NUTRAVA® Citrus Fiber for Food & Beverage Applications​

A guide to getting the most out of your sample.

Thank you for requesting a sample of NUTRAVA® Citrus Fiber! Designed for Food & Beverage formulators, this page will help you get started with your next innovation. Keep scrolling to find: 

  • Videos that provide an overview of NUTRAVA® Citrus Fiber, demonstrate how-to properly activate the ingredient and achieving stability in condiments
  • Key application and formulation considerations for using NUTRAVA® Citrus Fiber + exclusive recipe cards

NUTRAVA® Citrus Fiber for Food & Beverage Applications​

A guide to getting the most out of your sample.

Thank you for requesting a sample of NUTRAVA® Citrus Fiber! Designed for Food & Beverage formulators, this page will help you get started with your next innovation. Keep scrolling to find: 

  • Videos that provide an overview of NUTRAVA® Citrus Fiber, demonstrate how to properly activate the ingredient and achieving stability in condiments
  • Key application and formulation considerations for using NUTRAVA® Citrus Fiber + exclusive recipe cards

Key Application & Formulation Considerations

Key Application & Formulation Considerations

Desired Functionality NUTRAVA® Citrus Fiber
Clarity
Emulsion Stabilization
Gelling
Process Stability [Heat & Shear]
Low pH Stability
Melt Resistance
Opacity
Protein Stabilization
Salt Tolerance
Suspension
Syneresis Control
Thickening
Viscosity/Mouthfeel

Consider NUTRAVA® Citrus Fiber for:  

  • Bakery Mixes
  • Breads/Muffins/Cakes
  • Puff Pastry
  • Frozen Dough
  • Gluten-Free

Bakery Formulation Insights

  • Adjust dosage versus competitive citrus fiber, target the same viscosity/WHC, can be down to 30% NUTRAVA® Citrus Fiber

Consider NUTRAVA® Citrus Fiber for:

  • RTD Coffee & Tea Drinks
  • Juice/Beverage Concentrates
  • Fruit Juices & Drinks
  • Nutritional Beverages – RTC
  • Powdered Coffee/Chocolate/Tea
  • Powdered Soft Drinks

Beverage Formulation Insights

Fruit-Flavored Drinks: If a compound is made and then diluted, homogenization of the final beverage is key for full stability. NUTRAVA® Citrus Fiber is not for clear beverages, as the insoluble fiber will be visible.

Recipe Card Download

Clean Label-Friendly Mango Drink

Consider NUTRAVA Citrus Fiber for the following:

  • BBQ Sauce/Chili Sauce/Ketchup
  • Dry Mix Dressings
  • No-Fat/Low-Fat Condiments/Dressings
  • Spoonable/Mayonnaise

Condiment Formulation Insights

Avoid non-heat treated vegetables and herbs that might interact with the pectin in NUTRAVA® Citrus Fiber. Soaking it in 5% vinegar for a few minutes can be a solution.

Recipe Card Downloads

Low-Fat Vegan Mayonnaise

Reduced Sugar Ketchup

Consider NUTRAVA® Citrus Fiber for the following:

  • Gummies & Jellies

Consider NUTRAVA® Citrus Fiber for the following:

  • Acidified Protein Drinks
  • Cereal Milk Drinks
  • Chocolate Milk/Flavored
  • Dairy Cream
  • Cream Cheeses/Processed Cheese
  • Ice Cream/Frozen Desserts
  • Milk Alternatives/Plant-Based
  • Milkshakes/Smoothies
  • Sour Cream/Dips
  • Yogurts

Recipe Card Downloads

Indulgent Soft-Serve Ice Cream

Cream Cheese Alternative

Consider NUTRAVA® Citrus Fiber for the following:

  • Bakery Fillings
  • Jams, Jellies & Spreads
  • Fruit Prep

Fruit Application Formulation Insights

Fruit Prep: Too little water available makes it hard to incorporate NUTRAVA® Citrus Fiber. When solids are too high, the pectin part of the citrus fiber becomes the dominating factor.

