DuPont raises global hydrocolloids prices 10 to 15%
The ingredients include alginate, carrageenan, cellulose gum (CMC), guar gum, locust bean gum, microcrystalline cellulose (MCC), pectin and xanthan gum, as well as its tailor-made combinations of hydrocolloids, emulsifiers and enzymes. The price increase is effective from November 1, 2012, or when contracts come up for renewal.
The company said in a statement: “DuPont Nutrition & Health is particularly focused on achieving productivity and cost reductions, but these have unfortunately not been able to compensate for significant increases in raw material, energy and fuel costs seen across its hydrocolloid range.”
The company’s vice president, BU Hydrocolloids, Niels Thestrup told FoodNavigator via email: “In general the increase is 10-15% but certain products and types can be much higher depending upon the 'degree of standardization'.”
He added that there would be no regional price differences, but some prices – such as that for guar gum – are designated with each order, due to ongoing large price fluctuations on a daily basis.