Cargill and Fiberstar Launched New Emulsifier Alternatives
Bakery and food manufacturers have new options to lower costs and replace problematic emulsifiers.
Updated on Sept. 29, 2026 in Consumer Goods
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Cargill and Fiberstar have introduced new emulsifier ingredients aimed at food and beverage applications. These products offer manufacturers a way to reduce costs and maintain clean label standards amidst ongoing supply chain constraints.
Why it matters
Manufacturers are under pressure to reduce input costs and simplify ingredient lists while navigating supply volatility for common emulsifiers like gum arabic. These new ingredients provide a path to reformulate staple products without compromising functional performance.
New formulations offer up to 33% potential cost efficiency in bakery applications compared to traditional systems. These alternatives target established ingredients like E471 and gum arabic to mitigate supply chain disruptions.
The players
Cargill
A global private agribusiness corporation that supplies food ingredients and agricultural commodities.
Fiberstar
A manufacturer of functional natural ingredients specializing in citrus-based texturizers and stabilizers.
The details
Cargill has developed de-oiled lecithin formulations to replace E471 in products such as brioche and pound cake. Fiberstar introduced the Citri-Fi Pro line of citrus fibers, which use insoluble and soluble fiber with intact native pectin to replace gum arabic. These ingredients allow for clean label declarations, specifically labeling as citrus flour or dried citrus pulp.
Timeline
September 29, 2026: Article publication date.
Market Landscape
This development follows a long-standing industry pattern of replacing functional additives with natural alternatives that also provide cost-saving efficiencies. It underscores the broader shift in consumer demand for clean label ingredients as firms move away from conventional emulsifiers.
Operators in the bakery sector should review current ingredient supply contracts and test these new options to determine if they meet specific quality benchmarks. Look to integrate these fibers or lecithins in next-quarter product development cycles to capture potential cost efficiencies.
The takeaway
Manufacturers should evaluate their dependency on volatile ingredients and prioritize testing these new functional alternatives for potential cost savings. Track the adoption rate of upcycled ingredients to anticipate future innovation trends in your product category.
Further reading
For more on industry trends, visit our Consumer Goods section.
Source note: This article includes information reported by Foodingredientsfirst.
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Do you prefer food products with simple, recognizable ingredients over those with long lists of additives?
