Plant-based Meats, Meat Alternatives & Plant-based Foods: Citri-Fi Replaces Methylcellulose, Improves Juiciness, Firm Texture and Meat-like Texture

January 13, 2022

“Finally” User-friendly, Methylcellulose-free Solutions for Meat Substitutes using Citri-Fi® Citrus Fiber

Fiberstar, Inc., the leader of high performing citrus fibers, launches new methylcellulose-free solutions to create clean label meat substitutes. “This launch comes at a time when food manufacturers are scrambling for ways to improve meat substitute texture in addition to food labelling,” says President and CEO John Haen. “Many clean label options on the market have their drawbacks ranging from manufacturing complexity to consumer acceptance.” Because of this, Fiberstar introduced its next generation Citri-Fi® TX20 texturizing citrus fiber which can be used with specific plant-based proteins such as potato and/or canola to produce methylcellulose-free meat analogs.

Clean Label Formulating Toolbox for Meat Alternatives

Since the plant-based boom, companies have been seeking alternatives for methylcellulose. At the same time, the market realizes there is no one-to-one substitution. As a result, Fiberstar built a toolbox of methylcellulose-free solutions for meat alternatives. These satisfy a range of product requirements. The new Citri-Fi TX20, which provides firmness, thickening power and meat-like texture is a key instrument in this toolbox. “We cater to a variety of customers ranging from those who need allergen-free options to those who are trying to create healthier products without coconut or palm fat,” explains Mr. Haen. “These plant proteins work synergistically with Citri-Fi to create the meat-like texture, succulence and hot bite that customers expect.”

The Citri-Fi Citrus Fiber 100 Series

Also, in this toolbox is the standard Citri-Fi 100 citrus fiber line. It binds water and emulsifies to create the juicy texture. When used in these new methylcellulose-free solutions, they provide additional benefits including heat and freeze/thaw stability. The Citri-Fi products are sustainably derived from citrus fruit. The process, which is free from chemical modifications, produces a high fiber product containing equal amounts of soluble and insoluble fiber which gives it superior functionality compared to other similar plant fibers on the market.

Additional Citrus Fiber Benefits

Fiberstar’s new methylcellulose-free solutions are clean label and have no E-number. The labeling options include citrus fiber, dried citrus pulp or citrus flour. Citri-Fi is allergen-free, gluten-free and Non-GMO Project certified.
“R&D will continue to pioneer new clean label solutions using our citrus fiber technology,” states Dr. Brock Lundberg, Ph.D., President of R&D and Food Applications. “Our long-standing expertise and nimble technical team shorten our customer’s time to market which sets us apart from others in the industry.”

About Fiberstar, Inc.:

Fiberstar, Inc. www.FiberstarIngredients.com is a privately held innovative biotechnology Company focused on enhancing food performance by manufacturing and marketing value-added, plant-based food ingredients. Its largest brand, Citri-Fi®, is a natural, high performing citrus fiber sustainably produced from citrus fruit. The physical process, which is free from chemical modifications, creates high water holding and clean emulsification properties which benefit meat, dairy, bakery, dressings, sauces, frozen food, beverages, pet food, dairy alternatives and meat substitutes. Citri-Fi is GRAS, non-allergenic, non-GMO Project certified and has no E-number. Headquartered in River Falls, Wisconsin with manufacturing in Florida and Wisconsin, Fiberstar sells products globally in over 65 countries.

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New Food Ingredients Distributor partnership

September 15, 2021

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Citrus Fiber In the News

Fiberstar, Inc. Partners with New Food Ingredient Distributors

Fiberstar, Inc. sells Citri-Fi^® citrus fiber globally using a robust distributor network. To further penetrate the food ingredient marketplace, the company added two new distributors to their sales network – Accurate Ingredients and Gillco Ingredients. Both companies come with seasoned technical service in addition to a complimentary portfolio of food ingredients.

“The market is demanding natural, clean and functional ingredients like Citri-Fi citrus fiber,” says President and CEO, John Haen. “Because of this, it was time to partner up with distributors that not only focus on natural offerings, but also, provide customers with technical knowledge about each food ingredient’s functionality when formulating food and beverages.”

