Fiberstar Launches the 2nd Student Innovation Contest using Novel Citrus Fibers

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To support University academia and the Food Science communities, Fiberstar announces the 2nd Student innovation contest involving new and novel uses for citrus fiber. This contest not only provides Students experience creating solutions for real world issues, but also, firsthand knowledge in how to formulate using clean and sustainable ingredients like Citri-Fi®, a natural citrus fiber.

Fiberstar Citri-Fi Student Innovation Contest

Some of these new uses were commercialized and shared with food manufacturing companies globally.

Fiberstar, Inc., http://www.FiberstarIngredients.com, a global market leader in clean label food ingredient solutions announces their 2nd Student Innovation Contest entailing new and novel ways to use citrus fiber. Due to last year’s numerous innovative submissions from around the world, the Company will host another Citri-Fi challenge. This contest coincides with the food industry’s need for highly functional, natural ingredients to improve label declarations and overall heath. This consumer base is seeking food products that contain ingredients that are recognizable, simple and natural.

“We are thrilled to host another innovation contest to not only offer Universities and Students an opportunity to solve real world challenges, but also, to support development efforts using sustainable and renewable resources.” said Fiberstar, Inc. President and CEO, John Haen. “Last year’s challenge generated a variety of new applications. Some of these new uses were commercialized and shared with food manufacturing companies globally.”

Citri-Fi is a natural citrus fiber derived from byproduct of the orange juicing process that is free of wood-based cellulose. This fruit-derived fiber is created using a patented process with technology licensed from the University of Minnesota. Citri-Fi contains soluble and insoluble fiber, protein and lipids that provide multiple functionalities for any array of food applications. These benefits include moisture retention, natural emulsification, gelling properties, yield improvement and texture attributes which can improve the nutritional profile, enhance quality over shelf-life and/or extend costly ingredients to provide cost savings.

Because of the functional versatility, last year, students submitted food application ideas including fried coatings, fruit preparation, coconut milk extension, poultry products shelf-life stability, inclusions, gummy candies and varying beverages to name a few. In addition to the food applications, some submissions studied the effects of various processing conditions to create new Citri-Fi functionalities. Students benefited from learning about the other students submissions in addition to the detailed feedback about their own submission.

“Evaluating and ranking the numerous submissions last year was a challenge in itself.” says Dr. Brock Lundberg, Fiberstar, Inc. Division President of R&D and Food Applications. “The submissions were created from extremely brilliant students who were passionate about their fields of study. Each submission was highly innovative.”

Proposed applications can be from any food category and the competition can be part of a class or independent study project. These food concepts should be designed for scale up and global commercial distribution, taking into account market need, cost and ingredient quality. Final submissions will be a final report with photographs of a prototype and respective formulations and procedures. In addition to food application uses, Fiberstar also added an award for non-food uses this year.

This innovation contest has a total prize pool of $30,000. There is one 1st place winner of $10,000, one 2nd place winner of $5,000 and a 3rd thru 6th place winner at $2,500 each. This year Fiberstar added a $5,000 award to any non-food applications. Contest submissions are due no later than December 15th, 2017. A panel of judges will assess each idea using the following criteria: originality of concept, market need, ingredient commercial feasibility, technical feasibility and quality of the report.

If you are interested in more information, please contact Dr. Brock Lundberg at b.lundberg@fiberstar.net or visit http://www.FiberstarIngredients.com. Interested contestants will receive a contest packet which includes Citri-Fi samples, contest guidelines and rules and Citri-Fi product usage recommendations.

About Fiberstar, Inc.: Fiberstar, Inc. http://www.FiberstarIngredients.com is a privately held innovative biotechnology Company focused on enhancing food performance by manufacturing and marketing value-added food ingredients. Its largest brand, Citri-Fi is an all-natural highly functional fiber produced sustainably from citrus fiber using a patented process. Citri-Fi is GRAS, non-allergenic, neutral in taste & odor and non-GMO. This functional fiber line benefits meat, dairy, bakery, gluten-free, sauce, condiments, frozen food, beverage and health & wellness food products through textural improvements, nutritional enhancements and/or cost savings. Headquartered in River Falls, Wisconsin with manufacturing in Florida and Wisconsin, Fiberstar sells products globally in over 65 countries.

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Dr. Brock Lundberg, Ph.D.
Fiberstar Inc
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