Introduction
Clean-label formulation has become a major focus in the food industry as consumers increasingly demand natural and recognizable ingredients. In fact, 81% of shoppers say it’s important that food products be “clean label” – free of artificial additives and simpler in composition. This trend puts pressure on food manufacturers to replace synthetic emulsifiers and stabilizers (like mono- and diglycerides, DATEM, xanthan gum, etc.) with natural alternatives without sacrificing quality. Unifier® is a proprietary blend of vegetable fibers designed to meet this need. Processed from a range of vegetable mucilage sources, Unifier provides both soluble and insoluble dietary fibers that function as a 2-in-1 natural stabilizer and emulsifier. In other words, Unifier can form and stabilize emulsions in foods while also improving texture and moisture retention – all using clean-label plant fibers instead of synthetic additives.
Importantly, Unifier enables manufacturers to eliminate many “E-number” additives and gums from their recipes. This single ingredient can replace common stabilizers and emulsifiers such as guar gum, xanthan gum, carrageenan, lecithin, monoglycerides, diglycerides, sodium stearoyl lactylate (SSL), DATEM, and even eggs or milk proteins in certain formulations. By doing so, producers can simplify ingredient lists and avoid allergens (egg, soy) while achieving the same functional results. The ability to label Unifier simply as “vegetable fiber” or similar gives a consumer-friendly declaration with no artificial-sounding additives. All of Unifier’s components are derived from natural food sources and are generally recognized as safe – for example, citrus fiber and potato fiber (key components of Unifier) have GRAS status as food ingredients per the U.S. FDA. In summary, Unifier offers food brands a way to maintain product quality and stability with a natural, label-friendly solution that appeals to today’s health-conscious and ingredient-aware consumers.
Composition and Functional Mechanism
Unifier’s functionality comes from its unique blend of plant-derived fibers, each contributing specific properties to the overall ingredient. The blend primarily consists of psyllium fiber, citrus fiber, and potato fiber, combined in optimal ratios. This composition provides a mix of soluble and insoluble fibers that work synergistically to emulsify and stabilize food systems. Below are the key components of Unifier and their roles:
Psyllium Fiber: A soluble fiber known for its remarkable water-binding capacity and gel-forming ability. Psyllium’s mucilaginous gel can hold large amounts of water, which helps build viscosity and structure in foods. It acts as an excellent natural stabilizer and thickener, contributing to texture and moisture retention. In dough and batter systems, psyllium’s gel network provides structure and mimics some functionality of gluten or eggs, improving crumb structure and cohesiveness. Its strong water-binding also helps prevent syneresis (water separation) in gels and emulsions.
Citrus Fiber: A dietary fiber derived from citrus fruit peels that contains a mix of insoluble cellulose and soluble pectin. Citrus fiber is an amphiphilic fiber, meaning it has both hydrophilic (water-attracting) and hydrophobic (oil-attracting) regions. This gives it natural emulsifying properties: the fiber can interface with oil and water phases to stabilize emulsions (much like a surfactant, but fiber-based). Studies confirm that citrus fiber has a high water-holding capacity and notable emulsification ability in food systems. Additionally, citrus fiber’s pectin content and small amount of native proteins contribute to oil binding and gel formationota.com. It helps Unifier create stable oil-in-water mixtures and contributes a smooth, creamy mouthfeel (without the slimy texture of some hydrocolloids).
Potato Fiber: An insoluble fiber sourced from potato processing by-products. Potato fiber offers additional water-binding and bulking functionality. It can absorb significant moisture and swell, which improves thickness and viscosity in the final product. This fiber reinforces the structural matrix formed by psyllium and citrus fibers, enhancing overall texture and stability. Potato fiber’s inclusion helps Unifier to further tighten water retention (important for yield and shelf life) and to provide body (important in applications like bakery or meat where a firm bite or viscosity is desired).
