Fiberstar announces citrus fibre to improve tomato-based products

31 Jul 2017

Fiberstar has announced Citri-Fi 125, a citrus fibre used to improve tomato-based food products by replacing starches and gums that are used to thicken and extend real tomato in sauces, condiments and spreads.

Fiberstar announces citrus fibre to improve tomato-based products

Fiberstar has announced Citri-Fi 125. The natural citrus fibre is used to improve tomato-based food products by replacing starches and gums that are used to thicken and extend real tomato in sauces, condiments and spreads. Today, more than ever, the company says, consumers connect ingredients to the foods they eat by reading food labels. As a result, consumers expect recognizable, short and transparent labels which is driving the need for clean label ingredients.

“This new use for our flagship Citri-Fi product comes timely as our customers are looking to replace starches and gums in various foods such as meats, sauces, beverages and baked goods to improve label declaration,” said Fiberstar President and CEO, John Haen. “Our natural citrus fibre aligns with today’s consumers expectations when it comes to clean label.”

Citri-Fi 125 is a natural citrus fibre produced from the orange juicing process. The clean, patented process creates high surface area which lends itself to high water holding capacity and emulsification properties. This natural fibre’s composition of soluble and insoluble fibres simulates tomato fibre’s texture and composition. When sheared, Citri-Fi is also said to provide a significant increase in viscosity. Used at 0.5% or less, tomato paste reductions of 10% or more are possible. Unlike starches and gums, this natural fibre is also claimed to maintain the deep red colour and enhance the tomato flavor throughout the food cooking process. Moreover, the company says that Citri-Fi creates the tomato texture that consumers expect when eating foods rich in tomato. In addition to the improved texture, Citri-Fi is stable to freeze/thaw, low pH, heat and shear conditions. Additionally, it will assist in binding up water from syneresis and any free oils present in sauces.

“We continue to work closely with our customers to provide innovative and natural solutions to improve food product quality and labelling, globally,” said Haen. “We are in an excellent position to grow with the projected clean label demands and we continue to invest in new clean label technologies and additional production for the future.”