A 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.
“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.”
“”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.””
No fat or low-fat yogurts often lack mouthfeel 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 mouthfeel and texture.
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:
Observations, problems and incidents occurring in production or in the product.
Possible reasons for the incident.
Possible causes affecting the performance of the used pectin.
Possible actions to solve the problem or to prevent it in future.
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”.
An informative article from IFF’s principal application specialist, mentioning LBG “to achieve a creamier texture” and carob protein as a “multi-functional option on the protein side, useful for providing nutrition and texture”.
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