ultra-processed foods, eco-friendly ingredients, circular economy ingredients, efficient food ingredient, upcycled, sustainable, organic, non-gmo, Nutri-Score

May 19, 2026

Bakery, Dairy, Dairy Alterantives, Dressings, Soups & Sauces, Meat Substitutes, Processed Meats

Ultra-processed Foods: A Shift to Natural

Walk the grocery store aisle and notice the kaleidoscope of colors lining the shelves. Those colors represent different food or beverage brands luring you in. Call it what you want, designer foods, industrial foods or factory processed foods. However, the buzzword circulating today points to ultra-processed foods which when shortened to UPFs rolls off the tongue easier. The current consumer barometer for these UPFs dropped. Thanks to a convergence of shifting dietary guidelines, GLP-1 diets and a growing demand for clean label, consumers are scrutinizing food labeling more than ever. But what is an ultra-processed food and why are UPFs under the watch glass today?

What is an Ultra-Processed Food?

No legal definition exists for ultra-processed foods. However, guidelines do exist. Some circles view UPFs as foods produced on mass scale which contain additives and/or cheap ingredients that are absent from a traditional kitchen pantry. UPF labels tend to list between five to 50 food ingredients. And these industrial formulations contain ingredients like emulsifiers, thickeners, gums, flavorings, coloring agents, modified sugars and sweeteners, industrial oils and fats.

UPFs come with pros and cons. On a positive note, their formulation allows for a long shelf-life so they can be shipped globally without spoiling or staling. Another upside is the convenience factor. Consumers can spend less time in the kitchen cooking which is a game changer for families or chef wannabes.

On the flip side, UPFs are scientifically designed to taste so good! They contain the perfect high levels of sugar, salt and fat the body craves. As a result, self control is difficult which leads to overeating, weight gain and other diseases. At the same time, they provide little satiety due to the lack of dietary fiber. Many nutritionists claim that UPFs contain empty calories. In other words, they lack whole foods that typically contain dietary fiber, healthy oils and natural sources of vitamins and nutrients. Because ultra-processed foods do not use clean label ingredients and lack all-natural nutrition, consumers tend to think twice before tossing them in the cart.

Product Developers Quandary: UPF or Natural Food?

How do formulators improve foods to minimize UPF status? First off, how do product developers replace chemical emulsifiers and stabilizers but still maintain quality? Natural emulsion stabilizers or clean label food texturants do exist. For example, one overlooked upcycled ingredient with dual functionality is citrus fiber. Citri-Fi® citrus fiber provides high water-holding and emulsion stability in a variety of food and beverages. In many cases, citrus fiber can replace additives like modified food starches, emulsifiers and/or food gums while maintaining texture and stability.

But can clean-label alternatives withstand industrial machinery used to make UPFs? This depends on the clean label ingredient and the process. For instance, Citri-Fi citrus fiber can be used in variety of industrial processes in place of ingredients like starches and emulsifiers. Because citrus fiber needs hydration to become fully functional, there may be some recommended modifications to the food processing. However, in the end, citrus fiber's natural benefits pleasantly surprise product developers.

Is Citrus Fiber Considered Ultra-processed?

Citrus fiber is not ultra-processed. However, not all citrus fibers are created the same. Citri-Fi citrus fiber is produced from byproduct of the citrus juicing industry. This upcycled ingredient uses a chemical-free process which opens up the fiber to create high surface area. This expanded area allows water and oil to bind. Other citrus fibers originate from byproducts of the pectin extraction process which may use chemicals or solvents. And because of the gentle Citri-Fi process, the citrus fiber contains intact native pectin which aids in high functionality. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the clean label and natural markets.

Due to the high functionality, Citri-Fi may be used to replace a variety of additives to clean up labels. The other power of citrus fiber improves the nutritional profile of foods. For example, citrus fiber is a plant-based fat replacer which helps in reducing fat content in baked goods and dairy-based products. This upcycled citrus peel fiber also can replace additives like phosphates in processed meats, gellan gum in plant milks and modified starches in sauces to improve the labeling. A strategy like this can possibly make food less ultra-processed and closer to minimally processed or natural. For example, product developers can create more natural products using citrus fiber and confirm it with rating systems like Yuka or Nutri-Score.

