Cargill's consumer preference study revealed that despite the widespread popularity of gelatin-based gummies, participants overwhelmingly favored a softer gummy texture made from alternative ingredients like pectin or tapioca.
New technology and food science are helping food ingredient manufacturers provide innovative solutions to meet the consumer-fuelled clean-label megatrend. From hunting for the ‘holy grail’ of clean-label bakery mould inhibitors to freeze-drying fruit...
Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists.
Pectin extracted from low-grade ‘Golden Delicious’ apples may offer an interesting alternative for jams and confectionery, suggests new research from Mexico.
Using sugar beet pectin to coat proteins could lead to the
formation of core-shell systems for use as encapsulators or fat
replacers, suggests new research.
Hydrocolloid industry sees competition step up a gear as US
ingredients firm Cargill, for the first time, buys into the pectin
market through the acquisition of Citrico, reports Lindsey
Partos.