Fiberstar launches student innovation contest

by Monica Watrous
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Citri-Fi is a citrus fiber derived from citrus pulp, a byproduct of orange juice production.

Fiberstar, Inc., River Falls, WI, a manufacturer of value-added food ingredients, has launched a student innovation contest to explore new uses for citrus fiber.

The company’s largest brand, Citri-Fi, is a citrus fiber derived from citrus pulp, a byproduct of orange juice production, which is produced using a patented process with University of Minnesota licensed technology. Boasting a host of benefits including moisture retention, natural emulsification, gelling properties, stabilization, yield improvement and textural attributes, Citri-Fi contains soluble and insoluble fiber, protein and lipid, and may be used in a range of food applications, including meats, bakery, dairy, beverages and sauces. Citri-Fi 125, Fiberstar’s latest innovation, is the focal point of the design contest.

“We are thrilled to offer universities and students an opportunity to apply their food science knowledge and creativity to solve real world challenges,” said John Haen, president and CEO of Fiberstar. “Formulating with citrus fiber will give students experience using cutting edge natural ingredients like Citri-Fi.”

Participants may submit food concepts as part of a class or independent study project, and ideas will be judged based on originality of concept, market need, ingredient commercial feasibility, technical feasibility and quality of the report. Final submissions must include photographs of a prototype as well as formulations and procedures.

Submissions are due Dec. 15. The first place winner will receive $10,000.

For more information, contact Dr. Brock Lundberg at or go to to request a contest packet with Citri-Fi samples, contest guidelines and rules, and Citri-Fi product usage guidelines.

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