FDBusiness.com

TIC Gums develops hydrocolloid fibre portfolio

 Breaking News
  • UK Shoppers Set to Spend £21.6 Billion on Food and Groceries This Christmas The UK grocery market is set to experience 2.4% growth this Christmas, with shoppers predicted to spend £21.6 billion over the festive period, according to the latest forecast from research organisation IGD. With nearly half (48%) of shoppers agreeing that food and drink is the most important part of Christmas Day, grocery has a key role to [...]...
  • Europastry Broadens its Portfolio Europastry, a family-owned business specialising in frozen bread and patisserie products, has completed its purchase of Confeitaria Torres, a Portuguese bakery company. Based in Trofa near Porto, Confeitaria Torres supplies fresh and deep-frozen bakery and pastry products. With the acquisition, Europastry adds another craft baker to its production capacity, further consolidating its range of high quality [...]...
  • Quality is King in China’s Infant Formula Market Chinese parents care much more about the quality and nutritional value of infant formula than its price, new research by Advanced Lipids has shown. China accounts for almost half of all infant formula sales globally. To gain new market insights, Advanced Lipids, manufacturer of the fat ingredient INFAT®, surveyed 211 urban Chinese parents. All fed their children [...]...
  • Austrian Meat Manufacturers Turn to FlatSkin® System by SEALPAC Food retailers in Austria, like in many other European countries, are increasingly choosing vacuum skin packaging. This technology can be found in a growing number of varieties across the retail shelves, owing to its obvious benefits: securely sealed under deep vacuum, food products have a significantly longer shelf life and can be presented in a [...]...
  • FrieslandCampina Strengthens US Presence Royal FrieslandCampina, the global dairy group, has acquired US-based importer and distributor Jana Foods. The acquisition will further strengthen FrieslandCampina’s position in supplying Dutch specialty cheese to the US market. Jana Foods will be integrated in the FrieslandCampina Consumer Dairy USA business. “This acquisition supports our strategy of investing for growth. This investment is in line [...]...

TIC Gums develops hydrocolloid fibre portfolio

June 14
11:03 2016

LOGOTIC Gums has developed an “extensive portfolio” of hydrocolloid-based fibre solutions for formulators looking to increase the fibre content of fortified food and beverages.

Traditionally recognised for their functionality benefits including viscosity, stabilisation and texture modification, hydrocolloids are often overlooked as an excellent source of dietary fibre for a wide range of applications, the Maryland-based company said.

Gum acacia contains a minimum of 90% soluble dietary fibre on a dry weight basis and can be used to increase fibre levels without negative impacts on texture or flavour, with manufacturers able to leverage the fibre advantages of gum acacia without drastically altering the finished viscosity of a product, while other hydrocolloids such as inulin have the ability to replace undesirable ingredients like sugar with prebiotic dietary fibre.

Formulators are then able to satisfy consumer demands for increased fibre while improving the perception of their label declarations, TIC Gums said.

The range of products has been developed with functionality requirements and dietary trends in mind.

In addition to single ingredient stabilisers, TIC Gums has developed high-performance blends for specific applications to incorporate soluble and insoluble dietary fibre. It has also developed a “fibre chart” to take a closer look at hydrocolloids that boost dietary fibre content in applications often associated with high-fibre and added-fibre claims.

Alongside the chart, a graphic from TIC Gums shows that the number of product launches with high-fibre and added-fibre claims have more than doubled over the past six years, growing from around 1,000 in 2010 to more than 2,100 in 2016.

“Globally, product launches with dietary fibre claims are steadily increasing year over year to meet growing consumer demands,” TIC Gums said.

“While hydrocolloids can enhance a product’s physical characteristics such as mouthfeel, viscosity and overall sensory experience, many are viable sources of both soluble and insoluble dietary fibre.”

About Author

admin

admin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 18, 2019Multimodal 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements