Home / Insights / Tackle 4 Big Baking Challenges with NUTRAVA^® Citrus Fiber

Tackle 4 Big Baking Challenges with NUTRAVA^® Citrus Fiber

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.

Home / Insights / Stay Fresh with CELLULON^® RC-76 Cellulose Liquid for Fabric Softeners

Stay Fresh with CELLULON^® RC-76 Cellulose Liquid for Fabric Softeners

When people pull their clothes out of the dryer after adding liquid fabric softeners to their wash, they expect wrinkle-free clothes with a fresh laundry scent that is going to last them all day, sometimes even longer. Many fabric softeners use liquid fragrance, but these can be rinsed out throughout the washing cycle. It can help to use encapsulated perfumes, or “fragrance encaps,” as some become entrapped in the fabric, but their encapsulation material can be either harmful to the ecosystem or pose difficulties in stability and distribution. CP Kelco has developed a unique, ecofriendly solution to help manufacturers solve stability and suspension issues in liquid fabric softeners.

Some liquid fabric softeners are made up of a cationic compound, known as esterquats, that can cause fragrance encaps to separate when used at a low concentration. We have tested a new cationic-compatible, nature-based solution that can work in the presence of esterquats and is readily biodegradable. Our CELLULON^® RC-76 Cellulose Liquid is developed from fermentation-derived cellulose (FDC) and offers different attributes than other types of cellulose. The fibers in its structure provide a surface-to-weight ratio that can suspend most fragrance encaps and boost freshness in fabric.

CELLULON^® RC-76 Cellulose Liquid is also easy to use. It can be added at any time during the manufacturing process, and once it is added it will begin providing its suspension capabilities. It can also provide stability at low concentrations which allows for easier formulation and more consistent manufacturing. Plus it’s biodegradable, so it can help with sustainability efforts as the fabric care market moves towards more environmentally friendly practices.

Contact us for functional, nature-based fabric care alternatives and reformulation support from our experts.

Home / Insights / How NUTRAVA^® Citrus Fiber Supports Starch Replacement in Condiments

How NUTRAVA^® Citrus Fiber Supports Starch Replacement in Condiments

Most condiments will be runny without a thickening agent to tailor viscosity. After all, consumers want a mayonnaise that spreads easily on a sandwich – not one that soaks through the bread. Appearance matters too. A condiment should be thick enough to easily come out of a bottle and stay where the consumer wants it but not clump or run. Besides looking attractive, a condiment must hold up to processing requirements such as temperature, shear and pressure changes as it makes its way to store shelves.

Starch is traditionally the most popular ingredient to control uniformity, stability and texture in condiments and sauces. However, product developers may not want to use starch for several reasons, perhaps due to supply issues, flavor masking or to meet the brand’s clean label requirements.

NUTRAVA^® Citrus Fiber is a unique fiber ingredient with high water-holding and gelling properties that can support starch replacement in condiments as well as offer similar or improved texture.

See the story behind NUTRAVA^® Citrus Fiber

in our new video.

It also supports emulsion stability at different oil levels and is resistant to degradation by enzymes present in vegetables commonly used in coleslaw dressing (excluding onion and garlic). It can also help product developers use lower tomato solids content when creating ketchup. Beyond condiments, NUTRAVA^® Citrus Fiber can also be used to lower solids or improve pulpiness in tomato sauce.

We developed a vegan, light mayonnaise* (35% fat) recipe with NUTRAVA^® Citrus Fiber and compared it to one made with starch, xanthan gum and egg yolk.

As you’ll see, the mayonnaise* made with NUTRAVA^® Citrus Fiber…

Has a similar structure
Retains a thick, smooth, squeezable texture

In addition,

You have the versatility to partially or completely replace xanthan gum, egg yolk or starch (any or all) for a significant supply de-risking
Structure and viscosity are not affected by order of addition
Cold or hot processing provides similar functionality

Think of the possibilities!

A mayonnaise* recipe with the flexibility to de-risk supply disruptions of xanthan gum, egg, starch
Simple, label-friendly, vegan formulation
Contribution to mouthfeel in reduced-fat products
Emulsion stability at different fat levels

Would you like to try our recipe in your lab? Download our recipe card here.

Want a sample of NUTRAVA^® Citrus Fiber? Contact us.

*In some countries, the composition of mayonnaise is defined by a standard of identity. Please refer to country-specific guidelines for details.

