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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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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 Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties
May 12, 2020
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Citrus Fiber In the News

5 Ways 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. Regardless, Citri-Fi citrus fiber is an ultimate tool in creating healthier high quality foods. Since this citrus fiber provides high water holding and emulsification properties, it improves stability, texture and nutrition in a variety of food products.

1.  Increase Fiber Contribution in a Variety of Foods

Today, food makers incorporate dietary fiber to make fiber claims. Since not all fibers are created the same, food manufacturers use more than one fiber type like a cocktail. For instance, some foods use functional fibers like Citri-Fi citrus fiber to provide water holding and emulsification properties. At the same time, formulators add other fibers simply to meet the dietary fiber claim requirements. The beauty of Citri-Fi is that its functional attributes benefit a variety of healthy food while also contributing fiber. For example, this citrus fiber improves mouthfeel and clouding in beverages such as ready-to-drink (RTD) and powdered drinks. And Citri-Fi enhances other foods like nutrition bars, snacks and bakery items.

Also, this functional citrus fiber replaces other ingredients like starches, gums and stabilizers. As a result, Citri-Fi cleans up label declarations while improving the nutritional profile. Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour.

2.  Reduce Oil or Fat in Bakery Products

Citri-Fi citrus fiber's high water holding capacity allows bakers to reduce oil and/or fats in baked goods. For instance, when Citri-Fi is used between 0.25% to 1.00% in muffins, cookies or cakes, this natural ingredient retains moisture. As a result, bakery item's freshness factor remains for a longer period time. And this citrus fiber creates a texture that simulates a full-fat mouthfeel which consumers expect. Citri-Fi replaces up to 50% of oil or fat in bakery products without comprising the quality.

3. Remove Egg Products in Dressings and Sauces

Another industry trend is egg-free dressings and sauces which improves the nutritional profile. For instance, dressings like mayonnaise can now be made egg-less without compromising the texture. Citri-Fi citrus fiber's oil and binding power make this happen. Now, these type of products give vegan and vegetarians more options. And due to recent food safety concerns, food services switched to egg-free dressings and sauce food products. Either way, this natural citrus fiber creates a smooth texture that remains stable for long periods of time at low usage levels. 

4.  Minimize Saturated Fats in Meat Alternatives 

Citri-Fi citrus fiber also reduces saturated fats in meat substitution products like meat-free patties. Since many meat alternatives use coconut oil, these products tend to contain high amounts of saturated fats. When Citri-Fi 100 series is used in an emulsion, this natural ingredient allows food makers to use unsaturated oils and at a lower level. At the same time, the meat alternative is juicy and succulent during the cooking process. And to improve the meat-like texture, Fiberstar recently launched Citri-Fi TX. This new citrus fiber provides cold binding which allows food makers to replace binders like gluten. As a result, those formulating without allergens benefit with a clean label binding system.

5.  Improve Gluten-free Food Texture, Nutrition and Quality

Gluten-free continues to be a market need. Initially, first generation foods were loaded with simple carbohydrates with a short shelf-life. However, today, food makers focus on creating higher quality and healthier versions. And manufacturers upgraded to a more wholesome approach to gluten-free food making. Citri-Fi citrus fiber is an ideal solution when creating gluten-free foods. Because this natural citrus fiber holds onto water, gluten-free foods retain moisture longer. As a result, this improves the freshness factor. And because Citri-Fi meets the FDA fiber guidelines, this natural ingredient contributes fiber to the overall nutrition.

 

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Bakery Foods: Citri-Fi Citrus Fiber Improves Moisture Retention, Emulsification and Freshness also Gluten-free - Bread, Cookies, Muffins, Cakes
March 27, 2020
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Bakery

Bettering Bakery Ingredients with Clean Label Citrus Fiber

Citri-Fi® citrus fiber's high water holding and emulsification properties improve a variety bakery products geared toward clean label, vegan, paleo and health and wellness markets. This clean label bakery ingredient's low usage level and natural labeling makes it an essential food ingredient when baking.

Creating clean foods, especially bakery products, have different meanings depending on the consumers. Some believe clean refers to the ingredient declaration. For example, food labeling should list recognizable ingredients and be short in length. On the other hand, others think clean defines health and wellness. As a result, many consumers adhere to specialty diets like paleo or vegan. And then there are consumers who see clean label as "free from". For instance, bakery products that are free from gluten or other allergens appeal to those who seek overall well-being. Regardless of the definition, bakery ingredients, such as citrus fiber, provide companies a way to create clean label bakery applications.

Clean Label Bakery Ingredients

Citri-Fi citrus fiber is a highly functional ingredient that provides high water holding and emulsification properties to bakery products. These bakery ingredients replace chemical emulsifiers while maintaining the structure and texture of baked goods. Also, this natural fiber improves perceived freshness over time because it delays the staling process. Because Citri-Fi label options include citrus fiber, dried citrus pulp or citrus flour, this bakery ingredient resonates well in the natural markets. Lastly, this citrus fiber's usage levels range from 0.2% to 1.0% which means less is more when creating high quality bakery products. To learn more about usage levels, check out the Bakery Application Guide.

