Citrus Extracts LLC has reformulated its all-natural citrus fiber powder, CitraFiber, for application in plant-based meat and dairy, confectionery and sauces, anticipating a regeneration in demand for its uses.

Speaking to FoodIngredientsFirst, William Howe, president of Citrus Extracts LLC, says: “We have known for years the industry demand for citrus fibers, and the growth for the next decade is significant.”

CitraFiber has a 95% concentration of dietary fiber and 46% pectin. The patented process removes oils and sugars, thus increasing the fiber content. It is available in roughly 100 mesh powders.

Derived from upcycled citrus peel, it contains no pulp or rag. CitraFiber can also serve as a replacement for starch, allergens and chemical stabilizers in a variety of food formulations.

CitraFiber is derived from upcycled citrus peel.According to Howe, Citrafiber will fulfill “clean-label” specifications for finished goods because it can replac starches, gums, carrageenan, pectin, allergens, hydrogenated fats, phosphates, emulsifiers and chemical stabilizers in a variety of formulations.

It is colorless, odorless and retains moisture in food applications such as reformed meats. Due to its lipophilic properties, it is a natural emulsifier when wet. 

Peeling back the layers
CitraFiber was developed and patented in 2009 by Natural Citrus Products Corp and later acquired by its current producer, Citrus Extracts LLC, who brought CitraFiber back into production.

Howe says the product is suitable for Keto-friendly and gluten-free applications such as baked goods, plant-based dairy and meat, conventional meats, nutraceutical products, sauces and marinades.

The product also works well with “reformed meat” applications such as meatballs and hotdogs. Moisture retention and yield increase are higher with CitraFiber, according to Howe. In bakery applications such as bread, cakes and muffins, it produces 15% higher yields.

The evolving market of citrus fiber production
Nutrava Citrus Fiber, a sustainably sourced citrus fiber produced by CP Kelco, has evolved into a robust product line across different food and beverage applications. The company invested around US$50 million in citrus fiber capacity expansion at a facility in Brazil earlier this year.

Sauces, soups, condiments, alternative dairy beverages and gluten-free baked goods are all highlighted as potential uses.

Despite high demand for these clean label offerings, consumers remain unwilling to compromise on taste and texture, the supplier underscores.

According to Chloé des Courtis, senior marketing manager of EMEA, for CP Kelco, the company tries to help customers achieve goals such as sugar reduction, GMO-free, gluten-free, suitable for vegetarians or certified organic because the term “clean label” has no legal definition.