Accurate Ingredients offers extensive food ingredient sales, marketing and distribution resources serving the U.S. market. For instance, their portfolio of specialized ingredients, experienced sales team and robust customer service provide customers a top-of-the-line experience. As a result, customers can rely on their trained experts to source and recommend ingredients based on functionality and cost.

Gillco Ingredients prides itself on partnering with some of the most reputable and innovative food ingredient manufacturers which offer a line of healthy, natural and functional ingredients. Its technically trained sales force understand each ingredient’s functionality allowing them to help speed up their customers’ product development efforts. In addition to the savvy technical team and extensive portfolio, they offer well integrated and highly skilled customer service.

Citri-Fi is ideal for both portfolios. For example, this citrus fiber line provides high water holding, emulsification and/or texture to variety of food products. This natural food ingredient is Non-GMO Project certified, non-allergenic and gluten-free. Labeling options include citrus fiber, dried citrus pulp or citrus flour. As a result, they all resonate well in the clean label markets.

To learn more about the new distributor partnerships, 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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Pet Food & Treats: Citri-Fi Citrus Fiber Provides Emulsification, Syneresis Control, Increased Yields, Reduced Breakage and Mold Release

March 31, 2021

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Pet Food & Treats

Natural Emulsifier in Pet Foods: Citrus Fiber

Slowly you twist the can opener peeling back the lid without a sound. Regardless of the silence, your furry canines bolt into the room with their tongues swinging. Quickly you pour the contents into their bowls and watch them lap it up within seconds. In the end, this ritual sounds quick and simple. On the other hand, creating this healthy and nutritious pet food results in multiple challenges.

In the past, pets scavenged left-out scraps. However, over the years pet food companies changed this by creating specific foods for companion pets. And as time chugged along, standard pet foods bloomed into a variety of formats using multiple ingredients. Today, consumers demand label friendly pet food ingredients thanks to the humanization trend.

Formulation Challenges

Creating clean label pet foods poses multiple challenges which affect texture, stability and palatability. For instance, some pet foods contain oil and water which rely on emulsification to keep them bound over time. However, the market offers very few natural emulsifiers. Without emulsification, water and oil separate negatively affecting the texture and shelf stability. Some examples of these foods include canned or wet foods, fresh foods in chubs and semi-moist treats.

Citrus Fiber, a Natural Emulsifier

Plant-based fibers are commonly used in the pet industry to improve product quality in addition to enhancing nutrition. At the same time, one functional fiber sticks out in popularity due to its high water holding and emulsification properties. Citri-Fi is an upcycled citrus fiber produced from byproduct of the citrus juicing process. Due to Citri-Fi’s highly exposed surface area and high level of pectin content, this natural pet food ingredient binds oil and water creating stability over time. For instance, in semi-soft chews or wet pet food applications, this citrus fiber forms an oil-in-water emulsion to stabilize ingredients into a homogeneous system.

A simplified model system testing varying concentrations of oil, water and fiber in addition to various oil types and challenging storage conditions demonstrates this. The results indicate that Citri-Fi emulsifies up to 60% oil to form stable oil-in-water emulsions when using 2-4% citrus fiber depending on the oil type and storage conditions. As a result, this equates to citrus fibers being able to hold up to 25 times of water and 30 times of oil in the emulsion.

Additionally, the high oil binding property of citrus fibers improves extruded products where oils add unwanted lubricity. The citrus fiber binds the free oil in the system. In addition, Citri-Fi is compatible with other pet food ingredients like flavors, colors, thickening or gelling agents or other nutritional components. Moreover, this natural citrus fiber is thermally stable in high temperatures such as in extrusion processes without losing its functionality.

Other Benefits of Citrus Fiber

Citri-Fi contributes dietary fiber in addition to reducing caloric content when replacing higher caloric pet food ingredients. This natural citrus fiber is non-GMO, allergen-free and gluten-free. Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the natural and clean label markets. Additionally, dried citrus pulp is AFFCO approved.

