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reduce cocoa powder - Bakery Foods: Citri-Fi Citrus Fiber Improves Moisture Retention, Emulsification and Freshness also Gluten-free - Bread, Cookies, Muffins, Cakes
May 14, 2025
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Bakery

Reduce Cocoa Powder and Raise the Bakery Bar

Cocoa powder’s shortened supply and rising costs are due to adverse environmental and geopolitical circumstances. However, there are some ways to reduce cocoa content including the use of flavors, cocoa extenders and chocolate enrobed inclusions. Regardless of the solution, Citri-Fi® citrus fiber can be used to improve the quality, texture and nutrition of a variety of baked goods. This natural citrus fiber complements cocoa extension strategies so that bakers can create delicious and mouthwatering muffins, cookies, bakery fillings, pastries and cakes.

You can win almost anyone’s heart over with chocolate. And like electricity, chocolate is one of those luxuries that most take for granted. We treasure it on special holidays including Valentine’s and Halloween. It accompanies flowers on first dates. And it telepathically talks to us in the grocery checkout lane “Buy me now!” Yet, how chocolate is sourced and made is a mystery to most. Many do not realize that its raw material, cocoa, is suffering from environmental and geopolitical strife. And because of this, food developers are looking to reduce cocoa powder in a variety of foods.

The Cocoa Supply Chain

Cocoa starts its life in the cocoa fruit. This fruit contains multiple cocoa beans inside. Once mature, the plant is harvested and cracked open where farmers access the cocoa beans and pulp. The beans are fermented and dried. It is this unique process that gives cocoa its complex flavor. The dried cocoa beans are then shipped around the world where food manufacturers finish the process which involves roasting, extracting the cocoa nibs (winnowing) and grinding it into powder. From here, the cocoa powder can be converted into chocolate products or separated further.

Most of the cocoa is sourced from West Africa, specifically Ghana and the Ivory Coast. Over the years, cocoa crops have been suffering shortages due to adverse weather conditions, aging trees, disease and pests. Moreover, now since gold mining is more profitable, cocoa farmers are losing land to the mining operations. A global shortage of cocoa is resulting in limited supply and skyrocketing costs. As a result, reducing cocoa powder dependency has become a long-term goal.

Cocoa Powder Extender Strategies

Cocoa powder is used in a variety of food products including bakery, beverages, confectionery and sauces. Manufacturers convert it into a variety of formats such as powder, liquids, inclusions and pastes. How to reduce cocoa powder without affecting texture and taste is the Holy Grail. Cutting down the cocoa content in foods affects the flavor, color, texture, labeling and possibly the regulatory status. Chocolate has standards of identity in certain regions of the world specifically the United States which makes it challenging to use chocolate substitutes.

One strategy leans on the flavor industry. The flavor houses are not the only players in the game. Other food ingredient companies have jumped in to offer their solutions as well. Some solutions include using cocoa flavors, cocoa extracts, natural flavor modifiers and enhancers. With these types of solutions, developers can reduce the cocoa powder content while maintaining that rich and complex flavor of cocoa.

Another strategy involves using cocoa extenders such as whole grain malted barley which not only contributes the rich flavor but also improves moisture retention and texture. Another option is using carob. Other extenders on the market may use a fermentation process to simulate the flavor of cocoa. For example, one extender relies on fava bean which uses a similar fermentation process as cocoa. However, many of these options require re-formulation.

On the other hand, some strategies to reduce cocoa powder use takes a more roundabout approach. For instance, some companies recommend using chocolate flavored inclusions, compounds and coatings. Using these types of ingredients gives the consumers the perception of eating chocolate even though the components contain a fraction of real chocolate. Another way to reduce cocoa powder is to use more milk chocolate which relies on cocoa butter versus cocoa solids.

Citrus Fiber Complements Bakery Cocoa Reduction

The bakery industry is one of the hardest hit sectors when it comes to the cocoa shortfalls. Bakers are re-working their chocolate-containing baked goods in order to secure supply and mitigate costs. Regardless of their chosen strategic path, there is one thing for certain. Ingredients like Citri-Fi citrus fiber can aid in improving the baked goods quality when using cocoa extender solutions.