Consider NUTRAVA® Citrus Fiber for the following:

  • Meat – Fresh & Injected
  • Meat – Processed

Meat & Seafood Formulation Insights

  • Be aware of interactions with herbs and onions in plant-based meat.
  • Adjust dosage versus competitive citrus fiber, target the same viscosity/WHC, can be down to 30% NUTRAVA® Citrus Fiber.

Recipe Card Download

Plant-Based Burger Alternative

Consider NUTRAVA® Citrus Fiber for the following:

  • Cream-Based Sauces
  • Marinades
  • Powdered Soups/Sauces
  • Soups

Recipe Card Download

Indulgent Chocolate Sauce

Cellulose gum or carboxy methylcellulose (CMC) is an additive used in many food and beverage formulations to thicken, bind and emulsify. However, it may be perceived by consumers as not being clean label-friendly or “natural.” And for product developers, there may be challenges with supply reliability.

Depending on the functionality you are trying to achieve in your application, CP Kelco may have alternative ingredients that can help. Reformulation can even present an opportunity to save by using fewer ingredients overall, lowering cost in use, and cleaning up your label with nature-based, vegan-friendly ingredients. For example, easily recognizable GENU® Pectin is a label-friendly alternative that offers protein protection, great mouthfeel, texture and viscosity. KELTROL® Xanthan Gum is a workhorse ingredient that can provide mouthfeel and add viscosity. KELCOGEL® Gellan Gum can help you solve syneresis problems while offering stability, texture and mouthfeel. As an Upcycled Certified® ingredient*, NUTRAVA® Citrus Fiber can help you meet your sustainability goals as it supports mouthfeel, viscosity and syneresis control.

See the chart below for ideas and then contact us to discover the most suitable option to help solve your challenges while providing the best cost in use for your formulation.

KELTROL®
Xanthan Gum
GENU®
Pectin
KELCOGEL®
Gellan
Gum
GENU®
Carrageenan
NUTRAVA®
Citrus Fiber
Baked goods such as cake mixes, breads, pizza, tortillas X
Condiments, such as ketchup, mustard, mayonnaise, barbeque sauces and dressings X X
Confectionery and fortified gummies X X
Fruit-flavored drinks, juice beverages and soft drinks X X
Dairy and dairy alternatives such as milk, cottage cheese, cream cheese/spreadable cheese, yogurt X X
Ice cream and frozen desserts X X
Meat, ready-to-eat meals and prepared foods such as soup mixes X X X
Sports nutrition supplements X X X

*Upcycled Certified® is a registered trademark of the Upcycled Food Association.

CP Kelco Citrus Fiber Becomes First in the Marketplace to Achieve Upcycled Certification

ATLANTA (Oct. 18, 2023) – CP Kelco, a global leader of nature-based ingredient solutions, announces today that its citrus fiber, marketed as NUTRAVA® Citrus Fiber for the food and beverage sector and KELCOSENS™ Citrus Fiber for the personal care sector, has been certified as an upcycled ingredient by the Upcycled Food Association.

“We are proud to be the first in the industry to have our citrus fiber recognized as an Upcycled Certified® ingredient,” said William Letsinger, Senior Director of Strategic Growth Initiatives for CP Kelco. “Our team is committed to ensuring we achieve a near-wasteless lifecycle for NUTRAVA® and KELCOSENS™ Citrus Fiber products.”

A nonprofit focused on preventing food waste, the Upcycled Food Association offers the first third-party certification program in the world for upcycled food ingredients and products through its Upcycled Certified Program. The association defines upcycled products as those containing food that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains and have a positive impact on the environment.

CP Kelco’s citrus fiber is upcycled from spent citrus peels, an abundant byproduct of the juice industry near the company’s manufacturing facility in Brazil. Supporting a circularity mindset, leftover materials from the citrus fiber production process are repurposed. Nutrients in the process water are used to fertilize local crops, such as sugar cane.

