Hydrocolloids expert Dennis Seisun has just returned from his third annual visit to Jodhpur in India to check on the guar crop there, and reports “in a nutshell, a huge crop – larger than there’s ever been”.
Rousselot is up for sale – but competition laws may preclude other gelatine specialists from buying it…And which ingredients are seeing the biggest price fluctuations? FoodNavigator brings you the latest in the world of hydrocolloids.
Increases in the price of key ingredients, or widely fluctuating prices, are driving reformulation efforts in the industry, with suppliers like Ingredion offering solutions to replace ingredients and cut costs.
Amid sky-high prices and shortages of guar gum driven by an unprecedented surge in demand, food formulators have renewed focus on finding replacers and DuPont is championing use of alternative hydrocolloids.
There is no end in sight to the current guar gum shortage and record high prices for the hydrocolloid, which may prompt some manufacturers to consider reformulation, according to Euromonitor International.
Leatherhead Food International has completed a three-year research project that aimed to improve the performance of hydrocolloids using physical processing – methodology likely to be better-perceived by consumers in the natural-centric era.
The European Commission is proposing to test all guar gum from
India for presence of the contaminant PCP as an interim measure to
ensure ongoing supply of the thickening agent prior to the Indian
authorities implementing tighter controls.
With the market for certified organic products continuing to grow,
demand for organic hydrocolloids has also expanded - prompting the
leading supplier of hydrocolloids to the US food industry to launch
an organic version of its guar...