Citrus fiber and plant-based milk enzymes at sustainability forefront, flags Univar Solutions

02 May 2022 --- One of the newest clean label alternatives to traditional emulsifiers is citrus fiber, according to Univar Solutions. Examining the latest chemical technologies shaking up the F&B industry, Lavanya Venkateswar, head of marketing & technical sales, North America for the Food Ingredients team talks exclusively to FoodIngredientsFirst about citrus fiber, enzymes in oat flours, texture in plant-based milk and biodegradable packaging - all hot topics in clean label. 

“While people might assume that citrus fiber is added to food and beverages to increase the fiber content, it is actually added for its functional benefits: including emulsification, water holding capacity and gelling properties,” Venkateswar explains.

Venkateswar touts citrus fiber, a by-product of the juice industry, as the ideal upcycling and sustainability candidate to replace synthetic emulsifiers. It is also easily recognizable on the ingredients label by consumers. 

Many other natural emulsifiers are derived from eggs and soybean. Citrus fiber provides the added benefit of being allergen-free and works well in many F&B applications. 

Creating texture in plant-based milkCitrus fiber can be upcycled to replace synthetic emulsifiers.
Univar solutions leverage an extensive portfolio of ingredients and technologies to help customers meet their sustainability goals. According to Innova Market Insights, plant-based eating has been a progressive trend, having evolved from a specialty theme to a food revolution and now toward a more mainstream category.

The market researcher tracked the rise in plant-based food and beverages for many years, as reflected in its annual Top Ten Trends. In 2021 specifically, Innova Market Insights outlined “Plant-Based: The Canvas for Innovation” as its number two trend, following “Shared Planet.” With personal health and global sustainability proving to be strong drivers of consumer choice.

While there are rising numbers of vegans and vegetarians, the “flexitarian” movement also significantly impacts plant-based development, with many more consumers reducing their meat and dairy intakes rather than making outright exclusions.

Venkateswar explains: “With plant-based milk being a central focus of the flexitarian movement, our solution centers work with dairy customers looking to add new plant-based milk to their product line. Our development team showcases enzymes in different types of oat flours that are used as starters for oat milk to produce the right flavor and texture.”

“The ideal creamy texture without chalkiness and the added sweetness with the right enzymes results in the perfect, delicious oat milk. When creating this new oat milk, our scientists also provide recipes with natural sugar alternatives such as erythritol and allulose as well as texture enhancers such as gellan gum for our customers to create the ideal oat milk, which is a top choice for replacing dairy in coffee beverages,” adds Venkateswar.

Univar’s solution center provides technical partnership at any stage of product development or improvement cycles and functions as a “symbiotic arm” to the internal R&D area of the organization. 

Eco-friendly packaging front of mindBiodegradable material that prolongs a product's shelf life is in high demand at the moment. 
The importance of sustainable food packaging has risen to the forefront. As anti-plastic legislation sweeps into effect in countries worldwide, the industry is looking for new ways to package F&B products without sacrificing quality, shelf life and hygiene. 

Biodegradable materials are an increasingly popular option, highlighted by mass investments and R&D exploration into bioplastics that break down naturally after use without harming human or environmental health.

“Sustainable or eco-friendly packaging includes biodegradable, compostable and recyclable packaging. When picking any of these options for your next food or beverage packaging, you need to consider the long-term effects of each on the environment,” Venkateswar continues.

The oldest type of packaging in the food industry is recyclable packaging made with paper, glass, metal or recyclable plastics such as bottles, cans and paper bags. 

“While these are great options, recycling of these materials isn’t offered everywhere, meaning they can end up in a landfill or as pollutants in the ocean. Biodegradable packaging is any packaging that can be broken down and degraded in the environment. While this may be a good alternative to regular plastic, we are still left with harmful microplastics that make their way into the environment and ultimately into our food cycle,” she explains. 

Brands are tasked with determining the best form of packaging for their product, consumer health, and the environment.

“Compostable food packaging is the best option for the environment since it essentially means the packaging is broken down into organic matter that assimilates back into the environment. Although this is great for the environment, compostable packing does not offer the same barrier or protection properties as some other options,” Venkateswar concludes.  

By Inga de Jong

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