NUTRAVA™ Citrus Fiber is nature-based dietary fiber made from sustainably sourced citrus peels, a byproduct of the juicing industry. Our process allows us to convert the citrus peels into a citrus fiber that is close to nature and suitable for a broad range of food and beverage products.
‘Clean Label’ is a consumer-driven, global movement that continues to evolve over time and across regions. With a new focus on health, understandably, consumers are paying extra close attention to labels. Ingredients matter. According to GlobalData, 47% of global consumers report that ethically and sustainably sourced ingredients are more important to them than before the pandemic. Consumers prefer to see a shorter ingredient list; and want companies to use ingredients that are more recognizable. They also have varied dietary needs and want companies to support them by offering more products that are gluten-free, kosher, halal, or have reduced sugar and fat.
Meeting these clean label requirements, and still achieving your desired functionality, can become a formulation challenge. How do you create products that don’t compromise on taste and texture?
One answer lies in a next-generation ingredient solution. NUTRAVA™ Citrus Fiber supports dietary fiber intake with soluble and insoluble fiber. It is derived from an abundant, nature-based supply of raw material, the fresh citrus peel byproduct of the juicing industry. Citrus peel naturally has a high pectin content and the inherent pectin is retained as soluble fiber in NUTRAVA™ Citrus Fiber. NUTRAVA Citrus Fiber is also considered a food ingredient in Europe with no E-number.
NUTRAVA™ Citrus Fiber boost for Label-Friendly Baking
- Supports dietary fiber intake
- Listed as citrus fiber on the label
- Sustainably sourced
- Allows for a simpler, label-friendly
- Reduces number of ingredients
Key Functional Benefits:
- Supports soft texture with neutral taste
- Supports stabilizing properties
- Supports good dough development
- Maintains freshness over shelf life
- Increases yield due to high water binding
- Offers a clean label solution for gluten-free baking formulations
Baking Gluten Free
Gluten-free baking presents a host of challenges, usually related to texture. How do you develop gluten-free cakes and baked goods that are fluffy, tender and moist instead of gritty, dry or dense? NUTRAVA™ Citrus Fiber boost makes it possible to attain the texture and desired mouthfeel you want, while using standard manufacturing processes. The answer is its unique water-binding capacity that boosts dough hydration and increases yield. NUTRAVA™ Citrus Fiber boost can also be used to improve the texture and freshness of gluten-free baked goods over shelf life.
Fat has a functional benefit in the formulation of baked goods. It affects the texture, flavor and overall enjoyable eating experience. However, consumers want manufacturers to reduce fat, especially trans-fat and hydrogenated oils – but they still expect the same, desired taste and texture. In other words, they want “healthy indulgence;” they want their cake and they want to eat it, too. NUTRAVA™ Citrus Fiber boost, with its soluble and insoluble fiber, holds water tightly and gives the cake structure. The fiber helps to provides similar sensory characteristics to a full-fat recipe in crust appearance, volume and a soft, moist texture inside.
For more tips, see our infographic for seven ways to clean up your label.
For more information or to request a sample, contact us here.