Purveyors of acacia gum have submitted a new petition to the FDA with additional scientific data to support their contention that it should be classified as a dietary fiber on food labels, highlighting its positive impact on glucose and insulin levels...
‘This is a breakthrough product that could ultimately make sugar obsolete'
The term ‘game-changer’ is bandied around with wearying regularity by food start-ups, but HEYLO – a patented combination of acacia fiber and stevia promising to blow rivals out of the water in the sugar replacement stakes – may actually warrant this moniker,...
The US Food and Drug Administration has amended food additive regulations to allow expanded safe use of acacia gum (gum arabic) in foods, in response to a petition filed by Nexira, supplier of a dietary soluble acacia gum marketed as Fibregum.
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.
A new process to isolate corn fibre gum and preserve more of its functional components may contribute to better emulsifying properties, say researchers.
Cargill has introduced a new starch-based stabilizer for use in sports drinks as a possible replacement to gum arabic – an ingredient susceptible to supply and cost issues.
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.
A modification to a fast drying shell coating system for sugar and sugar alcohol syrups used in confectionery coating and hard panning boosts the sensory appeal of the final product, saves on processing costs and time and can replace gum arabic, says...
TIC Gums has developed a fast-drying shell coating system for chewing gum, confectionery and nuts, which it said was prompted by continued high demand and uncertain supply of gum arabic.
The notification by the FDA that it has no objection to the lowering of the caloric value of gum arabic in the US has met with a mixed response from the food industry over its significance.
The company behind a successful request for the caloric value of gum arabic to be reduced in the US has spoken of the benefits to customers who can now re-label and re-formulate products.
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.
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.
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.
A blend of gum arabic, maltodextrin and modified starch improved
stability and flavour content of microencapsulated cumin, the spice
flavour, says new research.
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
applications.
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.
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.
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
Partos.
French hydrocolloid supplier Colloides Naturels International (CNI)
extends acacia gum line launching second generation of its
stabiliser for flavour and beverage emulsions, reports Lindsey
Partos.
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.
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.
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
Partos.
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.