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Frozen desserts - Citri-Fi citrus fiber minimizes ice crystallization and improves creamy mouthfeel
February 19, 2026
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Frozen Foods

Frozen Desserts: Warm up to Functional Health

Better-for-you frozen desserts is considered a paradox driven by GLP-1 diets, the plant-based shift and the clean label movement. However, formulating for these types of frozen delights comes with challenges. One all-natural solution, Citri-Fi® citrus fiber, binds water and oil to improve the stability and nutrition of GLP-1 friendly and dairy-free frozen desserts. Because Citri-Fi is an upcycled food ingredient, this citrus fiber tells an environmentally friendly and transparent story from farm to fork.

Jumbo shrimp! Bittersweet! Fresh frozen! How many times have you raised your brow reading food packaging that contradicts itself? These phrases roll off your tongue with poetic grace but stump your inner intellect. And how about guilt-free indulgences such as healthier frozen desserts? Yes, the gratifying sweet morsels, that quells the palate but not the waistline, now can be better-for-you. Key market trends driving this paradox include GLP-1 diets, the plant-based shift and the clean label movement .

Metabolic Health: GLP-1 Friendly and Healthy Decadence

GLP-1 dieters are crusading this evolving metabolic wellness trend by demanding more nutrient-dense foods. Two key formulating strategies to develop GLP-1 friendly foods include protein-enrichment and invisible fiber fortification. This dual approach creates products that provide satiety, muscle mass preservation, and sustained energy. At the same time, these GLP-1 diet foods come with formulating challenges which affect shelf stability, texture and overall tastiness.

Citri-Fi® citrus fiber, which is produced from byproduct of the citrus juicing process, can be used at low levels (<1%) to provide stability, texture and nutrition to a variety of frozen desserts including high protein ice cream pints, yogurt-based pops and protein-enriched gelatos. Citri-Fi binds the water to minimize ice crystallization. As a result, frozen desserts remain creamy, non-gritty and smooth during freeze/thaw cycles. Citri-Fi also improves other types of GLP-1 friendly foods which can be read here.

Plant-based Dairy Desserts: Animal-free But Dairy-like

Frozen dairy alternatives continue to be a mainstream indulgence. In addition to the mentioned GLP-1 lifestyle, consumers gravitate toward plant-based frozen desserts for various reasons including health, clean label and curiosity. For instance, shoppers explore next-gen dairy-free bases used in ice cream today such as potato milk, fava bean and tiger nuts. Dairy-free frozen desserts do not harbor the saturated fats typically found in dairy-based counterparts. Because of this, consumers seek out dairy substitutes to manage their cardiovascular health. However, formulating dairy-free frozen foods comes with its own issues.

Frozen desserts using bases that contain no dairy typically need additional food ingredients to help bind water and fat to prevent separation and ice crystallization. Generally, food gums are used to improve the stability. However, some stabilizing systems have fallen out of favor due to the clean label movement. An all-natural option, such as Citri-Fi citrus fiber, contains large portions of intact native pectin that binds the water during freeze/thaw cycles. In the end product results in a creamy scoop-able frozen dessert. Additionally, Citri-Fi tends to mimic the mouthfeel of dairy fat so that this citrus fiber can also be used in both reduced-fat dairy-based and dairy-free versions.

Natural Processing: Clean Chemistry, Clean Label and Clean Conscious

Lastly, consumers prefer frozen desserts formulated with recognizable ingredients. The number of food ingredients also plays a role in the purchasing decision. Minimalist labels tend to win out as they gleam toward a more natural look. In addition, the subtle environmental guilt when purchasing foods now puts more emphasis on farm to fork. Consumers value foods containing sustainable ingredients sourced using a transparent supply chain.

Since numerous frozen desserts are formulated with stabilizing systems, which stack up the ingredient list, formulators are seeking natural functional replacements like Citri-Fi citrus fiber. This natural food ingredient is recognizable and provides the dual functionality of water holding and emulsification. Because of these properties, Citri-Fi can potentially replace multiple ingredients shortening the ingredient statement. And since Citri-Fi is a byproduct of the citrus juicing industry, it is considered an upcycled food ingredient with a transparent supply chain. Product developers can formulate using less than 1% Citri-Fi citrus fiber while improving the stability, texture and nutrition of frozen desserts.

Other Citri-Fi benefits include Non-GMO verified, allergen-free and gluten-free. Now, certified organic citrus fiber is available, Citri-Fi 400 series. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural markets.

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Global Food Trends in 2026 - Health, Traditional Foods and Sustainability
January 21, 2026
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Bakery, Dairy, Dairy Alterantives, Dressings, Soups & Sauces, Frozen Foods, Meat Substitutes, Supplements & Nutrition

Global Food Trends in 2026

The global food trends in 2026 include improving health, preserving traditional food and supporting sustainability. Whether it is pumping foods with protein or creating authentic regional culinary pastes, Citri-Fi® citrus fiber’s high water holding and emulsification properties can improve the texture, stability and nutrition of a variety of food and beverages.

Global food trends point to wellness, heritage eating and sustainability in 2026. But what does wellness mean in the food industry? Why are consumers reverting back to traditional foods? And what sustainability initiatives are shaping how food is developed? The world is massive but at the same time, it shares common culinary trends and food processing shifts. Let’s take a look at some of the regional market dynamics shaping up the global food trends in 2026.

North America: Health, Protein, Heritage and Sustainability Food Trends

The word-of-the-year is protein. Protein enrichment is seizing the food industry from beverages to breads. One of the key drivers propelling the U.S. and Canada’s protein foods points to the GLP-1 weight loss drugs. These dream prescriptions are melting away pounds from weight-challenged individuals. Because of these miracle remedies, GLP-1 consumers are eating less and seeking out nutrient-dense foods. As a result, product developers are stuffing protein in every food option imaginable, cutting the portion size and spitting out new products in the market with lightening speed. At the same time, protein fortification as a health trend comes with formulation challenges.

Adding protein to foods like bread, sauces and beverages alters the texture and stability of the food. Product developers need to re-formulate these foods using additional hydrocolloids likes starches and food gums to control water movement. At the same time, Citri-Fi citrus fiber, known for its high water holding and emulsification properties, is an alternative to hydrocolloids that can improve the quality of protein-rich foods. Citri-Fi citrus fiber’s benefits at low usage levels, <1%, can improve the texture, stability and nutrition of food and beverages.

The North American folk's attention to health and wellness also spearheaded a gastronomic movement involving heritage eating. In other words, consumers seek out foods that are back-to-basics or back to traditional food sources. For example, consumers are cooking classic dishes from their ethnic roots or adding more fermented foods into their daily mix. And this health and wellness and artisanal dining trend includes the focus on sustainability. Environmentally friendly food choices now entail food source transparency, food packaging reuse and food waste reduction. All of these elements are shaping the global food trends of 2026.

South America: Environment, Ancestral Eats, and Social Food Trends

Point your compass south and gallop over 4,000 miles to Latin America. Food trends range from ancestral eating to social dining followed by sustainable sourcing. Foodies are reverting back to traditional food staples like root vegetables such as aria, mashua, yacon and arracacha. Other examples include incorporating Melipona honey to drinks and the use of unsweetened acai in savory dishes.

In addition to celebrating authentic foods, folks are choosing family style or socially shareable foods in the spirit of mindful experiences. Nothing can substitute the happiness of breaking bread with family and friends. At the same time, LATAM consumers are also demanding healthy and clean ingredients. Gone are the days of ultra processed foods and imitation bites. Consumers are seeking naturally nutritious ingredients such as legumes, grains and vegetables.

However, creating home-style foods that are ready-to-eat require some natural ingredients to prevent water or oil separation. Regardless if the offering is refrigerated or frozen, food texture is affected from water migration. Citri-Fi citrus fiber’s high water holding helps bind that moisture to keep bread moist and sauces smooth and stable over time. Citri-Fi is created from citrus peel byproduct of the citrus juicing operations. Because of this process, which is free from chemical modifications, Citri-Fi is a sustainable food ingredient. This natural ingredient’s labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets.

Europe: Clean Ingredients, Gut Health, Plant Foods and Sustainability

Across the pond in Europe, consumers are preferring more fibre options in lieu of protein. Gut health resurfaced in the limelight triggering purchases to be tummy feeling good. However, the GLP-1 phenomena also attracted many to jump on the weight loss bandwagon. Smaller portion sizes and a healthier mix including fermented foods for gut health is the new normal. While plant-based foods fizzled out in the U.S., Europe is full steam ahead creating new dairy-free products  and meat alternatives using ingredients like mushrooms, pulses and heritage grains.

In addition to the gut healthy, fermented and plant-based foods, the market is still demanding clean label and transparency. Foods free from e-number ingredients and ultra processing is just part of the tall order. With sustainability, a global interest, Europeans are too looking to improve their carbon footprint in all directions. For instance, the frozen food popularity is increasing due to its perceived waste-reducing or zero waste option.

One food ingredient solution that checks all the boxes is Citri-Fi citrus fiber. It is a go-to formulating tool for the latest GLP-1 foods. This natural citrus fiber controls syneresis in protein-rich yogurts to moisture retention in nutrient-dense breads. The fibrous matrix locks in water and oil to prevent water migration during freeze/thaw of frozen foods. This sustainable citrus fiber has no e-number making it an ideal clean label food ingredient to improve a variety of foods and beverages.

Asia- Pacific – Chewy Textures, Authentic Pastes, and Indigenous Foods

Though health and sustainability are on top of most corporate minds globally, the Asian-Pacific consumer base is homing in on texture food trends in 2026. These foodies are coveting more chewy, springy and bouncy textures across all food segments. Confection is not candy unless it is chewy. Mochi is not a dessert without the spring. Chewy textures rely on food starches and gums. However, there are other sustainable solutions available like Citri-Fi citrus fiber. The fiber binds the water to aid in the springy texture. Or this sustainable citrus fiber can be used to dust the outside of chewy items to prevent sticking if it is a gummy-like product.

On the other hand, consumers are also favoring regional expression by returning to their roots. Again, this is a common global food trend slated for 2026. Consumers are cooking up regional fermented pastes that are like the DNA backbone to villages and towns. Many times, these pastes use expensive and/or limited available ingredients. By using natural food ingredients like Citri-Fi citrus fiber, pastes can be extended while still preserving the targeted flavor and natural texture.

The world is full of a diverse population. However, at the end of the day, many global food trends in 2026 highlight what matters most in peoples’ minds and hearts. Health, heritage and home are the commonalities that connect each one of us. Whether it is improving overall wellbeing, preserving tradition or caring for our home (the planet), formulating with citrus fiber is an efficient and effective solution.

For more information about how Citri-Fi citrus fiber can improve your food formulation goals, please contact us.

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Pet Meat Toppers - Citri-Fi Citrus Fiber Binds Water and Provides Emulsification
September 17, 2025
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Pet Food & Treats

Pet Meal Toppers or Boosters? Citrus Fiber Enhances All!

The humanization trend has spearheaded new pet food and treats including natural meal toppers that improve the flavor, texture and nutrition of foods. Citri-Fi® citrus fiber provides water binding and emulsification properties that can improve the quality and reduce the reliance on other binders like starches, food gums and proteins.

