Enhancing Products…Naturally
713 St. Croix St., River Falls, WI , USA │ 715.425.7550 www.fiberstar.net
Introducing Citri‐Fi 125 Webinar
Speakers: • Tasha Olson (Director of Food Technology)• Jennifer Stephens (Director of Marketing)
Egg Replacement
Jennifer Stephens – Director of Marketing Tasha Olson – Director of Research & Development
Agenda
• Market Review
• Fiberstar and Citri‐Fi® Review
• Egg Replacement Portfolio
• Technical Review
• Recap/Summary
• Contact Information
• Questions/Answers
2
MARKET REVIEW
3
Market Review
• Avian Influenza hit the U.S. poultry market– Over 35 million hens in the U.S. died or euthanized to contain the spread of
disease– Breaking industry that supplies egg product to domestic food companies lost
more than 30% hens already
• Food Industry Implications – Wholesale price of “breaker eggs” – kind sold in liquid form to restaurant and
foodservice nearly tripled in the past month– Food manufacturers, egg processors, retail, food service/restaurants are all
affected– Food applications significantly affected are egg products, bakery, dairy
desserts and dressings/sauces – International markets can also benefit
4
Market Review
• U.S. Food Industry Response– Liquid egg is a replacement target due to its limited shelf stability compared to
dry Food manufacturers investigating egg replacement options not to only buffer costs by secure future supply
– Some restaurant chains are cutting back on breakfast hours and some are removing egg products from menu until the market settles
– Grocery will absorb costs for the time being so prices will not be affected yet
• International Effects– European and other regions are exporting eggs to U.S. to alleviate the impact– Some international food manufacturers are investigating egg replacement for
cost savings primarily – The U.S. situation is a true case study demonstrating globally that this could or
has occurred in other countries at different degrees– It is recommended to have a contingency plan in place if your products are
reliant on egg supply or to alter egg usage to include egg replacement options such as Citri‐Fi® 5
FIBERSTAR AND CITRI‐FI REVIEW
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Fiberstar Products
Our main product line that includes 10 product types differentiated by composition and/or particle size. The products have great versatility in the application scope that includes meat, bakery, beverages, sauces and dressings, prepared foods, dairy, soups, fruits and vegetables, pet food etc.
Product Series Description Available Grinds
Citri‐Fi 100 Series Enhanced Citrus Fiber Standard, Fine, M40 and M20
Citri‐Fi 125 Series Enhanced Citrus Peel Fiber Fine and M40
Citri‐Fi 200 Series Enhanced Citrus Fiber Co‐Processed with Guar Gum
Standard and Fine
Citri‐Fi 300 Series Enhanced Citrus Fiber Co‐Processed with Xanthan Gum
Fine and M40
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Citri‐Fi Products
Products Citri‐Fi 100Series
Citri‐Fi 125Series
Citri‐Fi 200Series
Citri‐Fi 300 Series
Meats
Bakery
Gluten‐free Bakery
Dairy
Dressings/Sauces
Beverages
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Citri‐Fi Products
Benefits
Cost Savings • Egg reduction• Oil/fat reduction • Dairy reduction
Quality Improvements
• Water holding • Moisture retention • Binding • Emulsification Stabilization • Thickness • Pulp use reduction • Clouding agent• Mouthfeel
HealthEnhancements
• Source of dietary fiber • Oil/fat reduction in bakery • Improves texture in
allergen‐free formulating such as gluten‐free
Additional Benefits• Derived from Orange Fiber
or “Peel or Pulp”• Clean label • Non‐GMO • All‐natural • Gluten‐free• Pesticide‐free• Neutral color (beige)
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Raw Orange Fiber Before Processing After Processing
EnhancedNaturalFibers™
Citri‐Fi begins as raw orange fiber after the juicing process. The natural pulp cell structure is mechanically processed to create the extended surface area individual to Citri‐Fi.
