Citrus Fiber In the News Archives

Plant-based Milks - Citri-Fi Citrus Fiber Stability, Clean Label, Natural Creamy Mouthfeel Meat Substitutes: Citri-Fi Citrus Fiber Replaces Methylcellulose, Creates Meat-like Texture and Improves Juiciness

May 4, 2021

Plant Based Ingredients: CEO State of the Business Interview

1) Who is Fiberstar and what does your company offer to the food ingredient marketplace?

Fiberstar, Inc. manufactures and sells Citri-Fi citrus fiber, which is an upcycled, plant based ingredient produced from byproduct of the citrus juicing industry. The patented process, which is free from chemical modifications, opens up the fiber to create high water holding capacity and emulsification properties. This highly functional fiber improves stability, texture, and nutrition in a variety of food and beverages.

From the beginning, Fiberstar pioneered citrus fiber technology. The clean process and dual functionality differentiated Citri-Fi from other plant based ingredients in the marketplace. With this in mind, less is more when using Citri-Fi citrus fiber. At low usage levels (<1%), this citrus fiber provides multiple functionalities unlike other stabilizers and texturants available.

2) Is Fiberstar, Inc. in the plant-based foods space? If so, for how long?

Fiberstar has worked in the plant-based foods space since the creation of the company in the 1990’s. Because of Citri-Fi’s plant-derived raw material and final product, it was a perfect fit for some of the earlier plant based applications such as veggie patties. Citri-Fi provided binding and improved the texture. At that time, this was a niche segment. Most of the products launched into the market targeted vegan and vegetarian consumers. And clean label was not a pressing need yet. Therefore, Citri-Fi was sold purely for its functional benefits. The fact that it was a clean label plant based ingredient was a bonus for manufacturers.

However, today Citri-Fi is used in a variety of dairy alternatives and meat substitutes globally thanks to the escalating demand for plant based foods.

3) Where did Fiberstar’s success start in the plant based food space?

Fiberstar’s success in this area started back in 2018 when meat alternatives entered the limelight. We worked with some companies from the beginning. However, vision, heavy investment and massive amounts of PR advertised this category as the next Silicon Valley of the decade. The movement took a step beyond veganism and targeted the entire population pivoting on environmental, animal cruelty and health & wellness factors. With the momentum behind the cause, many entrepreneurs and business owners jumped into the mix. As a result, Fiberstar began working with start-up companies, animal meat companies branching out into plant-based meats, food service, and well-established meat alternative market share leaders.

4) Why are Fiberstar’s plant based ingredients an ideal fit for plant based foods?

Citri-Fi citrus fiber’s high water holding and emulsification properties benefit both dairy alternatives and meat substitutes. For instance, in plant-based drinks, Citri-Fi’s increased viscosity in homogenized processing conditions creates smooth and stable beverages without the use of stabilizers or gums. As a result, manufacturers clean up their food labels to be more consumer friendly. In cultured products, Citri-Fi enhances the smooth texture and minimizes syneresis. In plant-based cheeses, both hard and soft, this natural citrus fiber provides emulsification to stabilize the base. And in frozen desserts, Citri-Fi minimizes ice crystal formation which improves the stability and smooth mouthfeel.

On the other hand, Citri-Fi also improves meat substitutes. Fiberstar offers the 100 series which provides emulsification and water holding. As a result, meat alternatives can use less saturated fats while still maintaining the juicy and succulent texture. Fiberstar also offers TX10, a coarser size. The TX10 creates meat-like texture and appearance. Its cohesive properties provides binding strength. And depending on the formula, Citri-Fi TX10 can replace gluten while keeping the patties intact before cooking.

Both the 100 series and TX10 when used together provide the wide range of functional benefits. Moreover, the Citri-Fi line can be used with or without methylcellulose to create high quality meat substitute products.

5) What innovations did Fiberstar recently launch in response to consumer demand?

Fiberstar’s most recent launch was the Citri-Fi TX10 texturizing citrus fiber. This new product line stemmed from multiple Customer requests. Creating meat alternatives with firm texture was an universal challenge. Though Customers used Citri-Fi for the water holding and emulsification, they still needed additional structure. Citri-Fi TX10 provided this and closed the gap.