You glance over to notice a person tightening up a knit swaddle while cooing closely. And you wonder, is it a girl or boy? As you inch closer, you spot a long, saliva-ladened tongue licking the person’s face repeatedly. Yes! It is a puppy! These nurturing acts of love extend beyond a cradle. Today, pet owners cart their furry kids around in strollers, dress them up in tutus and feed them fancy treats. All of this is chalked up to the humanization trend. Pets have become substitute children filling owners' hearts with unconditional love. In return, pet parents shower them with tasty chews and pet meal toppers.

Natural Meal Toppers: Dry Mix-ins to Savory Gravies

Spoiling is an understatement when it comes to pet caregivers feeding their fur babies. Some animal lovers dress their pets' meals up using natural meal toppers. These are typically used to add flavor, enhance moisture and/or boost nutrition. And they come in a variety of formats including freeze-dried morsels, dry mix-ins, gravies, purees and semi-moist kibble. The formulations typically contain a protein, fruit or veg, nutritional ingredients and/or binders.

Protein sources like raw meat, fish, bone broth, eggs or other novel sources like insects, krill, and legumes are mixed in with vegetables and/or fruits like pumpkin, greens, carrots, sweet potatoes, apples and bananas. If the toppers contain added nutrition, typically functional ingredients like probiotics, prebiotics, collagen, joint health ingredients, herbs and preservatives are incorporated. To glue the components together, product developers add binders or texturants to the pet food formulation.

Some standard binders used in pet food treats and toppers include starches, gums (carrageenan, guar gum, xanthan gum), citrus fiber, eggs, gelatin and pea protein. However, not all binders and thickeners deliver the same benefits. Some ingredients may not be food processing tolerant if the usage level is not optimized. Other ingredients may be considered an allergen. Ultimately, pet owners are seeking all-natural and wholesome ingredients that create a clear and clean label declaration.

Citrus Fiber – Water Binding and Emulsification in Meal Toppers

One clean label solution, derived from natural sources, is Citri-Fi citrus fiber. This upcycled ingredient is produced from byproduct of citrus juicing. Because of the chemical-free process, this citrus fiber provides high water holding and emulsification properties. As a result, the dual functionality improves the texture, stability and nutrition of a variety of pet food and treats.

At a low usage rate (<1%), Citri-Fi binds the water and oil to prevent separation in puree or pate-like meal toppers. This natural pet ingredient also retains moisture to create the chewy texture in semi-moist versions. And the declaration, which is dried citrus pulp, creates a clear and clean label statement. Citri-Fi can be used to replace one or more binders or thickeners to simplify labeling. Most importantly, Citri-Fi is AAFCO compliant via FDA and GRAS approval.

Pet Food Spectrum: Kibble, Canned, Extruded Treats and Bones

Citri-Fi’s water binding and emulsifier capabilities benefit other pet food products. For instance, this citrus fiber’s dual functionality strengthens baked biscuits and kibble to reduce breakage which improves yields. Because it binds large amounts of oil, Citri-Fi can prevent oil or fat from leeching out of baked bones. It also improves material flow and release from molds of injection molded dog bones. And Citri-Fi binds water in fresh or raw pet foods to prevent weeping in the packaging.

And in supplement products, which come in a variety of formats such as natural meal toppers, Citri-Fi can improve the quality while contributing fiber. In the end, Citri-Fi is ideal for pet food and treats. It is non-allergenic, human-grade, gluten-free, corn-free and grain-free. Now, there is an USDA certified organic version available – Citri-Fi 400 citrus fiber series.

Pet Lover’s Food and Treat Outlook

The humanization trend is here to stay. Pet owners will continue demanding natural, sustainable and healthy food and treat formats. With the human food system slowly moving away from traditional meat farming, pet parents will be seeking alternative protein sources such as plant-based, insect and other novel types. Fresh and raw foods will be more mainstream due its association to indigenous roots. And pet treat formats and formulations will evolve further into more customized options. Natural meal toppers are a prime example of pet treats differentiating from the typical kibble and canned offerings. In the end, Citri-Fi citrus fiber can be your next pet food formulating tool.

Please contact us for more information about natural meal toppers and other pet products.

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Citri-Fi Citrus Fiber improves healthy bakery formulations by providing water holding and emulsification
August 20, 2025
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Bakery

Healthy Bakery Formulation Trends 2025

Today, bakery has exploded into a variety of cleaner options including sugar reduction, digestive support, gluten-free, plant-based and minimally processed. Citri-Fi® citrus fiber provides the water holding and emulsification that healthy bakery formulations need to be tasty. At low usage levels (<1%), this natural bakery ingredient improves the texture, nutrition and stability over shelf-life.

“Let them eat cake” resonates in every consumer’s mind when they troll the grocery aisles looking for a tasty morsel. At the same time, the left side of the brain takes over pulling them like a tractor beam to healthier options. Too often this relentless battle happens in the bakery department. In the past, healthy baked goods were analogous to cardboard textures and earthy tastes. Today, bakery exploded into a variety of cleaner options including sugar reduction, digestive support, gluten-free, plant-based and minimally processed. As a result, bakers can create healthy bakery formulations.

Sugar Reduction Formulation Goals in Bakery

The rising awareness of obesity, type 2 diabetes and cardiovascular disease put the spotlight on sugar intake. Now, the overconsumption of sugar is prevalent in children's diets. Because of this, consumers are seeking indulgence but with less the guilt. Bakers are faced with creating delicious products with less sugar which is challenging. Sugar not only stimulates the palate, but it also acts like a humectant. In other words, it binds the water to keep bakery items moist and fresh.

However, there are solutions available to help with bakers’ sugar reduction goals. For instance, Citri-Fi citrus fiber, at low usage levels (<%1), binds water and oil to lock in the moisture post bake. As a result, this extends the perception of freshness over shelf-life. This benefit not only applies to sugar-reduced bakery items but also conventional baked goods. Citri-Fi can improve the texture, stability and nutrition in a variety of healthy bakery formulations including sugar-reduced muffins, cakes, cookies and breads.