These components, when combined, create a multifunctional fiber network in formulations. Unifier is supplied as a fine powder that is usable in both cold and hot processes. Upon hydration in a formula, the soluble fibers (psyllium mucilage and citrus pectin) form a gel matrix, while the insoluble fibers (cellulose from citrus and potato) create a physical network. This fiber matrix entraps water and oil droplets, preventing them from separating out. Essentially, Unifier builds a stable emulsion by both stabilizing the water phase (through viscosity and gel formation) and binding the oil phase (through emulsification and particle adhesion). Electrostatic interactions may also play a role, as charged groups on the fiber (e.g. pectin’s carboxyl groups) can interact with protein or fat droplets to help keep them dispersed. The result is enhanced emulsion stability and a thicker, creamier texture in the product.
Another benefit of Unifier’s fiber matrix is improved moisture management. The high water-holding capacity means that foods formulated with Unifier tend to retain moisture over time, leading to longer freshness and reduced syneresis or drying out. For example, citrus fiber (one of Unifier’s components) has been shown to increase dough hydration and yield in baked products, making breads less prone to staling (the crumb stays more elastic and less hard over storage). Psyllium contributes as well by binding water that would otherwise be lost, and forming a gel that keeps baked goods soft. Thus, beyond emulsifying, Unifier also functions as a humectant and texturizer, improving mouthfeel (e.g. adding a soft, moist or creamy texture naturally).
Key Benefits and Advantages of Unifier®
By leveraging the combined functionality of these plant fibers, Unifier delivers numerous advantages over traditional single-function additives or synthetic emulsifiers. Below are some of the key benefits that food scientists and formulators can achieve using Unifier in their products:
Clean-Label & Consumer Appeal: Unifier is 100% plant-based and contains no artificial additives, allowing for a clean-label declaration. Manufacturers can simply list it as vegetable fiber (or specific fiber sources) on ingredient labels. This meets the modern consumer’s desire for natural ingredients and transparency. By eliminating obscure chemical names or E-numbers (like E415 xanthan gum or E471 mono-/diglycerides), products with Unifier better align with clean-label trends. Notably, gums like xanthan, guar, or carrageenan have faced consumer skepticism and health concerns; replacing them with familiar-sounding fibers can make products more acceptable. Clean-label positioning is a proven market advantage, as evidenced by the high percentage of shoppers actively seeking out products with no artificial additives.
Multi-Functional Performance (Stabilizer + Emulsifier): Unifier provides a “2-in-1” functionality, serving as both an emulsifier (ensuring oil and water stay mixed uniformly) and a stabilizer/thickener (providing texture and preventing separation over time). Its efficacy in these roles has been shown to match or exceed conventional emulsifiers and stabilizers, but with the benefit of being a single natural ingredient. This multi-functionality means formulators can replace multiple additives (emulsifiers, stabilizing gums, texturizers) with one ingredient, simplifying formulation. Despite the simplified approach, Unifier delivers consistent, high-quality results – improving product texture, stability, and shelf life comparable to or better than the legacy additives it replaces.
Allergen-Free & Vegan Friendly: Unifier contains no major allergens (no egg, dairy, soy, gluten, etc.) and is entirely plant-derived. This is a significant benefit when replacing ingredients like egg yolk (an emulsifier in mayonnaise/baking) or dairy proteins in stabilizing emulsions. Using Unifier allows manufacturers to create allergen-free and vegan formulations with ease. For example, it can mimic the binding and emulsifying functions of egg yolks or caseinate, enabling egg-free dressings, sauces, or baked goods without sacrificing structure. By formulating with Unifier, companies can cater to the growing markets for vegan, dairy-free, or egg-free products, and reduce allergen contamination risks in production.
