meat alternatives Archives

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

December 13, 2021

“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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Plant-based Milks - Citri-Fi Citrus Fiber Stability, Clean Label, Natural Creamy Mouthfeel Meat Substitutes: Citri-Fi Citrus Fiber Replaces Methylcellulose, Creates Meat-like Texture and Improves Juiciness

May 4, 2021

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Citrus Fiber In the News

Plant Based Ingredients: CEO State of the Business Interview

1) Who is Fiberstar and what does your company offer to the food ingredient marketplace?

Fiberstar, Inc. manufactures and sells Citri-Fi citrus fiber, which is an upcycled, plant based ingredient produced from byproduct of the citrus juicing industry. The patented process, which is free from chemical modifications, opens up the fiber to create high water holding capacity and emulsification properties. This highly functional fiber improves stability, texture, and nutrition in a variety of food and beverages.

From the beginning, Fiberstar pioneered citrus fiber technology. The clean process and dual functionality differentiated Citri-Fi from other plant based ingredients in the marketplace. With this in mind, less is more when using Citri-Fi citrus fiber. At low usage levels (<1%), this citrus fiber provides multiple functionalities unlike other stabilizers and texturants available.

2) Is Fiberstar, Inc. in the plant-based foods space? If so, for how long?

Fiberstar has worked in the plant-based foods space since the creation of the company in the 1990’s. Because of Citri-Fi’s plant-derived raw material and final product, it was a perfect fit for some of the earlier plant based applications such as veggie patties. Citri-Fi provided binding and improved the texture. At that time, this was a niche segment. Most of the products launched into the market targeted vegan and vegetarian consumers. And clean label was not a pressing need yet. Therefore, Citri-Fi was sold purely for its functional benefits. The fact that it was a clean label plant based ingredient was a bonus for manufacturers.

However, today Citri-Fi is used in a variety of dairy alternatives and meat substitutes globally thanks to the escalating demand for plant based foods.

3) Where did Fiberstar’s success start in the plant based food space?

Fiberstar’s success in this area started back in 2018 when meat alternatives entered the limelight. We worked with some companies from the beginning. However, vision, heavy investment and massive amounts of PR advertised this category as the next Silicon Valley of the decade. The movement took a step beyond veganism and targeted the entire population pivoting on environmental, animal cruelty and health & wellness factors. With the momentum behind the cause, many entrepreneurs and business owners jumped into the mix. As a result, Fiberstar began working with start-up companies, animal meat companies branching out into plant-based meats, food service, and well-established meat alternative market share leaders.

4) Why are Fiberstar’s plant based ingredients an ideal fit for plant based foods?

Citri-Fi citrus fiber’s high water holding and emulsification properties benefit both dairy alternatives and meat substitutes. For instance, in plant-based drinks, Citri-Fi’s increased viscosity in homogenized processing conditions creates smooth and stable beverages without the use of stabilizers or gums. As a result, manufacturers clean up their food labels to be more consumer friendly. In cultured products, Citri-Fi enhances the smooth texture and minimizes syneresis. In plant-based cheeses, both hard and soft, this natural citrus fiber provides emulsification to stabilize the base. And in frozen desserts, Citri-Fi minimizes ice crystal formation which improves the stability and smooth mouthfeel.

On the other hand, Citri-Fi also improves meat substitutes. Fiberstar offers the 100 series which provides emulsification and water holding. As a result, meat alternatives can use less saturated fats while still maintaining the juicy and succulent texture. Fiberstar also offers TX10, a coarser size. The TX10 creates meat-like texture and appearance. Its cohesive properties provides binding strength. And depending on the formula, Citri-Fi TX10 can replace gluten while keeping the patties intact before cooking.

Both the 100 series and TX10 when used together provide the wide range of functional benefits. Moreover, the Citri-Fi line can be used with or without methylcellulose to create high quality meat substitute products.

5) What innovations did Fiberstar recently launch in response to consumer demand?

Fiberstar’s most recent launch was the Citri-Fi TX10 texturizing citrus fiber. This new product line stemmed from multiple Customer requests. Creating meat alternatives with firm texture was an universal challenge. Though Customers used Citri-Fi for the water holding and emulsification, they still needed additional structure. Citri-Fi TX10 provided this and closed the gap.

6) Were there any challenges or hurdles that Fiberstar had to overcome?

Yes, there were hurdles selling into the plant based foods arena. For example, though meat substitute products existed for over two decades, the formulations grew more complex compared to the past. Formulators moved beyond soy protein or chopped vegetables and began using other plant based ingredients like proteins. Every formula required different stabilizers and binders. It was not a “one size fits all” solution. Customers needed a lot of hand-holding especially for those who were new to meat analogs. As a result, Fiberstar dedicated a team to focus on providing high quality technical support. The team created how-to videos, technical bulletins and starting formulations to help Customers leap frog some of the initial bench top testing.

7) What is your vision for the future and how will Fiberstar participate in this?

We definitely envision the plant based foods market growing exponentially globally. Currently, most plant based foods are created with just texture and quality in mind. Some criticize the food labeling as they tend to be long and sometimes loaded with many additives. The next generation of these plant based foods will steer towards cleaner labels. For instance, the food labels will be shorter and use recognizable plant based ingredients. As a result, Citri-Fi citrus fiber is perfectly positioned for this next generation of food products. Not only does this natural citrus fiber provide the dual functionality, but also, it will clean up label declarations. Since Citri-Fi's labeling options include citrus fiber, dried citrus pulp or citrus flour, they resonate well in the natural and clean label markets. And unlike some stabilizers and binders, Citri-Fi contributes dietary fiber which improves the nutritional statements.

Fiberstar will continue to develop new citrus fiber based products to meet the growing Customer needs in this plant based market. Creating the TX10 line was just one example of our dedication to evolving with this high growth area. We look forward to launching new products in the near future so that developers have a more robust and clean formulating tool box.

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October 6, 2020

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Dressings, Soups & Sauces, Meat Substitutes

Sauces & Meat Substitutes: Citrus Fiber Successes

Citri-Fi® citrus fiber provides multiple functionalities which benefits various food products. For instance, in September, 2020 despite the numerous citrus fiber wins, two categories stood out – sauces and meat substitutes. So, what do these three foods have in common? All require emulsification in order to create stability. At the same time, finding a natural emulsifier is an even bigger challenge.

Creamy and Emulsified Stable Sauces

In sauces, Citri-Fi citrus fiber provides several benefits. For example, in dressings and condiments like vegan mayonnaise, Citri-Fi 100M40 (0.25% to 1.50%) emulsifies the oil and water to create a creamy texture. This emulsion remains stable for a long time which is one of the reasons why product developers prefer Citri-Fi citrus fiber in this type of application. Also, Citri-Fi does not contain an E-number which appeals to the European markets.

Another popular sauce of the season is cheese-based sauces. Once again, emulsification plays an important role in creating creamy and stable textures. However, due to the clean label initiatives, product developers now seek out natural ingredients. This strategy not only creates labels with recognizable components but also simplifies the label using less. Citri-Fi citrus fiber binds oil and water in cheese-based sauces to provide long-term stability as a natural emulsifier. At the same time, this natural ingredient replaces gums and starches which make labels more consumer friendly.

Clean Label Meat-like and Succulent Meat Alternatives

One hot area is meat alternatives. The market exploded with numerous meat alternative foods ranging from meat substitute beef patties to seafood analogs. Fiberstar led the charge offering not only highly functional citrus fibers, but also solutions sets. For instance, Citri-Fi 100 citrus fiber series provides high water holding and emulsification properties due to its high level of intact native pectin. As result, meat substitutes containing this citrus fiber produce juicy and succulent textures.

On the other hand, Citri-Fi TX10, a texturized citrus fiber, creates meat substitutes with more meat-like texture. In addition, TX10 improves cold binding and in some instances replaces wheat gluten – a common binder. Both the Citri-Fi 100 series and the TX10 are recommended to create high quality meat substitutes.

Moreover, to create clean label meat alternatives, Fiberstar introduced three different solution sets using citrus fiber. As a result, all three solutions can replace methyl cellulose. The three solutions include using both the 100 series and TX10 in addition to other natural ingredients. For example, the natural ingredients include enzyme, native starch, alginate or gellan gum. A video series and technical bulletins are available to you. Please contact us for more information.