6) Were there any challenges or hurdles that Fiberstar had to overcome?

Yes, there were hurdles selling into the plant based foods arena. For example, though meat substitute products existed for over two decades, the formulations grew more complex compared to the past. Formulators moved beyond soy protein or chopped vegetables and began using other plant based ingredients like proteins. Every formula required different stabilizers and binders. It was not a “one size fits all” solution. Customers needed a lot of hand-holding especially for those who were new to meat analogs. As a result, Fiberstar dedicated a team to focus on providing high quality technical support. The team created how-to videos, technical bulletins and starting formulations to help Customers leap frog some of the initial bench top testing.

7) What is your vision for the future and how will Fiberstar participate in this?

We definitely envision the plant based foods market growing exponentially globally. Currently, most plant based foods are created with just texture and quality in mind. Some criticize the food labeling as they tend to be long and sometimes loaded with many additives. The next generation of these plant based foods will steer towards cleaner labels. For instance, the food labels will be shorter and use recognizable plant based ingredients. As a result, Citri-Fi citrus fiber is perfectly positioned for this next generation of food products. Not only does this natural citrus fiber provide the dual functionality, but also, it will clean up label declarations. Since Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour, they resonate well in the natural and clean label markets. And unlike some stabilizers and binders, Citri-Fi contributes dietary fiber which improves the nutritional statements.

Fiberstar will continue to develop new citrus fiber based products to meet the growing Customer needs in this plant based market. Creating the TX10 line was just one example of our dedication to evolving with this high growth area. We look forward to launching new products in the near future so that developers have a more robust and clean formulating tool box.

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Citri-Fi Citrus Fiber Improves Nutri-Score - reduces fat, reduce sugar, reduce calories, reduce cholesterol, egg reduction, fat reduction, contributes dietary fiber.

November 10, 2020

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Citrus Fiber In the News

Improve Your Nutri-Score using Citrus Fiber in Foods

The Nutri-Score is a type of traffic light system which helps consumers in the EU to choose “healthier” foods. For instance, this scoring system classifies foods and beverages into five groups starting with A (green) to E (red). Food ingredients are ranked from 1 to 10 which is then summed up to calculate a letter grade. It is this letter grade that highlights whether the food is healthy or not. For example, ingredients like sugar, saturated fats and sodium worsens the score. On the other hand ingredients like protein and dietary fiber improves the score. From this nutrition label, consumers quickly discern the nutritional value of the product. Ultimately, this system encourages consumers to pick healthier choices and puts more emphasis on their diet.

Citri-Fi Citrus Fiber Positively Affects the Nutri-score

Citri-Fi citrus fiber is produced from upcycled bio-material or byproduct of the citrus juicing process. The patented process which is free from chemical modifications opens up the fiber to provide high water holding and emulsification properties. As a result, these functionalities improve food and beverage products quality and Nutri-score. For instance, at small usage levels (0.2% to 1.0%), Citri-Fi improves the score by reducing calories and fats in addition to creating better textures in salt and/or sugar reduced food products. Additionally, Citri-Fi improves the score by increasing the fiber content of the food and beverage.

Food Products and Improved Nutrition Labels

This citrus fiber benefits various food products. For example, in bakery foods, Citri-Fi’s high water holding and emulsification properties helps reduce fat, oil and/or egg while contributing fiber. Other functional benefits include improved structure and perceived freshness over time. In dairy, ice cream, sauces and dressings, this natural citrus fiber reduces fat and improves texture of sugar-reduced products. While in beverages Citri-Fi improves mouthfeel while contributing fiber. And in meats, this natural food ingredient reduces fat and salt while providing emulsification for good oils.

In the end, removing the unhealthy ingredients from food and beverages at times reduces the product quality. Depending on the formulation, these ingredients provide also functional benefits in addition to their organoleptic contributions. Using natural highly functional fibers like Citri-Fi allows product developers to either replace or reduce those negatively perceived ingredients without compromising product integrity. Moreover, Citri-Fi cleans up the food nutrition label and statement since its labeling options include citrus fiber, dried citrus pulp or citrus flour.

