The market for functional hydrocolloids used in foods is stabilizing after a “challenging couple of years,” in which supply chain disruptions during the pandemic triggered selective price hikes and a subsequent drop as food manufacturers scaled back purchases,...
IFF has launched SEAFLOUR, a hydrocolloid from red seaweed with particular potential in higher-protein plant-based milks made with pea or soy, enabling formulators to offer cleaner labels and shorten their ingredients lists.
“Inflation has been dramatic in the locust bean gum market and we do believe the situation is now at a tipping point for customers,” says CP Kelco, a leading supplier of hydrocolloids and other texturizing ingredients.
The natural and familiar origins of food hydrocolloids make them ideal for clean label foods and mean they have ‘good prospects’ when communicating to consumers who focus on a products 'naturalness', say researchers.
Consolidation in the hydrocolloid industry, price pressure and
'functionality beyond texture' are on the agenda at the annual
industry event to open in San Diego at the weekend.