Simplified Labels and Formulation: Incorporating Unifier can streamline ingredient lists and reduce formulation complexity. Instead of managing a long list of gums, emulsifiers, stabilizers, and texture agents (each with their own usage and interaction), a formulator can use Unifier as a single solution to cover multiple needs (emulsification, thickening, moisture retention, binding). This not only simplifies procurement and inventory, but also results in a shorter, cleaner label that is easier for consumers to understand. Moreover, using one multifunctional ingredient can lower overall usage levels and potentially reduce cost, since Unifier can often accomplish at ~0.5–2% what a combination of several additives would do at higher total dosage (the exact usage depends on application, as we’ll discuss below). The consolidation of functions into one ingredient also means regulatory documentation is simplified (e.g. one set of approvals/GM status/Kosher/Halal certifications to manage instead of many).
Nutritional and Regulatory Advantages: Because Unifier is composed of edible plant fibers, its addition can improve the nutritional profile of foods by increasing dietary fiber content. Many formulated foods (e.g. processed meats, gluten-free breads) are relatively low in fiber; adding Unifier helps boost fiber, which can allow for nutritional claims like “Good source of fiber” if levels are sufficient. Importantly, regulatory bodies classify these fibers as food ingredients, not as chemical additives. Psyllium, citrus fiber, and potato fiber are generally recognized as safe and approved for use in foods. In the EU and other regions, they do not carry E-numbers and don’t require special declaration beyond being listed as fibers or plant ingredients. This means manufacturers can meet clean-label standards (e.g. “no added additives” or “all natural”) more easily. Unifier is also non-GMO, gluten-free, and free from chemical modification, aligning with various label-friendly and regulatory requirements (organic versions of citrus fiber are even available, as cited in some markets).
Sustainability: Using Unifier can contribute to sustainability goals in product development. The fibers in Unifier are sourced from renewable, plant-derived materials, including upcycled by-products of food processing (citrus peels, potato pulp, etc.). By valorizing these side streams, Unifier’s production helps reduce waste and promotes a circular economy. The manufacturing process for Unifier relies on physical and enzymatic treatments rather than harsh chemicals, making it more environmentally friendly than some synthetic additive production. Manufacturers adopting Unifier not only improve their ingredient list but also support a more sustainable supply chain – a point that resonates with environmentally conscious consumers and regulators.
In summary, Unifier offers a rare combination of technical functionality and label appeal. Food R&D teams can achieve emulsification, stabilization, and textural improvements at a high performance level while also meeting clean-label, allergen-free, and sustainability objectives. The next sections will delve into how these benefits translate into real-world applications, particularly in meat products, bakery (bread), and dairy – three categories where Unifier’s capabilities are especially valuable.
Application in Processed Meat Products
Replacing or reducing synthetic binders in processed meats is challenging, as these products rely on effective emulsification of fat and water, plus moisture retention for juiciness. Unifier’s fiber blend has proven highly effective in processed meats and poultry products (sausages, deli meats, patés, etc.), as well as in alternative meat analogues. In emulsified meat systems like frankfurters or bologna, Unifier acts as a natural emulsifier and stabilizer, ensuring fat and water are evenly dispersed throughout the meat matrix. This uniform dispersion is critical: it prevents the separation of fat (“fat cap” or fat-out) and water release (purge) during cooking or storage, which in turn maintains the product’s cohesive texture and appearance. By creating a stable fat-in-water emulsion within the sausage batter, Unifier helps bind the product together without the need for phosphates or synthetic emulsifiers. The result is a firmer, sliceable texture and consistent bite, comparable to a traditionally formulated product.
Another major benefit in meats is improved yield and juiciness. The fibers in Unifier bind water that would otherwise cook out or leak from the product. This not only keeps the finished product moist and succulent, but also increases cooking yield (more of the initial weight is retained). For instance, citrus fiber alone has been demonstrated to effectively increase water retention in meats: in marinade-injected chicken and beef, just ~0.3–0.5% citrus fiber significantly improved yield, reduced purge (water loss), and enhanced the succulence of the meat. With Unifier (which contains citrus fiber along with other synergistic fibers), manufacturers can achieve similar or greater moisture-binding effects. In ham or bacon brines, for example, Unifier can supplement or replace phosphates to retain moisture during thermal processing. Reducing purge (the liquid that accumulates in packages) leads to a more appealing product and extended shelf life, since water activity control can slow microbial growth. The stabilizing function of Unifier thus also contributes to food safety and shelf stability by keeping bound water unavailable for microbes.
