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VegSave: Clean-Label Structuring of Plant-Based Meat Alternatives by Reducing Dependency on Gum Blends

abril 20, 2026

By: Fiber Citrus Scientific Development Team Consumers increasingly evaluate plant-based products not only by nutrition but also by ingredient perception. Many meat alternatives rely on complex stabilizer stacks to deliver structure and water retention, which can increase label length and contribute to artificial texture signatures. VegSave was developed to provide a

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MeatSave: Clean-Label Cohesion and Stability by Replacing Phosphates and CMC in Emulsified Sausage Systems

abril 16, 2026

By: Fiber Citrus Scientific Development Team Processed meat producers are under mounting pressure to simplify labels and reduce controversial additives, especially in regulated markets. Phosphates and CMC are widely used to support water retention, bind, and stability but they also represent a label and consumer perception challenge. Removing them often compromises

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PupSave: Extrusion Flow Support and Industrial Yield Improvement by Replacing CMC in Dry Extruded Dog Food

abril 14, 2026

By: Fiber Citrus Scientific Development Team In dry extruded pet food, profitability depends on stable processing: consistent flow, uniform pellet structure, and minimal rejects. Formulations that perform nutritionally can still fail industrially when extrusion behavior is unstable, leading to variable pellet integrity and reduced yield. PupSave was developed as a functional

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NutriSave in High-Protein Systems: Matrix Reorganization for Reduced Grittiness and Stable Body Over Shelf Life

abril 9, 2026

By: Fiber Citrus Scientific Development Team High-protein formats, RTD shakes, puddings, mousses, and bars—often face sensory rejection due to grittiness and texture instability. These issues become more severe in low sugar/low fat systems, where fewer ingredients contribute to mouthfeel. NutriSave was developed to improve high-protein sensory and stability performance by

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BevSave: Colloidal Structuring for Physical and Visual Stability in Pulp-Containing Beverages

abril 7, 2026

By: Fiber Citru Scientific Development Team Pulp-containing beverages deliver strong natural appeal, but physical instability often limits shelf life and consumer trust. Visible sedimentation, phase separation, and syneresis can occur rapidly, creating the perception of a defective product even when the formulation is nutritionally rich. BevSave was designed to stabilize

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SoupSave: Particle Retention and Suspension Stability in Soups Through Colloidal Network Structuring

abril 2, 2026

By: Fiber Citrus® Scientific Development Team IntroductionParticulates define premium soup identity: visible herbs, vegetable pieces, grains, and spices communicate authenticity and quality. However, sedimentation is a common failure mode in soups and broths, creating bottom packing, uneven servings, and inconsistent flavor. SoupSave was developed to improve suspension stability through citrus-fiber-driven

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Fique por dentro das novidades

VegSave: Clean-Label Structuring of Plant-Based Meat Alternatives by Reducing Dependency on Gum Blends

MeatSave: Clean-Label Cohesion and Stability by Replacing Phosphates and CMC in Emulsified Sausage Systems

PupSave: Extrusion Flow Support and Industrial Yield Improvement by Replacing CMC in Dry Extruded Dog Food

NutriSave in High-Protein Systems: Matrix Reorganization for Reduced Grittiness and Stable Body Over Shelf Life

BevSave: Colloidal Structuring for Physical and Visual Stability in Pulp-Containing Beverages

SoupSave: Particle Retention and Suspension Stability in Soups Through Colloidal Network Structuring