Health and Wellness Baked Goods

Many bakers are converting their recipes to vegan due to the latest plant-based food trend. As a result, Citri-Fi citrus fiber is used in conjunction with other natural ingredients to replace animal fats or eggs. Its emulsification properties makes this an essential baking ingredient when creating better-for-you products. Moreover, the same emulsification properties also benefit gluten-free products. These "free-from" items tend to be dry and mealy due to the types of flours used. However, Citri-Fi helps to improve the moisture retention so that products remain fresher longer.

Additional Information About Formulating Clean Bakery

The below links are great resources to learn more about clean label baked goods and how Citri-Fi citrus fiber can help you create high quality bakery products. The Bakery Video Library is also an excellent resource.

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March 17, 2020
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Beverages

Healthy Beverages Spill into 2020

Citri-Fi® citrus fiber improves texture, nutrition and labeling of healthy beverages such as acidified protein drinks, vegetable/fruit drinks, smoothies and powders. At low usage levels (0.1% to 1.0%), this natural fiber delivers emulsification, improved mouthfeel, stability and clouding to a variety of beverages.

Healthy beverages continue to spike interest in 2020. These healthy beverage launches range from using less sugar to incorporating more functional ingredients to promote overall well being.  For instance, Citri-Fi citrus fiber not only contributes some fiber to drinks, but also, this natural ingredient provides additional textural benefits such as emulsification, stabilization, clouding and improved mouthfeel.

Healthy Beverages using Citrus Fiber

Citri-Fi is a natural citrus fiber created by a patented process free from chemical modifications. This natural ingredient provides high water and oil binding which is ideal for healthy refreshments like acidified protein and fruit and vegetable drinks. As a result, these healthy beverages maintain stability during harsh processing conditions. Citri-Fi also thickens drinks such as smoothies to give a more pleasant mouthfeel. And, this natural fiber provides improved texture and clouding to powdered drinks such as sports performance beverages.

Turning Liquids into Flow-able Powders

Another benefit of using Citri-Fi citrus fiber includes using this natural ingredient as a plating agent. This citrus fiber's high surface area lends itself to holding high levels of oil. Depending on the oil, Citri-Fi plates up to 25-30% oil and turns the oil into a flow-able powder. As a result, product developers benefit by plating flavored and/or nutritional oils. Moreover, the plated Citri-Fi not only delivers oil to a liquid system, but it also contributes functional textural benefits. For instance, a developer has the ability to plate a flavor onto Citri-Fi and incorporate the plated fiber into a beverage. The plated Citri-Fi delivers and stabilizes the oil.  And the plated fiber improves the mouthfeel as well as creates a clouding effect

Citrus Fiber Usage in Healthy Drinks

Citri-Fi citrus fiber is used between 0.1% to 1.0% in most beverages. More is less when it comes to this citrus fiber. For instance, very low dosages provide all the textural benefits to improve healthy beverages. For best results, mix the citrus fiber with other dry ingredients first. At the same time, Citri-Fi can also be added to liquids with a strong vortex present to prevent fish eyes. Check out the beverage usage guide or the video library for additional information.

Clean Benefits in Healthy RTD

Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour.  As a result, this natural fiber helps clean up label declarations which resonates well in the natural market. Also, Citri-Fi is non-GMO project certified and gluten-free/allergen-free. This natural fiber has no E-number which is ideal for the European markets.

Additional Articles on Citrus Fiber in Beverages 

To learn more about using Citri-Fi citrus fiber in beverages, please check out the below articles:

Ingredients for coffee, tea and juice provide new opportunities (Dairy Foods)

Plant-based Beverages: An Untapped Opportunity for Citrus Fiber (Part 1) BLOG

Plant-based Beverages: An Untapped Opportunity for Citrus Fiber (Part 2) BLOG

The Rough and the Smoothie BLOG

How to Make Clean Label Yogurt using Citrus Fiber BLOG

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October 31, 2019
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Citrus Fiber In the News

Snacks: Creating Better-for-You Foods

Improving Snack Foods using Citrus Fiber

There are many solutions sets when creating better-for-you snack foods. For instance, Citri-Fi natural citrus fiber reduces fat and/or oil content in snacks like cookies, biscuits and baked bars. This natural citrus fiber retains moisture which improves texture and quality over time. In addition, Citri-Fi cleans up labels in snack foods. Citri-Fi labeling includes citrus fiber, dried citrus pulp or citrus pulp which resonates well in the clean label market.

To learn more about how to create healthier snacks, read this article:

Snackfood and Wholesale Bakery: Formulation strategies for developing better-for-you snacks and baked goods

Have questions or need to order a sample: CLICK HERE!

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