Category : COMPANY NEWS
Alland & Robert continues to respond to growing “clean label” market demand with Syndeo® range
Our innovative Syndeo® range is based on a blend of natural and vegetal hydrocolloids that can be used as a functional additive in food and drinks, including dairy-free beverages. With over 130 years of expertise and cutting-edge research on natural plant exudates, Alland & Robert’s new Syndeo® range will bring stabilizing and texturing properties to a wide range of food and beverage applications.
Multi-functional, efficient and natural
With the popularity of clean label products and natural foods showing no signs of waning, food and beverage manufacturers are keen to leverage food ingredients which can meet consumers’ demands for an ethical, healthy and tasty product.
The Syndeo® range meets all of these requirements offering multiple benefits for both manufacturers and consumers:
· 100% natural and GMO-free.
· Mouthfeel improver and enhances moisture retention
· A soluble fiber with no additives, preservative or allergens.
· A stabilizing, thickening and emulsifying agent that brings high viscosity and is efficient at very low dosage (<1%)
· An excellent resistance to micro-waves, freeze and thaw
· No sugar content so can be used in no-added sugar or sugar-free recipes
The Syndeo® range will bring texture and stabilization to a wide range of food & beverages, including salad dressings, prepared meals, fillings, dietary products, desserts and ice creams.
Syndeo®: the perfect solution for dairy-free beverages
With the rise of specific and specialist diets all over the world (vegan, paleo, gluten-free…), the market for dairy-free beverages, in particular, is growing rapidly with soy, nut and rice-based alternatives now widely available. These drinks, however, must also meet consumers’ expectations for texture, sensory experience and clean label requirements.
Thanks to Alland & Robert’s extensive R&D, the new Syndeo® range ticks all of these boxes. It acts as an effective stabilizer and brings texture and mouthfeel Improvement to vegetable-based milk substitutes. It also provides excellent suspending properties which are essential for dairy-free beverages to ensure optimum taste.
Gum Karaya is a natural gum exudation obtained by the incision of the stems and branches of Sterculia trees. It is a non starch polysaccharide, vegetal and 100% natural gum.
Harvest regions are mainly located in Africa (especially in Senegal and Mali) and India, on dry and rocky areas. Gum Karaya, also commonly named “Sterculia” or E416, is collected, cleaned and dried before being processed in Alland & Robert facilities.
The EFSA (European Food Safety Authority) has confirmed on April 6, 2017 the status of acacia gum (also known as arabic gum, or E414) as a food additive with no safety concern and no need for an acceptable daily intake (ADI).
An extensive re-evaluation of acacia gum as a food additive by EFSA started several years ago. It has been conducted by the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). On April 6, 2017, the Panel concluded that there is no need for a numerical ADI for acacia gum (E 414), and there is no safety concern for the general population at the reﬁned exposure assessment of acacia gum (E 414) as a food additive.
Adding Acacia Gum to bread improves the shelf life & consumer experience
Alland & Robert, international leader in Acacia Gum, appointed LEMPA (Laboratory for the testing of food products), an independent French expert and professional laboratory specialising in bakery products, to conduct a study on the impact of acacia gum in breads (texture, water retention and preservation) as well as a sensory evaluation.
Acacia Gum improves Texture & Preservation of Breads
The tests were conducted using two grades of acacia gum – Acacia Gum seyal and Acacia Gum senegal – with three different dosages of 1%, 3% and 6%. Trials were conducted on two different types of bread: white sandwich bread and gluten free bread and the results were measured against a control bread which contained no acacia gum.
The research conducted by LEMPA produced significant results with both white sandwich bread and gluten free bread. In fact, by using specific dosages of either Acacia Gum seyal or Acacia Gum senegal for each type of bread, acacia gum improved the texture (a 25% increase in softness on white bread after 4 days). Furthermore, the addition of acacia gum was also shown to increase water retention in the breads leading to a higher final weight for identical original recipes, allowing for a heightened sensation of freshness.
Globally, the addition of acacia gum enhanced the shelf life of both types of breads, with a short-term preservation gain of up to 50%.
Consumers are unanimous, breads with acacia gum taste better!
The sensory study has revealed that breads containing acacia gum are more appreciated by consumers, both in white sandwich and gluten free bread. In fact, for Acacia Gum seyal or senegal, breads with added acacia gum received more positive feedback on taste, color, smell and crustiness than the control sample.
|CLICK HERE to download the press release.|
See the latest interview of our CEO on Food Ingredients First
US Sanctions on Sudan have been lifted by President Obama!
On January 13, 2017 – the Obama administration announced its change to the 20-year old policy, stating that it is “easing” comprehensive unilateral sanctions on Sudan. The amendment now allows U.S. individuals and companies to process transactions to Sudan and engage in trade of goods, including Acacia Gum. This will have a huge impact on the Acacia Gum market!
The Alland & Robert team attended the Health Ingredient Exhibition Europe last week in Frankfurt. And we made a movie out of our participation!
Alland & Robert will present its full Acacia Fiber range at HI Europe 2016, including 2 organic references, which have been specifically developed to serve the growing demand for organic food products.
Our Corporate Responsibility Report 2016 is now available upon request. Contact us to discover more about Alland & Robert’s policy toward sustainability, supplier partnerships, communities development, employees support and more!