For more information about citrus fiber as a natural emulsifier and functional pet food ingredient, please contact us.

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

November 10, 2020

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Citrus Fiber In the News

Improve Your Nutri-Score using Citrus Fiber in Foods

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

Citri-Fi Citrus Fiber Positively Affects the Nutri-score

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

Food Products and Improved Nutrition Labels

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

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

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August 19, 2020

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Meat Substitutes

Meat Substitute Foods: Creating Clean Labels using Citrus Fiber

Meat substitute food products popped up in the market like the color neon in the 1980’s. However, unlike neon which faded as fast as it illuminated the fashion world, plant-based food products are now the new normal. Environmental and health concerns steered meat alternatives into the food industry limelight. Because of this, plant-based is a long-term life style choice among consumers. And, this new lifestyle translates into cleaner food labels.

To create meat substitutes that simulate their animal counterparts, food manufacturers use a variety of ingredients. For instance, some of these ingredients include fibers, starches, gums and other stabilizers in addition to plant-based proteins. On the other hand, some ingredients like methyl cellulose quickly emerged as the go-to ingredient in formulators' tool boxes. One of the main benefits is its multi-functionality despite its labeling concerns.

However, today, new natural functional ingredients are available. For example, Fiberstar offers several solutions which create high quality meat substitute foods with cleaner labels.

Citri-Fi^® TX Citrus Fiber Builds Texture in Meat Substitutes

The company launched the new Citri-Fi TX10 citrus fiber. This natural ingredient’s large particle size simulates texturized vegetable protein (TVP) when building appearance and texture. For instance using between 1% to 3% allows formulators to create meatier texture while benefiting from the cold binding properties that may be lacking in formulations. And in some instances, developers do not need to use gluten which is a typical binding agent.

Citri-Fi TX10 labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label markets.

Cleaning Labels using Citri-Fi Citrus Fiber Solutions

Another break-thru includes the use of citrus fiber in addition to other natural ingredients to displace methyl cellulose in vegan meats. The Citri-Fi 100 citrus fiber series not only holds large amounts of water but also serves as a natural emulsifier. Due to its insoluble and soluble fiber matrix which contains high levels of intact pectin, this natural ingredient creates emulsions that contribute to meat alternatives succulence. As a result, the meat-free products create the juicy sizzle during the cooking process.

This 100 series in conjunction with Citri-Fi TX10 works together to create the emulsion and meat-like texture that consumers expect in meat substitutes. In addition, these two products work synergistically with three natural solutions to help replace methyl cellulose. As a consequence, these solutions create consumer friendly food labels. The three solutions include ingredients such as starches, enzymes, alginates or gellan gum.

To learn more about these potential clean solutions, please contact Fiberstar technical support team at techsupport@fiberstar.net. The team will cut the development time by recommending the ideal system and demonstrate how to create high quality healthy vegan meat products via technical service, tutorials and videos.

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Frozen Foods: Ice Cream, Frozen Meals, Sorbets: Citri-Fi Citrus Fiber Binds Water, Freeze/thaw Stability and Reduces Ice Crystal Formation

June 2, 2020

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Frozen Foods

Natural Ice Cream using Citrus Fiber

Ice cream is one of those foods that puts a smile on anyone's face around the world. Since its invention, this frozen dessert turned into many shapes, forms, flavors and textures. And thru the years, mass production, storage and shipping allowed many smiling faces around the world to enjoy this treat. However, today, consumers in some parts check labels before dipping the spoon. As a result, ice cream manufacturers gravitate toward clean label ingredients to create more natural ice creams. Yet, is this possible if chemical emulsifiers and stabilizers were originally used to create ice cream more tolerable to transport, handling and storage conditions?

Citri-FiCitrus Fiber in Natural Ice Cream

To clean up food labeling declarations, manufacturers seek out natural ice cream ingredients that provide functionality. For instance, Citri-Fi citrus fiber provides high water holding and emulsification properties that create high quality frozen desserts like ice cream. As a matter of fact, this natural citrus fiber creates clean label ice creams by replacing chemical emulsifiers and/or stabilizers. Because of this, labeling contains a shorter and simpler statement. At low usage levels (0.3% to 1.0%), Citri-Fi 100M40 is easily added to the dry ingredients and mixed first.

