Battling the Challenges in Texturising Ingredients

Does anyone else feel like the pandemic has been like dropping a rock into a pond? There was the initial shock of the actual pandemic; but the ripple effects of that rock to the smooth surface of the water keep impacting the world.

To most industries, the ripple effects on the supply chain have been tsunami-like. The food and beverage industry has been especially affected. Prior to 2020, most ingredients were available and lead times were reasonable. The current situation is not nearly as optimal. The pandemic exposed a lot of vulnerability within many industries, but the food industry was perhaps one of the most visible. In many regions, grocery store shelves have sat empty for long periods. Within the food hydrocolloid business, buyers and suppliers alike have all faced little to no availability of many ingredients. Among the hardest hit, carob bean gum, starch and xanthan gum. In fact, few hydrocolloids remain as available as they were pre-pandemic.

CAROB BEAN GUM CRISIS 

Carob bean gum, used extensively in the beverage and dairy industries, has recently faced a major crisis. This incredibly useful hydrocolloid, also known as locust bean gum (LBG), is used extensively in foods. In ice cream, it helps control ice crystal formation, slow melting characteristics and provide a creamy mouthfeel. It is considered an essential ingredient in many dairy formulations. In plant-based milks and beverages, it provides a creamy mouthfeel more similar to full-fat dairy milk. Consumer concerns about climate change, animal welfare and their own health has led to incredible growth for plant-based milks. According to the Good Food Institute, retail sales of these beverages have experienced double digit growth in the US for the past four years. US sales in 2020 were estimated at $2.5 billion and accounted for 15% of the fluid-milk sold. West European sales of plant based beverages were $3.5 billion in 2020 which was an increase of 15% over the prior year.