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

According to Datassential, a large percentage of flexitarians hail from the Millennial population, however Americans over the age of 55 have embraced flexitarian habits as well.

In making its decision to reject the NOSB’s recommendation, the USDA considered the scientific evidence and stakeholder comments, ultimately reaffirming carrageenan’s safety and value as a food ingredient. In the Federal Register notice, the USDA stated that “carrageenan continues to be necessary for handling agricultural products because of the unavailability of wholly natural substitutes.

The International Food Additives Council (IFAC), Washington, DC, says a new study demonstrates that carrageenan does not induce inflammation in human cells as claimed by some industry critics. Carrageenan is a key ingredient to deliver stability, texture and nutrients in many foods and beverages.

FMC announced that the FAO/WHO Joint Expert Committee on Food Additives (JECFA) released its full technical report, including a monograph regarding the safety of carrageenan in infant formula, and concluded that the use of carrageenan in infant formula was 'not of concern'.

Ingredion Incorporated, a leading global provider of ingredient solutions, announced today that it has entered into a commercial agreement with Gelymar, one of the top four producers of carrageenan, based in Santiago, Chile. Ingredion will commercialize Gelymar’s carrageenan and textural solutions for the food and personal care industries in the U.S. and Canada.

The best news for carrageenan producers and users came at the end of June, 2014.

A Purdue University food scientist has developed a way to encase nutritional supplements in food-based products so that one day, consumers might be able to sprinkle vitamins, antioxidants and other beneficial compounds right onto their meals.