Dietary fiber from citrus fruits such as lemons, oranges and grapefruit is added to baked goods and other foods to stimulate bioactive substances and to provide health benefits and a clean label, according to Bakery and Snacks.
Researchers have discovered that these health benefits include cancer prevention, heart health, digestion improvement, stress relief and improved skin tone, Bakery and Snacks reported. In addition to these assets, citrus naturally produced citrus fibers also contain bioactive compounds such as polyphenols, vitamin C and flavonoids, which also help to increase its well-being references.
As the growing demand for citrus fibers develops for baking, preserves and dairy applications, Global Market Insights has projected that the market, with a value of more than $ 1.2 billion in 2017, will grow by more than 6% in 2024, Bakery said and Snacks.
More companies use citrus fibers in their products because it can improve gelation, thickening, stabilization and water-binding properties, according to Bakery and Snacks. The ingredient can also replace eggs and oil in baked goods, Baking Business noted.
Last June, the US Food and Drug Administration approved eight petitions non-digestible carbohydrates to increase the fiber content in foods. Citrus fiber is considered a "mixed plant cell wall" fiber because it can come from foods that have undergone a different processing, such as juice.
Research shows that dietary fiber can offer many health benefits, such as limiting blood glucose and the possible occurrence of type 2 diabetes, colon cancer and heart disease. However, most consumers do not receive the recommended daily allowance of 28 grams. Average consumption is around half – 15 grams per day.
Companies that develop citrus fiber products include Cargill, Ceamsa and Florida Products, as well as Wisconsin-based biotechnology company Fiberstar, Inc., which manufactures a Citri-Fi branded product made from orange pulp. Fiberstar offers citrus fiber products made from pulp and also made from pulp and peel, depending on requirements.
John Haen, CEO and president of the company, told Food Navigator last year that manufacturers are interested in Citri-Fi as a stabilizer and natural emulsifier in drinkable yogurt and smoothies. He added the Fiberstar product, made from both pulp and peel, is promising as a partial replacement for tomato paste in pasta sauces, because it increases the taste, thickness and body to what he characterized as major cost savings. "
Companies using citrus fibers in their products may not only be able to advertise the health benefits, but also the possible substitution of eggs and oil, the cleaner label and the sustainability factor of the productive use of post-processed citrus that would otherwise be thrown away. Consumers are likely to respond to one or more of those claims because they are looking for healthier products with added natural fibers and are also looking for more transparency of brands and ingredients.
These factors all play a role in the expected bright future for citrus fibers, which can be reflected in more applications as the assets are developed. Food producers who want to take advantage of the trend can also benefit from the competitive advantages of a natural ingredient that apparently offers so many possibilities, as long as costs and availability remain stable.