Tag: market trends

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.