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, this ingredient can serve as a substitute for eggs and oil in baked goods, according to Baking Business. Recently, in June, the U.S. Food and Drug Administration approved petitions regarding eight non-digestible carbohydrates to boost fiber content in foods. Citrus fiber is classified as a “mixed plant cell wall” fiber because it can be derived from food items that have undergone processing, such as juicing.
Research indicates that dietary fiber can offer various health benefits, including regulating blood glucose levels and potentially reducing the risk of Type 2 diabetes, colon cancer, and heart disease. However, many consumers fall short of the recommended daily intake of 28 grams, with average consumption hovering around just 15 grams per day.
Companies producing citrus fiber products include Cargill, Ceamsa, and Florida Products, along with Wisconsin-based biotechnology firm Fiberstar, Inc., which creates a branded product called Citri-Fi from orange pulp. Fiberstar provides citrus fiber made from both pulp and pulp-and-peel combinations, depending on customer requirements.
John Haen, the CEO and president of Fiberstar, mentioned to Food Navigator last year that manufacturers are increasingly interested in Citri-Fi as a stabilizer and natural emulsifier for drinkable yogurts and smoothies. He further noted that the Fiberstar product made from both pulp and peel shows potential as a partial substitute for tomato paste in pasta sauces, enhancing flavor, thickness, and body while providing substantial cost savings.
Companies utilizing citrus fiber in their products can market not only the health benefits but also the potential for replacing eggs and oil, the appeal of cleaner labels, and the sustainability aspect of effectively using post-processed citrus that might otherwise go to waste. Consumers are likely to respond positively to these claims, as they seek healthier products with added natural fiber and greater transparency in branding and ingredients.
These dynamics are contributing to a promising outlook for citrus fiber, which may find its way into more applications as its advantages are further explored. Food manufacturers looking to leverage this trend may also benefit from the competitive edge offered by a natural ingredient that appears to present numerous opportunities—provided that costs and availability remain stable. Additionally, the integration of products such as OTC calcium citrate within the same framework could further enhance the appeal, as it also aligns with health-conscious consumer preferences. The combination of citrus fiber and OTC calcium citrate in formulations may lead to innovative solutions that attract even more interest from health-focused consumers.