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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties

September 29, 2020

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Citrus Fiber In the News

Hydrating Citrus Fiber – Citri-Fi® Functional Fiber

Fiberstar’s Citri-Fi® citrus fiber provides natural functional benefits which improve food product stability and quality. However, hydrating citrus fiber is key. Due to the natural fiber’s composition of both insoluble and soluble fiber, which contains natural intact pectin, Citri-Fi provides high water holding and emulsification properties. As a result, product developers create products with cleaner food labels without compromising quality. Fiberstar’s technical service team highlighted the below critical success factors when hydrating citrus fiber.

1) Why is hydrating Citri-Fi citrus fiber important when used in food products?

Citri-Fi citrus fiber is created from byproduct of the citrus juicing industry. The patented mechanical process opens up the fiber to create high surface area. As a result, this surface area provides multiple functional benefits including high water holding and emulsification. In the end, these functional benefits improve food products like meats, bakery, dairy and sauces.

Properly hydrating this citrus fiber fully activates the functional benefits especially since this citrus fiber's usage level ranges between 0.2% and 1.0% for most applications. In other words, Citri-Fi holds high levels of water and/or oil at low usage levels. Without proper hydration, the citrus fiber will not perform to its full potential.

2) How to hydrate Citri-Fi citrus fiber?

Fiberstar recommends four different hydrating methods. Three of the methods hydrate the citrus fiber using only water. However, the other method incorporates oil and water to create stable emulsions. Video demonstrations available below and on the website visualize the step-by-step process.

Dry ingredients method: Mixing Citri-Fi with other dry ingredients like sugar or salt helps disperse the citrus fiber when added to water. This method minimizes fish eyes or clumping and improves uniformed dispersion.
Mixer method: Adding Citri-Fi to the water vortex disperses the citrus fiber uniformly.
Blender method: Adding Citri-Fi to the water vortex disperses the citrus fiber uniformly.
5% emulsion method: Combining Citri-Fi and oil first and mixed for a minute opens up the fiber’s surface area so that the fiber traps the oil. Then, add water to the emulsion and continue mixing. During the mixing, the fiber holds more water and oil creating a stable emulsion. A thickened emulsion indicates that the Citri-Fi hydrated.

3) What is the most preferred way to hydrate citrus fiber and why?

Most of the time, Fiberstar recommends adding Citri-Fi citrus fiber to dry ingredients first before hydrating. This method is easy to implement at the plant level. Also, this method improves dispersion and prevents fish eyes or clumping to occur during food processing.

4) What common issues occur when the citrus fiber fails to hydrate fully?

Clumping: If the citrus fiber fails to hydrate enough, it may form clumps when it comes in contact with water during food processing.
Poor texture and mouthfeel: If the large size Citri-Fi product, ( i.e. TX10), remains partially hydrated, the material lacks softness. It creates a poor texture and mouthfeel like chewing a hard lump. The water binding functions fail to activate.
Limited functional benefits: Insufficient hydration weakens the functional benefits including water binding, viscosity, emulsification, etc. which causes developers to overuse or exceed the recommended usage level.
Flavor interference: If the citrus fiber fails to hydrate fully, the food ingredient causes uneven dispersion of the fiber in the final food application. The accumulated citrus fiber interferes with the flavor.

5) Which food products are the most sensitive and require the Citri-Fi to be fully hydrated and why?

The food formulas that are most sensitive are those that contain very little water and/or very high solids content. In other words, food systems that have little available water to hydrate the Citri-Fi citrus fiber. To avoid a situation where the Citri-Fi is not able to hydrate, it is recommended to add both Citri-Fi and water into the formula early on so that there is sufficient mixing and time for hydration. Without proper hydration, the Citri-Fi will not be able to fully function.

Some examples include fruit fillings, icings, cream filling, sauces, spreads, and bakery items that have minimal water addition. Another mixing technique that will assist with hydration in these sensitive applications is the use of shear, which will both accelerate hydration and help develop Citri-Fi’s functional properties.

