pectin | Prepared Foods

Tate & Lyle: Future of Mouthfeel

Tate & Lyle “Future of Mouthfeel” study highlights trends in mouthfeel, opportunities for brands

December 4, 2024

The proprietary report, “The Future of Mouthfeel,” provides exclusive trends and insights, and highlights key opportunities for brands and manufacturers. Its publication marks another major milestone in Tate & Lyle’s Mastering the Marvel of Mouthfeel™ campaign, launched earlier this year, which showcases the business’ global capabilities in texture and mouthfeel.

Cargill: Gummies, The Right Bite

Cargill uses SupplySide West to share consumers’ favorite gummy textures

October 27, 2023

Gummy and chewy candies offer a range of textural attributes, but new research from Cargill finds not every bite is equally pleasing to consumers.

A Brief Review of Sweetener Options Varieties

Among the nutritive sweetener, trending sources include syrups from maple, sorghum, corn, and malted grains

Alexa Bosshardt MPS, RDN

May 5, 2021

The rapidly expanding array of sweetener options merits a look at the best uses, applications, and formats whether considering them solely for flavor and performance or with an eye on reduction of nutritive sugars. Among the nutritive sweetener, trending sources include syrups from maple, sorghum, corn, and malted grains.

Increased Frequency of Natural Gums, Hydrocolloids in Food & Beverage Applications

Manufacturers have taken advantage of expanded forms and sources of gums and technology that can increase functional ranges

Deborah Cross

April 14, 2021

Gums and hydrocolloids are a diverse collection of polysaccharides that create gel-like formations when in contact with moisture. They are extremely versatile, improving texture, mouthfeel, and physical appearance in foods and beverages. Gums can be used to increase viscosity levels or benefit flow. They are especially prized for increasing stability in an ingredient matrix.

The Latest on Current Sources, Future Applications of Gums & Fibers

World of Gums and Fibers: Ingredient technologists and product developers are discovering that some ingredients are revealing valued nutritional attributes in a range of food products

Kantha Shelke PhD, CFS

May 22, 2020

The "clean label" trend is increasing the reliance on natural gums and fibers for stability, functional properties, quality, and safety.

Algaia, Herbstreith & Fox: Better Baking

Algaia, Herbstreith & Fox partner to offer sustainable and functional alginates and pectin combinations for baking

October 17, 2019

Algaia is a privately owned, established global player in the field of specialty seaweed extracts. Algaia works with local fishermen to harvest brown algae just a few kilometers from its plant in Brittany, France, to ensure a constant fresh local and renewable supply of seaweed biomass. The company is committed to control its supply and ensure its customers receive sustainable, high-quality plant-based products.

CP Kelco Expands LMA Pectin Production by 15%

Company makes move to meet global market demand

September 16, 2019

In March 2019, CP Kelco also announced an investment to expand pectin production capacity at its Limeira, Brazil, facility by approximately 10%.

CP Kelco: Pectin Supply

CP Kelco to boost pectin production to meet growing global demand

November 27, 2018

This significant investment will enhance market supply by 2019-2020 and is focused on increasing production of low methyl ester (LM) pectin, which is ideally suited for popular products such as ambient drinking yogurts, jams, jellies and fruit preparations.

CP Kelco: Nature-Based, Sustainable

CP Kelo’s GENU® Pectin is a versatile, consumer-friendly hydrocolloid with consistent supply

December 20, 2017

For many years, pectin has been widely used as a stabilizing, texturizing and gelling agent in a variety of foods. Historically, it often was a staple in “Grandma’s pantry” to preserve homemade fruit jams and jellies. More recently, pectin has become increasingly popular in formulating various beverages, such as acidified protein drinks and fruit flavored drinks.

FMC Buys Pectine Italia

August 3, 2012

FMC Corporation has entered into a definitive agreement to acquire the business assets of Pectine Italia.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Get ready to be a part of something bigger and experience the breakthroughs that are shaping the future. The chase ends at Expo West, and we can't wait to see you there, empowering your future in the world of natural and organic products.

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