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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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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties - Sustainability - Eco-friendly - Upcycled

June 9, 2020

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Citrus Fiber In the News

Citrus Fiber/Fibre: Frequently Asked Questions

Citrus fiber is the "go-to" clean label ingredient, especially Citri-Fi^®citrus fiber. This natural citrus fiber sets itself apart from other citrus fibers due to its sustainable story, patented technology and superior functional benefits. For instance this citrus fiber or citrus fiber extract provides high water holding, emulsification and gelling properties. In addition, it cleans up food labeling. Learn more about this superior citrus fiber by checking out the frequently asked questions.

Because of citrus fiber's clean label functional benefits in food and beverage products, the food industry placed citrus fiber in the limelight. As a result, customers continue to ask questions about this superior natural ingredient. Below, we captured and shared common questions asked about this excellent clean label food ingredient.

Citrus Fiber: Frequently Asked Questions

1. What is Citrus Fiber?

Citrus fiber consists of insoluble and/or soluble fibrous components of citrus fruits such as orange, lemon and limes. Though most people automatically assume that food makers use citrus fiber for fortification purposes such as "adding fiber", this is not the case for citrus fibers like Citri-Fi^®. Not all citrus fibers are created the same. For instance, Citri-Fi uses a process free from chemicals to convert byproduct or "upcycled" material produced by the citrus juicing industry into higher valued products. As a result, the patented mechanical process opens up the fiber to provide high surface area.

Because of the high surface area and composition, this citrus fiber can be used at very low levels while providing high functional benefits such as water holding, emulsification and gelling. Citri-Fi contains high amounts of both insoluble and soluble fiber, especially native pectin, that provide the functional benefits. Because of this, Citri-Fi improves texture, taste and stability of food first and contributes some dietary fiber second.

Key differences separate Citri-Fi citrus from others in the market. Citri-Fi adheres to a sustainable model using byproducts from food processes. Other fibers use grind and grow models. In other words, other suppliers specifically source their materials from products grown specifically to be processed into plant fibers. In addition, some citrus fibers contain mostly insoluble fiber. As a result, they provide limited functionality in the food product. Lastly, Citri-Fi uses a process free from chemical modifications. Other processors use alcohol washes and other chemicals to create their products.

2. What is Citrus Fiber Made From?

Citrus fiber can be made from different citrus fruits such as orange, lemon or limes which are the most common raw materials.

3. What is Citrus Fiber Extract?

Citrus fiber extract serves as another description for citrus fiber. Some ingredient suppliers use this terminology to try and differentiate their citrus fiber products from others in the market. Ultimately, food labeling trumps when it comes to describing this natural ingredient. For example, the FDA labeling guidance for Citri-Fi includes the following options: citrus fiber, dried citrus pulp or citrus flour. And the USDA fallows citrus flour or dried citrus pulp. These labeling options resonate well in the natural and clean label markets.

4. Is Citrus Fiber a Natural Emulsifier?

Not all citrus fibers on the market provide emulsification benefits. However, Citri-Fi citrus fiber does. This natural citrus fiber extract has high surface area that easily traps water and oil. Also the fibrous composition contains lipophilic and hydrophilic ends which attracts the oil and water into the matrix which further binds the two. For instance, Citri-Fi binds oil and water to create emulsions that are used in food applications such as dressings, sauces, beverages, dairy and meat alternatives like patties. Another feature is that this natural citrus fiber serves as a plating agent. In other words, Citri-Fi, when mixed with oil, turns difficult-to-use liquids into flowable powders. As a result this benefits foods like beverages, meats and sauces.

5. Is Citrus Fiber an Allergen?

Citrus fiber is allergen-free.

6. Is Citrus Fiber Gluten-free?

Citrus fiber is also gluten-free.

7. What is Citrus Fiber Composition?

As mentioned before, citrus fiber composition varies depending on the supplier. Each supplier uses different processing methods as well as sources different raw materials. Citri-Fi citrus fiber contains about 70% total dietary fiber consisting of both soluble and insoluble fiber. Moreover, this citrus fiber consists of high amounts of intact native pectin. In other words, this composition is as close to natural as nature intended. Other citrus fibers may contain more insoluble fiber. As a result, these types of citrus fiber need to be blended with other hydrocolloids to provide the same benefits as Citri-Fi citrus fiber.

