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

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…

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