Home / Insights / Why NUTRAVA^® Citrus Fiber?

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.

Home / Insights / NUTRAVA^® Citrus Fiber: Your Source of Stability in Supply-Challenged Times

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% .

Helps extend tomato solids in tomato sauce and salsa.

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

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.

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

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.

Home / Insights / Starch Supply Challenges? We Have Options to Help

Starch Supply Challenges? We Have Options to Help

If you’ve been having difficulty finding starch, you are not alone. Between agriculture woes, energy costs, skyrocketing prices and other issues affecting producers, it may take a while for the market to correct and meet demand.

A unique opportunity

In food and beverage applications, starch is relied on for thickening, water-holding or moisture control, texture and mouthfeel in recipes. Without it, sauces separate, plant-based burger alternatives crumble, and syneresis occurs in yogurts and beverages. Replacing this workhorse ingredient can be a challenge but it is possible. In fact, your quest to find a starch alternative may have a silver lining. It could be an opportunity to find an ingredient that

is clean label-friendly
supports dietary fiber
is compatible with your process and can help simplify it

For example, NUTRAVA^® Citrus Fiber is a fiber ingredient that supports dietary fiber intake. With its unique water holding capacity, it can act as a full or partial starch alternative in a variety of plant-based, dairy, meat and beverage applications.

As an easily recognizable ingredient, NUTRAVA^® Citrus Fiber has no E number and can be listed as citrus fiber on the product label. It is suitable for cold or hot processing, tolerant to broad pH and temperature ranges, and compatible with standard manufacturing processes. NUTRAVA^® Citrus Fiber can also help you meet ingredient reduction and clean label goals, as it is vegan, non-GMO, allergen- and gluten free.

NUTRAVA^® Citrus Fiber is upcycled from sustainably sourced citrus peels, a byproduct of the juice industry near our plant in Brazil. With an abundant, nature-based raw material supply at the ready, we are well-positioned to help assuage any recipe challenges.

GENU^® Pectin, with its unique properties, is also a potential alternative to starch. It offers thickening, gelling and stabilizing properties for a wide range of food and beverage products. For example, it has great setting properties for jams and jellies, and helps stabilize bakery fillings.

In dairy, pectin ensures high-protein drinks are stable and thickens yogurt, all while providing superior flavor release and mouthfeel. As the world’s leading pectin producer, with 90 years of experience, we are passionate about this nature-based ingredient and can help you with any application challenges.

Alternatives to Starch by Application

Note: The ability to replace starch completely or partially is dependent on recipe, process and desired sensory profile.

NUTRAVA^® Citrus Fiber is considered a food ingredient and can be listed as citrus fiber on the label.

*The standard of identity may vary in different countries.

Ask us about ingredient grades that can help you reduce or replace starch in your application. Our team of technical experts is happy to work with you to find the right ingredients to meet your product development needs. For more ideas on how to meet your unique goals, contact our team of ingredient enthusiasts.

Home / Insights / Our Biodegradable Solution for More Affordable and Sustainable Home Care Formats

Our Biodegradable Solution for More Affordable and Sustainable Home Care Formats

Inflation is now the top concern of consumers in Europe – and, likely, consumers worldwide as well. According to GlobalData, 66% of European consumers are “extremely concerned” about their budget.

One might think this would cause consumers to seek out home care products based on price alone. However, consumers also tell GlobalData that they are looking for value and paying attention to the ingredients. According to an IPSOS survey, 82% of Europeans prefer less plastic packaging too.

Affordability

66%

of Europeans are quite or extremely concerned by the impact of inflation on their household budget*

Natural Ingredients

50%

of global consumers pay high or very high attention to the ingredients used in their household care and laundry products**

Plastic Reduction

82%

of Europeans want to buy products which use as little plastic packaging as possible***

The Answer: Dilute at Home

Dilute-at-home formats appear to address these concerns. They can be a convenient choice that also offers consumers great value by refilling existing bottles at home. And, by switching to refill pouches, companies can reduce volume and weight, thus reducing transportation and fuel charges, as well as carbon emissions.

Formulating a super-concentrated laundry detergent poses several challenges to product developers though. Stability is a major issue. Plus, with the consumer adding tap water at home, the risk of over-diluting is also likely. So, formulators need to take into consideration a range of conditions.

The way to assure over-dilution stability is to formulate a structured liquid. However, most of the liquid detergents currently on the market are not structured. They use surfactants, solvents and hydrotropes that are not stable and cannot suspend insoluble materials either.