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Citri-Fi Citrus Fiber Water Holding, Natural Emulsifier, Upcycled, Sustainable, Gelling Properties

May 19, 2020

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Citrus Fiber In the News

How to Add Citri-Fi® Citrus Fiber to Foods

Before diving into how to use citrus fiber in foods, let us review why you need to use Citri-Fi in the first place. Citri-Fi citrus fiber uses a process free from chemical modifications. The mechanical process opens up the fiber to provide high water holding and emulsification properties. As a result, when used at low levels (<1%), citrus fiber contributes multiple benefits to a variety of food products such as meats, bakery, beverages, sauces, dairy and frozen foods. Also, this natural ingredient improves hot trending products like dairy and meat alternatives. In the end, Citri-Fi citrus fiber should be your "go-to" natural ingredient to improve stability while cleaning up labels and enhancing nutrition.

Depending on the product, this healthy food ingredient provides various benefits. For instance, this food emulsifier binds water and oil which improves the stability of dairy, beverages, sauces, dressings and dairy alternatives. Additionally, Citri-Fi holds onto water to increase yields and improve juiciness and texture of meats and meat substitution products. Because this natural citrus fiber provides multiple functionalities, it replaces ingredients like starches, gums and other stabilizers to clean up food product labels.

Now that you joined the loyal citrus fiber club, let us talk about how to use it in food products successfully. Although your first urge will be to sprinkle Citri-Fi like pixie dust, proper hydration is key! In the end, properly hydrating Citri-Fi activates the full functionality of this citrus fiber.

How to Use Citri-Fi Citrus Fiber in Foods

There are four main ways to use this natural hydrocolloid in foods to prevent clumping or "fish eyes".

1. Pre-mixed in Dry Ingredients

One option includes pre-mixing Citri-Fi citrus fiber with dry ingredients such as sugar, salt, flour, etc. depending on the food product. The dry ingredients should be approximately 10 times the weight of Citri-Fi. Moreover, foods that benefit include bakery items, seasoning mixes and processed meats.

2. Dispersed in Oil

Another way to incorporate this natural food emulsifier is in oil. For instance, Citri-Fi can be mixed into an oil before being added to the food product or liquid. On the other hand, this natural emulsifier when mixed with a certain ratio of oil turns liquids into free-flowing powders As a result, this plated citrus fiber improves the handling and usability of the product. And as a bonus, when added to water or other food products, this plated material provides additional functionalities. For example, plated Citri-Fi provides stability and mouthfeel in beverages.

3. Dispersed into Syrups

Also, Citri-Fi can be added into syrups like sugar or glucose.

4. Prehydrated Directly in Water

Though we recommend adding Citri-Fi to dry ingredients before hydrating in water, you do have the option to prehydrate directly in water. However, in order to use this method, you need to add Citri-Fi in 3% or less solutions. In addition, this natural food ingredient needs to be added using strong agitation to avoid clumping and "fish eyes". Some recommended agitation options include blender, rotor stator homogenizer, mechanical mixer or a magnetic stirrer.

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May 12, 2020

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Citrus Fiber In the News

5 Ways to Create Healthy Food using Citrus Fiber

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

April 30, 2020

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Meat Substitutes

Meat Alternative Ingredients: Top 5 FAQ About Citri-Fi® TX

Fiberstar, Inc. recently launched Citri-Fi TX citrus fiber used to improve meat alternatives. This new meat alternative ingredient improves texture and cold binding in meat-free food products like patties. During this launch, a flood of questions poured in about this new technology. Many manufacturers are searching for new meat alternative ingredients such as vegetable proteins, methyl cellulose replacers, binders and texturants. At the same time, this new Citri-Fi TX citrus fiber provides a few of these desired benefits. Check out the top frequently asked questions (FAQ) about Citri-Fi TX citrus fiber.

1. What is the NEW Citri-Fi TX Citrus Fiber?

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-free patty 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.

Citri-Fi TX is non-allergen, therefore it is a natural choice when replacing gluten in meat alternative formulations. Also, this natural citrus fiber is Non-GMO Project certified.

