Ingredion has added a range of single hydrocolloids to its extensive food and beverage portfolio.
Expanding the company’s speciality products, the gum-based texturizers bring a greater breadth of ingredient functionality, including texture stability, emulsification and protein protection to customers across Europe, the Middle East and Africa.
This is the first time Ingredion has added single hydrocolloids to its portfolio in the region. Complementing Ingredion’s starch offering in a variety of food and beverage applications, the range includes gum acacia, cellulose gum and tara gum. When combined with Ingredion’s expertise in recipe formulation, the addition of gums will enable manufacturers and retailers to go to market quicker with on-trend products that deliver on texture and consumer appeal.
Charlotte Commarmond, senior director marketing and innovation Ingredion EMEA, said: “Whether they are developing a new tuna mayonnaise sandwich or fortified sparkling water or reformulating a blueberry muffin to be gluten-free, manufacturers need solutions that can help them deliver a delicious flavor and mouthfeel that the consumer will want to buy again and again”.
Commarmond added that when it comes to removing essential ingredients such as sugar or fat, maintaining the flavor alone is not enough. “Consumers want a satisfying eating or drinking experience which engages all the senses. Combining our global reformulation expertise with a diverse range of highly functional gums and starches, we can help food producers meet the needs of the health conscious, convenience shopper. By closely mimicking essential texture, performance and shelf life attributes, our ingredient solutions can help to optimize costs without sacrificing eating quality and visual appeal.
Complementing Ingredion’s existing starch portfolio, the introduction of hydrocolloids to the company’s range allows food and drink manufacturers to source all of their texturising ingredient solutions from one supplier.