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News

Discover the Syndeo® range

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.

CLICK HERE to download our press release, or contact us at info@allandetrobert.fr

Visit us during IFT 2017

Meet our team during IFT 2017. IFT will take place from June 26 to 28, 2017 in Las Vegas, NV.

Alland & Robert will be present on our american distributor Farbest Brands’s booth #1423.

Feel free to contact us to set up a meeting!

Karaya Gum, a clean label texturing ingredient

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.

Learn more about this unknown ingredient of the food industry! Clic HERE to download or contact us for more information

Acacia Gum is a safe food additive

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 rened exposure assessment of acacia gum (E 414) as a food additive.

Read the full report

Acacia Gum for breads

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.

 Learn more about the positive impact Acacia Gum has on regular and gluten free breads. Downloard HERE our study summary or contact us at info@allandetrobert.fr to receive our full study results!