From a sensory standpoint, Unifier helps maintain an appealing mouthfeel in meat products. Emulsified fibers contribute a subtle juiciness and tenderness, preventing dryness without making the texture gummy. In fact, by enhancing the fat and water distribution, Unifier can give a creamier, richer bite in products like liverwurst or a more tender texture in a chicken sausage. Unlike some plant binders, the fiber matrix does not introduce off-flavors or grittiness (the fibers are finely milled and largely neutral in taste). The clean-label nature is a further marketing bonus for premium “natural” meat products. Consumers increasingly look for processed meats that are nitrite-free, phosphate-free, and additive-free; Unifier helps formulators hit those claims by removing synthetic stabilizers from the ingredient list. Notably, Unifier is effective in both traditional and plant-based meat products. In meat analogues (vegan burgers, sausages), it improves the binding of plant proteins/fats and retains moisture, yielding a juicier, more meat-like result. The water-holding and gelling from psyllium plus the emulsification from citrus fiber together can enhance the succulence and cohesiveness of plant protein patties, which are often prone to drying out.
Overall, in meat applications Unifier delivers comprehensive functional improvements: it acts as an emulsifier to bind fats, a binder to retain water, and a stabilizer to prevent separation and purge, all while keeping the label clean. By using Unifier, processed meat manufacturers can achieve high quality (moist, stable, flavorful products) with fewer additives. For formulators, Unifier offers a single solution to tackle multiple challenges in meat systems – from yield improvement to texture enhancement – making it a valuable tool in developing the next generation of clean-label deli meats, sausages, and meat alternatives.
Application in Bakery and Bread Products
Baked goods, especially breads, often rely on emulsifiers and hydrocolloids to modify dough rheology, improve volume, and extend freshness. Unifier provides bakers with a natural alternative to ingredients like DATEM, SSL, mono-glycerides, and gums traditionally used for these purposes. In bread doughs, incorporating Unifier can markedly improve dough handling and gas retention, leading to better loaf volume and crumb structure. The psyllium component forms viscoelastic gels that add structure to dough (somewhat mimicking gluten’s network in wheat dough, or supplementing it), while citrus fiber’s emulsifying action helps distribute fats more evenly. According to research, adding citrus fiber to bread can increase the dough’s optimal hydration and even enlarge the breadcrumb alveoli (gas cell size) due to the fiber’s high water retention. Unifier has a similar effect – its water-holding capacity keeps the dough more extensible and traps steam during baking, yielding a good rise and a soft crumb. Bakers have observed improved loaf volume and a finer, more uniform crumb texture when replacing synthetic emulsifiers with fiber-based solutions. In fact, the Nexus Ingredient team reports that Unifier improves the texture, volume, and shelf life of a wide range of baked goods, including bread, cakes, pastries, and muffins.
Beyond volume, moisture retention and anti-staling are critical in bread quality, and Unifier excels here. The fibers bind water that would otherwise be lost during baking and storage, thereby keeping breads moist for longer. This translates to a softer crumb over the product’s shelf life and a delay in staling. For example, in trials with gluten-free bread (notoriously prone to drying out), the addition of citrus and psyllium fibers made the bread less hard, more elastic and cohesive, and significantly reduced the increase in firmness over a few days. Baking yield was also higher (less bake-out weight loss) thanks to the higher water retention. Unifier brings these benefits to both conventional and gluten-free baked goods. In whole-grain or high-fiber breads, it can help retain moisture and improve slice integrity. In gluten-free formulations (which lack the binding gluten network), Unifier provides much-needed structure: psyllium’s gel creates a pseudo-gluten network, improving dough elasticity and preventing collapse, while the emulsifying action helps incorporate any added fats uniformly. This addresses common challenges in gluten-free baking, where doughs are often sticky and breads can be dense or crumbly. Indeed, Unifier’s psyllium content specifically contributes to better dough workability and volume in gluten-free bread, as noted by researchers.
