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Beyond milk: Texturizing vegan or classic dairy applications with natural citrus fibers

Multifunctional citrus fibers have opened exciting possibilities in the dairy industry, enriching the texture, mouthfeel and nutritional profiles of various products. From fermented dairy to cream cheese preparations and milk or plant-based drinks, citrus fibers are pioneering a new era of innovation.

The first evidence of dairy consumption dates back over six thousand years, and today dairy products are enjoyed all over the world. Especially in the last few decades, there has been an incredible amount of creativity and innovation in the development of dairy products and dairy alternatives.

The value of the dairy market worldwide was estimated to be about 893 billion U.S. dollars in 2022, which is projected to grow to 1,243 billion dollars by 2028 (Source: Statista. Global dairy industry - statistics & facts).

In this context, Herbafood Ingredient's multifunctional citrus fiber Herbacel® AQ® Plus Citrus plays a crucial role in improving the texture and nutritional profile of dairy products and alternatives. Citrus fibers are a major contributor to this remarkable development in the industry. Whether it is water binding, texture improvement or flavor enhancement, natural citrus fibers from Herbafood Ingredients prove to be versatile tools in the development of innovative and appealing food products.

Application examples:

Fermented dairy products

Fermented dairy products, such as yogurt and kefir, have long been celebrated for their probiotic benefits and delightful textures. Herbafood Ingredient's citrus fibers bring a new dimension to these dairy classics or plant-based alternatives by offering the following advantages:

• Adjustment of texture
• No influence on fermentation process
• Balanced mouthfeel
• Natural fat mimic
• Calcium enrichment possible
• Process stable & easy handling

Cream cheese preparations

Cream cheese, a versatile dairy product that has been enjoyed for generations as a creamy and indulgent spread, can be elevated to new heights of taste and quality by incorporating the innovative use of natural citrus fibers. This incorporation of citrus fibers results in a multitude of benefits, including:

• Good spreadability
• Increased mouthfeel
• Natural fat mimic
• Minimized syneresis
• Substitution of common stabilizer systems

Milk and plant-based drinks

Milk and plant-based drinks are a staple in mostly all households. The incorporation of citrus fibers takes these drinks to a new level and brings the following benefits that help set them apart from the competition:

• Smooth mouthfeel
• Replacement of thickeners
• Reduction of the sedimentation speed
• Better fat distribution
• Minimization of coalescence

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Multifunctional citrus fibers have opened exciting possibilities in the dairy industry, enriching the texture, mouthfeel and nutritional profiles of various products. From fermented dairy to cream cheese preparations and milk or plant-based drinks, these natural citrus fibers are pioneering a new era of innovation, catering to evolving consumer preferences for texture and clean label ingredients. As the dairy market continues to expand, Herbafood Ingredient's citrus fiber Herbacel® AQ® Plus Citrus promise to be a vital ingredient in shaping the future of dairy and dairy alternative applications.

Herbafood Ingredients supports you with the most reliable citrus fibers and technical expertise in:

• Recipe development
• Reformulation ideas
• Cost adjustment
• Process implementation

Contact us:

Phone: +49 3327 785-202

E-mail: solutions@herbafood.com

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