Use hydrocolloids as to keep labels clean.
Consider the ways that hydrocolloids and gums can improve the clean label qualities of foods and beverages by counting plant-based, non-GMO, and naturally sourced ingredients. Because it comes from red seaweed, even carrageenan, which was taken out of formulas a few years ago, could assert its clean label credentials.
“Most consumers recognize and perceive cleaner ingredients as natural or minimally processed,” according to Corie Williams, Ingredion, Inc.’s strategic marketing manager for food systems in Westchester, Illinois. “Although there can be a learning curve for customers regarding the natural sources of many hydrocolloids and gums, these extremely useful substances are hypoallergenic, gluten-free, non-toxic, and free of artificial flavors and colors. They also have very low consumption levels in application. Many are also offered in organic, Non-GMO Project-verified, and non-GMO variants.
The hydrocolloids market was estimated by MarketsandMarkets, Inc. of Northbrook, Illinois, to be worth $9.7 billion in 2020 and is expected to grow to $13.36 billion by 2026. Hydrocolloid stabilizers, such xanthan and gum arabic (sometimes called acacia gum), provide viscosity to liquids to improve flavor and give them body.
Durable seaweed
Alginate, carrageenan, and agar are the three main seaweed-derived hydrocolloids, according to MarketsandMarkets.
The global carrageenan market was estimated by Maharashtra, India-based Straits Research to be worth $817.3 million in 2021, with a compound annual growth rate (CAGR) of 5.8% to reach $1.36 billion by 2030. Growth should be fueled by the need for emulsifying, gelling, and natural food additives in the food and beverage sector.
About ten years ago, carrageenan managed to withstand negative press. In March 2013, a report concerning animal research was released by the Cornucopia Institute in Cornucopia, Wis. The report revealed that food-grade carrageenan caused gastrointestinal inflammation and increased the incidence of intestinal lesions, ulcerations, and malignant tumors in the animals. The US Food and Drug Administration and the World Health Organization found that food-grade carrageenan did not constitute a direct or indirect cancer risk, according to the Center for Science in the Public Interest in Washington. However, the Center noted that excessive doses of carrageenan have damaged the colons of test animals. Carrageenan has a “caution” rating from the CSPI.
In that period, WhiteWave Foods Co. eliminated carrageenan from its Silk and Horizon Organic goods, citing consumer requests to do away with the ingredient despite carrageenan’s safety.
Given that carrageenan is made from seaweed, which has advantages for sustainability in that it doesn’t require land or fertilizer to flourish, its reputation among consumers may be improving in 2023.
Neil Morrison, head of global sales technical service for CP Kelco, Atlanta, stated, “We wish more consumers were aware of the long, rich history of carrageenan as a nature-based food ingredient, dating back to 400 AD in Ireland and perhaps 600 BC in China.” Carrageenan might once more be the solution as businesses set lofty targets to lessen their carbon footprint and abandon stabilizers based on gasoline. When creating cheese, egg, and meat substitutes, it demonstrates encouraging practical advantages.
He continued by saying that CP Kelco works with Zanzibari communities, instructing them on how to cultivate and gather seaweed, a sustainable and renewable raw material.
According to Mr. Morrison, “this has created numerous employment opportunities, especially for women.” “We have also upgraded learning environments and renovated schools.”
Carrageenan’s reputation would probably improve if more people were aware of the seaweed origins of the product, according to Iliana Nava, senior technical support expert at Minneapolis-based Cargill.
“However, even though many consumers are not familiar with the ingredient, its special functional qualities significantly improve applications like chocolate beverages, where it adds stability, a rich, creamy mouthfeel, and cocoa suspension,” the spokesperson stated.
According to Ms. Williams of Ingredion, carrageenan functions as an emulsifier, thickener, and gelling agent.
“It aids in preventing ingredient separation, which can enhance freshness and increase product shelf life,” the spokesperson remarked. It can be used to give dairy products like cheese, yogurt, and ice cream a smooth and creamy texture. It is also frequently added to meat and non-meat items as a thickening and stabilizer. It is a fantastic substitute for synthetic thickeners and stabilizers because it is a natural, plant-based component.
More alternatives for clean labels
Acacia gum and pectin are two other hydrocolloids with clean label characteristics.
Acacia gum is a natural, water-soluble dietary fiber extracted from the sap of the acacia tree, Ms. Williams said. It is used in a variety of food, pharmaceutical, and personal care products.
Coherent Market Insights, Pune, India, valued the global acacia gum market at $344.6 million in 2021 and forecast it to have a CAGR of 5.2% from 2022-2030. North America accounted for the largest share of the market at 32% in 2021.
ISC Gums, Edison, NJ, offers gum arabic that is non-GMO, gluten-free, free of pesticides and allergens, halal, kosher, and a source of fiber, said Matthew Berliner, vice president. Certified organic gum arabic is also available.
“It is the definition of clean label,” he said.
The gum works as a thickener, emulsifier and stabilizer, he added.
The capacity of acacia gum to function as a stabilizing agent without significantly altering viscosity is one of its key advantages, according to Ms. Williams. It can aid in enhancing the consistency and texture of goods, making them easier to handle and more enjoyable to eat. Additionally, because acacia is a natural emulsifier, it can aid in keeping ingredients from separating to guarantee a homogeneous and smooth final product.
According to Ms. Nava, pectin scored highest among hydrocolloids in Cargill’s IngredienTracker survey for health perception. The component was mentioned by half of the respondents as being either extremely or somewhat familiar.
“Pectin is considered the gold standard as a label-friendly, nature-based ingredient,” Mr. Morrison said. “As a pantry staple, it is probably one of the easiest for consumers to recognize.”
Pectin is made from the leftovers of juice production: apple pomace and citrus peels, Ms. Navi said.
“Couple these renewable, upcycled roots with consumers’ positive perceptions and it easily checks the label-friendly box coveted by many food and beverage manufacturers,” she said.
Multiple gums and hydrocolloids may be leveraged together, Ms. Williams said.
“A lot of gums have naturally occurring synergistic qualities, and some enhance the formulation’s basic ingredients to elevate an application,” the spokesperson stated. “These gums are beneficial additions to any manufacturer’s ingredient list because they are derived from natural sources, minimally processed, and GRAS (Generally Recognized As Safe) certified by the FDA.”