Unifier also enables recipe simplifications and dietary improvements in bakery. Its emulsifying power can allow for reduced-fat or reduced-egg formulations. For instance, in muffins or cakes, a portion of oil or eggs can be replaced with water and Unifier, yet the finished product still exhibits a rich, moist texture (because Unifier helps create an oil-in-water emulsion and binds the water in the batter). One supplier notes that using citrus fiber allowed bakers to reduce egg content by up to 25–50% while maintaining full-fat mouthfeel, due to the fiber’s emulsification and moisture retention. This is especially useful for vegan bakery or cost-reduced formulas. With Unifier, a formulator can replace egg yolk, SSL or datum in bread and still achieve a soft crumb and good volume – all while making the bread suitable for vegans and those with egg allergies. Additionally, because Unifier itself is a source of fiber, it boosts the nutritional fiber content of baked goods (which is often a marketable benefit in breads). It’s a rare case of a functional ingredient that improves both technology (baking performance) and nutrition (fiber enrichment) simultaneously.
In summary, Unifier provides bakers and product developers with a natural tool to enhance bread and pastry quality. Whether it’s improving the loaf volume, crumb softness, and shelf life of a pan bread, or providing structure and moisture in a gluten-free muffin, Unifier delivers results comparable to conventional emulsifiers/gums. It achieves these results with the consumer-friendly label of “vegetable fiber” rather than chemical-sounding additives. By using Unifier, bakery R&D teams can address the growing demand for clean-label bakery items (like breads with no additives or “artisan” style products) without compromising on quality or processability. From dough machinability to final bread texture, Unifier’s multi-functional fibers support bakers in creating products that are both delicious and label-friendly.
Application in Dairy and Dairy-Alternative Products
Dairy products and their plant-based alternatives often require stabilizers and emulsifiers to maintain a smooth texture, prevent phase separation, and manage water. Unifier’s capabilities are highly valuable in applications such as yogurts, dairy beverages, ice creams, and non-dairy alternatives (plant-based milks, yogurts, cheeses). In these systems, Unifier functions as an exceptional natural emulsifier/stabilizer, ensuring uniform distribution of ingredients and preventing separation. For example, in a yogurt (or a non-dairy fermented product), Unifier helps keep the whey or water from separating on the surface (no need for consumers to see an unappetizing water layer). By maintaining the balance between water and fat phases, it contributes to a consistent creamy texture and appearance throughout the shelf life. This is vital for consumer acceptance, as products like yogurt or drinkable smoothies must remain homogenous and appealing in the fridge. Unifier’s fibers can effectively bind free water, reducing syneresis in yogurt and sour cream-type products. In fact, citrus fiber in Unifier has been shown to withstand harsh conditions like low pH and high heat, keeping oil and water bound together where other stabilizers might fail. Under acidic, heat-treated conditions (e.g. fruit yogurt or aseptic dairy drinks), citrus fiber can prevent separation and control syneresis over time. This means a yogurt with Unifier will have minimal whey separation and a thicker spoonable body, all achieved naturally.
When it comes to dairy beverages (like protein shakes, flavored milks, or plant-based milks), Unifier ensures the product remains smooth and uniform from the first pour to the last. It helps suspend any added cocoa, protein, or flavors and keeps fat droplets dispersed, even in low-fat formulations. By imparting a slight viscosity and emulsification, Unifier can prevent sedimentation of solids and creaming of fats. For instance, in an almond or oat milk, using Unifier would help keep the fine plant solids evenly distributed (preventing them from settling at the bottom) and keep the oils from separating on top, thus improving the overall stability and mouthfeel of the beverage. The result is a stable, consistent drink without the need for gums like gellan or carrageenan. Similarly, salad dressings or drinkable yogurt smoothies benefit from Unifier’s emulsifying fiber network to stay mixed and stable.