NUTRAVA® Citrus Fiber is a highly versatile food ingredient that can be listed simply as citrus fiber on the label. It supports dietary fiber intake while providing emulsion stability, viscosity, mouthfeel enhancement, syneresis control and water-holding capacity. Easily recognizable by consumers, it can be beneficial for applications as diverse as baked goods, beverages, condiments, sauces, dairy, dairy alternatives, and meat and meat alternatives. In addition, NUTRAVA® Citrus Fiber supports the replacement or reduction of ingredients including traditional emulsifiers and stabilizers, starch, egg, butter, xanthan gum, tomato solids as well as fruit pulp.

Introduced in March 2023, KELCOSENS™ Citrus Fiber is a next-generation ingredient for personal care product development. It can be used in a range of products, from silky serums to luxe creams, to help formulators stabilize emulsifier-free formulations and deliver SENSational textures.

About CP Kelco

CP Kelco is a nature-based ingredient solutions company with approximately 90 years of experience working with food, beverage, consumer and industrial product manufacturers worldwide. We apply ingredient innovation and problem-solving to develop customized solutions that leverage our regional insights, meet manufacturers’ goals and address consumer needs and preferences.

  • Unique Portfolio. Produces extensive range of high-quality, plant-based and fermentation-derived ingredients to formulate tailored solutions.
  • Technical Excellence. Offers strong collaboration with a global team of scientists and applications experts, leveraging our regional state-of-the art R&D facilities.
  • Sustainability. Committed to providing responsibly sourced and produced ingredients.
  • Market Insights. Understands market and consumer trends to help customers create relevant and innovative products.

Our key product lines include pectin, gellan gum, xanthan gum, carrageenan, fermentation-derived cellulose, diutan gum, microparticulated whey protein concentrate, and our new upcycled ingredients, NUTRAVA® and KELCOSENS™ Citrus Fibers. Learn more at www.cpkelco.com.

 

 

Are Acacia Gum Shortages Affecting Your Food Applications? We Have a Solution.

Acacia gum (also known as gum Arabic) shortages in recent weeks have impacted supply chains and increased pricing for many food manufacturers, but CP Kelco has a solution to help you. Our sugar beet pectin is an effective, nature-based acacia gum alternative for:

  • Soft drinks and flavor emulsion
  • Confectionery, including panning
  • Bakery
  • Sport nutrition and snacks
  • Ice cream

CP Kelco’s GENU® Pectin is a reliably supplied, versatile, highly functional ingredient that is compatible with standard manufacturing processes to maintain high product consistency. In addition, GENU® Pectin is produced from plant-based raw material and supports sugar-free and label-friendly formulations.

Learn more about how GENU® Pectin can serve as a go-to solution for your needs. 

CP Kelco Launches NUTRAVA® Citrus Fiber in Australia at foodpro 2023

Atlanta, Georgia, US (July 7, 2023) – CP Kelco, a global leader of nature-based ingredient solutions, is excited to launch NUTRAVA® Citrus Fiber to the Australian market at the upcoming foodpro 2023 event in Melbourne on 23 – 26 July, 2023.

Upcycled from citrus peels, an abundant byproduct of the juice industry, NUTRAVA® Citrus Fiber is a sustainably sourced ingredient that was developed to meet the need for simpler product development and shorter ingredient lists. It contributes to dietary fiber intake while supporting mouthfeel, viscosity and more across a variety of applications – from beverages, baked goods and condiments to plant-based dairy and meat alternatives. With shortages and rising prices impacting supplies, NUTRAVA® Citrus Fiber supports the replacement or reduction of starch, egg, butter and xanthan gum in formulations. It also helps to extend tomato solids and fruit pulp in fruit applications for potential cost savings.

