Locust Bean Gum

Hydrocolloid prices under pressure

DuPont raises global hydrocolloids prices 10 to 15%

By Caroline Scott-Thomas

DuPont Nutrition & Health has said it would increase prices globally across its DuPont Danisco hydrocolloids range by an average of 10 to 15%, citing increases in raw material, energy and fuel costs.

Looking into what fibres impact end bread quality...

Fibre-enrichment formulation challenges: Study

By Kacey Culliney

Enriching breads with wheat bran, resistant starch and locust bean gum results in favourable tasting products but can reduce volumes and lengthen mixing times, study finds.

Prices of gum derived from guar seeds have rocketed in recent months

Mühlenchemie launches guar gum replacers

By Rod Addy

Flour treatment firm Mühlenchemie has launched a new guar gum replacer range for the bakery industry, which it claims is superior to pure hydrocolloids such as locust bean or tara gum.

High prices take the shine off guar gum

High prices take the shine off guar gum

By Lynda Searby

There is no end in sight to the current guar gum shortage and record high prices for the hydrocolloid, which may prompt some manufacturers to consider reformulation, according to Euromonitor International.

Carob cocoa replacer cuts recipe costs, claims Tate & Lyle

Carob cocoa replacer cuts recipe costs, claims Tate & Lyle

By Lynda Searby

Volatile cocoa prices and supply issues have prompted Tate & Lyle to launch a range of carob powder ingredients which can reduce costs by replacing up to 40 per cent of the cocoa component in dairy, bakery and ice cream recipes.