In ice cream and frozen desserts, Unifier serves as a natural stabilizer that can replace traditional gums/emulsifiers (like guar, locust bean gum, mono-diglycerides, etc.). A critical function in ice cream is to control ice crystal growth during freeze-thaw cycles and long-term storage. Unifier’s water-binding and thickening effects help manage the freeze concentration of water and thus minimize ice crystal formation, leading to a smoother texture. For example, citrus fiber used at <1% in ice cream has been noted to keep the product smooth and creamy by preventing large ice crystals. Unifier offers the same benefit: the combination of fibers creates a subtle gel in the ice cream mix that slows moisture migration and ice recrystallization. Moreover, Unifier’s emulsification helps fully incorporate the fat in the mix, which improves the ice cream’s resistance to heat shock (the emulsion stays intact even if the ice cream slightly melts and refreezes). Consumers experience a rich, creamy mouthfeel without the need for mono- and diglyceride emulsifiers. As a clean-label ice cream stabilizer, Unifier can thus enable claims like “gum-free ice cream” or “no artificial stabilizers” while maintaining the product quality expected.
Cheese and dairy-alternative cheese or spread applications can also benefit. In cream cheese or vegan spreads, Unifier can bolster the body and prevent water release, functioning similarly to how locust bean or xanthan gum might, but with a simpler label. Its fibers create a stable network that holds the emulsified fat and moisture, giving a smooth, spreadable consistency. In processed cheese or plant-based cheese, Unifier can assist in emulsifying the fat and maintaining a cohesive matrix upon cooling (much as a melting salts or hydrocolloid would). Additionally, because Unifier is allergen-free, it can be used in lactose-free or hypoallergenic formulations without concern.
Across beverages, cultured products, and frozen desserts, a common theme is that Unifier enhances mouthfeel and stability naturally. By maintaining the emulsion and preventing phase separation, it lengthens shelf life and improves consumer experience (no need to shake the beverage vigorously, no lumpiness, no weeping gels). It achieves this in both dairy and plant-based systems, which is key as many brands expand into plant-based dairy alternatives. Notably, Unifier works in synergy with the proteins present (or added) in these systems: it can help emulate the functionality of dairy proteins in vegan products or complement dairy proteins by holding additional water that the proteins cannot bind. The end result is products like almond milk with a creamy, milk-like texture, or a coconut yogurt that stays thick and stable without gelatin.
To illustrate the impact: consider a low-fat yogurt dressing with a pH around 4.0. Normally, one might add xanthan gum and a starch to prevent separation. With Unifier, the same dressing can be stabilized – the citrus fiber part will emulsify the oil and vinegar phase (even at low pH), and the psyllium/potato fibers will give the dressing body and cling. The dressing remains pourable yet homogeneous, and will not show water separation on the shelf. Meanwhile, it can be marketed as “made with vegetable fiber” instead of containing modified starch or gums. This example extends to many culinary premixes and bases as well: Unifier helps integrate diverse ingredients in a dry soup mix or beverage powder, ensuring that once rehydrated, the product has the intended viscosity and stability without additional additives.
In summary, Unifier in dairy and dairy-alternative applications ensures products stay creamy, stable, and visually appealing throughout their shelf life, all while meeting clean-label demands. Whether it’s stopping whey-off in yogurt, keeping plant-based milks emulsified, or smoothing out an ice cream, Unifier delivers the technical performance needed. For product developers in the dairy space, it offers a way to simplify formulations (fewer additives) and address consumer preferences for natural ingredients, without compromising on quality or safety.
