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.