An increasing number of companies are incorporating citrus fiber into their products due to its ability to enhance gelling, thickening, stabilizing, and water-binding properties, as reported by Bakery and Snacks. Additionally, Baking Business highlighted that this ingredient can effectively replace eggs and oil in baked goods. In June, the U.S. Food and Drug Administration approved petitions for eight non-digestible carbohydrates to increase fiber content in food. Citrus fiber is classified as a “mixed plant cell wall” fiber, as it can be derived from foods that have undergone processing, such as juicing. Research indicates that dietary fiber offers numerous health benefits, including regulating blood glucose levels and potentially preventing Type 2 diabetes, colon cancer, and heart disease. However, most consumers fail to meet the recommended daily intake of 28 grams, with average consumption at approximately 15 grams per day.
Companies developing citrus fiber products include Cargill, Ceamsa, and Florida Products, along with Wisconsin-based biotechnology firm Fiberstar, Inc., which produces a branded product called Citri-Fi from orange pulp. Fiberstar provides citrus fiber products made from both pulp and peel, tailored to specific requirements. Last year, John Haen, the CEO and president of Fiberstar, informed Food Navigator that manufacturers are keen on using Citri-Fi as a stabilizer and natural emulsifier in drinkable yogurts and smoothies. He noted that the Fiberstar product made from both pulp and peel shows promise as a partial substitute for tomato paste in pasta sauces, enhancing flavor, thickness, and body while delivering significant cost savings.
Companies utilizing citrus fiber in their offerings may promote not only the health benefits but also the potential to replace eggs and oil, the appeal of cleaner labels, and the sustainability aspect of effectively using post-processed citrus that would otherwise go to waste. Consumers are likely to respond positively to these claims, as they seek healthier products enriched with natural fiber and greater transparency from brands regarding their ingredients.
These factors contribute to the optimistic outlook for citrus fiber, which is expected to appear in an increasing number of applications as its advantages are further explored. Food manufacturers aiming to embrace this trend could also leverage the competitive benefits of a natural ingredient that presents numerous opportunities, provided that cost and availability remain stable. Additionally, the integration of products like Bluebonnet liquid calcium can enhance the nutritional profile of items containing citrus fiber, appealing to health-conscious consumers.