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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties - Sustainability - Eco-friendly - Upcycled

June 9, 2020

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Citrus Fiber In the News

Citrus Fiber/Fibre: Frequently Asked Questions

Citrus fiber is the "go-to" clean label ingredient, especially Citri-Fi^®citrus fiber. This natural citrus fiber sets itself apart from other citrus fibers due to its sustainable story, patented technology and superior functional benefits. For instance this citrus fiber or citrus fiber extract provides high water holding, emulsification and gelling properties. In addition, it cleans up food labeling. Learn more about this superior citrus fiber by checking out the frequently asked questions.

Because of citrus fiber's clean label functional benefits in food and beverage products, the food industry placed citrus fiber in the limelight. As a result, customers continue to ask questions about this superior natural ingredient. Below, we captured and shared common questions asked about this excellent clean label food ingredient.

Citrus Fiber: Frequently Asked Questions

1. What is Citrus Fiber?

Citrus fiber consists of insoluble and/or soluble fibrous components of citrus fruits such as orange, lemon and limes. Though most people automatically assume that food makers use citrus fiber for fortification purposes such as "adding fiber", this is not the case for citrus fibers like Citri-Fi^®. Not all citrus fibers are created the same. For instance, Citri-Fi uses a process free from chemicals to convert byproduct or "upcycled" material produced by the citrus juicing industry into higher valued products. As a result, the patented mechanical process opens up the fiber to provide high surface area.

Because of the high surface area and composition, this citrus fiber can be used at very low levels while providing high functional benefits such as water holding, emulsification and gelling. Citri-Fi contains high amounts of both insoluble and soluble fiber, especially native pectin, that provide the functional benefits. Because of this, Citri-Fi improves texture, taste and stability of food first and contributes some dietary fiber second.

Key differences separate Citri-Fi citrus from others in the market. Citri-Fi adheres to a sustainable model using byproducts from food processes. Other fibers use grind and grow models. In other words, other suppliers specifically source their materials from products grown specifically to be processed into plant fibers. In addition, some citrus fibers contain mostly insoluble fiber. As a result, they provide limited functionality in the food product. Lastly, Citri-Fi uses a process free from chemical modifications. Other processors use alcohol washes and other chemicals to create their products.

2. What is Citrus Fiber Made From?

Citrus fiber can be made from different citrus fruits such as orange, lemon or limes which are the most common raw materials.

3. What is Citrus Fiber Extract?

Citrus fiber extract serves as another description for citrus fiber. Some ingredient suppliers use this terminology to try and differentiate their citrus fiber products from others in the market. Ultimately, food labeling trumps when it comes to describing this natural ingredient. For example, the FDA labeling guidance for Citri-Fi includes the following options: citrus fiber, dried citrus pulp or citrus flour. And the USDA fallows citrus flour or dried citrus pulp. These labeling options resonate well in the natural and clean label markets.

4. Is Citrus Fiber a Natural Emulsifier?

Not all citrus fibers on the market provide emulsification benefits. However, Citri-Fi citrus fiber does. This natural citrus fiber extract has high surface area that easily traps water and oil. Also the fibrous composition contains lipophilic and hydrophilic ends which attracts the oil and water into the matrix which further binds the two. For instance, Citri-Fi binds oil and water to create emulsions that are used in food applications such as dressings, sauces, beverages, dairy and meat alternatives like patties. Another feature is that this natural citrus fiber serves as a plating agent. In other words, Citri-Fi, when mixed with oil, turns difficult-to-use liquids into flowable powders. As a result this benefits foods like beverages, meats and sauces.

5. Is Citrus Fiber an Allergen?

Citrus fiber is allergen-free.

6. Is Citrus Fiber Gluten-free?

Citrus fiber is also gluten-free.

