Not too long ago, food manufacturers had to contend with challenging supply conditions for locust bean gum (LBG), a key food ingredient, particularly in ice cream manufacture. Today, LBG availability has finally recovered and pricing - normalized, claims...
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.
Volatile cocoa prices and supply issues have prompted Tate & Lyle to launch a range of carob powder ingredients which can reduce costs by replacing up to 40 per cent of the cocoa component in dairy, bakery and ice cream recipes.
A new study from Japan into the rheological properties of a
hydrocolloid from the leaves of Corchorus olitorius has
found it to have even better viscosity than guar hum and locust
bean gum, adding to evidence of its food industry...
Using the sugar tara gum to improve the gelling of the whey protein
beta-lactoglobulin may offer industry with a more cost effective
alternative to locust bean gum, suggests new research from