Gum Guru Blog
Videos in the Basics of Food Gums Series
Consumers are telling food manufacturers they want clean labels. That fact by itself isn't news because the food industry has been talking about clean labeling for more than five years . What is newsworthy, though, is the increased voracity with which consumers are asking for clean label options. In fact, several industry experts noted that this summer's IFT Annual Meeting and Food Expo was dominated by conversations of clean labels and transparency in a way that few trends have at past shows.
What is the definition of clean labeling?
The answer to that question is both simple and complicated. The simple answer is there is no definition or standard for the term. The more complicated answer is the definition lies with the consumer so some large companies have developed their own definitions which don't necessarily align with others in the category. Clean labeling could be any one or more of the following:
Download the Clean Label Hydrocolloids reference chart
To help formulators understand how different hydrocolloids are classified by these large companies, we've created a chart that can be downloaded and kept for reference. This chart was first presented by Dan Grazaitis, a senior food scientist, during this year's IFT at the symposium entitled: Formulating for Clean Label Products: Regulatory, Market Drivers and Ingredient Selection Options for the Product Developer.
Driving product development
Rather than seeing the ambiguity around clean labeling and ingredient transparency as a problem in need of a solution, we've found it to be a catalyst driving some of our newest product developments. As our customers have requested stabilizers to meet their specific labeling requirements, we've worked with them to design texture and stability solutions that meet both key functionality needs as well as their labeling requirements.
Developing new stabilizers for the ready-to-drink protein beverage category
The launch and expansion of our Ticaloid® Pro line of RTD beverage stabilizers is an example of new product development inspired by feedback and requests from our customers.
Step 1--Matching traditional solutions
First, our customers asked for stabilizers for ready-to-drink protein beverages that offered similar functionality to traditional industry solutions. Out of this work, we developed the first products in our Ticaloid Pro series:
Step 2--Optimizing for cost savings
During our development work for those first Ticaloid Pro products, we recognized the opportunity to create variations on those stabilizers that offered cost-in-use savings for manufacturers and co-packers of RTD beverages. These newer products are known as:
Step 3--Meeting specific label requirements
And, as is the case with today's food industry, we started getting special labeling requests almost as soon as we launched our line of stabilizers for RTD beverages. Those requests are as varied as the customers we serve so we formulated versions to fit their needs:
Let us help you meet your clean label needs
Our Gum Gurus are always available to talk with you about your specific projects including any special label requirements. Click the CHAT button above or call our technical service hotline at (800)899-3953 / +1(410)273-7300.
While we hoped the unprecedented egg shortage caused by the outbreak of avian flu last spring would be short lived, concerns about the egg supply continue as we move into fall.
Just a few of the headlines in the news over the last week:
Now, food manufacturers are making preparations in case supply issues last longer than initially expected which means our Gum Gurus® are fielding customer requests for reducing or eliminating eggs every day.
Bakeries Searching for Solutions
The baking industry has been especially hard hit by the shortage. Baked goods like cakes rely on the multiple functionalities of eggs to help prevent product defects throughout the product life cycle—from the flow of the batter during manufacturing through the crumb structure, color, moistness, and flavor the customer observes during slicing and consumption.
Because eggs act primarily as strengtheners in cakes and other batter systems, completely removing them would produce a very fragile cake. This tends to lead to breakage during handling and many loose crumbs when sliced. "If you must remove eggs from your formulation, you can improve your results by adding a protein source in combination with a hydrocolloid-based stabilizer," explains Steven Baker, food scientist.
If you are interested in reducing the levels of eggs in your cake formulation, we offer several stabilizers that could help you see reductions of up to 50%. Whether you are eliminating eggs or just reducing the levels, you will need to increase the amount of water or other liquid in the formulation.
Stabilizers for Reducing Eggs in Cakes
These are just a few of the solutions available for reducing or eliminating eggs from your food formulation. To talk with one of our Gum Gurus about replacing or reducing the eggs in your application, click the Chat with Us button above or call our technical service hotline (800) 899-3953 / +1(410) 273-7300.
If you would like to request a sample of one of the stabilizer systems above for evaluation in your application, please click here.
Prototype formulation for reduced egg cakes
Videos in the Basics of Food Gums Series
In this episode, we’ll be looking at the category of Food Gums known as Seaweed Extracts. In our first video, we provided a little background on food gums as a whole. If you’d like to watch that video for a quick introduction, click the link in this video or in the description below to check it out.
Over the years different seaweeds have been used as food ingredients because of the unique qualities that each seaweed imparts. Because of the differences between these seaweeds, they’ve been classified into three categories namely alginate, agar, and carrageenan. The commercial seaweeds from these categories grow both in warm water regions like the Phillipines and cold water regions like those around Chile and Northern Europe.
This spring an avian flu outbreak spread across the US, resulting in the loss of millions of birds and causing an egg shortage that has seen egg prices reach an all-time high. This sudden and unprecedented decrease in the egg supply and concerns that the flu could re-surface as wild birds migrate this fall have sent food manufacturers scrambling for egg substitutes.
"Since eggs contribute to various functional roles in foods, there really isn't a one-to-one replacement for all that they do. The difficulty in replacing eggs is assessing their functional role in a given application because they could be responsible for functionalities as diverse as gel formation after heating, film formation, or emulsification. This understanding of the eggs' functionality within a formula is required whether the goal is complete or partial replacement," explains Donna Klockeman, senior principal food scientist.