2. What Functional Benefits Does Citri-Fi TX Citrus Fiber Provide?

As mentioned previously, Citri-Fi TX provides a few key benefits that other meat alternative ingredients lack. For instance, this citrus fiber creates cold binding benefits. This is essential in creating meatless patties that maintain shape and form without falling apart. In addition to cold binding, Citri-Fi TX also contributes to the meat-like texture to simulate an animal meat eating experience. Many vegetarian meats suffer from mushy and soft texture. However, this citrus fiber's large particle size and water binding capacity supplements the base texture to give it a meatier bite. Citri-Fi TX binds more water than other binders like gluten. As a result, this citrus fiber can replace gluten especially in formulations that are requiring allergen-free ingredients.

3. How is Citri-Fi TX Citrus Fiber Different Than Other Citri-Fi Products?

The key differences between Citri-Fi TX from the other Citri-Fi products are particle size, water holding and protein binding power. Citri-Fi TX is a larger particle size citrus fiber which helps create that meatier texture similar to that of ground beef. Citri-Fi TX binds significantly more water than gluten or other binders. As a result, it serves a way to prevent the meat-free patties from getting soft and mushy during the cooking process. Since this citrus fiber has binding power, it absorbs water throughout processing, storage and cooking. Thus, less gelling, binding and water absorbing ingredients are needed. Usage level ranges between 0.4% to 4%.

The other Citri-Fi products provide water holding too. However, their composition and particle size lends them to creating excellent emulsions. These citrus fibers bind water and oil to keep meat-free patties stable over time. Also, these products create juicy and succulent texture that consumers expect. Usage level ranges between 0.5% to 2%.

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April 14, 2020

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Press News

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.

Meat Alternatives and Citrus Fiber FAQ

Manufacturers ask a variety of questions when formulating meat alternatives. As a result, Fiberstar captured and shared a few of the frequently asked questions about labeling, benefits in oil systems (emulsification), meat-like texture, natural status and other benefits that citrus fiber provides.

Meat alternatives or meat analogs are the hottest food trend hitting the market today. As a result, food producers small and large are climbing the steep learning curve and scrambling to launch new products quickly. Many frequently asked questions pop up when Fiberstar works closely with various meat alternative producers. Some of these manufacturers solely focus on plant-based foods. On the other hand, there are some animal meat manufacturers also chasing the opportunity to expand their share with plant-based offerings. Below capture a few of the frequently asked questions.

1. What is Citri-Fi^®Citrus Fiber's Labeling When Used in Meat Alternatives? And is this Clean Label?

Citri-Fi is a clean label option for plant-based meat products. This natural ingredient can be labeled as citrus fiber, dried citrus pulp or citrus flour. All of these options resonate well in the natural and clean label markets. However, clean label carries different meanings. For instance, clean label may imply non-allergenic, containing healthy components and/or non-GMO. The good news is that Citri-Fi fits the many definitions. Since Citri-Fi qualifies under the FDA fiber guidelines, this citrus fiber carries a healthy halo when listed. As a result, consumers relate to fiber ingredients especially when they understand the botanical source - citrus. Also, Citri-Fi is non-allergenic which appeals to the gluten-free market. And this natural fiber is Non-GMO Project certified.

2. Does Citri-Fi Provide Emulsification in Meat Alternatives? And How Does it Work with Oil Systems?

Citri-Fi natural citrus fiber uses a patented process that opens up the fiber to provide high water and oil binding. This is a key benefit when used in a meat alternatives. For instance, plant-based meats incorporate high amounts of oil to simulate their animal-meat counterpart's grisly texture. And since developers add water to many formulations, there is the need for binding. Alternatively, without an emulsifier, the oil may separate and purge out creating dry hockey pucks.

The natural citrus fiber, Citri-Fi, works ideal in oil systems. This natural fiber can be mixed with oils before incorporated into the meat product. As a result, the oil stays bounded in the fiber through-out the meat alternative matrix. And another way to incorporate is to mix it with dry ingredients first.

3. Does Citri-Fi Create Meat-like Texture?

In this instance, texture has many meanings which include firm, juicy and succulent. Because Citri-Fi citrus fiber binds high amounts of oil and water, this creates the juicy and succulent texture that customers desire. Seeing that customers also require the meat-like texture to be firm, Fiberstar is piloting a new texturized citrus fiber - Citri-Fi TX. This new product simulates texturized vegetable protein (TVP) such as pea, soy and wheat, etc. However, this new citrus fiber maintains the meat alternative's firm texture during heating and cooking unlike some of the other vegetable proteins. Texturized citrus fiber partially replaces the TVP at low levels while creating the meat-like texture.