“We are thrilled to introduce NUTRAVA® Citrus Fiber to Australian formulators,” said William Letsinger, Senior Director of Strategic Growth Initiatives. “Innovation, sustainability, efficiency and inflation are all top of mind this year. NUTRAVA® Citrus Fiber can help by supporting the replacement and reduction of emulsifiers, butter, fruit solids and other ingredients for a shorter, clean label-friendly ingredient deck,” he added.

Exciting prototypes that solve vegan formulation challenges

CP Kelco’s technical experts have crafted several tasty solutions to showcase how NUTRAVA® Citrus Fiber can replace or reduce eggs and oil, as well as add indulgence, texture and mouthfeel when working with plant proteins. Attendees are invited try the following prototypes:

  • Vegan cream cheese
  • Low sugar strawberry jam
  • Vegan pancake instant dry mix
  • Low-fat plain vegan mayonnaise

Come experience CP Kelco’s NUTRAVA® Citrus Fiber firsthand at Azelis stand B12, our distributor partner in Australia and New Zealand, and join us for a deeper dive with our discussion entitled “Next Generation Ingredient Developed from Upcycling” on Tuesday, July 25 at 1:30 PM on the Product Innovation Stage.

About CP Kelco: Unlocking Nature-Powered Success®

CP Kelco is a nature-based ingredient solutions company with approximately 90 years of experience working with food, beverage, consumer and industrial products manufacturers worldwide. We apply ingredient innovation and problem-solving to develop customized solutions that leverage our regional insights and meet manufacturers’ goals to address consumer needs and preferences.

  • Unique Portfolio. Produces extensive range of high-quality, plant-based and fermentation-derived ingredients to formulate tailored solutions.
  • Technical Excellence. Offers strong collaboration with a global team of scientists and applications experts, leveraging our regional state-of-the art R&D facilities.
  • Sustainability. Committed to providing responsibly sourced and produced ingredients.
  • Market Insights. Understands market and consumer trends to help customers create relevant and innovative products.

Key product lines include gellan gum, pectin, xanthan gum, carrageenan, diutan gum, refined locust bean gum, microparticulated whey protein concentrate, fermentation-derived cellulose and our latest innovation, NUTRAVA® Citrus Fiber.

Tackle 4 Big Baking Challenges with NUTRAVA® Citrus Fiber

CPK-website_bread-rolls-preview-image_04-2023

The baking industry is at a crossroads. It is facing multiple challenges today related to inflation, supply and changing consumer demands. Consumers and manufacturers are looking for ways to cut costs – without compromising on quality. 

Thankfully, there is a solution that can make reformulating a piece of cake. Sustainably sourced and upcycled from citrus peels, a byproduct of the juice industry, NUTRAVA® Citrus Fiber is a unique ingredient that was developed to help across a range of applications. In baked goods, NUTRAVA® Citrus Fiber supports stabilization, water holding, texture/mouthfeel, structure and moisture control.

As an example, we created a brioche recipe made with NUTRAVA® Citrus Fiber and used 50% less butter and eggs than standard recipes. Here are some of our observations from the process:

The brioche made with NUTRAVA® Citrus Fiber…

  • was less sticky for better machinability.
  • was consistent in texture and retained better shape.
  • allowed for lower cost and de-risked the supply chain by using less butter and egg.
  • had more volume.
  • had a moister crumb structure.

Inspired by our results, here are 4 ways we can help you tackle your toughest challenges with NUTRAVA® Citrus Fiber:

1. Save some dough: Combat rising prices as well as supply volatility.

From starch and xanthan gum to butter and eggs, supply chain instability is putting pressure on manufacturers. Then, as one issue eases, inflation steps in. The volatility is likely here to stay for a while. However, quality is one area that should not be sacrificed.

Look at ingredient cost savings to ensure your finished products still meet consumer expectations. For example, NUTRAVA® Citrus Fiber can help product developers extend or eliminate fats, eggs, starch, gums and emulsifiers in bakery recipes. In addition, there is a reliable, stable ingredient supply available to meet sourcing needs.