Citri-Fi is an upcycled citrus fiber produced from the citrus juicing industry. The process, which is free from chemical modifications, creates the high water holding and emulsification properties. It is this dual functionality that allows Citri-Fi to improve the moisture retention, texture and nutrition of baked goods. Though bakery items may use the flavor and/or cocoa extension solution, at low usage levels (<1%), Citri-Fi can be used alongside to improve the quality of the finished product. Citri-Fi is also ideal for frozen baked goods in addition to gluten-free products.

Because of Citri-Fi citrus fiber’s high surface area, this natural ingredient can also be used to dry plate water and/or oil soluble flavors. By doing this, Citri-Fi turns liquids into free-flowing flavor powders. Depending on the type of oil, this citrus fiber typically provides up to 25-30% load while still being flowable. In addition to being a flavor carrier, when incorporated into the food products, Citri-Fi provides the moisture retention to improve the perception of freshness over time in baked goods.

On the Cocoa Horizon

Climate change and political pressures will continue to mold cocoa procurement. As a result, new technologies are emerging to help alleviate the growing shortage. For example, fermentation technology is in its infancy. Some companies are fermenting non-cocoa materials with the end goal of producing products that taste and function like cocoa powder. In time, these new products will be produced in an upscaled system which will make its market worth more affordable. In the meantime, batches are small and expensive.

Another hi-tech technology in the start-up mode is cell cultured cocoa. The goal here is to produce cocoa but not with conventional farming methods. Instead, cocoa will be created using a handful of cells. Like with most new groundbreaking science, scale-up and regulatory hurdles will put the brakes on quick turnarounds. Lastly, more upcycled ingredients are being repurposed into food ingredients to improve food products’ carbon footprint as well as quality. These upcycled ingredients when fermented and/or roasted and combined with sweeteners and fats, can simulate chocolate which can reduce cocoa powder content in a variety of food and beverages.

Citri-Fi citrus fiber’s functional benefits and nutritional value can improve foods that are utilizing any of the cocoa reduction strategies mentioned above. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label markets. Citri-Fi is non-GMO Project certified, non-allergenic and gluten-free. This natural citrus fiber has no E-number. And now there is USDA certified organic Citri-Fi available.

Please contact us for more information on how to improve your food products with citrus fiber while reducing cocoa content.

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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties - Clean Label- Organic
December 12, 2023
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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)

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Bakery Fillings - Citri-Fi Citrus Fiber Thickener, Stability, Creamy Texture, Egg Reduction, Clean Label
August 30, 2023
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Bakery

Perfecting the Pumpkin Pie Filling – Citrus Fiber

Pumpkin spice takes center stage when the Fall season hits. Though used in a variety of foods, the spice blend originated from the pumpkin pie which is a staple during the holiday season in the U.S. However, commercial pumpkin pies fall victim to stability and texture issues due to water migration over time. One option is to use the new Citri-Fi® 600 citrus fiber, a neutral flavored citrus fiber which provides water holding, emulsification and viscosity. As a result, when used at low usage levels (<1%) in pumpkin pie filling, this natural ingredient minimizes cracking, shrinking and weeping.

Tis the season when baristas whip up frothy pumpkin spice lattes and shoppers restock their pantries with pumpkin spice everything. Over the years, pumpkin spice penetrated almost every food group including beer, cookies, candy and even butters. This flavor trend evolved into a tradition which marks the dawn of a new season. Despite pumpkin spice’s trendiness, its popularity originated in the traditional pumpkin pie filling.

Pumpkin Pie Filling Pitfalls

As soon as Fall arrives in the U.S., every baker is pumping out fresh pumpkin pies. And like most shelf-stable foods, pies fall victim of stability issues. Over time, water migration causes water to pool on the surface. As a result, the pie tends to form cracks. And with enough water movement, shrinking causes the edges to pull away and the loose moisture turns the crust soggy. These unalluring visuals could sway any customers to alternatives like apple pie.

Most pumpkin pies rely on egg to bind the water and oil which minimizes the weeping. However, depending on the pie formulation, egg alone cannot prevent water migration. And because of egg availability issues and price fluctuations, some producers try to reduce the egg content as a cost savings strategy. This further reduces the egg functionality causing water binding issues. Some workarounds include applying a gel-based surface coating containing different hydrocolloids to mask the weeping and prevent cracking. However, this technique does not address the soggy crust. Another option is to add water binding ingredients such as modified starches, alginates or food gums to the filling.