Enhancing Digestive Health one Slice at a Time

Thanks to probiotics and the yogurt category, digestive health awareness increased over the years. Now, probiotics are not the only ingredient on the block promising a happier gut. Other digestive health ingredients like prebiotics, symbiotics and postbiotics are emerging and becoming mainstream. At the same time, dietary fiber still remains the number one go-to when consumers are searching for digestive well-being. And baked goods are an ideal food source to promote digestive health options.

Citri-Fi citrus fiber qualifies as a dietary fiber source. Though, the usage level in bakery items (<1%) rarely entitles it to make fiber claims. Citri-Fi can be used with other dietary fibers to meet the requirements. This natural upcycled citrus fiber can be used to improve the moisture retention and perception of freshness in a variety gut friendly bakery items. At the same time, it contributes dietary fiber to the nutrition label of healthy bakery formulations.

Gluten-free Bakery Formulas are Advanced

In the past, creating a tasty gluten-free baked good was the critical success factor. Today, bakers are well-versed with formulating for taste. Now they focus on the nutritional profile. Most of the first-generation gluten-free products were formulated with unfortified flours that were low in protein. Today, bakers expanded their formulating expertise to include more nutritional options. One of the strategies adopted was fortifying the baked goods with dietary fiber. However, adding a fiber is not as straightforward since fibers come in different sources and formats which affects its functionality in bakery items.

One natural functional fiber which is key in gluten-free formulating is Citri-Fi citrus fiber. This gluten-free citrus fiber binds nine times its weight in water and locks in the water over shelf-life. One of Citri-Fi’s key benefits in gluten-free is its ability to tether the water during the freezing process to minimize water migration. Since many gluten-free products are frozen and then slacked on the store shelf, using Citri-Fi can improve its moist texture and perception of freshness over time.

Plant-based Bakery: Egg-free, Dairy-free, Vegan-friendly

Consumer preferences have grown sophisticated over the years. Many bakery items use allergens like eggs and dairy which are also frowned upon amongst the vegans. However, formulating for each specific consumer segment can be tricky. As a result, bakers take the blanket approach. Some focus on creating baked goods without both eggs and milk ingredients to meet the needs of multiple consumer groups. These types include vegan, allergen-free and health conscious.

Removing 100% of the eggs from certain baked goods is the holy grail. There is no one-to-one egg replacement regardless of what food ingredient company promises. Instead, a solutions approach is the most effective option when replacing egg. Citri-Fi citrus fiber can reduce egg content up to 25% in bakery items. And when used with other food ingredients such as plant proteins, food gums and/or starches, it is possible to replace 100% of the egg. Citri-Fi provides the water binding and the emulsification properties that egg typically contributes. Creating healthy bakery formulations is feasible using Citri-Fi citrus fiber alongside other texturants.

Natural and Minimally Processed Bakery Items

However, creating reduced sugar, digestive friendly, gluten-free and plant-based baked goods now need to fit the natural and minimally processed paradigm. Today, there is speculation that ultra-processed foods (UPFs) are linked to onset diseases. As a result, product developers are tasked to use more natural ingredients. This prerequisite also requires manufacturers to not only revisit their formulations but also the manufacturing processes involved. While the industry is cobbling together a definition for ultra-processed, consumers rely on ingredient statements and storylines when purchasing foods.

Bakery formulations benefit greatly using Citri-Fi citrus fiber. This clean label bakery ingredient is produced from byproduct of the citrus juicing industry. The process, which is free from chemical modifications, opens up the fiber to give its high water holding and emulsification properties. Because of this dual functionality, Citri-Fi can reduce the number of texturants, stabilizers and/or emulsifiers used in bakery items. As a result, this natural citrus fiber can simplify ingredient statements. The labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets.

Citri-Fi citrus fiber is non-allergenic, gluten-free and non-GMO project certified. There is no e-number associated with this food ingredient which is ideal for regions like Europe. Now, certified organic citrus fiber is available – Citri-Fi 400 series.

Baking for the Future

With new artificial intelligence (AI) technology implementing across the food industry, it is no doubt that bakers will be able to produce products more efficiently. The most obvious places to implement AI is in manufacturing. However, the most exciting areas, as a prior developer, will be formulating bakery products. Bakers will be able to dial in formulations more efficiently with less bench to pilot plant scale-up steps. The precision that AI promises may even phase out early testing stages and let bakers take formulas straight to the plant.

Another key area for AI will be customizing bakery formulations to meet the needs of niche consumer segments. These niche consumer groups are overlooked due to cost advantages with economies of scale. But, with AI available, creating niche products including healthy bakery formulations at less cost may be a possibility in the future.

For more information, please contact the Fiberstar team!

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IFT Market Trends - Healthy and Citri-Fi Citrus Fiber
July 23, 2025
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Citrus Fiber In the News

2025 IFT Market Trends: Healthy Five Ways

The 2025 IFT Expo’s underlying theme was health and wellness. Many mini-trends fell under this umbrella including natural, clean label, GLP-1, sugar reduction and plant-based proteins. Regardless of the trend, Citri-Fi® citrus fiber can improve food products designed to address the IFT market trends due to its high water holding and emulsification properties.

Despite my multi-year hiatus attending the IFT Annual Expo, I discovered that IFT still organizes a powerful event that addresses the food industry’s opportunities and challenges. Years ago, the annual expo unveiled a mixed bag of industry trends. However, this year, one megatrend encapsulated the entire floor – health and wellness. Every booth regardless of the ingredient or service had some tie to the trend. Many health-related microtrends fell under this umbrella including natural, clean label, GLP-1, sugar reduction and plant-based proteins. The key takeaway for me was that Citri-Fi citrus fiber’s natural status and superior functionality fit each one of the IFT market trends.