Conclusion
Unifier® represents a groundbreaking advancement in food ingredient technology by harnessing the power of natural fibers to perform tasks traditionally handled by synthetic additives. For food scientists, formulators, and R&D professionals, Unifier provides a versatile solution that can emulsify, stabilize, thicken, bind, and humectify across a broad range of food products – from processed meats and bakery goods to dairy and beverages. The case studies in meat, bread, and dairy applications illustrate that Unifier can successfully replace multiple conventional additives while maintaining or even improving product performance in terms of texture, moisture, and stability. This is achieved through its unique composition of psyllium, citrus, and potato fibers which create a synergistic effect greater than any single fiber alone.
The benefits of Unifier extend beyond just functionality. In an era of clean-label and natural product development, Unifier aligns perfectly with market and regulatory trends. It allows manufacturers to simplify ingredient lists and eliminate “chemical sounding” additives, meeting consumer demand for transparency and healthfulness. Because it is plant-based and free from allergens, it also enables inclusive product design (vegan, gluten-free, allergen-free) without additional complexity. From a regulatory standpoint, its components are well accepted (GRAS or equivalent) and can be declared in friendly terms (e.g. “vegetable fiber”), avoiding any need for E-numbers or warning labels. Unifier therefore offers regulatory support and peace of mind to companies formulating for global markets with stringent clean-label standards.
Technically, Unifier has proven to deliver comparable or superior performance to many synthetic emulsifiers and stabilizers across various metrics – emulsion stability, yield retention, shelf-life extension, texture enhancement. Its use can reduce formulation trial-and-error since one ingredient provides multiple functions, and it may also improve cost-efficiency by reducing the total number of ingredients and leveraging the multifunctionality of fibers (often effective at low inclusion levels). Additionally, by contributing dietary fiber, Unifier can help improve the nutritional profile of products or support fiber-related claims, adding yet another layer of value.
In conclusion, Unifier® stands as a multifunctional, clean-label ingredient solution that bridges the gap between consumer expectations and formulation needs. It exemplifies the innovative direction of food R&D – using nature-derived materials to achieve high-tech functionality. Food manufacturers and brands that adopt Unifier can differentiate their products with cleaner labels and improved quality, whether it’s a sausage that stays juicy without phosphates, a bread that remains soft without emulsifier additives, or a yogurt that’s stable and creamy with only vegetable fibers as stabilizers. By enabling the removal of artificial emulsifiers and stabilizers, Unifier supports a shift towards more natural food production without compromise on performance. For formulators seeking to future-proof their products in the clean-label era, Unifier provides a powerful and proven tool – a unifying solution that brings together the best of science and nature for next-generation food innovation.
Sources:
Nexus Ingredient – Unifier® Natural Stabilizer-Emulsifier (product description and benefits)nexusingredient.comnexusingredient.comnexusingredient.com
Nexus Ingredient – Unifier®: A Groundbreaking Natural Emulsifier and Stabilizer (white paper article)nexusingredient.comnexusingredient.comnexusingredient.com
Nexus Ingredient – Why Unifier? (clean-label benefits and applications)nexusingredient.comnexusingredient.comnexusingredient.com
Nexus Ingredient – Applications in Smallgoods/Processed Meats (meat application insights)nexusingredient.com
Nexus Ingredient – Applications in Beverages, Yoghurt & Premixes (dairy/yogurt application)nexusingredient.com
Bugarín & Gómez (2023), “Can Citrus Fiber Improve the Quality of Gluten-Free Breads?” Foods 12(7):1357 – (research on citrus fiber’s water retention & emulsifying effect in bread)pmc.ncbi.nlm.nih.govpmc.ncbi.nlm.nih.gov
Acosta 2024 Clean Label Insights – via SupplySide Food & Bev (consumer clean-label demand statistics)supplysidefbj.com
U.S. FDA GRAS Notice Inventory – (GRN 942 & 598 for citrus fiber; GRN 309 for potato fiber)hfpappexternal.fda.govhfpappexternal.fda.gov