Egg Reduction & Clean Label

Another solution is to incorporate citrus fiber. The new Citri-Fi 600 citrus fiber line is recommended for bakery fillings such as pumpkin pie filling. At low usage levels (<1%), this neutral flavored citrus fiber provides high water holding and emulsification properties in addition to high viscosity. Because of this, water is bound to prevent the cracking, shrinking and weeping. Moreover, Citri-Fi can also improve the stability and texture of the pie when eggs are reduced. For instance, bakers can reduce eggs up to at least 50% when using 1% of Citri-Fi 600 citrus fiber.

Citri-Fi is easily incorporated into the pie formulation by mixing it with the dry ingredients such as spices, salt or sugar. This step is key before introducing the liquids such as pumpkin, milk and water. The dry ingredient mix is then added to the wet ingredients to create a uniform mixture.

Using Citri-Fi 600 not only improves the overall quality of the pumpkin pie but it also can help reduce the number of ingredients in the pie formulation. As a result, bakers benefit from cleaner and more natural food labels. Citri-Fi 600’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural food markets.

Other Bakery Filling Benefits using Citrus Fiber

Besides heat stability, Citri-Fi 600 is also freeze/thaw and low pH stable. It is non-GMO Project certified, allergen-free and gluten-free. Citri-Fi 600 also has no e-number which is key for certain regions like Europe. An USDA certified organic version, Citri-Fi 700, will be launching soon.

For more information about Citri-Fi 600 citrus fiber in pumpkin pie filling or other bakery fillings, please contact us.

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Bakery fillings - pectin extension, thickener, starch replacement, natural texture
July 13, 2022
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Bakery Fillings

Bakery Fillings: Converting to Clean Label

Limited ingredient supply and clean label trends triggered bakers to reconsider their bakery filling stabilizer strategy. Today, there are alternative options including Citri-Fi® citrus fiber which provides high water holding and emulsification. As a result, this food ingredient improves stability, natural texture and food labeling at low usage levels (<1%) in bakery fillings.

What is more decadent than biting into a warm donut with filling oozing over your lips? This fond memory stems back from childhood days and forward into adulthood. Bakery fillings come in a variety of flavors and textures including cream, chocolate, fruit and nut-based. This gives bakers a palette of options which make the combinations endless. However, bakers also use stabilizers to improve the filling’s stability and texture.

For instance, fruit fillings typically contain added pectin to thicken and gel. Also, bakers incorporate modified starches which provide viscosity, heat tolerance and freeze/thaw stability. For years, bakers leaned on these hydrocolloids to solve their texture and stability challenges. However, some market trends such as limited food ingredient supply, clean label and more natural textures are driving the need for new solutions.

Trends Shaping the Fill

The aftermath of COVID is still playing out in the global supply chains. Because of this, some food ingredients are limited in availability including modified starches. Larger food companies’ buying power may protect them from these shortages. On the other hand, medium to smaller players have no choice but to seek alternative ingredients.

Another market trend predominant today involves natural and clean labeling. Consumers read food declarations more than before. And their decision-making is based on what sounds familiar and safe to them. Initially, consumers frowned on food ingredient names that were not typical pantry staples. Now, this includes other ingredients including modified starches. Any words associated with chemicals fall suspect. And in other parts of the world, consumers veer away from E-number ingredients like pectins, modified starches and food gums. As a result, the market demands more natural ingredients for bakery fillings.

Citrus Fiber Functionality in Clean Label Bakery Fillings

One natural solution for bakery foods entails using citrus fiber. However, not all citrus fibers are created the same. Some citrus fibers are byproduct of the pectin extraction process which produces less functionality. Others are upcycled material from the juicing industry. Citri-Fi is a natural citrus fiber created from the citrus juicing process. The mechanical process, which is free from chemical modifications, produces a fiber that contains both soluble and insoluble fiber. The soluble fiber portion consists of high amounts of intact native pectin. As a result, this natural food ingredient provides high water holding and emulsification properties.

