Fiberstar Introduces Natural, Clean Label Citri-Fi® to Reduce Phosphate and Sodium in Meats and Poultry Products

Share Article

Citri-Fi works synergistically with natural hydrocolloids like rice starch to reduce phosphate and sodium in meat products while maintaining high yields to support clean label initiatives.

News Image
Clean label phosphate replacement in meats is just the tip of the iceberg when it comes to creating value-added technologies to better the food industry. Our team is excited to demonstrate Citri-Fi's value within the growing clean label food segment.

Fiberstar, Inc. (, a market leader in citrus fiber technologies, introduces a natural, clean label phosphate and sodium reduction system for meat and poultry. This new clean label development emerges during a time when the demand for recognizable and short ingredient statements has grown significantly in several regions of the world. “We have seen an uptick in demand not only in the U.S., but also, internationally for clean label systems that perform equally or better than conventional ingredients.” said Fiberstar, Inc. President & CEO, John Haen. “Citri-Fi, a natural, functional citrus flour, is currently being used in many parts of the world as a yield enhancer in poultry products."

Citri-Fi which can be listed as citrus flour, dried citrus pulp or citrus fiber resonates well with the clean label markets. Because of Citri-Fi’s high water holding capacity, low viscosity and small particle size, Citri-Fi 100M40 is the ideal citrus flour product to use for reducing phosphates and sodium in poultry products. The Citri-Fi usage rates are less than 0.5%. This natural ingredient can be added directly to brine solutions while mixing or added as a dry blend with other ingredients. For complete phosphate replacement, it is recommended to use Citri-Fi in conjunction with a rice starch or carrageenan to maintain or improve yields.

Two different studies conducted at the University of Wisconsin-Madison and Iowa State University meat labs validated these valuable findings. The whole bird chickens were injected with a brine at 14-16% injection level, stored overnight (when purge was measured) and cooked. Yield values demonstrated that the Citri-Fi variables produced less purge and generated higher yields compared to the control containing phosphates. Not only did the Citri-Fi improve yield, but also, Citri-Fi produced chickens with exceptional sensory appearance in addition to reduced sodium compared to the phosphate-containing control. The reduced purge and increased yields provide customers opportunities to reduce costs and increase their profit line.

Citri-Fi’s unique functionalities also provide benefits in other meat application types such as ground meats. This natural citrus flour provides cost saving opportunities by extending ground meats. Citri-Fi 125FG or Citri-Fi 100 are ideal when used at less than 1% along with additional water. For FSIS regulated products, Citri-Fi can be found on the Safe and Suitable list for injected poultry and ground meat products where binders are permitted. The FSIS approved labeling declaration is dried citrus pulp or citrus flour.

In another study conducted at Iowa State University’s meat lab, ground beef (80/20) was prepared, formed into patties and then cooked by using several different cooking methods. Post-cook yields were determined and cost comparisons were made after factoring in the original formula and yield losses.

The study also demonstrated Citri-Fi 125’s umami flavor enhancement during sensory evaluations due to the Citri-Fi 125FG flavonoids and/or salts present. This functional flavor approach allows manufacturers to not only increase yields and lower costs, but also to replace synthetic ingredients often used to provide savory flavors like umami.

Fiberstar continues to develop new meat product technologies. Citri-Fi provides several functional benefits which include: yield improvement, reduced syneresis, moisture management, allergen removal (e.g. soy) and superior texture.

These functionalities benefit various meat applications such as:

  •     Injected beef, pork or seafood
  •     Minced or canned meats
  •     Frozen meats
  •     Vegetarian meat analogs such as patties, links and ground crumble

John Haen concludes, “We are devoted to using our patented citrus fiber technology to provide the evolving marketplace unique solutions. Clean label phosphate replacement in meats is just the tip of the iceberg when it comes to creating value-added technologies to better the food industry. Our team is excited to demonstrate Citri-Fi's value within the growing clean label food segment.”

About Fiberstar, Inc.: Fiberstar, Inc. ( 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 orange pulp or peel 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.

Share article on social media or email:

View article via:

Pdf Print

Contact Author

Brock Lundberg
Fiberstar Inc
+1 (651) 271-0328
Email >
since: 05/2011
Follow >
Fiberstar, Inc.

Follow us on
Visit website