Natural Food Ingredients, Simple and Clean Label

Years ago, clean label was a suggestion. Today, it is a mainstream expectation amongst consumers. If an IFT exhibitor did not have any reference to these coined terms painted in their booth, the ingredients fell suspect. In many cases, these ingredient companies touted their ingredient’s stellar performance or their company’s 100-year plus history to make up for the fact that they were not clean and natural.

Citri-Fi citrus fiber, which is produced from byproduct of the citrus juicing industry, fits the natural and clean label definition. Formulators benefit from using this citrus fiber at low usage levels (<1%) to improve the texture, stability and nutrition of a variety of food products. At the same time, Citri-Fi’s labeling options which include citrus fiber, dried citrus pulp or citrus flour resonate well in the natural markets.

Formulating GLP-1 Foods: Protein and Fiber

Various companies promoted their ingredients in GLP-1 foods which was one of the IFT market trends. The protein and fiber producers were on top of their game showcasing concepts addressing this fast-growing formulation phenomenon. However, all product developers know that adding protein and dietary fiber is a balancing act when formulating food products. Because of this, formulators lean on stabilizers, emulsifiers, and other texturants to make a tasty food item.

As mentioned in our GLP-1 snippet Formulating GLP-1 Foods using Citrus Fiber - Fiberstar, Inc., Citri-Fi is one of the best natural functional fibers to support GLP-1 products. In addition, it is an ideal formulating tool to improve the texture and stability of GLP-1 foods like fermented yogurts, frozen meals containing sauces and dairy-based protein drinks. Citri-Fi registers as a dietary fiber so its caloric contribution is smaller versus other texturizers like food starches. This natural food ingredient’s dual functionality – water holding and emulsification – simplifies food labeling. For instance, Citri-Fi can replace two or more ingredients while still maintaining the taste and texture.

Sugar Reduction and Sugar Alternative Solutions

This trend has evolved over the past few decades. First it was cane sugar and then artificial sweeteners hit the market like aspartame, sucralose and a few more in-between. Who remembers when NutraSweet gumballs were mailed out across the USA promoting aspartame? Five balls came in a single line package. And then the market got squirrely about synthetics. As a result, natural zero-calorie sweeteners like stevia launched followed by monk fruit and allulose.

Regardless of the sugar reduction tactic, developers still had to address the challenges that came with low to no sugar food formulations. Once again, texturizers and stabilizers played a significant role. Citri-Fi citrus fiber also is another formulating tool for sugar-reduced foods. For example, in low sugar yogurts, Citri-Fi binds the water to prevent syneresis during shelf-life. As a result, yogurts remain thick and creamy with a natural mouthfeel.

Plant-based Proteins – Beyond Meat Substitutes

Market analysts continue to report on the sagging meat substitute market. However, plant-based proteins were a top IFT market trend. One of the thriving animal-free products still capturing market share from the dairy industry is plant-based milks. The few market leaders have not deterred start-ups from offering new innovative dairy-free products. In addition to plant milks, other dairy alternatives including yogurts, spreads, sauces and frozen desserts still command plant-based proteins.

Being naturally plant-based, Citri-Fi citrus fiber serves as an ideal ingredient to improve the texture, stability and natural creamy mouthfeel of various plant-based products. This includes not only dairy-free foods but also meat substitutes. The Citri-Fi portfolio includes citrus fibers that bind oil and water to create the juicy texture in addition to coarse particulate versions simulating a meaty bite.

Final Thoughts: Citrus Fiber, an Ultimate Formulating Tool

Citri-Fi citrus fiber improves the quality and nutrition of a variety of food and beverages. Its low usage level (<1%) makes it an efficient food ingredient to use. The fiber health halo and the clean label status should motivate any product developer to trial this functional ingredient. In addition to superior performance, Citri-Fi is also non-GMO Project certified, allergen-free and gluten-free. This natural food ingredient does not have an e-number which is relevant to regions like Europe. And now, USDA certified organic versions are available – Citri-Fi 400 series.

For more information about Citri-Fi citrus fiber, please contact us.

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Citri-Fi Citrus fiber is an efficient food ingredient
June 11, 2025
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Citrus Fiber In the News

Efficient Food Ingredient – Citrus Fiber

Making food systems more efficient is an on-going process which includes finding efficient food ingredients that are multi-functional, nutrient dense, cost effective, easy to source, and sustainable. Citri-Fi® citrus fiber is one example of a food ingredient that checks all the boxes. Its water holding and emulsification properties and low usage levels provide cost savings in certain food applications.

If you are a movie buff, you will know that some screenwriters portray futuristic concepts that come true about 95% of the time. For instance, those who are sci-fi enthusiasts can recall movies like Blade Runner 2049 and The Island which share ideologies about the food system and nutrition. In Blade Runner, Earth turned into a state of environmental disaster. Humanity procured its only food source from nematodes (worms) which contained high levels of protein. Though gruesome to watch, this efficient food sourcing was not too different from today’s insect farming. This efficient food ingredient, insects, are a staple in many countries around the world.

And in the movie The Island, Ewan McGregor finds himself born in a colony of people held in a compound. A computer print-out dictated his daily food choices every morning to maintain his perfect health. Little did he know, his community thrived in pristine health because they were clones of wealthy people. McGregor and the other’s organs and body parts were surrogates in case their owners needed a transplant. The fascinating part was the suggested customized nutrition in the movie mirrored present day's nutrition goals.

Both examples point to human being’s pursuit of efficiency whether it is from sustainable protein sources to customized nutrition. Because of this progressive trend, our food system continues to strive for more efficient food ingredients that are sustainable and healthy.

