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Klimaschutz und Energieeffizienz…. CO2 & kWh reduziert.

Download available using this link Quality certificates – UNIPEKTIN Ingredients AG

UNIPEKTIN Ingredients AG setzt sich aus Überzeugung für den nachhaltigen Klimaschutz ein. Mit der freiwilligen Teilnahme am Programm der Energie-Agentur der Wirtschaft bekennt sich das Unternehmen UNIPEKTIN Ingredients AG zur aktiven Reduktion der CO2-Emissionen und zur Optimierung der Energieeffizienz.

Die Zielvereinbarung ist vom Bund, den Kantonen und den Partnern der Wirtschaft anerkannt.

Climate Protection and Energy Efficiency….CO2 and kWh reduced.

UNIPEKTIN Ingredients AG is committed to sustainable climate protection out of conviction. By voluntarily participating in the program of the Energy Agency of the Economy, the company UNIPEKTIN Ingredients AG is committed to the active reduction of CO2 emissions and the optimization of energy efficiency.

The target agreement is recognised by the Confederation, the cantons and business partners.

European Commission, Nutrition Claims Database, searchable PDF

public EU Register of Nutrition and Health Claims lists all permitted nutrition claims and all authorised and non-authorised health claims, as a source of reference and so that full transparency for consumers and food business operators is ensured.

Download it using the button at the end of this post, or use the link in the above paragraph and use the database online.

We also have added the link to our website, under the ‘Applications’ tab, click here Tools and helpful links – UNIPEKTIN Ingredients AG to find the link.

Locust bean gum’s newfound success in food stymied by supply shortages. Article in Food Dive.

“Locust bean gum is a victim of its own success.
The ingredient, which comes from the locust bean tree, functions as a thickener, stabilizer, emulsifier and gelling agent while providing texture.

In addition to these applications, locust bean gum hits on a number of other attributes in demand with consumers, including the fact that it is plant-based and natural. The tree, according to ingredient supplier International Flavors & Fragrances, also reduces soil erosion, restores carbon to the ground and requires little, if any, fertilizer or irrigation, making it a valuable tool when it comes to sustainability.

Together, these attributes have created a spike in prices for locust bean gum following a shortage in the market for the popular ingredient that is unlikely to end anytime soon.”

Rising commodity prices: the next NPD challenge for the industry? Article in FoodNavigator

“”LBG was always an exclusive ingredient in the sense that it has very unique functionality,” Linda Yvonne Friis, Global Business Development Manager (systems) at IFF, told FoodNavigator. “Now the prices have skyrocketed. It’s around 7 or 8 times more expensive now than it was five years ago.”

But despite this challenging situation, some manufacturers are reluctant to find alternatives due to concerns over potential quality decreases and the challenge of having to test new ingredients or recipes and all the processes involved, she told us. “You would have expected food manufacturers would have wanted to move away from LBG, but that’s not what we’ve seen so far. You also have to remember that LGB is a tiny part of a food recipe, so you can argue, ‘is it still worth the hassle to change now’? But I do expect, with the prices really increasing significantly still, we will reach a tipping point.””