Introducing Replacement Citri Fi 125 Webinar · • Tasha Olson (Director of Food Technology) •Jennifer Stephens (Director of Marketing) Egg Replacement Stephens –Directorof Marketing

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

6

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

7

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

8

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)

11

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

10

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

11

Egg Replacement Portfolio

12

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

15

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

15

Egg Functionality

• Binds• Leavens • Thickens• Emulsifies • Coats/Glazes• Clarifies • Foams• Retards Crystallization • Adds Color & Flavor• Adds Moisture • Provides Nutrients

18

Usage

Citri‐Fi Usage for Egg Reduction & Replacement

19

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

20

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%

22

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)

23

1(unit) : 14(units)

0.33 lbs. 4.67 lbs. =5 lbs. whole liquid eggOR 5 lbs.

hydrated dry eggs

= 15 (units)

24

Incorporating Citri‐Fi

Pre‐hydration in water may cause clumping or fisheyes.

ORDER IS EVERYTHING!

Dry Mix High Shear In Oil

25

BAKERY: MUFFINS/CAKES/LOAF BREADS

26

• 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

25

Partial Egg Replacement

20% Egg Reduction in cake withCitri‐Fi 200FG or 125FG

+ =28


29


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.

30

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!

31


+


$72,000 $2,208$14,400‐


$4.14/lb.




16.9% Savings!

32

BAKED GOOD FREEZE/THAW STUDY

33

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)

32

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

35

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

36

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

37

BAKERY: MOUSSE FROSTING

38

• 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

37

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.

38

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.

41

BAKERY: Frosting

RESULTS• Citri‐Fi 200FG egg

replacement created mousse frosting similar in sensory to full egg control mousse frosting.

42

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

43

DAIRY DESSERTS: CHEESECAKE

44

• Benefits – Cost Savings – 30% dried egg reduction– Structure– Creamy Mouthfeel – Natural Emulsification Stabilization

• Other Potential Applications– Dairy‐based pie fillings

DAIRY DESSERT: Cheesecake

43

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.

44

DRESSINGS: MAYONNAISE

47

• Benefits – Cost Savings – 25% Egg Reduction – Thickness – Creamy Mouthfeel – Natural Emulsification Stabilization

• Other Potential Applications– Spreads– Salad dressings – Hollandaise sauces

DRESSINGS: MayoPartially Reduced Egg

46


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.

47


RESULTS

• X

48

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)


49

Egg Replacement SavingsUsing Citri‐Fi 300M40

+


$72,000 $2,314$18,000‐

Citri‐Fi 300M40 Into Formula @

$4.86/lb.


25% Egg Being Replaced with Citri‐Fi 300M40 and water (1:20)


21.8% Savings!

52

• 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

51

DRESSINGS: MayoEggless

Formulation UsageHow to add Citri‐Fi: • (1:14) Citri‐Fi to

water

52

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

+


$72,000 $12,960$72,000‐

Citri‐Fi 300M40 Into Formula @

$4.86/lb.


100% Egg Being Replaced with Citri‐Fi 300M40 and water (1:14)


82% Savings!

55

MEAT PRODUCTS: MEAT LOAF

56

• Benefits – Binding – Moisture Retention – Emulsification

• Other Potential Applications– Crab cakes – Meat Balls/Reformed Meat

MEATS: Meat Loaf

55

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

56

MEATS: Meat Loaf

BENEFITS• Upwards of 75% cost

savings!• COMPLETE egg replacement• Comparable quality with

minimum ratio and mechanical adjustment


57

Full Egg Control Eggless with Citri‐Fi 200FG


+


$72,000 $16,560$72,000‐


$4.14/lb.




77% Savings!

60

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


61

SUMMARY

62

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

61

Contact Information

• International Sales – Nick Kovalenko (Director of International Sales & Marketing)

• [email protected]• (651) 491‐4053

• U.S./Canada Sales– Courtney Botkin


– Dan O’Connell• [email protected]• (920) 629‐7245

• Technical (Director of Food Technology)– Tasha Olson


• Marketing & Media (Director of Marketing)– Jennifer Stephens


62

QUESTIONS & ANSWERS

63

Documents

Introducing Replacement Citri Fi 125 Webinar · • Tasha Olson (Director of Food Technology) •Jennifer Stephens (Director of Marketing) Egg Replacement Stephens –Directorof Marketing