At low usage levels (<1%), Citri-Fi provides thickness and heat stability. It binds the water to prevent separation and blow-outs in enrobed baked goods. Also, this upcycled ingredient creates more natural textures in cream, fruit and chocolate-based bakery fillings. Another key benefit is freeze/thaw stability. Citri-Fi binds the water tightly. As a result, minimal water migrates during frozen storage.

In fruit fillings, Citri-Fi can be used up to 2% to produce the gelling texture in low pH and high Brix processing conditions. Citri-Fi not only improves the texture and stability, but also, this citrus fiber creates clean label bakery fillings. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour.

Benefits in Other Baked Goods

Because of the dual functionality, Citri-Fi also benefits other baked goods such as breads, muffins, cakes and cookies. The water binding retains moisture so that the bakery item remains fresh over longer time. Additionally, Citri-Fi’s emulsification properties help it to partially replace egg and/or oil content without comprising quality.

Citri-Fi is non-allergenic and gluten-free which is ideal for gluten-free baking. Also, this natural ingredient is non-GMO project certified and has no E-number. These attributes make this citrus fiber an ideal clean label ingredient for bakery fillings and other baked goods.

If you need more information, please contact us.

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Egg replacement in dressing, sauces, bakery fillings and dips
April 20, 2022
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Bakery, Bakery Fillings, Dressings, Soups & Sauces

Egg Replacement: The Good Egg – Citrus Fiber

The market demands egg replacement options due to price and availability fluctuations, plant-based lifestyle trends and allergen-free food requirements. Though many solutions exist today, Citri-Fi® citrus fiber is one clean label option available to partially replace egg depending on the food product. Due to the citrus fiber’s high water holding and emulsification properties, Citri-Fi works synergistically with other food ingredients such as starches, gums and plant fibers to remove egg entirely.

Real eggs are the workhorse ingredients in the food world. They have so many functions in baked goods including aeration, browning color, binding, humectancy and leavening to improve the texture over shelf-life. Moreover, eggs provide coagulation, coatings, crystallization control and richness to a variety of other foods. Besides the functional benefits, eggs also fortify foods with protein content. So, why would the market demand egg replacement options?

Eggs experience pricing fluctuations like any other food staple. Temporary anomalies such as the current Avian flu create price hikes and supply constraints that affect companies that are not locked into contracts or lack buying power. On the other hand, there are other market dynamics at play that drive the need for egg replacers. For instance, there is a wave of consumers shifting toward a plant-based diet. Because of this, people are looking for animal-free including egg-free foods. Another segment steers away from egg products due to allergen concerns. Typically, if one allergen is avoided such as gluten, other allergens are added to the elimination list. For example, many restaurants are converting over to vegan mayonnaise for food safety and allergen reasons.

A Nest Full of Egg Replacement Options

There have been egg replacers on the market for over 10 years now or more. And they vary amongst different ingredients such as food gums, dairy and wheat proteins, starches, plant fibers and blends of these ingredients. Other types of ingredients also include leaveners, enzymes and emulsifiers. The type of ingredients used highly depends on the food product that the egg is used in. And each ingredient has both pros and cons. For instance, some ingredients are chemically modified, some are considered allergens and some lack nutritional contributions. In the end, egg replacement requires multiple ingredients or a systems approach. Dialing into that exact system is a challenge especially to reach 100% egg replacement.

Citrus Fiber as an Egg Replacer Formulation Tool

As mentioned, some plant fibers provide some of the lost functionality in an eggless food. For example, Citri-Fi citrus fiber is a potential solution. This natural ingredient provides high water holding and emulsification properties similar to eggs. As a result, product developers can reduce the amount of egg in the formulation. And when used with other hydrocolloids, 100% egg replacement may be possible especially in bakery products.

Citri-Fi can partially replace eggs in baked goods including pancakes, cookies, layer cakes and muffins. This citrus fiber extends eggs in bakery fillings like custards too. In both instances, less than 1% will create high quality bakery products. In addition, these baked goods tend to maintain freshness over time improving shelf-life. This natural citrus fiber is added in with the dry ingredients such as flour and sugar before the liquid phase.

