Where next for hydrocolloids?

Picture: FMC Biopolymer
Picture: FMC Biopolymer

Related tags Nutrition

Once considered purely technical ingredients (thickeners, stabilizers, gelling agents), hydrocolloids are “going through a transformation from purely functional to nutritional ingredient status”, say the organizers of a conference dedicated to the $7bn market spanning everything from guar gum, cassia, cellulosics, and locust bean gum, to carrageenan.

“Gum arabic for example, has gone from being an additive to a food. Partially hydrolyzed guar gum (PHGG) is now a highly competitive source of soluble dietary fiber​.”

Hosted by San Diego-based IMR International, the 2015 Food Hydrocolloids Conference​– now in its 19th​ year - is held in Miami, Florida on April 26-8, and will cover a range of topics from health claims about hydrocolloids to consumer perceptions, sourcing issues and sustainability.

IMR has been consulting and conducting market research on hydrocolloids since 1985 and has published The Quarterly Review of Food Hydrocolloids​ since 1990.

Read more about the agenda​, speakers​ and registration​.


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