Defining Efficient Food Ingredients

What does efficient mean when referring to food ingredients? According to Merriam-Webster (2025), efficient means “capable of producing desired results with little or no waste (as of time or materials)”. If we apply that meaning to food ingredients, it implies producing little or no waste in the production, sourcing, handling, and usage of a food ingredient. If we take it a step further and either use internet searches or AI generators to pump information, we get a more encompassing definition for an efficient food ingredient.

An efficient food ingredient includes various factors such as multi-functionality or multi-purpose, nutrient density, cost effectiveness, easy sourcing, long shelf-life and sustainability.  All of these aspects apply to all stages of creating a food ingredient including its afterlife in a finished food product.

Two for the Price of One: Multifunctional Ingredients

Many food products use multiple hydrocolloids for different functionalities. It is no wonder that some of the food ingredient declarations resemble a lengthy novel. For example, a food product may contain multiple texturizing and stabilizing ingredients. Certain hydrocolloids like starches and plant-based fibers are used to hold water while emulsifiers are used to bind oil and water. And then throw in a suspension agent, typically a food gum, to prevent settling.

Citri-Fi citrus fiber which is produced from byproduct of the citrus juicing industry uses a process that is free from chemical modifications. This process opens up the fiber to provide multiple contact points for water and oil binding. Citri-Fi can hold up to 9-10 times its weight in water and three times its weight in oil. As a result, this dual functionality – water holding and emulsification properties – can replace several ingredients in a food formulation to shrink food ingredient lists.

In addition, Citri-Fi can provide this dual functionality at a fraction of the usage level (<1%) compared to other ingredients. For example, some ingredients like modified food starches work best at 3-4% usage. And depending on the food application, formulators may need to overuse the starch to get the full functionality due to limited food processing tolerance (e.g. low pH, high shear, high heat, etc.). Unlike those ingredients, Citri-Fi citrus fiber’s high stability in most food processing conditions fosters a low usage level making it an efficient food ingredient.

Nutrient Dense Ingredients

When formulating foods, many ingredients’ sole purpose is to provide stability and/or improve texture. Nutrition falls lower on the list of success criteria. However, an efficient food ingredient will provide both functionality and nutrition. Some food gums qualify as dietary fiber. And plant-derived fibers register as dietary fibers. However, most starches modified to hold water or emulsify do not contribute dietary fiber. Emulsifiers are also created for one specific functionality – emulsification.

Citri-Fi citrus fiber qualifies as a dietary fiber under the FDA. It contains about 80% total dietary fiber where half is insoluble and half is soluble fiber. Because of this, Citri-Fi contributes fiber to the finished food product’s nutritional panel. However, since Citri-Fi is used at low usage levels, it typically requires other dietary fibers to be used to make fiber claims.

Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label markets. Citri-Fi’s labeling carries an innate health halo that consumers understand. On the other hand, some food gums sound suspect while modified food starches implies chemical use.

Cost Savings Using Efficient Food Ingredients    

Another defining moment for an efficient food ingredient is the cost savings they provide. Although there is a tendency to judge a food ingredient’s value based on the price per pound or kilogram, efficient food ingredients offer a cost-in-use savings. But what does that mean?

When product developers use ingredients for textural or stability, those ingredients may also provide efficiencies in food systems such as shorter processing times or lower temperatures. For instance, Citri-Fi is functional in all temperatures. Alternatively, certain food gums and starches require specific temperatures or conditions to activate. Efficient food ingredients like Citri-Fi can be used to reduce the reliance of more expensive ingredients in a formulation. For example, Citri-Fi can reduce egg and/or oil content, animal meat in processed meats and pricey vegetable or fruit pulp while still maintaining a high-quality product.

Food Ingredient Sourcing Availability

Another feature of an efficient food ingredient is the availability. Citri-Fi citrus fiber is sourced from multiple citrus juice producers and manufactured in the U.S.A. Many other food ingredients originate from unstable geopolitical regions or from areas with fickle climates. Due to this, limited ingredient availability may not only pose a risk but also the escalating price, due to supply and demand, may burden the buyer.

Sustainable & Upcycled – Citrus Fiber Fame

In addition to all the above, efficient food ingredients typically have a sustainable story to tell. As previously mentioned, Citri-Fi is derived from byproduct of the citrus juicing process. The peel which would have been discarded to a lower-valued use (like animal feed) is reclaimed by Fiberstar and converted into a natural plant-derived fiber used to improve the texture, stability and nutrition of a variety of foods and beverages. Organic citrus fiber, Citri-Fi 400, is now available.

Citri-Fi’s efficiency comes in the form of multi-functionality, clean labeling, nutrient density, cost savings, availability and sustainability. Food formulations benefit in using this citrus fiber not only to improve food products labeling and quality, but also, to tell a story about how one little ingredient can check numerous boxes in the food world.

Hopefully, sci-fi screenwriters will continue to muse what our food systems will look like in the distant future. If our tendencies are to continue down the path of efficiency, upcycled food ingredients like citrus fiber definitely have a role. Move over Leonard Nimoy (Spock), we have a new actor (citrus fiber) that Scotty can beam up.

For more information about Citri-Fi and how it can improve your food formulation efficiency, please contact us.

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Formulating GLP-1 foods using Citri-Fi citrus fiber
April 9, 2025
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Supplements & Nutrition

Formulating GLP-1 Foods using Citrus Fiber

GLP-1 drugs entered the limelight promising weight loss to handfuls of overweight and/or diabetic consumers. Despite shedding the pounds, consumers also grapple with finding healthier foods tailored to their new diet regime. Two ingredients, fiber and protein, are staple ingredients when formulating GLP-1 foods. This includes upcycled Citri-Fi® citrus fiber, which at low usage levels (<1%), binds water and oil to improve texture, stability and nutrition in a variety of foods like nutritional bars, protein shakes, yogurts and frozen meals.