This natural ingredient is allergen-free and ideal as a gluten-free bakery ingredient. Many gluten-free products avoid ingredients such as egg, soy, wheat and dairy. These ingredients tend to provide water holding, binding, structure and emulsification to the food. Without using one or more of these food ingredients, the bakery product tends to lose quality. However, Citri-Fi, at <1% usage level, provides moisture retention and oil and water binding to improve the structure and freshness over time.

Yet, Citri-Fi also shines in egg-free spreads such as vegan mayonnaise. This citrus fiber’s high intact pectin content creates an emulsion with the other food ingredients which does not break over time. As a result, the mayonnaise remains uniform and creamy.

If you have additional questions about citrus fiber as a potential egg replacement ingredient, please contact us.

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Bakery Foods: Citri-Fi Citrus Fiber Improves Moisture Retention, Emulsification and Freshness also Gluten-free - Bread, Cookies, Muffins, Cakes
May 19, 2021
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Bakery

Bakery Ingredients: 5 ways to use Citrus Fiber

Many bakery ingredients in the industry provide single functionalities to baked goods. On the other hand, natural ingredients like Citri-Fi® citrus fiber provide water holding and emulsification which benefit a variety of bakery items. Bakers gravitate to Citri-Fi for its ability to create baked items that maintain freshness over time which is the gold standard in quality. And due to its natural emulsification, this citrus fiber is the ideal solution to replace certain emulsifiers to clean up labels. Other key areas include plant-based, gluten-free, egg and oil reduction and bakery fillings.

Creating bakery foods is a combination of art and science. Where else can an elbow test measure viscosity or a handful means a cup? Although measuring methods produce the perfect loaf or muffin, bakery ingredients play an equally important role especially on a mass scale. For instance, bakers use additional ingredients not commonly used in home baking to preserve the baked good’s quality during post production, handling and storage.

Citri-Fi is an upcycled natural citrus fiber created from byproduct of the citrus juicing process. This natural ingredient provides high water holding and emulsification properties which benefit a variety of baked goods. For example, citrus fiber offers the following five ways to create stellar bakery items.

1) Moisture Retention and Improve Freshness over Shelf-life

Citri-Fi’s number one use in baked goods is moisture retention. This citrus fiber’s high surface area and high intact pectin content locks in the water. Over time, the native starch slowly releases the water which is then bound to the citrus fiber. Because of this, the natural occurring gluten and citrus fiber retain the moisture which results in the perception of freshness over time. In this case, less is more. At low usage levels, 0.3% to 1.0%, Citri-Fi can be incorporated into the baked good with additional water to improve the overall texture and organoleptic properties.

2) Emulsifier Replacement in Baked Goods

Mass produced breads typically use some sort of emulsifier to improve loaf volume and create softer crumb. However, some emulsifiers such as mono and diglycerides, lecithin, DATEM and SSL are not perceived to be clean label bakery ingredients. And some emulsifiers are considered allergens like those that originate from soybean. Yet, the market offers very few natural replacements.

Citri-Fi at low usage levels, 0.5% to 1.0%, replace lecithin or mono and diglycerides in baked goods while maintaining the shelf-life and eating qualities. This citrus fiber's allergen-free and clean label status makes this attractive. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour. These labeling options resonate well in the natural and clean label markets. Please contact us to learn more about our emulsification study which compares Citri-Fi’s superiority over other emulsifiers in the marketplace.

3) Plant-based and Gluten-free Specialty Markets

Gluten-free formulating still exists today. Regardless, the prevalence of certain conditions (e.g. Celiac disease, autoimmune, autism, etc.), drive the need for allergen-free formulating. Gluten-free requirements affected the bakery category the most. As a result, gluten-free and allergen-free bakery goods flooded the market over the last 20 years. However, allergen-free formulating comes with a set of challenges. For instance, many of the base flours do not retain moisture well to keep the structure soft and tender over time. Because of this, bakers prefer natural ingredients such as citrus fiber to bind the water. As a result, the allergen-free bakery items maintain the sense of freshness over shelf-life. Without additional ingredients, these type of bread products would suffer with limited shelf-life and stale texture.

