{"id":6096,"date":"2016-07-25T14:58:39","date_gmt":"2016-07-25T21:58:39","guid":{"rendered":"https:\/\/blogs.ubc.ca\/lfsundergrads\/?p=6096"},"modified":"2016-07-25T14:58:39","modified_gmt":"2016-07-25T21:58:39","slug":"citri-fi-125-food-science-innovation-challenge-deadline-dec-15-2016","status":"publish","type":"post","link":"https:\/\/blogs.ubc.ca\/lfsundergrads\/2016\/07\/25\/citri-fi-125-food-science-innovation-challenge-deadline-dec-15-2016\/","title":{"rendered":"Citri-Fi 125 Food Science Innovation Challenge – deadline Dec 15, 2016"},"content":{"rendered":"

Citri-Fi 125 Innovation Challenge<\/strong><\/p>\n

Introduction and Overview<\/u><\/strong><\/p>\n

Fiberstar, Inc. (www.fiberstar.net) is an innovative food ingredient company located in River Falls, WI that has an extensive relationship with the university and research community.\u00a0 Fiberstar licenses technology from the University of Minnesota, where the company has its roots, and has grown into a global functional ingredient supplier that sells products in more than 60 countries around the world.\u00a0 This exclusively patented technology is used to manufacture Citri-Fi, a natural, highly functional fiber produced from the orange juicing process in Clewiston, Florida. Citri-Fi is offered in a number of particle sizes and co-processed variations that improve food quality, nutrition and cost savings.<\/p>\n

At Fiberstar, we understand the value of fostering and supporting strong relationship with food industry researchers and students because of the mutually beneficial results and learning activities.\u00a0 In order to further promote these ties we have developed a Fiberstar Food Science Innovation Challenge.\u00a0 This contest has a total prize pool of $25,000 and we would like to invite you and your students to participate.<\/p>\n

Our goals with this Innovation Challenge are to promote stronger relationships with academia, increase our knowledge base of a new type of Citri-Fi that was recently launched called Citri-Fi 125, and give students a chance to work on real world issues in the food sciences. \u00a0The new Citri-Fi 125 product, made from citrus peel, has a clean label declaration and also has an extremely high water holding capacity and emulsification properties. \u00a0The properties of the product are such that it is effective at increasing yields in meat products, emulsification and water binding in sauces, moisture retention in baked goods and emulsification in beverages. What makes the 125 version unique compared to the previously developed Citri-Fi products is it: 1) is derived from citrus peel, 2) has a different rate of hydration in aqueous solutions, 3) is from a sustainable raw material source, 4) has higher soluble and insoluble fiber content, and 5)\u00a0 has flavor enhancement properties for darker applications with umami notes.\u00a0 For instance, the Citri-Fi 125 has been found to be suitable for partial monosodium replacement to enhance flavor in multiple applications, especially in ground meats and sauces. \u00a0Once we hear back from interested parties, a sample kit will be sent out, which will include: 1) Reference Guide, 2) User\u2019s Guide, 3) one pound samples of Citri-Fi 125FG and 125M40, 4) a demo kit, and 5) poster bulletin to help spread the word.\u00a0 There are likely other applications as well where Citri-Fi 125\u2019s flavor enhancement properties can be developed. \u00a0The competition\u2019s objective is to create a new and novel use for Citri-Fi 125 within food and beverage products.<\/p>\n

The purpose and other objectives of the Fiberstar Innovation Challenge is as follows:<\/p>\n