Cargill and Fiberstar Launched New Food Ingredients
The companies introduced emulsifier alternatives to help manufacturers reduce costs and improve ingredient labels.
Updated on Sept. 29, 2026 in Consumer Goods
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Cargill and Fiberstar have introduced new emulsifier ingredients for the food and beverage industry to help manufacturers reformulate products. These innovations aim to replace conventional systems like E471 and gum arabic amid ongoing global supply chain challenges.
Why it matters
Manufacturers are under significant pressure to lower production costs and simplify ingredient labels. By utilizing these new alternatives, food brands can maintain product quality while navigating volatile raw material supply chains.
New formulations allow for a 33% cost efficiency improvement in specific bakery applications compared to legacy systems. Manufacturers are leveraging these figures to mitigate the rising expenses associated with traditional additives.
The players
Cargill
A global food corporation that provides food, agriculture, financial, and industrial products and services to the world.
Fiberstar
An ingredient technology company that specializes in manufacturing natural fibers for food and beverage applications.
The details
Cargill has developed formulations using de-oiled lecithin to replace E471 in items such as brioche and pound cake, while Fiberstar launched its Citri-Fi Pro citrus fiber line. The new citrus fiber, which consists of insoluble and soluble fiber in the form of native intact pectin, serves as a partial replacement for gum arabic and supports clean label declarations.
Timeline
September 29, 2026: The industry announcement was published.
Market Landscape
This move reflects a broader industry shift as manufacturers accelerate efforts to replace traditional additives like gum arabic with sustainable, upcycled components. By positioning these ingredients against volatile commodity markets, these firms are gaining competitive leverage in the global food sector.
These ingredient changes may appear on future food labels as citrus fiber, citrus flour, or dried citrus pulp. Consumers can expect to see these cleaner labels on common baked goods as manufacturers adopt these cost-saving measures.
The takeaway
The food industry is increasingly turning to fiber-based technology to bridge the gap between cost-efficiency and consumer demand for simple, recognizable ingredients. Expect upcycled ingredients to play a growing role in how future processed food items are developed and marketed.
Further reading
Learn more about the latest developments in the Consumer Goods market.
Source note: This article includes information reported by Foodingredientsfirst.
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