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...
The alternative costs up to 50% less than the real thing but delivers the functional benefits that ice cream makers have come to expect from the sought-after natural stabilizer.
The French supplier says its acquisition of Swiss-based locust bean gum specialist UNIPEKTIN Ingredients will allow it to push into new markets and applications.
DuPont has announced it will raise the price of locust bean gum following a poor carob harvest in the Mediterranean basin this year and critically low stocks.
A new strategy to identify and quantify the levels of polysaccharide used to structure food has been developed by a group of Dutch researchers led by industry giant Unilever.
The use of whey protein microparticles and dietary fibre could help manufacturers replace fat in reduced calorie emulsion-based foods, say researchers.
DuPont Nutrition & Health has said it would increase prices globally across its DuPont Danisco hydrocolloids range by an average of 10 to 15%, citing increases in raw material, energy and fuel costs.
Flour treatment firm Mühlenchemie has launched a new guar gum replacer range for the bakery industry, which it claims is superior to pure hydrocolloids such as locust bean or tara gum.
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.
Low prices for locust bean gum could lead to future supply issues, says a hydrocolloids expert, as present returns on pods do not make the harvest worthwhile for growers.
Carbohydrates in the waste water of softwood mills may stabilise beverage emulsions, and offer alternatives to established favourites like guar and locust bean gum, says a new study.
Margin pressure in its sweeteners and Genencor business divisions has caused Danisco to lower its bottom-line outlook and take a long hard look at its production set-up for xylitol and other products.
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...
Hydrocolloids producer and distributor Alfred L Wolff is to sell
off part of its business to concentrate on its key functional
products, gum arabic and agar-agar.
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
Portugal.
PL Thomas has launched a new carrageenan product in partnership
with Spanish firm Ceamsa, which its claims cuts costs in half and
eliminates the need for gelatin or locust bean gum.
The frustration of suffering the drip-drip effect of an ice lolly
on a hot summer day may well be over as food ingredients giant
Danisco hails the launch of the non-drip ice lolly, Ice Dreams.