In addition to being an eco-friendly and circular economy ingredient, citrus fiber is highly efficient. At low usage levels (<1%), this natural food ingredient delivers the dual functionality. Many food ingredients need to be used at much higher levels to achieve the same functionality. Due to the low usage levels, depending on the food application, citrus fiber provides significant cost-in-use savings.

Other Natural Benefits of Citrus Fiber

Citri-Fi not only provides functional benefits, but it also contributes dietary fiber. Though the low usage level cannot make standalone fiber claims, Citri-Fi can be used with other dietary fibers to make a claim. This citrus fiber is non-GMO project certified and now Fiberstar offers a certified organic citrus fiber line - Citri-Fi 400 series. Other benefits include e-number free which Europe prefers, gluten-free and allergen-free.

For more information, please contact us.

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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

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 is an Egg Reduction Solution that is clean label

February 1, 2025

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Bakery, Dressings, Soups & Sauces

Egg Reduction – A Half Dozen Solutions

Replacing eggs again? Haven’t we boogied to this Chicken Dance already? Egg replacement is not a new phenomena in the food world. For instance, replacement technologies have gussied up ingredient portfolios for over two decades now. These egg reduction solutions were peddled in the market for various reasons. Years ago, cholesterol earned a bad rap. So, consumers demanded healthier products minus the egg. Then, the Avian flu plagued the flocks driving an egg shortage. Next, the plant-based food wave eliminated any animal-based ingredients including egg. And now, the market is back to grappling with the Avian flu again.

Among the drivers to reduce egg usage, the Avian flu is creating the most chaos. For example, the outbreak is limiting egg availability which is driving the price thru the roof. Because of this, formulators are back at the bench looking for egg reduction solutions. Replacing this commodity is more than an elbow test. According to the Incredible Egg Organization, there are over 20 properties eggs provide. As a result, replacing eggs successfully depends on the food product and the replacement technology. At the same time, the market has a few replacement options available. One solution involves citrus fiber.

Citri-Fi citrus fiber is produced from byproduct of the citrus juicing industry. The process, which is free from chemical modifications, opens up the fibrous matrix to give its high water holding and emulsification properties. Because of this composition, Citri-Fi can be used as an egg reduction solution for a variety of food products including bakery items, sauces and dressings.

Bakery: Water and Oil Binding is in the Proof

Eggs are typically used in cookies primarily for the emulsification properties. This muscle ingredient binds the butter and/or oil to the liquids to create a uniform and tender texture. Reducing or omitting eggs adversely affects the overall quality. For example, cookies tend to be dense, crumbly and dry. The spread is limited and accompanied by a grainy undissolved sugary texture.

Citri-Fi citrus fiber, at low usage levels (<1%), provides the emulsification properties which maintains the tender bite and perception of freshness over time when replacing up to 25% of eggs. This also applies to baked goods such as pancakes, layer cakes and cupcakes.

In bakery products like cakes, Citri-Fi can extend the eggs and also partially reduce oil content. This natural ingredient’s ability to bind water aids in creating the full-fat mouthfeel when oil is reduced. And because of the fibrous composition, the bound water remains locked in over time giving the perception of freshness. Citri-Fi can be used in both conventional and gluten-free bakery products as an egg reduction solution.

Mayonnaise Spreads: Citrus Fiber is an Egg-cellent Emulsifier

Another key area for Citri-Fi’s emulsification power involves mayonnaise dressings. Mayonnaise typically contains vegetable oil, water, sugar, vinegar, egg yolks, salt and mustard. The egg yolks bind the vegetable oil and aqueous liquids when sheared to create a uniform stable mixture.

