According to Innova Market Insights, in the last few years products marked “plant-based” and “100% plant-based” have experienced annual growth of 60%. Market researchers predict continued growth going forward, among other things through new ideas in the trend category of snacking. 

The hunt for functional starches that perform beyond what traditional cereal-based starches deliver led to the development and use of starches from crops such as peas and chickpeas.

inavea is the first premium brand of organic and sustainable ingredients preserving natural resources, supporting local communities and aiming for a carbon-neutral footprint.

Batory Foods president Ron Friedman said, “Polypro’s Mark Kieper—and his Dad before him—built a wonderful organization. Their customer service is outstanding and their supplier relationships are top-tier. These are big commercial shoes to fill.”  

Thixogum™ G is a clean label alternative to traditional emulsifier and stabilizer systems. Thixogum™ G is a perfect stabilizer for dairy alternatives or dairy-free coffee creamers.

When formulating a plant-based frozen dessert that is also keto-friendly, developers must address a number of common challenges, including high-fat emulsification as well as texture and mouthfeel optimization due to decreased sugar solid content and lack of dairy protein.

“IMCD prides itself with exceptional service and technical support, serving a multitude of manufacturing markets with a vast sales force and tactically located warehouses throughout North America,” said Matthew Berliner, Vice President, ISC Gums. “The strategic change to ISC Gums’ distribution model is integral to our growth strategy and we are thrilled to have IMCD be an important part of this new chapter for our company.”

Starches, fibers, and gums are co-products constituting the majority composition of plant materials. They are emerging as destination ingredients in a market that is increasingly averse to synthetic ingredients and also questioning the regular use of animal-based ingredients.

From cold brew with a splash of milk and sugar to keto beverages to protein-enhanced products, Gum Gurus are ready to provide innovative solutions that meet your formulation, process and stabilization needs.

When stabilizing coffee beverages, processing is a key factor for formulators to consider as it effects packaging, ease of production and other factors. Ticaloid PRO 122 RD is a hydrocolloid blend uniquely created for retort processing, both rotational and static.