2. Reduce food waste.

Manufacturers know well the balancing act between the convenience and availability of fresh baked goods with stale products, looming expiration dates and the waste bin, both at the retail level and for consumers at home. NUTRAVA® Citrus Fiber can help extend shelf life by retaining moisture and structure longer, to meet your market needs and help reduce food waste. (P.S. Click here to see how CP Kelco upcycles food waste – citrus peels  from the juice industry – into a NUTRAVA® Citrus Fiber.)

3. Reformulate to meet clean label claims.

Innova Market Insights* recently asked consumers which claims most influence their bakery purchase. “Real ingredients/natural” was a top response, whether consumers were considering bread, cakes and pastries, or biscuits and cookies. Consumers are drawn to products that taste “homemade,” which is one of the reasons why “nostalgia” has been named a key trend by Baking & Snack and British Baker.

In addition, some countries, including England, have introduced restrictions on products high in fat, sugar and salt leading to more launches with reduced-fat and reduced-calorie claims. Upcycled NUTRAVA® Citrus Fiber can help product developers reduce or remove xanthan gum and mono diglycerides without impacting preservation or softness for a simpler ingredient list. It also supports reduced-fat and reduced-sugar formulations without sacrificing texture and quality.

4. Keep up with plant-based preferences.

Vegan bakery is going mainstream. According to Innova Market Insights, plant-based claims are up 61% (global, CAGR 2020-2022) in new bakery launches of cakes, pastries and sweet baked goods. Across all subcategories, consumers are asking for more vegan and allergen-free options without dairy and eggs.

This rapidly growing interest provides a new opportunity for brands to enlarge their consumer base and even reduce energy with no need for cold storage. NUTRAVA® Citrus Fiber can help make reformulation easier with minimal changes to the manufacturing process and great cost in use.

Fastest growing subcategories in bakery launches with a plant-based claim (Global, 3 years CAGR*)

Cakes - Pastries & Sweet Goods
+61%
Baking Ingredients & Mixes
+60%
Savory Biscuits/Crackers
+43%
Sweet Biscuits/Cookies
+43%
Bread & Bread Products
+18%

*Innova Category Survey 2023 (average of 35 countries), Innova Database.

If you’re ready to learn more, contact us today. We can help tailor our solutions to your needs.

Why NUTRAVA® Citrus Fiber?

All rights reserved. Video may not be copied, reproduced, distributed, republished, downloaded, displayed, posted or transmitted in any form or by any means without the prior written permission of CP Kelco.

Get to know the story behind our next-generation fiber ingredient, NUTRAVA® Citrus Fiber. Upcycled from citrus peels, a plentiful byproduct of the juice industry, our citrus fiber provides great water-holding capacity, emulsion stability and mouthfeel enhancement to help formulators innovate a wide range of applications.

Want a sample? Have questions? We’re happy to help you! Contact us here.

NUTRAVA® Citrus Fiber: Your Source of Stability in Supply-Challenged Times

CPK-website_sauces insights preview_12-2022

Don’t let an ingredient supply crisis derail your company’s product development and supply plans. Yes, the challenges hitting food and beverage manufacturers currently are many and the impact is great. Ingredients from wheat, starch, egg and oil to locust bean gum, xanthan gum, fruit puree, tomato solids and more are either difficult to obtain or too expensive. But let’s talk about solutions!

NUTRAVA® Citrus Fiber is upcycled from sustainably sourced citrus peels, a plentiful byproduct of the large citrus juice industry near our plant in Brazil. This next-generation ingredient supports dietary fiber intake and offers unique water-holding, texturizing and stabilization capabilities. With an abundant, nature-based raw material supply available, NUTRAVA® Citrus Fiber is well-positioned to help solve formulation challenges.

Extend What You Have

With hyper-inflation, it makes good financial sense to get the most out of ingredients in short supply. However, formulators should be careful not to adjust product recipes by adding too much water. Consumer watchdog groups have begun tracking product changes online and are warning the public about “skimpflation” when water becomes a top ingredient listed on the package label.