Other Key Benefits in Natural Frozen Desserts

Citri-Fi also controls the ice crystal growth to prevent grainy textures. As a result, during storage, the ice cream maintains the full body and creamy mouthfeel without the ice crystals. Because of the freeze/thaw stability, this natural ice cream ingredient creates high quality frozen products over shelf life. In addition, depending on some formulations, Citri-Fi also reduces melt time.

Lastly, Citri-Fi also performs well in dairy-free ice creams or vegan frozen desserts. Since this natural citrus fiber binds water to control water migration, Citri-Fi maintains the smooth texture of dairy-free ice creams over storage time.

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April 16, 2020

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Processed Meats

Replace Phosphates in Meats: 3 Ways to Use Citrus Fiber

No preservatives. Chemical-free. Natural. All these terms sit in the lime light when it comes to describing clean label food products. And the meat and poultry category is no stranger to that. Consumers continue to demand cleaner and more natural meat products. However, removing phosphates is not an easy task. Phosphate is the secret sauce to create high yield poultry products that benefit both the producer and the consumer. Producers save money while consumers enjoy a juicy and succulent meal. Replacing phosphates in meats with natural ingredients appear to be a food science paradox. However, there are phosphate replacement solutions available.

The 3 Pillars: Natural, Meats and Citrus Fiber

Citri-Fi citrus fiber is produced using a patented process that opens up the fiber to create high surface area. As a result, this natural ingredient provides high water holding and emulsification properties. These functionalities are key in meat processing. Ultimately, Citri-Fi improves marinade injected poultry or chicken yields and juicy texture. At the same time, this natural ingredient reduces purge. Citri-Fi's labeling options include citrus flour or dried citrus pulp which resonate well in the natural markets.

The 3 Solutions: Starches, Carrageenan, Sodium Carbonate

One of the most common ways to replace phosphates in meats include using citrus fiber together with starches. Typically we recommend using a rice starch due to its small particle size. Given that Citri-Fi holds onto the water, the other water loving ingredients - starch- creates the viscosity and gel matrix during the cooking process to maintain high yields. Citri-Fi usage level ranges between 0.3% to 0.5%. And the rice starch usage level ranges between 0.3% to 0.8%.

Another phosphate replacement solution is to use citrus fiber in conjunction with carrageenan. Both water loving ingredients tend to hold onto the water during the cooking process to produce juicy and succulent poultry products. Again, Citri-Fi's usage level ranges between 0.3% to 0.5%. And the carrageenan's usage level ranges between 0.1% to 0.3%.

Lastly, citrus fiber and sodium carbonate work together to replace phosphates in poultry meats. Sodium carbonate relaxes the animal muscle to allow more water to bind. Meanwhile, Citri-Fi holds onto the water to maintain high yields and reduce purge in the meats. Here, Citri-Fi's usage level ranges between 0.2% to 0.4%. Studies show that injected poultry using Citri-Fi and sodium carbonate together improved yield by more than 4% versus poultry injected with no phosphates. Coincidentally, many meat processors already use sodium carbonate as a processing aid or for other purposes.

To learn more about the clean label ways to replace phosphates in meats, please check out our VIDEO or contact us.

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April 14, 2020

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Meat Substitutes

NEW Texturizing Citrus Fiber: Citri-Fi® for Meat Alternatives

Fiberstar, Inc launches Citri-Fi^®TX Texturizing Citrus Fiber which improves texture, quality and the eating experience of meat alternatives. Today, meat analog manufacturers continue the search for clean label ingredients to improve the eating qualities of their food products. However, some of the challenges they encounter include soggy or mushy texture, lack of juiciness and sub-par quality. Fiberstar works closely with customers to understand the formulating pitfalls. As a result, the team launched a new texturizing citrus fiber to the meat-free category.

