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Tag: egg reduction

Pumpkin Pie Filling - Citrus Fiber
August 30, 2023
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Fiberstar Blog

Perfecting the Pumpkin Pie Filling – Citrus Fiber

Tis the season when baristas whip up frothy pumpkin spice lattes and shoppers restock their pantries with pumpkin spice everything. Over the years, pumpkin spice penetrated almost every food group including beer, cookies, candy and even butters. This flavor trend evolved into a tradition which marks the dawn of a new season. Despite pumpkin spice’s trendiness, its popularity originated in the traditional pumpkin pie filling. Pumpkin Pie Filling Pitfalls As soon as Fall arrives in the U.S., every baker is pumping out fresh pumpkin pies. And like most shelf-stable foods, pies fall victim of stability issues. Over time, water migration…

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Egg Replacement - Citrus Fiber in Bakery Foods, Dressings and Sauces
April 20, 2022
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Fiberstar Blog

Egg Replacement: The Good Egg – Citrus Fiber

Real eggs are the workhorse ingredients in the food world. They have so many functions in baked goods including aeration, browning color, binding, humectancy and leavening to improve the texture over shelf-life. Moreover, eggs provide coagulation, coatings, crystallization control and richness to a variety of other foods. Besides the functional benefits, eggs also fortify foods with protein content. So, why would the market demand egg replacement options? Eggs experience pricing fluctuations like any other food staple. Temporary anomalies such as the current Avian flu create price hikes and supply constraints that affect companies that are not locked into contracts or…

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Bakery ingredients like Citri-Fi citrus fiber improve freshness in baked goods
May 19, 2021
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Fiberstar Blog

Bakery Ingredients: 5 ways to use Citrus Fiber

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…

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Citri-Fi Citrus Fiber Improves Nutri-Score and Nutrition Labels of Foods
November 10, 2020
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Fiberstar Blog

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…

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Citri-Fi® Citrus Fiber Improves Healthy Food by Reducing Eggs, Oils and Fat and Contributes Fiber
May 12, 2020
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Fiberstar Blog

5 Way to Create Healthy Food using Citrus Fiber

Citri-Fi® citrus fiber creates high quality healthy food. For instance, this natural citrus fiber provides high water holding and emulsification properties. As a result, this natural citrus fiber can reduce oil, fat, eggs and add dietary fiber to an array of food products like bakery, beverages, dressings and snacks.  Creating healthy food today involves subtracting negatively perceived ingredients in addition to adding health promoting elements. For instance, food makers continue to reduce oils and fats in foods. As a result, consumers benefit from lower calories. On the other hand, creating better foods entails removing allergens such as soy, gluten or egg….

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