7. What is Citrus Fiber Composition?

As mentioned before, citrus fiber composition varies depending on the supplier. Each supplier uses different processing methods as well as sources different raw materials. Citri-Fi citrus fiber contains about 70% total dietary fiber consisting of both soluble and insoluble fiber. Moreover, this citrus fiber consists of high amounts of intact native pectin. In other words, this composition is as close to natural as nature intended. Other citrus fibers may contain more insoluble fiber. As a result, these types of citrus fiber need to be blended with other hydrocolloids to provide the same benefits as Citri-Fi citrus fiber.

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May 19, 2020

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Citrus Fiber In the News

How to Add Citri-Fi® Citrus Fiber to Foods

Before diving into how to use citrus fiber in foods, let us review why you need to use Citri-Fi in the first place. Citri-Fi citrus fiber uses a process free from chemical modifications. The mechanical process opens up the fiber to provide high water holding and emulsification properties. As a result, when used at low levels (<1%), citrus fiber contributes multiple benefits to a variety of food products such as meats, bakery, beverages, sauces, dairy and frozen foods. Also, this natural ingredient improves hot trending products like dairy and meat alternatives. In the end, Citri-Fi citrus fiber should be your "go-to" natural ingredient to improve stability while cleaning up labels and enhancing nutrition.

Depending on the product, this healthy food ingredient provides various benefits. For instance, this food emulsifier binds water and oil which improves the stability of dairy, beverages, sauces, dressings and dairy alternatives. Additionally, Citri-Fi holds onto water to increase yields and improve juiciness and texture of meats and meat substitution products. Because this natural citrus fiber provides multiple functionalities, it replaces ingredients like starches, gums and other stabilizers to clean up food product labels.

Now that you joined the loyal citrus fiber club, let us talk about how to use it in food products successfully. Although your first urge will be to sprinkle Citri-Fi like pixie dust, proper hydration is key! In the end, properly hydrating Citri-Fi activates the full functionality of this citrus fiber.

How to Use Citri-Fi Citrus Fiber in Foods

There are four main ways to use this natural hydrocolloid in foods to prevent clumping or "fish eyes".

1. Pre-mixed in Dry Ingredients

One option includes pre-mixing Citri-Fi citrus fiber with dry ingredients such as sugar, salt, flour, etc. depending on the food product. The dry ingredients should be approximately 10 times the weight of Citri-Fi. Moreover, foods that benefit include bakery items, seasoning mixes and processed meats.

2. Dispersed in Oil

Another way to incorporate this natural food emulsifier is in oil. For instance, Citri-Fi can be mixed into an oil before being added to the food product or liquid. On the other hand, this natural emulsifier when mixed with a certain ratio of oil turns liquids into free-flowing powders As a result, this plated citrus fiber improves the handling and usability of the product. And as a bonus, when added to water or other food products, this plated material provides additional functionalities. For example, plated Citri-Fi provides stability and mouthfeel in beverages.

3. Dispersed into Syrups

Also, Citri-Fi can be added into syrups like sugar or glucose.

4. Prehydrated Directly in Water

Though we recommend adding Citri-Fi to dry ingredients before hydrating in water, you do have the option to prehydrate directly in water. However, in order to use this method, you need to add Citri-Fi in 3% or less solutions. In addition, this natural food ingredient needs to be added using strong agitation to avoid clumping and "fish eyes". Some recommended agitation options include blender, rotor stator homogenizer, mechanical mixer or a magnetic stirrer.

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May 12, 2020

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Citrus Fiber In the News

5 Ways to Create Healthy Food using Citrus Fiber

Creating healthy food today involves subtracting negatively perceived ingredients in addition to adding health promoting elements. For instance, food makers continue to reduce oils and fats in foods. As a result, consumers benefit from lower calories. On the other hand, creating better foods entails removing allergens such as soy, gluten or egg. Regardless, Citri-Fi citrus fiber is an ultimate tool in creating healthier high quality foods. Since this citrus fiber provides high water holding and emulsification properties, it improves stability, texture and nutrition in a variety of food products.