Instead, consider an ingredient that can help meet good-for-you expectations. Deliver similar taste, texture and mouthfeel with an easily recognizable ingredient that also has the benefit of supporting dietary fiber intake. It can help you simplify your ingredient deck and optimize formulation costs. For example, NUTRAVA® Citrus Fiber’s water-holding capacity and oil-binding features can support the reduction of oil and reduction or complete replacement of egg in a variety of baked goods. Citrus fiber also does not require special handling and refrigerated storage like eggs do.

Citrus fiber complements fruit flavors and a great pulp or juice extender in beverages, including acidified protein and fruit-based drinks. As a fiber ingredient, it can also support sugar reduction by providing body and mouthfeel. In dairy and dairy alternative beverages, NUTRAVA® Citrus Fiber supports stability, suspension, body and texture. In tomato sauce, our internal lab studies show that NUTRAVA® Citrus Fiber can help reduce use of tomato solids up to 25% .

Tomato sauce and tomatos

Helps extend tomato solids in tomato sauce and salsa.

yogurt and berries

Has high pectin retention which allows it to replace starch in yogurts and fruit prep.

3 glasses of juice

Complements fruit
flavor while extending pulp and juice in beverages.

Use As a Starch Alternative

With its unique blend of soluble and insoluble fiber, NUTRAVA® Citrus Fiber also supports water-holding capacity and can act as a full or partial starch alternative in a variety of dairy, sauces, condiments, baked goods and dairy alternative applications. Because it retains a high pectin content, NUTRAVA® Citrus Fiber provides gelling and thickening in fruit preparations. In spoonable and drinking yogurt alternatives, it can support stability, suspension, body and texture. In plant-based burger alternatives, it can boost water-holding capacity for more juiciness, stabilize emulsions and support a meat-like texture as it enables starch replacement.

4 dipping sauces

Is an alternative for starch, modified starch, eggs and hydrocolloids in condiments, salad dressings and sauces.

loaf and sliced bread on a wood cutting board

Can replace or partially replace starch, modified starch, eggs and Xanthan Gum in bakery products.

Substitute When Needed

NUTRAVA® Citrus Fiber can be utilized in combination with KELCOGEL® Gellan Gum to reduce or act as an alternative to supply-challenged locust bean gum or xanthan gum in formulating dairy alternative beverages by providing both suspension and mouthfeel. In addition, NUTRAVA® Citrus Fiber can be used as a replacement for locust bean gum in cream cheese and neutral protein beverages. When looking for a replacement for xanthan gum in salad dressing, sauces and baked goods, NUTRAVA® Citrus Fiber is also a strong replacement solution.

As an easily recognizable ingredient, NUTRAVA® Citrus Fiber has no E number in Europe and can be listed as citrus fiber on the product label so it can also help you meet ingredient reduction goals. In addition, NUTRAVA® Citrus Fiber is compatible with standard manufacturing processes – so that is one less thing to worry about when reformulating.

We Are Ready to Help You Now

Ask us to show you how to reduce or replace supply-challenged ingredients in your application. Our team of global technical experts is happy to work with you quickly to meet your product development needs. Let’s talk! For a sample or more ideas on how to meet your unique goals, contact us here.

NUTRAVA® Citrus Fiber: Your Source of Stability in Supply-Challenged Times

Don’t let an ingredient supply crisis derail your company’s product development and supply plans. Yes, the challenges hitting food and beverage manufacturers currently are many and the impact is great. Ingredients from wheat, starch, egg and oil to locust bean gum, xanthan gum, fruit puree, tomato solids and more are either difficult to obtain or too expensive. But let’s talk about solutions!

NUTRAVA® Citrus Fiber is upcycled from sustainably sourced citrus peels, a plentiful byproduct of the large citrus juice industry near our plant in Brazil. This next-generation ingredient supports dietary fiber intake and offers unique water-holding, texturizing and stabilization capabilities. With an abundant, nature-based raw material supply available, NUTRAVA® Citrus Fiber is well-positioned to help solve formulation challenges.

