Functional gums and fibers are meeting new trends and consumer demands.
As consumers seek healthier options and greater convenience in prepared and packaged foods, gums and fibers are receiving new recognition as important ingredients for health and biological functions as well as stability and texture. Fibers and gums often provide added health benefits — including improvements in blood sugar regulation, weight loss, and gut health — while lending texture and structure to foods and beverages.
Hydrocolloids are one of the most common of these “dual-purpose” actors, and they typically are derived from plants, seaweed, animals, and microbial sources. They offer food formulators options for thickening, emulsifying, and water retention. Plant hydrocolloids are highly valued for their prebiotic dietary fiber properties.