Another miracle worker pill joined the cluster of weight loss products and services. But this time, the class of GLP-1 drugs or GLP-1 receptor agonists hit the public eye due to its speedy results – shedding the unwanted pounds. GLP-1 stands for glucagon-like peptide-1. This hormone resides naturally in the human body. Not only does it help regulate blood sugar and suppress the appetite, but there are also other benefits which include slowing the digestive process. As a result, people feel fuller for longer.

Several of these GLP-1 drugs hit the U.S. market including Wegovy, Ozempic and Mounjaro. They each have their own physiological mechanism which aids in achieving the end goal of losing weight. However, despite this magic bullet’s weight loss promise and catchy commercial jingles, GLP-1 consumers quickly realized that their previous diet needed to be tailored to their new drug regime. Formulating GLP-1 friendly foods opened the door for opportunities.

The GLP-1 Effects on the Food Industry

Currently, the verdict is out whether this new pharma invention will impact food and beverage sales. Some companies decided to play the wait and see game. While others embraced the market opportunity and launched new products. But why would companies be on edge with this wonder drug?

First off, since GLP-1 drugs slow down the gastric emptying, consumers tend to eat smaller portion sizes. When one does the math, reducing the portion size equates to lower food and beverage sales. Another effect of the drug is that consumers are not reaching for high caloric, low nutrient dense foods like savory or sweet snacks, alcoholic drinks or sweetened beverages. They prefer healthier options. Because of this, GLP-1 consumers are shopping the outer edges of grocery stores looking for whole and nutritious foods versus processed foods. And for those who want healthier versions of their previous diet, they are seeking out GLP-1 foods created specifically with them in mind.

Secondly, this new drug line creates some uncertainty for the weight loss product world. These include products such as nutritional bars, frozen meals, shakes and powdered drinks. Either the companies will need to re-formulate to make their products more GLP-1 friendly or create new product lines specifically targeting this market.

Formulating GLP-1 Foods: Protein and Fiber      

This group of consumers tend to limit their refined carbohydrates and fat intake and focus more on the fortification of the foods. The key ingredients in GLP-1 foods are protein and fiber. The dietary fiber helps consumers feel satiated and aids in healthy digestion. Alternatively, the protein also helps with the feeling of fullness, but, it plays another crucial role in the new diet.

GLP-1 weight loss does not just target undesirable fat. It also leads to incidental muscle loss. And in elders, this can exacerbate a condition called sarcopenia. Therefore, formulating GLP-1 foods needs to incorporate dietary fiber and high levels of protein to help consumers improve their overall wellbeing. In addition, other food ingredients such as biotics, electrolytes and zero calorie sweeteners are other formulating tactics to improve the overall nutritional profile of GLP-1 foods. Sought out foods include eggs, nuts, legumes and unsweetened yogurts.

GLP-1 Ingredients Weigh in Citrus Fiber

Dietary fiber, being a panacea ingredient, comes in various forms. They differ by botanical source, processing methods and composition. Citri-Fi is an upcycled fiber from the citrus juicing industry. The process, which is free from chemical modifications, opens up the fiber to create high water holding and emulsification properties. Because of this dual functionality, Citri-Fi can improve the texture, stability and nutrition of a variety of food and beverage formats.

When formulating GLP-1 friendly food, Citri-Fi can enhance the eating experience while still staying within the consumer diet parameters. For instance, protein shakes are a popular go-to meal replacement or snack for GLP-1 consumers. Citri-Fi citrus fiber, at less than 1% usage, creates additional viscosity and creamy texture without the use of food gums or starches. As a result, the food labeling stays clean.

Dairy products such as yogurts are another preferred food staple due to its innate healthy halo and inherent protein content. In some cases, manufacturers are enhancing yogurts to contain additional protein. At the same time, yogurts suffer syneresis or water separation during storage. Hydrocolloids like pectin, carrageenan, guar gum and modified food starch are typically used to minimize syneresis. However, a clean label option is Citri-Fi citrus fiber. At low usage levels, this citrus fiber binds the water to control syneresis over time. Due to its small granular size, Citri-Fi creates a creamy and thick texture.

Another popular GLP-1 food comes in the form of a frozen meal. Many of these food items rely on dressings and sauces to create a flavorful eating experience. However, the freeze/thaw cycle tends to break down sauces which causes water and/or oil to separate. Citri-Fi, at low usage levels, can bind the water and/or oil to create a stable sauce during heating and freeze/thaw storage conditions.

Besides being a dietary fiber, Citri-Fi is also non-GMO Project certified, allergen-free and gluten-free. There is a USDA certified organic version, the Citri-Fi 400 series, which provides the same benefits as the flagship 100 series. Labeling options include citrus fiber, dried citrus pulp or citrus flour which can be used when formulating GLP-1 foods.

Counting Calories or Counting Days

Will GLP-1 drugs be the blockbuster marvel for years to come? Consumers will be the ultimate barometers when it pertains to the effectiveness of weight loss drugs. It will take some time for these new drugs to be vetted by the public. In the meantime, some food companies that jump on the product development bandwagon may reap the short-term financial payouts. On the other hand, other companies may count the days anticipating a shake-out before investing. For those food and beverage companies willing to take the gamble, ingredients like Citri-Fi citrus fiber are available to shorten the development time, improve the quality and clean up the labels.

For more information, please contact us.

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Processed Meats - Citri-Fi Citurs Fiber - Increased Yields, Succulence, Meat-like texture - Marinades
March 26, 2025
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Processed Meats

Meat Marinades: Bathing Foods with Flavor

Meat marinades are essential when cooking animal products. They improve the yields, boost the juicy texture and better the overall eating experience. Marinades can be used in meat injection or vacuum tumbled methods in addition to being used as a table sauces or condiments. Regardless of the use, one common goal is to improve the meat taste. Citri-Fi® citrus fiber, at <1%, can bind the water and oil to significantly control yields and increase the succulence and flavor of the meat which enhances the eating qualities.