Extend What You Have

With hyper-inflation, it makes good financial sense to get the most out of ingredients in short supply. However, formulators should be careful not to adjust product recipes by adding too much water. Consumer watchdog groups have begun tracking product changes online and are warning the public about “skimpflation” when water becomes a top ingredient listed on the package label.

Instead, consider an ingredient that can help meet good-for-you expectations. Deliver similar taste, texture and mouthfeel with an easily recognizable ingredient that also has the benefit of supporting dietary fiber intake. It can help you simplify your ingredient deck and optimize formulation costs. For example, NUTRAVA® Citrus Fiber’s water-holding capacity and oil-binding features can support the reduction of oil and reduction or complete replacement of egg in a variety of baked goods. Citrus fiber also does not require special handling and refrigerated storage like eggs do.

Citrus fiber complements fruit flavors and a great pulp or juice extender in beverages, including acidified protein and fruit-based drinks. As a fiber ingredient, it can also support sugar reduction by providing body and mouthfeel. In dairy and dairy alternative beverages, NUTRAVA® Citrus Fiber supports stability, suspension, body and texture. In tomato sauce, our internal lab studies show that NUTRAVA® Citrus Fiber can help reduce use of tomato solids up to 25% .

Tomato sauce and tomatos

Helps extend tomato solids in tomato sauce and salsa.

yogurt and berries

Has high pectin retention which allows it to replace starch in yogurts and fruit prep.

3 glasses of juice

Complements fruit
flavor while extending pulp and juice in beverages.

Use As a Starch Alternative

With its unique blend of soluble and insoluble fiber, NUTRAVA® Citrus Fiber also supports water-holding capacity and can act as a full or partial starch alternative in a variety of dairy, sauces, condiments, baked goods and plant-based alternative applications. Because it retains a high pectin content, NUTRAVA® Citrus Fiber provides gelling and thickening in fruit preparations. In spoonable and drinking yogurt alternatives, it can support stability, suspension, body and texture. In plant-based burger alternatives, it can boost water-holding capacity for more juiciness, stabilize emulsions and support a meat-like texture as it enables starch replacement.

4 dipping sauces

Is an alternative for starch, modified starch, eggs and hydrocolloids in condiments, salad dressings and sauces.

loaf and sliced bread on a wood cutting board

Can replace or partially replace starch, modified starch, eggs and Xanthan Gum in bakery products.

Substitute When Needed

NUTRAVA® Citrus Fiber can be utilized in combination with KELCOGEL® Gellan Gum to reduce or act as an alternative to supply-challenged locust bean gum or xanthan gum in formulating dairy alternative beverages by providing both suspension and mouthfeel. In addition, NUTRAVA® Citrus Fiber can be used as a replacement for locust bean gum in cream cheese and neutral protein beverages. When looking for a replacement for xanthan gum in salad dressing, sauces and baked goods, NUTRAVA® Citrus Fiber is also a strong replacement solution.

As an easily recognizable ingredient, NUTRAVA® Citrus Fiber has no E number in Europe and can be listed as citrus fiber on the product label so it can also help you meet ingredient reduction goals. In addition, NUTRAVA® Citrus Fiber is compatible with standard manufacturing processes – so that is one less thing to worry about when reformulating.

We Are Ready to Help You Now

Ask us to show you how to reduce or replace supply-challenged ingredients in your application. Our team of global technical experts is happy to work with you quickly to meet your product development needs. Let’s talk! For a sample or more ideas on how to meet your unique goals, contact us here.

NUTRAVA® Citrus Fiber: Your Source of Stability in Supply-Challenged Times

Don’t let an ingredient supply crisis derail your company’s product development and supply plans. Yes, the challenges hitting food and beverage manufacturers currently are many and the impact is great. Ingredients from wheat, starch, egg and oil to locust bean gum, xanthan gum, fruit puree, tomato solids and more are either difficult to obtain or too expensive. But let’s talk about solutions!

