The Wisconsin-headquartered taste and nutrition specialist has launched a texture system that enables bakers overcome the current sunflower supply challenges caused by the war in Ukraine.
Adding between one and 3% of acacia gum to either gluten-free or white bread can improve softness and extend shelf-life, according to French supplier Alland & Robert.
The value of terms such as home-made, artisan and traditional has been lost to clean label jargon and marketing, says French consumer group Que Choisir. Is it time for a legally-binding EU definition?
Acacia gum seems to have it all – manufacturers say it’s clean-label, organic, sustainably sourced and provides income in developing countries. So why is industry not doing more to promote this?
Texture and stabilization specialist TIC Gums is now strong in gum arabic replacement for confection coatings, but this business shift started as a mere disaster plan, its president says.
New corn fibre gum extraction process offers emulsion boost
A new process to isolate corn fibre gum and preserve more of its functional components may contribute to better emulsifying properties, say researchers.
DWC launches cellulose-based flavour stabiliser for beverages
Dow Wolff Cellulosics (DWC) is launching a new flavour stabiliser for beverages, which can be used instead of gum Arabic and OSA Starch to prevent oil separation and safeguard flavour – but without the price volatility.
Gum Arabic beats modified starches for beverage stability
Gum Arabic is still the best option for stabilising beverage emulsions, when compared with modified starches, according to a comprehensive new study.
TIC anticipates modified acacia gum approval in 2011
Following a positive safety opinion from EFSA last month, US hydrocolloids company TIC Gums is expecting its gum acacia modified with n-octenyl succinic anhydride (OSA) to received European clearance in 2011.
Corn fibre gum emulsifier edges closer to commercial beverages
USDA scientists are continuing to expand the potential of corn fibre gum as an emulsifier in beverages, with a new study pinpointing the emulsifying properties of the gum.
Sugar beet pectin outperforms gum arabic: study
The potential rise of sugar beet pectin use in the food industry
could see it substitute for gum arabic in emulsions, according to
new results from Wales.
Boost for corn fibre gum's emulsifying potential
USDA scientists are continuing to expand the potential of a gum
produced from corn fibre to replace gum arabic as emulsifiers in
beverages, with a new study pinpointing the emulsifying properties
of the gum.
Colloides Naturels International targets natural market demand with a combination of a wheat fibre and an acacia gum fibre that provides non-soluble and soluble fibre for a wide variety of food applications.
Emulsifier line targets wider market after GRAS
Stabilizer manufacturer TIC Gums has self-affirmed the GRAS status
for a line of modified gum acacia emulsifiers, which the company
says opens up a wider market for the product.
CNI launches functional, nutritional texturiser
A new 'nutritional texturiser' combining Acacia gum fibres and
wheat fibres has been launched on both sides of the Atlantic.
Polymer blend may offer cheaper cumin encapsulation
A blend of gum arabic, maltodextrin and modified starch improved
stability and flavour content of microencapsulated cumin, the spice
flavour, says new research.
CaraGum launches cost-effective gum Arabic emulsifier
A French company has developed an Arabic gum-based emulsifier that
it claims can be used in much lower concentrations than
Maltodextrin, whey protein complexes: cheap alternative to gum arabic?
Maltodextrin and whey protein isolates can form complexes with
"exceptional emulsification properties", and could offer
industry an alternative to gum arabic, particularly for soft drink
Corn fibre gum could be effective alternative to gum arabic
A gum produced from corn fibre could offer a viable and profitable
alternative to gum arabic as emulsifiers in beverages, if research
from the US continues to produce positive results.
Jigawa state to boost gum arabic supplies
Global supplies for the hydrocolloid gum arabic could creep up as
Lagos announces plans to sow 500 million seeds to produce the
popular confectionery ingredient, writes Lindsey Partos.
New gum arabic strategy to nurture buffer stocks for price stability
Buffer stocks are the cornerstone of a new strategy unveiled to
stabilise price and sustain permanent supplies for gum arabic in
the world's top three producing countries, writes Lindsey
New refined gum launch from CNI targets complex emulsions
French hydrocolloid supplier Colloides Naturels International (CNI)
extends acacia gum line launching second generation of its
stabiliser for flavour and beverage emulsions, reports Lindsey
Uganda to boost gum arabic stocks
Global supplies of gum arabic could rise by 20,000 tonnes a year as
Uganda announces plans to export this popular confectionery
No problem with gum arabic supplies, says Alfred L. Wolff
A strong network consolidated over 100 years will continue to
secure supplies to the food and beverage industry for the popular
ingredient gum arabic, says German supplier Alfred L. Wolff,
reports Lindsey Partos.
Dispersed raw material sources cushion CNI gum arabic supplies
Widespread procurement and more than 100 years in business help
French hydrocolloid producer Colloides Naturels International (CNI)
assure supplies for gum arabic amid global shortfalls in stock,
writes Lindsey Partos.
Gum arabic shortage opens up market for ingredient alternatives
Prices for the popular hydrocolloid gum arabic used in a range of
food applications have doubled in 12 months as political turmoil
and poor stocks leave the market exposed, writes Lindsey
Reduced gum stocks push prices up
Early depletion of African gum stocks have driven up global prices
of gum acacia. US company TIC gums this week passed the price rise
of gum arabic on to the market.