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

Reduce Cocoa Powder and Raise the Bakery Bar

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

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

The Cocoa Supply Chain

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

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

Cocoa Powder Extender Strategies

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

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

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

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

Citrus Fiber Complements Bakery Cocoa Reduction

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

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

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

On the Cocoa Horizon

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

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

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

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

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Tomato Extension, Natural Tomato-like Texture, Viscosity, Thickness - Citri-Fi Citrus Fiber
July 12, 2023
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Dressings, Soups & Sauces

The Secret Sauce: Tomato Paste Extender for Pizza Sauce

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

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

Tomato Paste Extender Solutions

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

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

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

Citrus Fiber Portfolio of Tomato Paste Extenders

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

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

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

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Tomato Extension or Tomato Extender, Natural Tomato-like Texture, Viscosity, Thickness - Citri-Fi Citrus Fiber
May 25, 2023
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Dressings, Soups & Sauces

Tomato Extender: Squeezing out the FAQ

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

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

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

Citrus Fiber - a Natural Tomato Extender

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

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

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

How do you Use Citrus Fiber as a Tomato Extender?

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

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

What are Citri-Fi's Labeling Options?

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

Does Citri-Fi Provide Viscosity?

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

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

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

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

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

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