About two million years ago, cavemen cooked their mammoth meat over an open flame using chiseled rock spears and broken sticks. And this tradition continues today using state-of-the-art equipment involving gas or charcoal as a fuel source. Not to mention, there are now pre and post cooking methods to improve the juiciness and succulence of the meat. One strategy is to use meat marinades. However, there are several options when using a flavorable liquid to improve the eating experience. These include injection marinades, vacuum tumble marinades and table sauces.

Infusing Flavor and Moisture: Injection Marinades

Injection marinades are a common practice in the meat processing world. This involves penetrating meat muscle using injector needles to pump flavor, phosphate, salt and water. Many times, these brines also include modified food starches and/or gums such as carrageenan to improve the water and oil binding. These water binding hydrocolloids not only improve the purge reduction in raw meats, but also enhance the yields and juiciness of final cooked products.

Today, consumers are more sensitive about their food. They want to know where it comes from and how it is handled. And this sensitivity caused many consumers to read food labels. Because of this, some ingredients have fallen under suspicion including those that appear chemically modified or not recognizable. Yet, there are natural ingredients available in the market that meat processors can utilize while not comprising their meat goods. One ingredient in particular is citrus fiber.

Citri-Fi® citrus fiber is byproduct of the citrus juicing industry. The process, which is free from chemical modifications, opens up the fiber to create high water holding capacity and emulsification properties. As a result, at low usage levels (<1%), Citri-Fi can bind the water in meat marinades and minimize water loss after injection. This clean label strategy can maintain the juicy and succulent texture of cooked meats without the use of phosphates, starches and/or food gums. However, if labeling is not an issue, citrus fiber can also be used alongside other hydrocolloids as a phosphate replacer while still creating a high quality eating experience.

Round and Round: Tumbling Meat Marinades

Another approach involving meat marinades is with a vacuum tumbler. This method uses a sealed drum and rotating mechanics to marinate meat parts. The vacuum aids in opening up the meat tissue to allow the meat marinade to penetrate further. By using this technique, the tumbling helps tenderize the meat while the hydrocolloidal coating binds the water which enhances the juicy texture post cook.

The Citri-Fi 200 series, which is citrus fiber co-processed with guar gum, is an effective way to improve the water and oil binding in meat marinades. At low usage levels (<1%), the citrus fiber locks in the water while the guar gum is used to aid in creating cling. Depending on the meat product, meat processors may use one or both injection and vacuum meat tumbling to improve raw yields and succulence and yields post cook.

Liquid Flavor Bombs: Sauces, Condiments or Marinades

After meat is processed using all or none of the above mentioned methods, it is shipped to retail. Consumers tote this meat home to be thrown on a grill, tossed in the oven or seared in a pan. Regardless of the cooking technique, they all have one element in common – the sauce. It is this factor that turned a caveperson into a modern day chef!

To impart that burst of flavor and juiciness, consumers lean on meat marinades prior to cooking the meat. However, if time is limited, table sauces and condiments are effective alternatives. Many of these products contain starches and/or food gums to thicken up the texture. These ingredients tend to be pH and heat stable. In other words, the hydrocolloids are tolerant of food processing conditions so that table sauces and condiments remain viscous.

However, formulating with some of these hydrocolloids come with challenges. Modified starches help keep sauces thick during food processing, however, at times they do break down due to too low usage levels. Because of this, formulators will bump up the usage creating unnatural textures. Many food gums are highly tolerant of food processing conditions too. At the same time, textures tend to be stringy and uncommon for a table sauce.

Citri-Fi citrus fiber, when used at low usage levels (<1%), creates sauces with a natural mouthfeel. This clean label ingredient binds the water and oil to prevent separation. And due to its fibrous composition, it is highly stable in most food processing conditions. Citri-Fi can be used to create marinades, table sauces or condiments without the use of modified starches and/or food gums.

 Dry Rubs: A Savory Massage

By way of contrast, dry rubs contain no liquid but deliver a flavorful punch when coated on meats. The dry rub typically contains spices and seasonings which are smothered all over the meat product prior to cooking. This method also helps not only to seal in the meat juice during cooking but also deliver flavor.

Citri-Fi citrus fiber can be used in a dry rub to help with adhesion. In addition, Citri-Fi also can be used as a plating agent for water and/or oil soluble flavors. For example, Citri-Fi can plate about 25% liquid smoke and turn it into a free-flowing powder. This plated smoke can then be incorporated into a dry rub alongside other ingredients like seasoning, sugar, and/or salt. This dry rub can be used as is on a meat product or turned into a marinade by adding water, vinegar and canola oil. Citri-Fi’s dual functionality delivers the smoke flavor and stabilizes the emulsion part of the meat marinade.

Besides the multi-functional benefits of Citri-Fi, this citrus fiber is non-allergenic and gluten-free. Labeling options include citrus flour or dried citrus pulp which resonate well in the clean label markets. Citri-Fi 400 series is now available which is USDA certified organic. Citri-Fi is Non-GMO Project certified, sustainable and upcycled.

 

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

Pour Me Up Plant-based Milk Formulation Trends

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

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

Plant-based Milk Formulations: Pumping up the Protein

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

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

Clean Label Spills into Plant-based Simplicity

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

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

Organic Growth of Dairy Alternatives

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

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

Environmentally-friendly yet Sustainable Plant Milks

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

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

The Future Sips of Plant-based Milks

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

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

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

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

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Citri-Fi Citrus Fiber is an Egg Reduction Solution that is clean label
February 1, 2025
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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.

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