CELLULON^® Cellulose Liquid
helps tackle reformulation challenges

Forms a unique 3D net

Produced by microbial fermentation

Effective in low or no water formulations

No impact on the finished product aesthetic

Very low use level needed

Fermentation-derived CELLULON^® Cellulose Liquid forms a reliable, net-like structure that provides a high surface area by weight ratio. Because of its insolubility, it does not compete with water and is highly compatible in very high surfactant concentrations. It can also suspend fragrance, bleach, opacifiers and more, with little impact on your finished product’s viscosity, dispersibility or transparency.

With an extensive, nature-based ingredient portfolio, global service capabilities and innovative R&D expertise, CP Kelco can help product developers meet new format needs in the growing home care segment. Contact us for functional, bio-based alternatives to synthetic polymers and reformulation support from our rheology modifying experts.

* GlobalData: Consumer Survey Results: 2022 Q2 Consumer Survey

** GlobalData: Consumer Survey Results: 2022 Q1 Consumer Survey

*** IPSOS: Attitudes Towards Single Use Plastics

Home / Insights / No Compromises: Formulating More Indulgent, Plant-Based Foods & Beverages

No Compromises: Formulating More Indulgent, Plant-Based Foods & Beverages

As more flexitarian consumers embrace plant-based products, we see that their purchases are a conscious choice. Consumers could choose meat or dairy, but they do not. They choose based on innovation, sustainability, nutrition and indulgence – and they do not want to compromise on quality. But what makes a product more indulgent?

In dairy alternatives, indulgence is often associated with creaminess and richness. In meat alternatives, it can mean juiciness and an eating experience that closely resembles eating meat. Texture and mouthfeel are the deciding factors when it comes to indulgence.

Yogurt Alternatives

Yogurt alternatives have become a popular protein snack for all ages. There are a variety of format options to suit consumers’ every need, from drinking yogurt alternatives to spoonable yogurt alternatives and ambient yogurt alternatives. And there are a variety of plant proteins to work with as well: almond, oat, coconut, pea and blends. Whatever option you choose, consumers expect it to have all the great qualities of dairy – the same rich mouthfeel, texture, creaminess and appearance.

Textural challenges can arise from the absence of milkfat and casein as well as the hydration properties of different plant protein. Earthy or beany notes in your protein choice can also impact flavor. The secret to achieving success in plant-based yogurt alternatives is choosing the right stabilizer system. In addition to contributing to texture, body and mouthfeel, it can help solve the most common challenges in both stirred and sippable formulations: syneresis control, suspension of insoluble particles and protein protection.

Beverage Alternatives

In the ever-expanding and very competitive dairy alternative beverages market, texture and mouthfeel are what can drive loyalty. However, preferences are often decided by region and can vary from thin and silky to full-bodied richness. A nature-based stabilizer can help you tailor the mouthfeel of your beverage so it tastes more indulgent, provide stability, and enhance the suspension of nutrients or cocoa.

From creaming and phase separation to viscosity, CP Kelco has the nature-based ingredients to solve any plant protein challenges and complement your formulation. And yes, it is possible to find a single-ingredient solution that can do the work of two. It can even provide a bit of cost savings by solving suspension and mouthfeel in one as you work towards cleaner label goals. After all, a long list of unrecognizable ingredients on the label may not match consumers’ perceptions.

Meat Alternatives

The plant-based protein advances in this category are happening at a rapid pace. However, getting plant protein to behave like animal protein texture is still difficult because it does not have the bite or chewiness of meat. For the first generation of meat alternatives, products were developed to replicate meat in order to appeal to flexitarians. However, it usually took a long and complex ingredient list to achieve this. For example, methylcellulose became a common binder, forming a firm gel when heated and helping to provide a firm bite to replicate the look and texture of meat.

The next generation of meat alternatives is about finding an indulgent, meat-like eating experience but with a more recognizable ingredient list. That means enhancing juiciness and texture, as well as finding clean label-friendly alternatives to methylcellulose.

CP Kelco’s Nature-Based Portfolio of Solutions

Let us help you find the best solution to meet your plant protein challenges and deliver more indulgent texture. Our unique portfolio is derived from renewable raw materials to preserve nature’s amazing functionality. Contact us for more information.

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Tackle 4 Big Baking Challenges with NUTRAVA^® Citrus Fiber