Currently the hottest lifestyle trend, plant-based eating, hit the market quickly. The growing demand is driving bakers to remove animal byproducts such as fats and eggs from their formulations. Once again, this delta creates a slew of challenges for the baker. However, functional bakery ingredients like Citri-Fi can aid in creating high quality and organoleptic pleasing baked goods when animal byproducts are substituted out with other ingredients. Citri-Fi complements the baking system to provide the additional water holding and emulsification properties which are typically compromised when other hydrocolloids or fibers are used to replace animal byproducts.

4) Egg and Oil Reduction Bakery Ingredients

Reducing egg and/or oil requests often pop up. In some regions, formulators reduce these ingredient as a cost savings strategy. In other markets, reducing egg and/or oil improves the nutritional profile of foods. Due to Citri-Fi’s high water holding properties, this natural citrus fiber is essential in creating the moist texture typically when egg and/or oil are present in the formulation. And the natural emulsification properties of the citrus fiber mimics its counterparts to maintain high quality texture. Ultimately, Citri-Fi can reduce egg and oil in bakery formulations while still providing the full-fat mouthfeel which consumers expect.

5) Bakery Filling Texturant and Stabilizer

Many challenges arise when working with bakery fillings. In baked products, fillings need to tolerate the heating and handling while still providing functionality before, during and after the baking process. Since some fillings are low in pH, this too creates an environment where functional bakery ingredients break down. Hence, several factors affect fillings when creating a natural texture.

Citri-Fi citrus fiber’s multi-functional properties tolerate heat and low pH conditions. For instance, this functional ingredient creates natural textures in fruit-based fillings in low and high pH conditions. Citri-Fi can be used “as-is” to generate the gelling textures in high Brix and low pH systems. At the same time, this natural citrus fiber also can generate gelling textures in low Brix and low pH systems. Please contact us to learn more about this new technology.

Another key area where Citri-Fi improves bakery is in filled baked goods. This natural citrus fiber’s high water holding capacity binds the water to prevent blow-outs during the baking process.

There are multiple areas where Citri-Fi citrus fiber benefits bakery products due to its multiple functionalities. Bakers gravitate to this ingredient due to its ability to create freshness over time versus other ingredients, its emulsification properties and its clean label status.

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January 6, 2020
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Fiberstar Blog

Top 5 Most Read Fiberstar Editorial Posts in 2019

Fiberstar continues to broadcast top line information about Citri-Fi natural citrus fiber and how this functional fiber fits the market need. As a result, the top 5 topics below highlight the key interests. However, though these may be the top 5, our article archives capture topics ranging from food applications to ingredient functionality.  Please check out the other archived articles about natural citrus fiber HERE: 

1.  Citri-Fi 100 Natural Citrus Fiber Clean Label Gelling Pectin Replacement

This natural citrus fiber contains native pectin content which can be activated in low pH and high Brix conditions. As a result, using Citri-Fi in fruit prep bakery fillings improves the texture and quality. Also, it may prevent blow-out in enrobed bakery items.

2.  BLOG: The Magic of Turning Liquid Oils into Natural Flowable Powders

Liquid oils can be difficult to handle due to their consistency and shelf-life. Citri-Fi natural citrus fiber contains high surface area which binds high amounts of oil and water. As a result, this natural ingredient binds oil to create a flowable powder. Additional benefits include using the plated oil in applications such as beverages or sauces to improve texture and stability.

3. Fiberstar Introduces Natural Clean Label Citri-Fi to Replace Phosphate in Meat and Poultry

Due to the natural and clean label movements, phosphate fell out of favor in several food products. For instance, in meats, natural ingredients like Citri-Fi natural citrus fiber replaces phosphate in conjunction with either rice starch and/or carrageenan to produce high yields and reduce purge.

4. Fiberstar Unlocks the Science Behind Clean Label Emulsification in Food

One of the key attributes that sets Citri-Fi citrus fiber apart from other citrus fibers is the natural emulsification properties. Due to Citri-Fi's composition of soluble and insoluble fiber, this functional ingredient binds oil and water and locks it in. In 2019, clean emulsification hit the charts as one of the key benefits manufacturers sought out to improve their label declarations.

5.  BLOG: Breaking the Myths about Fibers

Not all fibers are created the same. This also includes citrus fibers. Learn more about how Citri-Fi natural citrus fiber provides higher functionality which improves a variety of food applications in the food and beverage market.

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