Due to Citri-Fi citrus fiber’s emulsification properties, this natural food ingredient can reduce or replace eggs in mayonnaise spreads. Some spreads use modified starches which provide similar functional benefits. However, this upcycled citrus fiber, at low usage levels (<1%), sets up a stable emulsion which does not break over time. Also, Citri-Fi creates a smooth and full-fat mouthfeel while supporting a clean label. Labeling options include citrus fiber, dried citrus pulp or citrus flour.

Besides mayonnaise spreads, Citri-Fi can reduce egg content in other types of sauces like Hollandaise, Caesar dressing, custard-type and pastry cream. The level of reduction highly depends on the type of food product and ingredients used. If other hydrocolloids are used in the formulations, then Citri-Fi can aid in reducing significantly more egg content than using Citri-Fi alone.

Meat Loaf: Managing Moisture

Chopped and formed meat products like meat loaf use eggs to bind the ingredients and add moisture. During the cooking process, the moisture is bound to the egg to prevent dryness. When egg content is reduced or eliminated, formed meat products tend to dry out and fall apart.

Citri-Fi citrus fiber, when used at low usage levels (<1%), binds the water during the cooking process. As a result, the meat loaf remains moist and tender post-cook. To incorporate, add the citrus fiber to the dry ingredients like herbs, spices and salt before mixing in liquids. The order of addition and mixing optimizes Citri-Fi’s full functionality in an egg reduction solution.

Besides egg reduction, Citri-Fi has other pluses. The product line is non-GMO Project certified, allergen-free and gluten-free. Now, there is a USDA certified organic line available – Citri-Fi 400. The 100, 400 and 600 series have no E-number which is key in regions like Europe.

The Future of Formulating with Egg Extenders

Will the egg market return to normal this year? The jury is out on this drama. However, the fact that viruses have interrupted the markets more than once over the years serves as a hint. With this in mind, companies have the opportunity to utilize egg reduction technologies as a strategy to minimize cost and risk in supply. Though there are several egg reduction solutions on the market, Citri-Fi citrus fiber stands out due to its upcycled, sustainable and clean label narrative.

To learn more about egg reduction solutions, please contact us.

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

May 2, 2023

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Citrus Fiber In the News

Organic Citrus Fiber: Nature’s Upcycled Food

The organic food market, including processed foods, continues to grow each year. Food ingredients making up processed foods undergo a rigorous review to be certified organic. Because of this, there are limited natural ingredient options on hand. Citri-Fi® 400 organic citrus fiber is one of very few citrus fibers available. This citrus fiber provides high water holding and emulsification properties which makes it key to creating organic foods with shelf stability, great taste and natural texture.

The organic food market exploded over the past few decades. What started with a heightened demand for organic fruits and vegetables expanded into other categories such as canned foods, bakery flours, sauces and spices. According to the Organic Trade Association (OTA), the U.S. organic food sales in 2020 grew 12.8% to a new high of $56.4 billion. And about 6 percent of the food sold in the United States was certified organic. However, the U.S. is not alone with demanding more organic foods on the market. This trend streams across the globe in other regions like Europe and Asia Pacific.

Organic food sounds healthy and wholesome, but what does this term actually mean? And why is the status important in consumers’ minds? First off, in the U.S., the term “organic” is governed by the USDA organic standards. These standards include methods that support the cycling of resources. For example, USDA organic means ecological balance and conservation of biodiversity. It forbids the use of synthetic fertilizers, irradiation treatments and genetic engineering. This protocol is important to consumers who value the environment and the ecological system. Consumers also assume they are not only bettering the world around them but their bodies too. Many believe that eating organic equates to healthier choices like consuming foods containing organic citrus fiber.

Certified organic foods go thru a rigorous approval process. Food products like fresh produce are not the only foodstuffs certified. For instance, processed foods also undergo similar validation processes. The food ingredients that make up the processed foods such as savory sauces or baked breads are required to be certified USDA organic before food products can make the claim. Food manufacturers can use permutations of the organic claim depending on how much of the finished product contains organic ingredients.

Formulating with Organic Food Ingredients

Formulating organic processed foods can be challenging. Product developers work with a set of parameters such as clean label and natural when creating new organic food products. Many food ingredients that are certified organic and considered clean label, such as some starches and food gums, have limited functionality. As a result, this impacts food product’s shelf stability, taste and texture.

