Innovation

Download – Clean Label Hydrocolloid Alternatives to Gums

The terms ‘gums’ and ‘hydrocolloids’ can be used to describe a vast range of ingredients from a variety of sources. Those categorised as ‘modified’ or ‘synthetic’ are becoming more and more heavily scrutinised and less tolerated by
consumers.

This paper takes a closer look at the sources and functionalities of gums used in the food industry, and why many are causing concern for consumers, focusing on the vital role of the clean label movement in reinventing additives, and how Ulrick & Short are creating and exploring novel, natural solutions to help manufacturers.

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