Looking at the position fibers and gums are playing in everyday foods and beverages reveals product developers paying closer attention to these key ingredients for their dual functions as both texturants and nutraceuticals. This has become especially evident where those two functions merge—in plant-based products designed to mimic meat and dairy.
Collectively falling under the title hydrocolloids, gums and fibers are derived from land and sea plants, animals, and microbial sources. They provide functionality including thickening, emulsifying, and water retention. “While traditional methods like extraction are still in place, many next-generation gums and starches are derived from different sources,” notes Anne-marie Ramo, a consulting research and development chef. “These sources include bacterial and microbial fermentation, and upcycled agricultural and manufacturing byproducts.