However, today, new functional ingredients are emerging such as organic citrus fiber. This clean label fiber, Citri-Fi 400, is one of very few certified organic citrus fibers available on the market. What makes citrus fiber so special? First off, not all citrus fibers are created the same. Some citrus fibers go thru chemical processes using solvents to strip away impurities. However, this also affects the functionality. Citri-Fi 400 is byproduct from organic citrus fruit processing. This upcycled ingredient goes thru a process free from chemical modifications which preserves the intact native pectin. As a result, this organic citrus fiber provides high water holding and emulsification.

Organic Citrus Fiber & Food Application Use

These functional benefits improve a variety of food products including meat substitutes, dairy alternatives like plant milks, fruit preparations and sauces. For example, in meat substitutes, Citri-Fi 400 at 0.5% - 2.0% binds water and oil to produce the juicy texture and freeze/thaw stability. In plant-based milks using oat, almond, soy or rice bases, this organic citrus fiber at 0.1% to 0.4% improves viscosity and generates a more natural mouthfeel. When product developers create fruit preparations, Citri-Fi 400 at 1.5% to 2.5% can extend pectin and create improved textures. And this natural fiber at 0.2% to 1.0% thickens, stabilizes emulsions, and/or reduces egg content in a variety of sauces, dressings and condiments.

Besides the functional benefits, this USDA certified organic Citri-Fi 400 comes in several particle sizes. The plant-based fiber series is non-GMO and clean label. For instance, labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the natural markets. And this fiber does not carry an E-number which benefits regions like Europe.

For more information about the new Citri-Fi 400 organic citrus fiber line, please contact us!

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Tomato Extension, Natural Tomato-like Texture, Viscosity, Thickness in pizza sauces and plant-based pizzas - Citri-Fi Citrus Fiber

June 22, 2022

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Dressings, Soups & Sauces

Plant Based Pizza: Piece by Piece

Someone told me once that pizza is the ultimate food. It contains all 5 food groups: fruits/vegetables, starch, dairy, protein and fat. In product development classes, pizza was the go-to meal when creating portable snacks, feeding a family of five and nourishing those in need. Although pizza is a quick and easy morsel for the consumer, the complexity spins most food developers heads when it comes to plant-based pizzas.

Pizza is comprised of multiple components including the crust, sauce, cheese and protein toppings. When combined together, water and oil, when not bound, tend to migrate in different directions. Throw in refrigeration and freeze/thaw storage, pizza stability and texture risks quality issues. Plant based pizzas are not exempted from these dilemmas. These products tend to have their own challenges.

Building the Foundation: Pizza Crust and Sauce

For instance, pizza crust serves as the foundation. Today, there are a variety of crusts available catering to various diet requirements such as gluten-free, keto and low-carb. Many of the base flours used do not contain gluten. Because of this the pizza crust lacks binding. Crusts tend to crack and separate or turn soggy depending on the flour bases used. Some of these bases such as starch-based gluten-free flours or cauliflower need binding power to hold it all together.

Citri-Fi citrus fiber, at <1% usage level, holds a lot of water especially in bakery products like pizza crusts. This natural ingredient works synergistically with starches and gums to create a pizza crust that stands up in heat. Citri-Fi shines most in freeze/thaw conditions. This citrus fiber binds the water to prevent water migration during freeze/thaw cycles. As a result, the pizza crust remains intact and produces a tender bite after baking.

Another component of plant based pizzas that tend to use water and oil binders is sauce. Although red sauce is the gold standard, today the culinary world introduced everyone to new sauce options. The market now offers pesto, white cheese and even butternut squash sauces. And like the conventional red sauce, these sauces require viscosity and stability to maintain texture. Citri-Fi citrus fiber’s water holding and emulsification at <1% usage level stabilizes the sauce while creating the natural thick texture. And because of its functional benefits, it keeps the water and oil in the sauce instead of leaking into the crust and toppings. Due to the recent starch and food gum supply limitations, Citri-Fi is an ideal substitute.