4. Is Citri-Fi Natural?

Yes, Citri-Fi citrus fiber is natural. Fiberstar produces Citri-Fi from byproduct of the citrus juicing industry. This upcycled fiber is created using a patented process that does not use any chemical modifications unlike other citrus fiber producers. Also, Citri-Fi has no no E-number and is considered a food ingredient and not a food additive. Lastly, this natural fiber is plant-based, non-allergenic and Non-GMO Project certified.

5. What are the Top Reasons why Manufacturers use Citri-Fi Natural Citrus Fiber?

Field feedback and scores of surveys indicate that manufacturers are using Citri-Fi citrus fiber for the natural emulsification, juiciness and succulence it provides plant-based meats. Another reason why manufacturers also gravitate to Citri-Fi is due to Fiberstar's on-going innovation in the plant-based meats category. The team works closely with a diversified group of manufacturers to understand the key market needs. As a result, Fiberstar pilots new technologies in this arena such as the new Citri-Fi TX texturized citrus fiber to improve texture. Our portfolio offers a variety of solutions ranging from creating firm meat-like texture to binding oil and water during harsh food processing and storage conditions.

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Clean Label Formulating Toolbox for Meat Alternatives

The Citri-Fi Citrus Fiber 100 Series

Additional Citrus Fiber Benefits

About Fiberstar, Inc.:

1) Who is Fiberstar and what does your company offer to the food ingredient marketplace?

2) Is Fiberstar, Inc. in the plant-based foods space? If so, for how long?

3) Where did Fiberstar’s success start in the plant based food space?

4) Why are Fiberstar’s plant based ingredients an ideal fit for plant based foods?

5) What innovations did Fiberstar recently launch in response to consumer demand?

6) Were there any challenges or hurdles that Fiberstar had to overcome?

7) What is your vision for the future and how will Fiberstar participate in this?

Creamy and Emulsified Stable Sauces

Clean Label Meat-like and Succulent Meat Alternatives

Additional Information

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

Citrus Fiber: Frequently Asked Questions

1. What is Citrus Fiber?

2. What is Citrus Fiber Made From?

3. What is Citrus Fiber Extract?

4. Is Citrus Fiber a Natural Emulsifier?

5. Is Citrus Fiber an Allergen?

6. Is Citrus Fiber Gluten-free?

7. What is Citrus Fiber Composition?

How to Use Citri-Fi Citrus Fiber in Foods

Additional Information

1. Increase Fiber Contribution in a Variety of Foods

2. Reduce Oil or Fat in Bakery Products

3. Remove Egg Products in Dressings and Sauces

4. Minimize Saturated Fats in Meat Alternatives

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

Additional Information about Citrus Fiber and Healthy Foods

1. What is the NEW Citri-Fi TX Citrus Fiber?

2. What Functional Benefits Does Citri-Fi TX Citrus Fiber Provide?

3. How is Citri-Fi TX Citrus Fiber Different Than Other Citri-Fi Products?

4. What Stability Benefits Does Citri-Fi TX Citrus Fiber Provide in Meat Alternatives?

5. What is Citri-Fi TX Citrus Fiber's Labeling?

Additional Information about Citri-Fi Citrus Fiber and Meat Alternatives

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

Manufacturers ask a variety of questions when formulating meat alternatives. As a result, Fiberstar captured and shared a few of the frequently asked questions about labeling, benefits in oil systems (emulsification), meat-like texture, natural status and other benefits that citrus fiber provides.

1. What is Citri-Fi® Citrus Fiber's Labeling When Used in Meat Alternatives? And is this Clean Label?

2. Does Citri-Fi Provide Emulsification in Meat Alternatives? And How Does it Work with Oil Systems?

3. Does Citri-Fi Create Meat-like Texture?

4. Is Citri-Fi Natural?

5. What are the Top Reasons why Manufacturers use Citri-Fi Natural Citrus Fiber?

QUICK LINKS

VIDEO LIBRARY

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

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.

1. What is Citri-Fi^®Citrus Fiber's Labeling When Used in Meat Alternatives? And is this Clean Label?