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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.””

New VIDOPECTINE Application Bulletin: Low Methylester Amidated Pectin in Cup and Stir Yogurts

No fat or low-fat yogurts often lack mouth-feel and stability. The most common defect is whey separation, which is difficult to overcome as the yogurt curd is very sensitive to changes. The charge of the milk protein changes from negative to positive during fermentation/acidification.
Low methylester amidated pectin is suitable (if permitted) to improve the texture of fermented cup yogurts and can replace milk powder often added for this reason, without a negative impact on mouth-feel and texture.

Hydrocolloids: Delivering Healthy Supplements

As supplements diversify, hydrocolloids are key to producing capsules and foods that deliver active ingredients.

An informative article from Nesha Zalesny, a hydrocolloids technical consultant and co-author of The Quarterly Review of Food Hydrocolloids produced by IMR International since 1991, mentioning

  • Citrus fibre and low viscosity guar gum in bars.
  • Carob bean protein as novel source of plant-based protein.
  • LBG and guar, available also in organic form, as viscosifiers in plant-based protein drinks.

VIDOPECTINE – Trouble-Shooting Guide for Jams, Jellies, Preserves

Our quick-reference trouble-shooting guide and recommendations should assist QC, Product Development and Production staff in identifying and clarifying process/production and finished product problems and faults and giving them possible solutions and options for overcoming the problems.

It is separated into the sections ‘Incidents during production‘ and ‘Incidents in finished product‘.

The columns in the guide are:

  1. Observations, problems and incidents occurring in production or in the product.
  2. Possible reasons for the incident.
  3. Possible causes affecting the performance of the used pectin.
  4. Possible actions to solve the problem or to prevent it in future. 

Texturizing Beverages for Stability and Mouthfeel

An informative article from Nesha Zalesny, co-author of the Quarterly Review of Food Hydrocolloids from IMR International, mentioning LBG, guar and tara gum “to modify the mouthfeel of the beverage”, and “HM pectin and citrus fibre with native HM pectin for the stabilization of the protein in low pH beverages with protein”.

VIDOFIBRES BF Sugar Beet Fibres for your Health

New Product Application Bulletin available now, please use the button below to download.

Healthy nutrition and regular exercise are the prerequisites for physical and mental well-being.

If you want to do something for your health, you should first look at your diet. The rule of thumb is ‘less fat, more fibre’. Nutritionists recommend a daily fibre intake of at least 30 g. That’s almost twice as much as an adult eats on average. A simple means of enriching the daily diet with fibre is VIDOFIBRES BF 5 sugar beet fibre.

Regular consumption of VIDOFIBRES BF 5 helps to counteract the increase in cholesterol levels. Fluctuations in blood sugar levels are reduced — an essential factor, especially for people with diabetes. Meals enriched with VIDOFIBRES BF 5 saturate particularly quickly due to the high fibre content and help cope with weight gain problems. Also, the fibres absorb liquid and swell strongly. This prevents constipation, the widespread disease of civilization. VIDOFIBRES BF 5 is naturally gluten-free (<5ppm) and thus offers a valuable contribution to a fibre-rich diet for gluten intolerance. Unlike oats and wheat bran, VIDOFIBRES BF 5 does not affect the absorption of zinc and iron.

With VIDOFIBRES BF 5 (5 times its weight in water binding) the user has the choice between a range of particle sizes from very fine to coarse to un-milled and even rolled flakes.

VIDOFIBRES BF 5 is available in different degrees of fineness.