With the bakery market edging for clean label solutions, nutritional improvements and cost savings, we feel that Citri-Fi is in an optimal position to meet all these objectives.
River Falls, Wisconsin (PRWEB) September 21, 2016
Fiberstar (http://www.FiberstarIngredients.com), a global market leader in clean label food ingredient solutions, qualified for the Best in Baking Program which will be featured at the upcoming 2016 International Baking Industry Exposition (IBIE) October 8-11, 2016 at the Las Vegas Convention Center. This program recognizes suppliers that foster energy conservation, reduced water usage, a decrease in landfill waste, healthy living and/or reduction of overall impact on the environment.
Fiberstar will be exhibiting at Booth #470 at the IBIE. This baking show is the biggest baking event in the U.S. for the grain-based industry. This show not only encompasses elements such as product equipment and baking suppliers, packaging materials and systems, but also food ingredients such as Fiberstar’s Citri-Fi®, which is a natural citrus fiber derived from the orange juicing process.
Citri-Fi is created by a patented physical process that keeps the insoluble and soluble fiber and protein intact. The process opens up the fiber matrix which contributes to its excellent water holding capacity and natural emulsification. These features provide functionalities such as viscosity, moisture retention, stabilization, emulsification and gelling which are sought out when creating baked goods, snacks and bakery fillings.
“With the bakery market edging for clean label solutions, nutritional improvements and cost savings, we feel that Citri-Fi is in an optimal position to meet all these objectives,” says Fiberstar, Inc. President & CEO, John Haen. “Bakery is one of Citri-Fi’s key markets due to its exceptional functional benefits and nutritional composition.” Citri-Fi can be labeled as citrus fiber, dried citrus pulp or citrus flour.
This natural citrus fiber provides the following benefits:
- Moisture retention to improve texture quality over shelf-life
- Pectin replacement in bakery fruit fillings when used in low pH/high sugar conditions
- Natural emulsification
- Baking stability to minimize boil out and quality loss in fruit preparations
- Egg extension to provide cost savings and improve nutritional profiles (cholesterol reduction)
- Fat and caloric reduction
- Gluten-free formulating
Fiberstar will be demonstrating gelling properties in fruit-based fillings and promoting baked fig bars at the upcoming IBIE show to highlight Citri-Fi’s exceptional moisture retention and texture enhancing benefits.
“Fiberstar continues to stay in the forefront with its evolving innovative solutions and industry support. This is emphasized by the Student Innovation Contest we are currently hosting. We understand the value of science and innovation created by our next generation of scientists,” concluded Mr. Haen. To learn more about the Student Innovation Contest, please contact techsupport(at)fiberstar(dot)net or visit http://www.FiberstarIngredients.com .