The hydrocolloids market has seen double digit growth rates between 2005 and 2009, with their fat replacer applications being boosted by the global health and wellness trend, according to a new Leatherhead report.
Replacing modified starch with hydrocolloids like xanthan gum can enhance the textural and stability of white sauces used in ready meals, says a new study from Belgium.
Tomato pulp powder, a by-product of the tomato processing industry,
could be used at low levels as a thickening agent in ketchup, in
place of other hydrocolloids, says a study from Iran.
Avebe is launching a new range of starch ingredients called Etenia,
intended to be used as gelling agents in dairy and other food
products but with clean-label and vegetarian-origin benefits to
boot.
Scientists at Cornell University have created an environmentally
friendly, non-toxic, removable, edible paint that could be used in
candy and dietary supplements.
PL Thomas has launched a new carrageenan product designed for use
in gel sets, which claims to cut costs in half and eliminate the
need for gelatin or locust bean gum.
Sensory perception of flavours could be boosted, and salt levels
lowered, by choosing the optimal starch thickener, say scientists,
a result that could have big implications for the food industry.
Food makers can expect to see the price of hydrocolloids continue
to move upwards as suppliers, knocked by squeezed commodity
supplies coupled with higher energy and transport costs, pass rises
onto the market.
Food makers can expect to see the price of hydrocolloids continue
to move upwards as suppliers, knocked by squeezed commodity
supplies coupled with higher energy and transport costs, pass rises
onto the market.
Continued consolidation in the hydrocolloid industry seems imminent
as leading pectin supplier Citrico International goes into
liquidation, but the firm's German-based production plant Citrico
GmbH is not up for sale, reports...
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...
Europe's food safety body has concluded that jelly mini-cups made
with a range of food additives derived from seaweed and certain
gums, from xanthan gum to calcium alginate, could constitute a
choking risk, reports Lindsey Partos.