Citri‐Fi 100, 200 & 300
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GROWER JUICE PROCESSOR
REMAINING PULP CITRI‐FI 100, 200 & 300
Citri‐Fi® 100, 200 & 300 is produced from a waste stream residual of the manufacture of orange juice:
• Purchased versus selling to national cattle feed companies.• Purchased directly and solely from the local Florida economy.
Citri‐Fi® 125 products are citrus peel derived from citrus processing
REMAINING RAG & CORE/PEEL
Sustainable Advantage
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Egg Replacement Portfolio
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Egg Replacement Portfolio
Food Application Benefits Citri‐Fi® 100M40
Citri‐Fi® 125FG
Citri‐Fi® 200FG
Citri‐Fi® 300M40
Hydro‐Fi®(*See note)
Baked Goods(e.g. Muffins, Layer Cake, Gluten‐free Products, Mousse Frostings)
• Cost Savings – 20% egg reduction• Moisture Retention • Structure • Natural Emulsification Stabilization • Maintained quality over shelf‐life time• Gluten‐free
Dairy Dessert(e.g. Cheesecakes)
• Cost Savings – 10% egg reduction• Structure• Creamy Mouthfeel • Natural Emulsification Stabilization
Dressings(e.g. Mayonnaise)
• Cost Savings – 25% to 100% Egg Reduction
• Thickness • Creamy Mouthfeel • Natural Emulsification Stabilization
Meat Products (e.g. Meat Loaf)
• Comparable quality with minimum ratio and mechanical adjustment
• Moist but firm product• No additional purge• Similar texture to control
Notes:Hydro‐Fi® is available internationally via Fiberstar’s sales. Hydro‐Fi® is available to North America via Ingredion (Gum Technology was acquired by Ingredion). www.gumtechnology.com
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Other Egg Replacements
Attributes Fiberstar Citri‐Fi® Starches (e.g. corn, potato,
tapioca)
Gums Proteins (e.g. soy, wheat,
dairy)
Clean Label Yes No – mostly modified starches
Depends on the manufacturers target market
Depends if protein is modified or not
Non‐GMO Yes Depends (e.g. GMO corn starches)
Some Depends (e.g. GMO soy and wheat)
Allergen‐free(e.g. gluten‐free)
Yes Depends (e.g. corn isperceived as allergen in some markets)
Yes Depends (e.g. soy, dairy and wheat are top allergens)
Color Neutral No Color No Color Depends
NutritionalEnhancement
Yes – contains fiber None Some – containsfiber
Yes – protein content
Flavor Neutral None None Depends
Availability Yes Yes – Commodity Depends – somegums are sourced from unstable environments
Depends – if it is commodity or specialty products
Citri‐Fi Products may work synergistically with other egg replacement products!!!
TECHNICAL REVIEW• Egg Functionality Overview• Egg Reduction Calculations and Usage• Bakery: Muffins/Cake/Loaf Breads• Bakery: Reduced Egg Muffin Freeze/Thaw Study• Bakery: Mousse Frosting• Dairy Dessert: Cheesecake• Dressings: Mayonnaise (Partial and Full Egg Replacement)• Meat Products: Meat Loaf
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Egg Functionality
• Binds• Leavens • Thickens• Emulsifies • Coats/Glazes• Clarifies • Foams• Retards Crystallization • Adds Color & Flavor• Adds Moisture • Provides Nutrients
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Usage
Citri‐Fi Usage for Egg Reduction & Replacement
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Citri‐Fi binds water and oil….
Unique Functionality of Citri‐Fi
Protein
InsolubleFiber
SolubleFiber
Soluble Fiber – attracts water, adheres and provides viscosity.
Insoluble Fiber – provides a structure to hold the water indefinitely.
