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Ingredion has launched Fibertex CF 500 and Fibertex CF 100 citrus fibre ingredient solutions in the EMEA region. These minimally processed, naturally sourced ingredients cater to the increasing demand for clean label products among food and beverage manufacturers.

The new citrus fibres are designed to enhance texture and viscosity in various applications, enabling manufacturers to create products that align with consumer preferences for recognisable ingredients and health benefits.

The Fibertex line will become available in the Asia-Pacific region in August, followed by the US and Canada by year-end, with Latin America to follow.

Constantin Drapatz, business manager for EMEA texture solutions at Ingredion, said: “These new citrus fibres offer brands a solution that supports clean labels and sustainability goals while providing cost-effective options. By integrating these fibres, manufacturers can replace less accepted ingredients without sacrificing taste or texture.”

Consumer trends are increasingly shifting towards transparency and natural sourcing. According to Ingredion’s 2023 Atlas proprietary research, 99% of European manufacturers consider clean label products essential to their business strategy.

Additionally, 85% of global consumers express acceptance and preference for citrus fibres on product labels. The research highlights that 79% of consumers want to recognise ingredients, with half reporting they are scrutinising labels more than the previous year.

Fibertex CF 500 and CF 100 fibres, derived from upcycled citrus peels, not only provide superior viscosifying and gelling properties but also support various on-pack claims such as "derived from natural sources" and "high in dietary fibre". This aligns with growing consumer willingness to pay more for products that offer clean label assurances.

The versatility of these citrus fibres enables them to fully or partially replace traditional, more expensive ingredients such as eggs and oils, addressing both cost and supply chain challenges. Applications span multiple categories, including dairy, alternative dairy, confectionery, bakery and meat alternatives.

Julika Baseda, global R&D programme manager at Ingredion, added: “Our citrus fibres provide natural emulsification and water-binding properties, which enhance texture stability without the need for additives like eggs. This simplifies ingredient lists and meets consumer demands for transparency.”

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