Fibre enrichment and sugar reduction offer concrete solutions to add more nutritional value to snacks.

Although many consumers like to indulge, snacking consumption patterns suggest that they also prioritise natural and healthy options to preserve their health and create better eating habits.

Acacia gum aligns perfectly with these trends, enabling manufacturers to focus on improving the nutritional profile of their formulations, including adding fibre and reducing sugar content. It can also be used in organic, clean and gluten free products. All this without compromising on taste or texture. They can also help mask the taste of sweeteners.

Remarkable results in gluten-free formulations

People go gluten free for many reasons, from diversifying their diet to limiting health impacts.

As a natural texture ingredient, acacia gum can play a variety of roles including adding texture to dairy and egg-free recipes, increasing softness in pastries and improving shelf life – not to mention providing plenty of probiotic fibre.

Functional properties for increased quality

Acacia gum is a great binding agent. This natural “glue” offers a safe, natural way to hold salt, sugar, or spices in snacks, nuts and crisps.

It also adds texture, stabilises and can be used in coating applications.

Technological benefits

Acacia gum provides technological benefits during dough making and other processes. Achieving a smooth and homogeneous dough with a developed gluten structure – except for gluten-free products – is essential for a successful recipe and sensory experience.

Acacia gum helps improve other operational steps such as mixing, dividing, moulding and baking, as well as the quality and conservation of the final product.

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