Fiber Structure Holding WaterInsoluble Fiber Structure
Protein– provides fat and oil binding to stabilize emulsions
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Calculation for Egg Replacement
• Replace a primary ingredient (egg)
Partially replace expensive ingredients (egg)
+ =21
Calculation
Dry Mix 200 lbFat 10 lbEgg 25 lbWater 15 lb
Recipe
Batch 250 lb
1:14 Citri‐Fi to Water Ratio
RecipeDry Mix 200 lbFat 10 lb80% Egg 20 lbWater 15 lb
Add Water 4.65 lb
Citri‐Fi + Water = Egg Replaced
20% or 5 lb of Egg Removed
5 lb
Batch 250 lb
Citri‐Fi 0.35 lb
= 1 unit Citri‐Fi + 14 units Water
Citri‐Fi to Water RatioEgg Reduction 20%
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Calculation
5 lbs. whole liquid egg
being taken out
=1(unit) : 14(units)
15units total
OR 1.66 lbs. powdered egg + 3.33 lb water (5 lbs. when rehydrated)
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1(unit) : 14(units)
0.33 lbs. 4.67 lbs. =5 lbs. whole liquid eggOR 5 lbs.
hydrated dry eggs
= 15 (units)
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Incorporating Citri‐Fi
Pre‐hydration in water may cause clumping or fisheyes.
ORDER IS EVERYTHING!
Dry Mix High Shear In Oil
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BAKERY: MUFFINS/CAKES/LOAF BREADS
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• Benefits – Cost Savings – 15 ‐ 40% egg reduction (up to 40% possible)– Moisture Retention – Structure – Natural Emulsification Stabilization – Maintained quality over shelf‐life time– Gluten‐free
• Other Potential Applications– Breads– Brownies– Cookies– Gluten‐free Bakery Products
BAKERY: Muffins/Cakes
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Partial Egg Replacement
20% Egg Reduction in cake withCitri‐Fi 200FG or 125FG
+ =28
Partial Egg Replacement
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Partial Egg Replacement
18% Less Cholesterol
4% Less Sodium
100% More Dietary Fiber
Nutritional Impact
20% Reduced EggFull Egg Control
• Comparable Visual and Texture Sensory Results
• Improved Taste with CF 200FG or 125FG
• Comparable Water Activity
• Note the Nutritional Improvement Created by Citri‐Fi.
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Egg Replacement SavingsUsing Citri‐Fi 125FG
+
40,000 lb. per truckload @ $1.80/lb.
$72,000 $1,291$14,400‐
Citri‐Fi 125FG Into Formula @
$3.55/lb.
+$13,109 Savings per Truckload
20% Egg Being Replaced with Citri‐Fi 125FG and water (1:21)
**Don’t let the cost/lb fool you when working with CF: Water Ratios!!
18.2% Savings!
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Egg Replacement SavingsUsing Citri‐Fi 200FG
+
40,000 lb. per truckload @ $1.80/lb.
$72,000 $2,208$14,400‐
Citri‐Fi 200FG Into Formula @
$4.14/lb.
+$12,192 Savings per Truckload
20% Egg Being Replaced with Citri‐Fi 200FG and water (1:14)
**Don’t let the cost/lb fool you when working with CF: Water Ratios!!
16.9% Savings!
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BAKED GOOD FREEZE/THAW STUDY
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BAKERY: F/T Study
• Variables– Full Egg Control – 15% egg reduction in Muffins using Citri‐Fi 200FG
• Methods – 15% egg reduction using (1:15) ratio– Muffins frozen over 90 days
• Measurements – Muffin Height – Specific Volume (cm3/g)– Water Activity (aw)
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BAKERY: F/T Study
FORMULATIONFull Egg Control
15% Reduced Egg (1:15)
Ingredients % %
Muffin Mix 53.40 53.40
Liquid Whole Eggs 18.70 15.90
Vegetable Oil 16.00 16.00
Water 12.00 12.00
Citri‐Fi 200FG 0.00 0.20
Additional Water 0.00 2.60
Total 100.00 100.00
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BAKERY: F/T Study
RESULTSHeight (mm) Specific
Volume(cm3/g)
Water Activity (aw)
Day 1 Day 90
Day 1 Day 90
