A blend of Gum Acacia and Gellan, designed to provide stability and texture to non‐dairy beverages (i.e. nut milk). Fusion Gums Silk 500 will provide a stable emulsion allowing for the removal of soy lecithin from your formulation.

Lonza announced the publication of the results of two early pilot studies performed using soy lecithin-derived phosphatidylserine (PS) and phosphatidic acid (PA), which appeared in the November issue of Advances in Therapy.

Customization toward specific demographics is a big driver in bakery and confectionery areas. Two presenters at Prepared Foods’ R&D Seminars explained the challenges and benefits of formulating for target markets—such as avoiding allergens—as well as for sugar-, fat- and sodium-reduction.