Citri-Fi TX Texturizing Citrus Fiber Benefits

This new texturizing citrus fiber provides a few key benefits including meat-like texture, cold binding and clean label. For instance, the larger particle size lends itself to bind more water than gluten and other binders. As a result, it serves as a way to prevent the meat analog from turning soft and mushy during cooking. Also, it absorbs water through processing, storage and cooking. And the larger particle size adds a more meat-like texture with particulates similar to that of ground beef.

If manufacturers avoid allergens, Citri-Fi TX allows developers to replace gluten. This natural citrus fiber binds proteins together both during cold forming and cooking. In other words, Citri-Fi provides excellent cold binding. This attribute prevents patties from falling apart during the forming and cooking process. Because of this, meat alternatives require less gelling, binding and water absorbing ingredients. Please contact us about the technical bulletin available on gluten replacement in meat alternatives.

Citri-Fi TX's recommended usage levels range from 1% to 4%. The more citrus fiber used, less gelling and absorbing ingredients are needed in the formulation. And Citri-Fi TX's labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural food markets.

1. Methylcellulose Replacement in Meat Alternatives

2. Citri-Fi in Vegetarian Meat Products

3. Citri-Fi Natural Citrus Fiber Emulsification Demonstration

4. Creating Emulsions with 10% Citri-Fi Citrus Fiber

5. How to Make Meat Alternatives using Citri-Fi Citrus Fiber

Additional Citri-Fi Citrus Fiber Information

Clean Label Formulating Toolbox for Meat Alternatives

The Citri-Fi Citrus Fiber 100 Series

Additional Citrus Fiber Benefits

About Fiberstar, Inc.:

1) Moisture Retention and Improve Freshness over Shelf-life

2) Emulsifier Replacement in Baked Goods

3) Plant-based and Gluten-free Specialty Markets

4) Egg and Oil Reduction Bakery Ingredients

5) Bakery Filling Texturant and Stabilizer

Formulation Challenges

Citrus Fiber, a Natural Emulsifier

Other Benefits of Citrus Fiber

Citri-Fi Citrus Fiber Positively Affects the Nutri-score

Food Products and Improved Nutrition Labels

Creating clean label meat substitutes is possible by using natural ingredients like citrus fiber which holds a lot of water to enhance juiciness, serves as a natural emulsifier and creates the meat-like appearance and texture that consumers expect when eating plant-based meats.

Citri-Fi® TX Citrus Fiber Builds Texture in Meat Substitutes

Cleaning Labels using Citri-Fi Citrus Fiber Solutions

Additional Information

Citri-Fi Citrus Fiber in Natural Ice Cream

Other Key Benefits in Natural Frozen Desserts

Additional Information

Citri-Fi® citrus fiber is a highly functional natural ingredient that can be used to replace phosphates in meats. At low usage levels and in conjunction with either starch, carrageenan or sodium carbonate, this natural citrus fiber improves yields, reduces purge and cleans up food labeling.

The 3 Pillars: Natural, Meats and Citrus Fiber

The 3 Solutions: Starches, Carrageenan, Sodium Carbonate

Additional Information

Fiberstar launches a new texturizing citrus fiber, Citri-Fi® TX, which creates meat-like texture and provides cold binding in meat alternatives. And this new citrus fiber gives formulators the ability to remove gluten and other gelling and/or water absorbing ingredients to improve food labeling.

Citri-Fi TX Texturizing Citrus Fiber Benefits

Other Meat Alternatives Citrus Fiber Solutions

Additional Information

QUICK LINKS

VIDEO LIBRARY

Citri-Fi^® TX Citrus Fiber Builds Texture in Meat Substitutes

Citri-FiCitrus Fiber in Natural Ice Cream

Citri-Fi^®citrus fiber is a highly functional natural ingredient that can be used to replace phosphates in meats. At low usage levels and in conjunction with either starch, carrageenan or sodium carbonate, this natural citrus fiber improves yields, reduces purge and cleans up food labeling.

Fiberstar launches a new texturizing citrus fiber, Citri-Fi^®TX, which creates meat-like texture and provides cold binding in meat alternatives. And this new citrus fiber gives formulators the ability to remove gluten and other gelling and/or water absorbing ingredients to improve food labeling.