Dairy-free Pizza Cheese - Meltability

The crust and sauce typically are plant based. The more challenging components of a pizza are dairy-free cheeses and plant-based meats. Dairy-free cheeses do not contain animal-based casein which creates that gooey meltable texture when heated. Because of this, plant-based cheeses have limited melt-ability. This significantly affects not only the visual but also the mouthfeel and texture. Developers combine a melting pot of ingredients (no pun intended) such as starches, food gums, plant proteins and fibers to improve shred, spread and melt.

One solution available includes Citri-Fi when used at <1%. As mentioned, this natural ingredient binds water and emulsifies. As a result, the cheese holds onto the water and oil during refrigeration to prevent water migration or oil purge. Citri-Fi can also work synergistically with other plant-based ingredients to create a smooth and melt-able plant cheese.

Plant-based Meats Texture the Top

Lastly, plant-based meats topped on pizzas typically are pepperoni or sausage bites. Pepperoni meat alternatives tend to lack moisture and fall apart. Using the Citri-Fi 100 line at <1%, developers can create pepperoni slices that bind the water which improves the stability and moist texture. On the other hand, sausage bites typically have soft texture and lack the chew similar to their animal-based counterparts. When using Citri-Fi TX texturizing citrus fiber, product developers can create sausage pieces with more meat-like texture. The Citri-Fi 100 line can also be used in conjunction with Citri-Fi TX to bind the water and oil to produce the succulence.

In the end, Citri-Fi citrus fiber is a versatile formulating tool for plant based pizzas. This natural ingredient’s ability to hold water and emulsification, solves many challenges when creating the crust, sauce, dairy-free cheese and meat alternatives.

Citri-Fi is non-GMO Project certified, gluten-free and allergen-free. Labeling options include citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label market. Citri-Fi also have no E-number which is favorable in food markets like Europe.

For information about creating plant based pizzas, please contact us.

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Egg replacement in dressing, sauces, bakery fillings and dips

April 20, 2022

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Bakery, Bakery Fillings, Dressings, Soups & Sauces

Egg Replacement: The Good Egg – Citrus Fiber

The market demands egg replacement options due to price and availability fluctuations, plant-based lifestyle trends and allergen-free food requirements. Though many solutions exist today, Citri-Fi® citrus fiber is one clean label option available to partially replace egg depending on the food product. Due to the citrus fiber’s high water holding and emulsification properties, Citri-Fi works synergistically with other food ingredients such as starches, gums and plant fibers to remove egg entirely.

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 lack buying power. On the other hand, there are other market dynamics at play that drive the need for egg replacers. For instance, there is a wave of consumers shifting toward a plant-based diet. Because of this, people are looking for animal-free including egg-free foods. Another segment steers away from egg products due to allergen concerns. Typically, if one allergen is avoided such as gluten, other allergens are added to the elimination list. For example, many restaurants are converting over to vegan mayonnaise for food safety and allergen reasons.

A Nest Full of Egg Replacement Options

There have been egg replacers on the market for over 10 years now or more. And they vary amongst different ingredients such as food gums, dairy and wheat proteins, starches, plant fibers and blends of these ingredients. Other types of ingredients also include leaveners, enzymes and emulsifiers. The type of ingredients used highly depends on the food product that the egg is used in. And each ingredient has both pros and cons. For instance, some ingredients are chemically modified, some are considered allergens and some lack nutritional contributions. In the end, egg replacement requires multiple ingredients or a systems approach. Dialing into that exact system is a challenge especially to reach 100% egg replacement.

Citrus Fiber as an Egg Replacer Formulation Tool

As mentioned, some plant fibers provide some of the lost functionality in an eggless food. For example, Citri-Fi citrus fiber is a potential solution. This natural ingredient provides high water holding and emulsification properties similar to eggs. As a result, product developers can reduce the amount of egg in the formulation. And when used with other hydrocolloids, 100% egg replacement may be possible especially in bakery products.