1. Increase Fiber Contribution in a Variety of Foods

Today, food makers incorporate dietary fiber to make fiber claims. Since not all fibers are created the same, food manufacturers use more than one fiber type like a cocktail. For instance, some foods use functional fibers like Citri-Fi citrus fiber to provide water holding and emulsification properties. At the same time, formulators add other fibers simply to meet the dietary fiber claim requirements. The beauty of Citri-Fi is that its functional attributes benefit a variety of healthy food while also contributing fiber. For example, this citrus fiber improves mouthfeel and clouding in beverages such as ready-to-drink (RTD) and powdered drinks. And Citri-Fi enhances other foods like nutrition bars, snacks and bakery items.

Also, this functional citrus fiber replaces other ingredients like starches, gums and stabilizers. As a result, Citri-Fi cleans up label declarations while improving the nutritional profile. Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour.

2. Reduce Oil or Fat in Bakery Products

Citri-Fi citrus fiber's high water holding capacity allows bakers to reduce oil and/or fats in baked goods. For instance, when Citri-Fi is used between 0.25% to 1.00% in muffins, cookies or cakes, this natural ingredient retains moisture. As a result, bakery item's freshness factor remains for a longer period time. And this citrus fiber creates a texture that simulates a full-fat mouthfeel which consumers expect. Citri-Fi replaces up to 50% of oil or fat in bakery products without comprising the quality.

3. Remove Egg Products in Dressings and Sauces

Another industry trend is egg-free dressings and sauces which improves the nutritional profile. For instance, dressings like mayonnaise can now be made egg-less without compromising the texture. Citri-Fi citrus fiber's oil and binding power make this happen. Now, these type of products give vegan and vegetarians more options. And due to recent food safety concerns, food services switched to egg-free dressings and sauce food products. Either way, this natural citrus fiber creates a smooth texture that remains stable for long periods of time at low usage levels.

4. Minimize Saturated Fats in Meat Alternatives

Citri-Fi citrus fiber also reduces saturated fats in meat substitution products like meat-free patties. Since many meat alternatives use coconut oil, these products tend to contain high amounts of saturated fats. When Citri-Fi 100 series is used in an emulsion, this natural ingredient allows food makers to use unsaturated oils and at a lower level. At the same time, the meat alternative is juicy and succulent during the cooking process. And to improve the meat-like texture, Fiberstar recently launched Citri-Fi TX. This new citrus fiber provides cold binding which allows food makers to replace binders like gluten. As a result, those formulating without allergens benefit with a clean label binding system.

5. Improve Gluten-free Food Texture, Nutrition and Quality

Gluten-free continues to be a market need. Initially, first generation foods were loaded with simple carbohydrates with a short shelf-life. However, today, food makers focus on creating higher quality and healthier versions. And manufacturers upgraded to a more wholesome approach to gluten-free food making. Citri-Fi citrus fiber is an ideal solution when creating gluten-free foods. Because this natural citrus fiber holds onto water, gluten-free foods retain moisture longer. As a result, this improves the freshness factor. And because Citri-Fi meets the FDA fiber guidelines, this natural ingredient contributes fiber to the overall nutrition.

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January 20, 2020

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Citrus Fiber In the News

Meat Moisture: Managing Water in Poultry

Retaining meat moisture is a critical success factor in creating tasty food products. Many meats purge water in raw state and during the cooking process. As a result, the final food product tends to dry out which lessens the eating experience. However, there are several ingredients on the market that help bind this meat moisture. And some of these ingredients launched in the last few years trumped the traditional go to ingredients such as modified starches and certain gums.

Meat Moisture in Poultry using Citri-Fi Natural Citrus Flour

Citri-Fi^® natural citrus fiber/flour holds high amounts of water and oil especially in meat applications such as marinade injected poultry. This natural citrus fiber/flour improves yield and texture of poultry food products when used in conjunction with phosphates. Alternatively, this citrus fiber/flour can be used to replace phosphates when used with other natural ingredients. For instance, a Citri-Fi and native rice starch combination create poultry products equal or better than their phosphate counterparts. Also, a combination of citrus fiber/flour and sodium carbonate produce high quality poultry foods when replacing phosphates.