Day 1 Day 90
Full Egg Control
50.57 49.57 3.88 1.90 0.90 0.88
15% Reduced Egg (1:15)
50.44 50.27 3.41 2.68 0.91 0.89
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BAKERY: F/T Study
RESULTS• Egg reduced muffin
performed similarly to full egg control after 90 days
Test ID# Baking Loss (%)
Volume of Sample (cm3/g)
Full Egg Control 7.42 2.42
Citri‐Fi 200FG (1:15) 7.48 2.21
Citri‐Fi 125FG (1:21) 7.12 2.39
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BAKERY: MOUSSE FROSTING
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• Benefits – Cost Savings – 20% egg reduction– Moisture Retention – Texturizer– Natural Emulsification Stabilization – Maintains whipped stability over shelf‐life time– Gluten‐free
• Other Potential Applications– Other frostings – Mousse dairy desserts
BAKERY: Frosting
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BAKERY: Frosting
FORMULATION: Egg “Stock Solutions”Ingredients Control (%) Test 1 (%) Test 2 (%)
Plain Liquid Egg 100.00 80.00 ‐‐
Dried Plain Whole Egg ‐‐ ‐‐ 20.00
Water ‐‐ ‐‐ 60.00
Additional Water ‐‐ 18.64 18.64
Citri‐Fi 200FG ‐‐ 1.36 1.36
Total 100.00 100.00 100.00
USAGEHow to add Citri‐Fi: • Create “stock
solutions” of each formula. Mix dry ingredients (if applicable).
• Add all ingredients to a mixer and whip.
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FORMULATION: Chocolate Whipped MousseControl Citri‐Fi 200FG
w/Liquid EggCitri‐Fi 200FG w/
Dried Egg
Ingredients (Units) (%) (Units) (%) (Units) (%)
Stock Egg Solution
55.00 11.65 55.00 11.65 55.00 11.65
Sugar 150.00 31.78 150.00 31.78 150.00 31.78
Softened Butter 180.00 38.14 180.00 38.14 180.00 38.14
Chocolate Powder
87.00 18.43 87.00 18.43 87.00 18.43
Total 472.00 100.00 472.00 100.00 472.00 100.0040
BAKERY: Frosting
RESULTS• Citri‐Fi 200FG egg
replacements maintained similar mousse frosting consistency compared to full egg control.
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BAKERY: Frosting
RESULTS• Citri‐Fi 200FG egg
replacement created mousse frosting similar in sensory to full egg control mousse frosting.
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Gluten‐free Bakery
Remember Gluten‐free Bakery!!! Citri‐Fi products are IDEAL for gluten‐free. Product developers look to:
– Formulate without other allergens such as soy, dairy, wheat and egg = Citri‐Fi = Gluten‐free
– Prefer clean label ingredients and ingredients that help shorten ingredient statements = Citri‐Fi can be labeled as citrus fiber (depending on country)
– Develop products that contain nutritional components – Citri‐Fi contains fiber
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DAIRY DESSERTS: CHEESECAKE
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• Benefits – Cost Savings – 30% dried egg reduction– Structure– Creamy Mouthfeel – Natural Emulsification Stabilization
• Other Potential Applications– Dairy‐based pie fillings
DAIRY DESSERT: Cheesecake
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DAIRY DESSERT: Cheesecake
FORMULATIONIngredients Control
(%)Citri‐Fi® (%)
Cream Cheese 55.86 55.86
Water 17.96 17.96
Sugar 14.37 14.37
Heavy Cream 7.98 7.98
Whole Egg Powder 2.55 1.79
Lemon Juice 0.80 0.80
Vanilla Powder 0.48 0.48
Citri‐Fi 200FG 0.00 0.06
Additional Water 0.00 0.70
Total 100.00 100.00
USAGEAmount of Citri‐Fi: • Blend Citri‐Fi 200FG with 25 grams of
sugar, mixing one minute. • Add the water and mix for additional
one minute. Scrape and mix one minute.
• Cream cheese is added next and mixed for two minutes.
• Eggs and remaining sugar are added and mixed in for one minute.
• Heavy cream, vanilla and lemon juice are added and mixed for one minute.
• Remaining water is added and mixed for a minute.
• The bowl is scraped and filling is mixed for one more minute.