NUTRAVA® Citrus Fiber is upcycled from sustainably sourced citrus peels, a plentiful byproduct of the large citrus juice industry near our plant in Brazil. This next-generation ingredient supports dietary fiber intake and offers unique water-holding, texturizing and stabilization capabilities. With an abundant, nature-based raw material supply available, NUTRAVA® Citrus Fiber is well-positioned to help solve formulation challenges.

Extend What You Have

With hyper-inflation, it makes good financial sense to get the most out of ingredients in short supply. However, formulators should be careful not to adjust product recipes by adding too much water. Consumer watchdog groups have begun tracking product changes online and are warning the public about “skimpflation” when water becomes a top ingredient listed on the package label.

Instead, consider an ingredient that can help meet good-for-you expectations. Deliver similar taste, texture and mouthfeel with an easily recognizable ingredient that also has the benefit of supporting dietary fiber intake. It can help you simplify your ingredient deck and optimize formulation costs. For example, NUTRAVA® Citrus Fiber’s water-holding capacity and oil-binding features can support the reduction of oil and reduction or complete replacement of egg in a variety of baked goods. Citrus fiber also does not require special handling and refrigerated storage like eggs do.

Citrus fiber complements fruit flavors and a great pulp or juice extender in beverages, including acidified protein and fruit-based drinks. As a fiber ingredient, it can also support sugar reduction by providing body and mouthfeel. In dairy and dairy alternative beverages, NUTRAVA® Citrus Fiber supports stability, suspension, body and texture. In tomato sauce, our internal lab studies show that NUTRAVA® Citrus Fiber can help reduce use of tomato solids up to 25% .

Tomato sauce and tomatos

Helps extend tomato solids in tomato sauce and salsa.

yogurt and berries

Has high pectin retention which allows it to replace starch in yogurts and fruit prep.

3 glasses of juice

Complements fruit
flavor while extending pulp and juice in beverages.

Use As a Starch Alternative

With its unique blend of soluble and insoluble fiber, NUTRAVA® Citrus Fiber also supports water-holding capacity and can act as a full or partial starch alternative in a variety of dairy, sauces, condiments, baked goods and plant-based alternative applications. Because it retains a high pectin content, NUTRAVA® Citrus Fiber provides gelling and thickening in fruit preparations. In spoonable and drinking yogurt alternatives, it can support stability, suspension, body and texture. In plant-based burger alternatives, it can boost water-holding capacity for more juiciness, stabilize emulsions and support a meat-like texture as it enables starch replacement.

4 dipping sauces

Is an alternative for starch, modified starch, eggs and hydrocolloids in condiments, salad dressings and sauces.

loaf and sliced bread on a wood cutting board

Can replace or partially replace starch, modified starch, eggs and Xanthan Gum in bakery products.

Substitute When Needed

NUTRAVA® Citrus Fiber can be utilized in combination with KELCOGEL® Gellan Gum to reduce or act as an alternative to supply-challenged locust bean gum or xanthan gum in formulating dairy alternative beverages by providing both suspension and mouthfeel. In addition, NUTRAVA® Citrus Fiber can be used as a replacement for locust bean gum in cream cheese and neutral protein beverages. When looking for a replacement for xanthan gum in salad dressing, sauces and baked goods, NUTRAVA® Citrus Fiber is also a strong replacement solution.

As an easily recognizable ingredient, NUTRAVA® Citrus Fiber has no E number in Europe and can be listed as citrus fiber on the product label so it can also help you meet ingredient reduction goals. In addition, NUTRAVA® Citrus Fiber is compatible with standard manufacturing processes – so that is one less thing to worry about when reformulating.

We Are Ready to Help You Now

Ask us to show you how to reduce or replace supply-challenged ingredients in your application. Our team of global technical experts is happy to work with you quickly to meet your product development needs. Let’s talk! For a sample or more ideas on how to meet your unique goals, contact us here.