Italian firm offers tailor-made ingredient solution

By Anthony Fletcher

- Last updated on GMT

Related tags E number Gums Edible thickening agents

An Italy-based ingredients firm has launched a range of functional
food formulations based on stabilisers, hydrocolloids and
emulsifiers.

The company, Guisto Faravelli, says that the systems are designed to help food makers achieve ideal texture and stability in finished products such as ice cream, confectionery and sauces.

"The added value of this new service is custom tailored formulation,"​ said the company.

"A skilled R&D team give customers the opportunity to achieve the most suitable system for the specific requirements."

Hydrocolloids are generically polysaccarides that can come from plants - locust bean gum, tara gum, guar gum, pectin, starches - seaweed, synthesis or biosynthesis - xanthan gum, gellan gum. Rising energy and transport costs have driven up hydrocolloid prices in recent months, but food makers can still achieve benefits if the product is effective.

Product development within the hydrocolloid sector is especially interesting because the products themselves cannot be chemically changed - this would require a huge amount of regulation. Instead, firms such as Guisto Faravelli have to discover innovative ways of adding value to their products, in order to stop commoditisation.

The industry certainly needs to ensure that any cost rise within such a highly competitive industry is met with necessary demand. Product development is one way of ensuring that hydrocolloids remain an innovative component of food formulation, especially with energy costs showing little sign of declining.

Guisto Faravelli clearly believes that its blend of hydrocolloids, stabilisers and emulsifiers offer food makers a unique means of precisely defining texture, viscosity and mouth feel of various finished products. The Italian firm says it can also offer food makers modern and well-equipped laboratories to analyse and test raw materials and finished products, along with pilot plants for small-scale productions and trial lots.

Hydrocolloids are viewed as specialities by some and commodities by others. This divergence of opinion is the theme of the next International Conference on Food Hydrocolloids, which will be held in April 2006 in San Diego, US.

Related topics Ingredients

Related news

Related products

show more

Dairy proteins now available from Univar Solutions

Dairy proteins now available from Univar Solutions

Content provided by Univar Solutions | 20-Sep-2023 | White Paper

Foodology by Univar Solutions proudly partners with Leprino Nutrition as their North American distributor of nutritional ingredients and dairy products.

Clean Label Ingredients for Shelf-Life Extension

Clean Label Ingredients for Shelf-Life Extension

Content provided by Lesaffre | 19-Sep-2023 | White Paper

Product waste skyrockets without anti-staling agents and mold inhibitors. But consumers are scrutinizing labels more than ever before. How can you have...

Sustainability Claims Impact on Consumer Purchases

Sustainability Claims Impact on Consumer Purchases

Content provided by ADM | 07-Sep-2023 | Insight Guide

Discover what consumers say about sustainability claims versus what they do in the grocery aisle. Find out in this can’t-miss proprietary study from ADM:...

Cost-effective & efficient: Angel Prebake Solution

Cost-effective & efficient: Angel Prebake Solution

Content provided by Angel Yeast – Yeast and Baking Ingredients | 31-Jul-2023 | White Paper

After years of systematic research and practical application in the production process and essential ingredients for frozen dough, Angel's pre-bake...

Related suppliers

Follow us

Products

View more

Webinars