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DRESSINGS: MAYONNAISE
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• Benefits – Cost Savings – 25% Egg Reduction – Thickness – Creamy Mouthfeel – Natural Emulsification Stabilization
• Other Potential Applications– Spreads– Salad dressings – Hollandaise sauces
DRESSINGS: MayoPartially Reduced Egg
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DRESSINGS: MayoPartially Reduced Egg
FORMULATIONFull Egg Control 25% Reduced Egg
Citri‐Fi 300M40 (1:20)
25% Reduced Egg Citri‐Fi 100M40
(1:17)
Ingredients Unit % Unit % Unit %
Lemon Juice 20.00 4.03 20.00 4.03 20.00 4.03
Eggs 100.00 20.16 75.00 15.125 75.00 15.12
Soybean Oil 322.00 64.92 322.00 64.91 322.00 64.92
Vinegar 22.00 4.44 22.00 4.43 22.00 4.44
Salt 10.00 2.02 10.00 2.02 10.00 2.02
Sugar 20.00 4.03 20.00 4.03 20.00 4.03
Dry Mustard 2.00 0.40 2.00 0.40 2.00 0.40
Citri‐Fi 300M40
0.00 0.00 1.26 0.25 0.00 0.00
Citri‐Fi 100M40
0.00 0.00 0.00 0.00 1.40 0.28
Water 0.00 0.00 23.80 4.80 23.60 4.76
Total 496.00 100.00 496.06 100.00 496.00 100.00
USAGEAmount of Citri‐Fi: • About 25 grams of eggs
were replaced with 1.3 grams of Citri‐Fi 300M40 or 1.4 grams of Citri‐Fi 100M40.
• Additional water was added to equal 25 grams of eggs removed.
How to add Citri‐Fi: • Premix Citri‐Fi with formula
dry ingredients such as the salt and sugar.
• Add water with liquid eggs or other liquid ingredients.
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DRESSINGS: MayoPartially Reduced Egg
RESULTS
• X
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Test ID# Viscosity (cP)
Full Egg Control 44,000
25% Reduced Egg Citri‐Fi 300M40 (1:20)
65,000
25% Reduced EggCitri‐Fi 100M40 (1:17)
41,000
Full Egg Control 25% Reduced Egg 25% Reduced Egg Citri‐Fi 300M40 (1:20)Citri‐Fi 100M40 (1:17)
DRESSINGS: MayoPartially Reduced Egg
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Egg Replacement SavingsUsing Citri‐Fi 300M40
+
40,000 lb. per truckload @ $1.80/lb.
$72,000 $2,314$18,000‐
Citri‐Fi 300M40 Into Formula @
$4.86/lb.
+$15,686 Savings per Truckload
25% Egg Being Replaced with Citri‐Fi 300M40 and water (1:20)
**Don’t let the cost/lb fool you when working with CF: Water Ratios!!
21.8% Savings!
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• Benefits – Improved nutrition by replacing eggs – reduced cholesterol
– Improve mouthfeel and texture – Thicken and provide a creamy texture – Comparable or improved eating qualities to full egg mayonnaise
• Other Potential Applications– Spreads– Dressings
DRESSINGS: MayoEggless
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DRESSINGS: MayoEggless
Formulation UsageHow to add Citri‐Fi: • (1:14) Citri‐Fi to
water
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Ingredient (%)
Sunflower Oil 65.0
Water 26.9
Vinegar 5% 2.0
Sugar 1.7
Salt 1.5
Lemon Juice 1.3
Citri‐Fi 300M40 0.8
Dry Mustard 0.4
Xanthan Gum 0.2
Potassium Sorbate 0.2
Total 100.0
Egg Replacement SavingsUsing Citri‐Fi 300M40
+
40,000 lb. per truckload @ $1.80/lb.
$72,000 $12,960$72,000‐
Citri‐Fi 300M40 Into Formula @
$4.86/lb.
+$59,040 Savings per Truckload
100% Egg Being Replaced with Citri‐Fi 300M40 and water (1:14)
**Don’t let the cost/lb fool you when working with CF: Water Ratios!!
82% Savings!
