Tight supply and high prices in guar gum are set to continue until at least the end of 2012, and probably beyond, claims a leading hydrocolloid industry analyst.
Cargill has launched a Spanish version of its texturising website, so it can share application and technical tips with professionals in the Spanish and Central and Latin American markets.
Sensory perception of flavours could be boosted, and salt levels
lowered, by choosing the optimal starch thickener, say scientists,
a result that could have big implications for the food industry.
Food makers can expect to see the price of hydrocolloids continue
to move upwards as suppliers, knocked by squeezed commodity
supplies coupled with higher energy and transport costs, pass rises
onto the market.
With the market for certified organic products continuing to grow,
demand for organic hydrocolloids has also expanded - prompting the
leading supplier of hydrocolloids to the US food industry to launch
an organic version of its guar...