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Alland & Robert will introduce a new plant-based gelling agent at Food Ingredients Europe 2022

International leader in natural gums, Alland & Robert is an expert of acacia gum, and their unmatched research will be available during Food Ingredients Europe. Gum acacia is one of the most versatile ingredients in food products, and Alland & Robert provides industry-leading solutions that are tailor-made for customers formulation need.

AN INNOVATIVE PLANT-BASED GELLING AGENT

Today, an increasing number of consumers are looking to purchase plant-based products, including confectionery, mousses and more. For example, according to Mintel, EMEA gum launches with vegan claims represented 22% of launches in 2021. There were only 3% in 2018.

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However, finding plant-based substitutes to non-vegan gelling agents can be a challenge if you’re looking for that perfect texture, sensory experience, hardness or resilience. In order to help manufacturers find the right balance, Alland & Robert has researched a plant-based solution that will bring excellent stabilising and texturing properties. Using acacia gum as well as other plant-based, natural hydrocolloids, Alland & Robert designed a new gelling agent, perfect for the formulation of vegan food products. This solution will be exclusively presented at Food Ingredient Europe 2022.

ACACIA GUM, A DIETARY FIBRE

Fi Europe will be a great occasion to discuss the recent approval by the FDA of acacia gum as a dietary fibre. Since December 2021, acacia gum can be classified as a fibre for nutrition labelling purposes in the United States. The FDA agreed that acacia gum has physiological effects beneficial to human health, such as the reduction of blood glucose and insulin levels after it is eaten with a meal containing a carbohydrate that raises blood glucose levels.

Alland & Robert, along with a work group of acacia gum stakeholders, has submitted two citizen petitions in 2019 and 2020 in order to provide the FDA with data showing proof that acacia gum has indeed “physiological benefits to human health”.

Dr. Isabelle Jaouen, R&D Director at Alland & Robert said: “We have provided the FDA with numerous data coming from several clinical trials to support our request that acacia gum be recognized as a dietary fibre. Two laboratories that specialize in clinical nutrition, including one university, have been mandated for the design and realization of the clinical tests. Our citizen petition included data showing the benefits of acacia gum on blood glucose levels”.

GUT HEALTH

Explore the benefits of acacia gum on gut health, thanks to Alland & Robert research. If you’re looking for a natural way to formulate gut-friendly products or add prebiotic effect, acacia gum can help! In recent years, the gastrointestinal (GI) system has been linked to numerous aspects of health: from digestion to weight management to immunity to chronic illnesses, and even to sleep problems or skin health.

Alland & Robert study was conducted by an independent, internationally leading company in consumer insight & sensory marketing. They recruited 240 consumers who declared they suffered from intestinal disorders regularly and in the last month such as stomach aches, bloating, flatulence, accelerated or slowed down transit. The consumers received various dosages of acacia gum to take daily for 2 months. After 60 days, 88% of consumers declared to have low intestinal pain, and over 80% perceived an improvement of their intestinal discomfort. Overall, 78% of consumers said the daily intake of acacia gum had a beneficial effect on their gut health. The study helped to highlight that acacia gum improves global digestive wellness and relieves the symptoms of intestinal discomfort. The intake of acacia gum has a beneficial effect on consumers' gut health. As such, acacia gum can be an efficient ingredient for the formulation of gut health friendly food and beverages.

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FORMULATING BISCUITS WITH ACACIA GUM

Biscuits with acacia gum are generally preferred in sensory analysis, and their characteristics and nutritional value are improved. The addition of acacia gum is particularly interesting when combined with sugar reduction, which is today a strong requirement from customers all over the world. The reformulation of biscuits is also a way to improve the Nutri-Score of recipes and adding acacia gum and reducing sugar by 30% will have a positive impact. For example, a standard recipe of multi-grain biscuit will go from C to A. Visit Alland & Robert booth and discover how acacia gum helps formulating healthy, clean and natural biscuits & baked products.

From emulsifying agent to film forming agent, encapsulation agent and dietary fibre source, gum acacia has a wide range of functional properties.

The Food Ingredients Europe will take place from December 6 to 8 in Paris. Alland & Robert whole team will be there to attend. Meet Alland & Robert on Hall 4, booth F40.

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