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Home / Insights / Why NUTRAVA^® Citrus Fiber?

Why NUTRAVA^® Citrus Fiber?

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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

December 8, 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

Home / Products / Citrus Fiber

Explore the possibilities and benefits of our newest product line, NUTRAVA^® Citrus Fiber. With the continued growth in consumer demand for clean-label products, citrus fiber addresses the need for nature-based, clean label-friendly and recognizable ingredients in a variety of food and beverage products. It is made from sustainably sourced citrus peels, an abundant byproduct of the juice industry. NUTRAVA^® Citrus Fiber supports dietary fiber intake, offers unique water-binding, texturizing and stabilization capabilities, can be used as a substitute for sugar or oil in many recipes, and can reduce the use of starch. This fiber is a great ingredient for your product development portfolio.

Abundant, nature-based raw material supply
Clean label-friendly and recognizable food ingredient
Does not require an E-number in Europe

And introducing our newest addition to this upcycled portfolio, KELCOSENS^™ Citrus Fiber! As you know, our citrus fiber is already used in many food applications; the newly developed KELCOSENS^™ Citrus Fiber PiEL helps stabilize emulsifier-free skin care products delivering SENS-ational textures. This upcycled ingredient helps you meet specific requirements for non-GMO, vegan, kosher & halal products.

Uses for Citrus Fiber

Applications

Source

Citrus Peels

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

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Our Citrus Fiber Product

NUTRAVA^® Citrus Fiber

This nature-based fiber ingredient supports dietary fiber intake and is made from sustainably sourced citrus peels, an abundant byproduct of the juice industry.

Home / Media Hub / “Plant-Based 3.0: Industry Expands Range and Horizons as Tech-Dive Deepens” — Food Ingredients First

“Plant-Based 3.0: Industry Expands Range and Horizons as Tech-Dive Deepens” — Food Ingredients First

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

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

Extend What You Have

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 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.

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

We Are Ready to Help You Now

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

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

Extend What You Have

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 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.

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

We Are Ready to Help You Now

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 / 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.

Home / Media Hub / Bolstered by Strong Demand, CP Kelco’s Citrus Fiber Expansion Project Well Underway

Bolstered by Strong Demand, CP Kelco’s Citrus Fiber Expansion Project Well Underway

ATLANTA, August 9, 2022 – Work is progressing on our product line extension for NUTRAVA® Citrus Fiber in Matao, Brazil. The new build is well underway and expected to increase our total production capacity to nearly 5,000 metric tons, with options to further expand capacity as needed in the future.

With global demand on the rise and limitless market potential, NUTRAVA^® Citrus Fiber is definitely growing in its appeal. A renewed focus on healthier eating habits is driving the search for functional, nature-based ingredients. NUTRAVA^® Citrus Fiber was developed specifically to help formulators meet consumer demand for foods and beverages with less sugar and less fat, as well as simpler, easily recognizable ingredients.

NUTRAVA^® Citrus Fiber is upcycled from citrus peels, an abundant byproduct of the juice industry that populates the region where our plant is strategically located. With this great local source of raw materials at the ready, we are well-positioned to help formulators innovate a wide range of clean label-friendly products – from dairy and dairy alternatives to beverages, condiments, sauces, bakery, fruit-based applications, meats and plant-based meat alternatives.

“With the sheer scale of this project and ample capacity we are adding, CP Kelco is positioned to be the world leader in citrus fiber production.”

-Didier Viala, President

CP Kelco’s award-winning Matão facility is known for its commitment to sustainability. According to William Letsinger, Senior Director of Strategy, the product line extension is being developed with the most efficient technologies to meet water, energy and emissions reduction goals, while also creating employment opportunities to help the local community. Our production of citrus fiber includes a proprietary and patented peel wash process, which drastically reduces the need for fresh water compared to traditional peel washing while also retaining a high level of pectin and soluble fiber. The project is scheduled for completion in Q3 of 2023.

Especially A-Peeling Facts about NUTRAVA^® Citrus Fiber

Officially launched in December 2019 at Food Ingredients Europe.
Upcycled from citrus peels, an abundant byproduct of the nearby juice industry in Brazil.
Our proprietary and patented peel wash process was designed to lessen its environmental impact by drastically reducing the use of fresh water as compared to traditional peel washing.
In addition, our peel wash process helps to retain a high level of pectin and soluble fiber.
Spent citrus peel is processed into animal feed. In 2020, we fed roughly 30,000 local farm animals with our BRASPOLPA^® feed. What remains as liquid byproduct is distilled into FERPEC^® organic fertilizer for nearby citrus orchards.
A fiber ingredient, it can be listed as citrus fiber on the label and does not require an E number in Europe.
Supports dietary fiber intake and offers unique water-binding and texturizing capabilities across many food and beverage applications.
Key applications include dairy and dairy alternative products, beverages, condiments, sauces, bakery, fruit-based products, meats and plant-based meat alternatives.
In certain applications, NUTRAVA^® Citrus Fiber can help reduce use of or act as an alternative to starch, sugar, oil, locust bean gum, methylcellulose, egg and other ingredients that may be hard to source currently due to shortages and supply chain issues. Ask us for application recommendations.

Category: Citrus Fiber

Why NUTRAVA^® Citrus Fiber?