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MEAT PRODUCTS: MEAT LOAF
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• Benefits – Binding – Moisture Retention – Emulsification
• Other Potential Applications– Crab cakes – Meat Balls/Reformed Meat
MEATS: Meat Loaf
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MEATS: Meat Loaf
FORMULATIONFull Egg Control No Egg
Citri‐Fi 200FG 1:9
Unit % Unit %
Ground Beef 680.0 62.7 680.0 62.7
Egg 63.0 5.8 0.0 0.0
Onion Powder 7.0 0.6 7.0 0.6
Milk 245.0 22.6 245.0 22.6
Bread Crumbs 90.0 8.3 90.0 8.3
Water 0.0 0.0 56.7 5.2
Citri‐Fi 200FG 0.0 0.0 6.3 0.6
Total 1085.0 100.0 1085.0 100.0
USAGEAmount of Citri‐Fi: • Usage ratio of 1:7‐1:9 (1:9
example)
How to add Citri‐Fi: • Pre‐mix with bread crumbs
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MEATS: Meat Loaf
BENEFITS• Upwards of 75% cost
savings!• COMPLETE egg replacement• Comparable quality with
minimum ratio and mechanical adjustment
• Moist but firm product• No additional purge• Similar texture to control
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Full Egg Control Eggless with Citri‐Fi 200FG
Egg Replacement SavingsUsing Citri‐Fi 200FG
+
40,000 lb. per truckload @ $1.80/lb.
$72,000 $16,560$72,000‐
Citri‐Fi 200FG Into Formula @
$4.14/lb.
+$55,440 Savings per Truckload
100% Egg Being Replaced with Citri‐Fi 200FG and water (1:9)
**Don’t let the cost/lb fool you when working with CF: Water Ratios!!
77% Savings!
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Application Recap
Food Application Egg Replacement Level Products Benefits
Muffins/Cake 20% Citri‐Fi® 200FG
Citri‐Fi® 125FG
• Cost Savings – 20% egg reduction• Moisture Retention • Structure • Natural Emulsification Stabilization • Maintained quality over shelf‐life time• Gluten‐free
Mousse Frosting 20% Citri‐Fi® 200FG • Cost Savings – 20% egg reduction• Moisture Retention • Texturizer• Natural Emulsification Stabilization • Maintains whipped stability over shelf‐life time• Gluten‐free
Dairy Dessert:Cheese Cake
30% Citri‐Fi® 200FG • Cost Savings – 30% egg reduction• Structure• Creamy Mouthfeel • Natural Emulsification Stabilization
Dressings: Mayonnaise 25%
100%
Citri‐Fi® 300M40Citri‐Fi® 100M40
Citri‐Fi® 300M40
• Cost Savings – 25% to 100% Egg Reduction • Thickness • Creamy Mouthfeel • Natural Emulsification Stabilization
Meat Products: Meat Loaf
100% Citri‐Fi® 200FG • Comparable quality with minimum ratio and mechanical adjustment
• Moist but firm product• No additional purge• Similar texture to control
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SUMMARY
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Summary
• Avian influenza has impacted egg supply which created the need for egg replacement systems to not only provide cost savings, but also, secure supply
• Citri‐Fi 100FG, 125FG, 200FG, 300M40 and HydroFi can be used to partially replace eggs depending on the food application
• Citri‐Fi egg replacement can provide cost savings for baked goods, dressings, dairy desserts and meat products
• Remember!!! Fiberstar’s distributor Citri‐Fi 125 Contest
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Contact Information
• International Sales – Nick Kovalenko (Director of International Sales & Marketing)
• [email protected]• (651) 491‐4053
• U.S./Canada Sales– Courtney Botkin
• [email protected]• (417) 425‐8738
– Dan O’Connell• [email protected]• (920) 629‐7245
• Technical (Director of Food Technology)– Tasha Olson
• [email protected]• (715) 220‐5444
• Marketing & Media (Director of Marketing)– Jennifer Stephens
• [email protected]• (303) 513‐4021
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QUESTIONS & ANSWERS
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