Citri-Fi can partially replace eggs in baked goods including pancakes, cookies, layer cakes and muffins. This citrus fiber extends eggs in bakery fillings like custards too. In both instances, less than 1% will create high quality bakery products. In addition, these baked goods tend to maintain freshness over time improving shelf-life. This natural citrus fiber is added in with the dry ingredients such as flour and sugar before the liquid phase.

This natural ingredient is allergen-free and ideal as a gluten-free bakery ingredient. Many gluten-free products avoid ingredients such as egg, soy, wheat and dairy. These ingredients tend to provide water holding, binding, structure and emulsification to the food. Without using one or more of these food ingredients, the bakery product tends to lose quality. However, Citri-Fi, at <1% usage level, provides moisture retention and oil and water binding to improve the structure and freshness over time.

Yet, Citri-Fi also shines in egg-free spreads such as vegan mayonnaise. This citrus fiber’s high intact pectin content creates an emulsion with the other food ingredients which does not break over time. As a result, the mayonnaise remains uniform and creamy.

If you have additional questions about citrus fiber as a potential egg replacement ingredient, please contact us.

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Tomato Extension or Tomato Extender, Natural Tomato-like Texture, Viscosity, Thickness - Citri-Fi Citrus Fiber

August 31, 2021

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Dressings, Soups & Sauces

Tomato Extension: Stay out of the Red

Tomato availability continues to be tight due to reduced acreage, continuous drought, rotation to more profitable crops and last year’s COVID hoarding. Though extending tomato with modified starches and food gums help bridge the shortage, the market offers more natural fibers like Citri-Fi® citrus fiber which closely simulates tomato functionality. As a result, at low usage levels, Citri-Fi extends tomato solids while still creating more natural textures, colors and flavors in sauces, pastes, dressings and soups.

The tomato shortage story begins with “once a upon a time” when tomatoes were a key staple crop in the California central valley. But over the years, the market and the environment took its toll on this once flourishing agriculture. This saga talks about how the tomato crop fell out of favor in export due to stronger domestic currency. As a result, this drove farmers to reduce their crop size and/or sow their fields with other profitable foods like almonds, pistachio and grapes. And then compounded with drought and last year’s COVID hoarding spree, tomato supplies struggled to rebound. Now tomato extension enters the storyline.

Quick Fixes for Tomato Extension

Despite the tomato’s dramatic saga over the years, the food industry offered several solutions including extending tomato pulp. Some extension methods included hydrocolloids like modified starches and food gums. These commodity ingredients bridged the tomato availability at times. Like quick fixes, these come with limitations. For instance, starches tend to produce more gel-like and pasty textures. On the other hand, certain food gums create sliminess and gumminess. Despite the textural drawbacks, customers settled with these options not knowing that the market offers other ingredients that function similar to tomato.

Starch Replacement & Food Gum Extender using Citrus Fiber

Your local restaurant bellied up. Your favorite sneaker size is backordered for months. However, the world did not end. You can still purchase toilet paper. The pandemic’s aftermath affected supply chains globally which touched almost every commerce sector including the food industry. Lock down and affected employees caused operations to cease or slow down. Because of this, food production trickled, and seaports became congested which led to a trade imbalance. As a result, food ingredient availability, especially ones importing into the U.S. like certain starches and gums, quickly tightened. In the end, food manufacturers scrambled to find alternatives including starch replacements.

Starches and food gums are the work horses when it comes to creating stable and high-quality processed foods. Without these, foods subjected to harsh processing conditions, handling and shelf stability are typically negatively compromised. For instance, without starches and/or gums, water separation or syneresis occurs in yogurts. Dressings and sauces separate. And frozen desserts like ice cream form ice crystals during storage which leaves you with a sandy mouthfeel.

