigeration to prevent water migration or oil purge. Citri-Fi can also work synergistically with other plant-based ingredients to create a smooth and melt-able plant cheese.

Plant-based Meats Texture the Top

Lastly, plant-based meats topped on pizzas typically are pepperoni or sausage bites. Pepperoni meat alternatives tend to lack moisture and fall apart. Using the Citri-Fi 100 line at <1%, developers can create pepperoni slices that bind the water which improves the stability and moist texture. On the other hand, sausage bites typically have soft texture and lack the chew similar to their animal-based counterparts. When using Citri-Fi TX texturizing citrus fiber, product developers can create sausage pieces with more meat-like texture. The Citri-Fi 100 line can also be used in conjunction with Citri-Fi TX to bind the water and oil to produce the succulence.

In the end, Citri-Fi citrus fiber is a versatile formulating tool for plant based pizzas. This natural ingredient’s ability to hold water and emulsification, solves many challenges when creating the crust, sauce, dairy-free cheese and meat alternatives.

Citri-Fi is non-GMO Project certified, gluten-free and allergen-free. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label market. Citri-Fi also have no E-number which is favorable in food markets like Europe.

For information about creating plant based pizzas, please contact us.

Read more →