Clean Ingredient Solutions: Citri-Fi® Natural Citrus Fibers

Fiberstar, Inc. manufactures and sells Citri-Fi natural citrus fibers. These clean ingredient solutions provide high water holding and oil binding which is key to creating natural food products. For instance, meat alternatives require high oil binding and moisture retention to simulate their animal meat counterparts. However, many products using water holding ingredients tend to be mushy or grainy. Citri-Fi holds onto that oil and releases it during the cooking process. As a result, this creates a juicy and sizzling meat alternative that customers expect.

Vegconomist - The Vegan Business Magazine - Article

To learn more about about Citri-Fi's capabilities in other foods, please read the following Vegconomist article - Fiberstar, Inc: "Our Objective is to be the Global Market Leader in Natural and Clean Ingredient Solutions."

Have questions, please CONTACT US!

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December 5, 2019

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Citrus Fiber In the News

Plant Based FiEurope Award: Fiberstar Wins!

Fiberstar wins the Plant-based FiEurope Award! This innovative company shared its recent plant-based development in meat alternatives. As a result, this newly developed texturizing citrus fiber complements Fibestar's extensive portfolio of plant-based solutions. Moreover, this award highlights Fiberstar's innovative approach to helping customers hit the market quickly with new plant-based products.

To learn more about Fiberstar's new plant-based texturizing solutions for meat alternatives
please CONTACT US!

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November 22, 2019

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Citrus Fiber In the News

Nutritional Ingredient for Bakery: Natural Citrus Fiber

Bakery is a staple in every consumer's lives. Because of this, baked goods serve as a perfect vehicle to deliver nutrition. Today, bakers include ingredients like protein and fiber to enhance their bread products. For instance, Citri-Fi natural citrus fiber is an ideal nutritional ingredient for bakery. Not only does this fiber provide some fortification, but also functional benefits. For example, Citri-Fi's high water holding capacity improves bread freshness over time. As result, consumers enjoy their baked goods longer.

Additionally, Citri-Fi is allergen-free and Non-GMO Project certified. Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural markets. This nutritional ingredient for bakery also has no E-number which benefits the European markets.

To learn more about how to fortify your bakery products with nutritional ingredients, please check out this article - Nutritional Ingredients Help Fortify Snack and Bakery Products (Snackfood & Wholesale Bakery)

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1) Who is Fiberstar and what does your company offer to the food ingredient marketplace?

2) Is Fiberstar, Inc. in the plant-based foods space? If so, for how long?

3) Where did Fiberstar’s success start in the plant based food space?

4) Why are Fiberstar’s plant based ingredients an ideal fit for plant based foods?

5) What innovations did Fiberstar recently launch in response to consumer demand?

6) Were there any challenges or hurdles that Fiberstar had to overcome?

7) What is your vision for the future and how will Fiberstar participate in this?

Citri-Fi Citrus Fiber Positively Affects the Nutri-score

Food Products and Improved Nutrition Labels

1) Why is hydrating Citri-Fi citrus fiber important when used in food products?

2) How to hydrate Citri-Fi citrus fiber?

3) What is the most preferred way to hydrate citrus fiber and why?

4) What common issues occur when the citrus fiber fails to hydrate fully?

5) Which food products are the most sensitive and require the Citri-Fi to be fully hydrated and why?

Additional Information

Citrus Fiber: Frequently Asked Questions

1. What is Citrus Fiber?

2. What is Citrus Fiber Made From?

3. What is Citrus Fiber Extract?

4. Is Citrus Fiber a Natural Emulsifier?

5. Is Citrus Fiber an Allergen?

6. Is Citrus Fiber Gluten-free?

7. What is Citrus Fiber Composition?

How to Use Citri-Fi Citrus Fiber in Foods

Additional Information

1. Increase Fiber Contribution in a Variety of Foods

2. Reduce Oil or Fat in Bakery Products

3. Remove Egg Products in Dressings and Sauces

4. Minimize Saturated Fats in Meat Alternatives

5. Improve Gluten-free Food Texture, Nutrition and Quality

Additional Information about Citrus Fiber and Healthy Foods

Meat Moisture in Poultry using Citri-Fi Natural Citrus Flour

Other Articles to Check Out

Vegconomist - The Vegan Business Magazine - Article

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