New Functional Stabilizer for the Formulating Tool Kit

Although starches and gums are top-of-mind for most food manufacturers, there are other solutions available in the market such as citrus fibers. One example includes Citri-Fi citrus fiber. This natural, upcycled functional fiber is created from byproduct of the citrus juicing industry. The process is free from chemical modifications. Many confuse citrus fiber with fortifying fibers. Citri-Fi provides dual functionality – high water holding and emulsification – at very low usage levels (<1%) unlike fortifying fibers. In addition, Citri-Fi’s high pectin content and its ability to increase viscosity with high shear also differentiates itself from other citrus fibers in the marketplace. Because of this, Citri-Fi can be used to extend or replace certain starches and gums like locust bean gum/carob bean gum in a variety of food applications.

For instance, in dairy products like yogurts, cottage cheese and cream cheese spreads, Citri-Fi, when used between 0.2% and 1.0%, minimizes syneresis and improves texture. In ice creams, this natural citrus fiber reduces ice crystal formation while creating a smooth and creamy mouthfeel. Also, starch replacement or extension is an option with this highly functional citrus fiber.

Citrus Fiber Solution and Perks

And since Citri-Fi’s labeling options include citrus fiber, dried citrus pulp or citrus flour, manufacturers inadvertently clean up their label declarations which is a bonus. Citri-Fi is non-allergenic, gluten-free and non-GMO Project certified. And since this natural ingredient has no e-number, it resonates well in the European regions.

For more information in how to extend or replace starches and/or food gums, please contact us or request a sample.

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January 28, 2021

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Dressings, Soups & Sauces

Plant Sauces: Dressing up Stability and Emulsification

The market whirled their attention around meat substitutes for the past year. At the same time, dairy alternative foods such as plant milks and dairy-free cheeses continued to grab market share. Yet, one food category remains amiss in this plant-based phenomena – plant sauces. For centuries, sauces and dressings were and still are food’s beloved canopy of flavor and texture. And since some of these products use animal-derived ingredients, they too face challenges converting into vegan versions.

Plant Sauce Challenges

Some sauces and dressings use egg and/or milk proteins to provide texture, stability and flavor. When eliminated, food products suffer from oil and water separation, lack of creaminess and thin textures. However, food developers replace these animal-derived ingredients with modified starches, gums and chemical emulsifiers. As a result, food label declarations turn into lengthy lists full of questionable ingredients in the consumers’ eyes.

Today, the market offers a few natural ingredient options. One natural option, Citri-Fi citrus fiber, provides high water holding and emulsification properties. This citrus fiber’s insoluble and soluble fiber containing intact pectin uses a physical and surface activity mechanism to create the natural emulsification. The oil and water bind tightly to improve stability over time. Moreover, the citrus fiber improves the texture by creating a smooth and full body mouthfeel.

Citrus Fiber Improves Vegan Ranch Dressing

For example, food products such as ranch dressing typically uses mayonnaise, yogurt and buttermilk. Each component contains animal-derived ingredients such as egg and milk protein. However, at very low usage levels (0.2% to 2.0%), Citri-Fi can be used to replace egg in mayonnaise and to improve the texture of plant-based cultured products like dairy-free yogurts. So when the two are combined to make the vegan sauce, it performs like its animal-derived counterpart.

Citri-Fi is non-GMO Project Certified, non-allergenic and gluten-free. It has no E-number. Labeling options include citrus fiber, dried citrus pulp or citrus flour which all resonate well in the clean label markets. Fiberstar, Inc. is a proud member of the Plant-based Foods Association (PBFA).

To learn more about how to create vegan mayo, plant-based cultured products like non-dairy yogurt or plant sauces like vegan ranch dressing, please contact us. Formulation sheets and technical support are available.

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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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More Natural Ingredient Solutions

New Functional Stabilizer for the Formulating Tool Kit

Citrus Fiber Solution and Perks

Creating plant sauces containing no animal-derived ingredients separate over time and lack full body mouthfeel. Natural ingredients like Citri-Fi® citrus fiber provide high water holding and emulsification which improve stability and texture in products like vegan ranch dressings.

Plant Sauce Challenges

Citrus Fiber Improves Vegan Ranch Dressing

Creamy and Emulsified Stable Sauces

Clean Label Meat-like and Succulent Meat Alternatives

Additional Information

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