Five Years On: Alland & Robert’s Corporate Foundation Shares Its 2025 Activity Report

The Shift Project is a French public interest organization and a recognized think tank advocating the shift to a post-carbon economy. . Their mission is to inform the transition of the French and European economy towards greater sustainability and decarbonization with scientific solutions.

As a non-profit organisation committed to serving the general interest, The Shift Project is dedicated to informing and influencing the debate on energy transition in Europe. They represent the voices of economic stakeholders within French and European institutions through studies and modeling on specific themes.

In November 2024, the Shift Project published its report, “For a Low-Carbon, Resilient, and Prosperous Agriculture,” to considerable acclaim.

Today, The Shift Project continues its work on the agri-food sector through its “Eating in 2050” project, which aims to complement the work done on upstream agriculture by including the issues and stakeholders downstream in the value chain. Many stakeholders have already agreed to participate: unions, manufacturers, financial institutions, laboratories, cooperatives, and more.

The study will explore three main themes:

– The resilience of food supply chains
– The choices regarding our dependencies on resources
– Inducing changes in purchasing behaviors.

The aim is to document the constraints, dependencies, and risks facing the food system and its stakeholders. This will involve identifying levers for transformation to address these challenges, exploring possible pathways, and, of course, proposing recommendations for embarking on a path toward sustainable and shock-resilient food systems.

All of this will be done by involving economic actors at each stage to identify with them the vulnerabilities in their value chains and the opportunities available to them.

Alland & Robert has joined the team and is partnering to support The Shift Project through financial resources, but will also participate in the study and make the voice of the industry heard.

We believe the agri-food industry has every interest in collaborating to prepare for its  transition. Working with a leading thinktank such as The Shift Project on key strategic issues is a way to enhance our CSR commitment while working on the future of food. This vast and exciting topic concerns us all, as well as our families, not just as industry members but as citizens.

It is Alland & Robert’s commitment to research and formulate durable, safe and healthy products to ensure a sustainable nutrition for all. We make efforts to promote healthy lifestyles compatible with the United Nations Sustainable Development goals. Our mission is to offer natural, plant-based and low-carbon solutions for healthier and more sustainable diets worldwide.

As the global leader and pioneer of natural gums, Alland & Robert is focused on innovation through its products and services. Our commitment and mission is to deliver natural, vegetal and sustainable solutions for healthier and better diets worldwide. Thanks to low carbon, plant-based ingredients, we help companies to innovate for a healthier tomorrow.

Alland & Robert’s new Beyond Acacia® range is the fruit of over two years of research and development, with the aim of meeting market expectations and combining environmental exemplarity with technological excellence. The Beyond Acacia® range brings high-density granulometry to the table, enabling the creation of an innovative and sustainable range of gums.

This new range also showcases Alland & Robert’s commitments to the environment: The transformation used to make high-density granules produces a much lower volume of carbon emissions. The Beyond Acacia® range enables direct and indirect greenhouse gas emissions to be reduced by 51.1% (scopes 1 + 2), and a reduction by 13.5% of emissions upstream and downstream in the value chain (scope 3).

Moreover, the Beyond Acacia® range’s improved solubility and dispersion capacity enables a reduction in energy use during the end user’s industrial process, as their production phase will require less time and energy to complete. The granules dissolve completely without being heated, even at high levels of concentration. The range new granularity ensures excellent hydration properties (superior to those of a standard gum), which maximize the efficiency of the dispersion process. The occurrence of foam during this process is reduced, as are quantities of particles, which also improves fluidity and reduces the occurrence of lumps. With Beyond Acacia®, the volume of acacia gum required to obtain a net weight of 100 grams is 32% lower than with an instant acacia gum, bringing additional carbon reductions in packaging, freight, storage and waste.

Finding plant-based substitutes to non-vegan gelling agents  can be a challenge if you’re looking for that perfect texture, sensory experience, hardness or resilience. During Food Ingredients Europe, come to our booth and taste vegan samples such as gummies, formulated with Syndeo® Gelling.

Composed of 100% natural and plant-based hydrocolloids and acacia gum, Syndeo® Gelling is ideal to substitute gelatin or other gelling agents in vegan formulations. Syndeo® Gelling offers a choice alternative for vegan candy recipes, mousses and healthy food supplements such as “gummies”. The combination of Syndeo® Gelling ingredients, 100% plant-based hydrocolloids, provides a compromise between gelatin and pectin. While gelatin provides high elasticity and reduced stickiness, pectin helps achieve firmer, stickier textures with little or even no elasticity. Syndeo® Gelling offers both low hardness and higher elasticity than pectin, without creating any stickiness.

Syndeo® Gelling offers a choice alternative for vegan candy recipes and health food supplements. This market, currently booming, is not immune to the quest for healthier products. Whether it is to adopt a vegetarian diet, out of concern for the environment, to combat intensive farming, or out of religious conviction, an increasing number of consumers are looking for products formulated with plant-based ingredients to substitute those of animal origin. This is one of the challenges facing the food industry, and in particular manufacturers of confectionery. Syndeo® Gelling provides an innovative and multifunctional solution.

Alland & Robert has been helping its customers to formulate their products using acacia gum for years. With the launch of “Alland & Robert Services”, we are making our technical expertise of their Research & Development teams available to food companies. The aim is to help our clients design, develop and manufacture their products containing natural gums, thus enabling them to meet current consumer challenges.

From new ideas to product development, Alland & Robert provides wide-ranging expertise and technical proficiency in the food and dietary sectors, and will support your Research & Development needs such as product formulation, ingredient substitution, nutritional improvement, emulsion and encapsulation improvement, applied research and more!

Alland & Robert focuses on developing gum acacia ranges that have high nutritional value, high fiber content, help improve the nutrition of consumers, lower their glycemic index and have a positive impact on gut health.
Alland & Robert products are designed to answer specific nutrition needs such as vegan, vegetarian, gluten-free, keto, no-gelatin or low-FODMAP diets. Alland & Robert recently announced that gum acacia received the FODMAP-friendly certification. In addition, gum acacia can be used as an ingredient in food formulations to help improve certain aspects that contribute to better nutrition, such as fiber enrichment or sugar and fat content reduction.

Alland & Robert works to explore all the possibilities of natural gums by carrying out research, hand in hand with all industrial sectors, in a virtuous model for the planet and humans alike.

As the global leader and pioneer of acacia gum, Alland & Robert is focused on innovation through its products and services. Our commitment and mission is to deliver natural, vegetal and sustainable solutions for healthier and better diets worldwide. Thanks to low carbon, plant-based ingredients, we help companies to innovate for a healthier tomorrow.

On our booth, we’ll be sampling several application concepts to inspire you and demonstrate the incredible versatility of natural gums. Feel free to stop by to taste our products and discover more about the innovations we’ll be focusing on:

Alland & Robert’s new Beyond Acacia® range is the fruit of over two years of research and development, with the aim of meeting market expectations and combining environmental exemplarity with technological excellence. The Beyond Acacia® range brings high-density granulometry to the table, enabling the creation of an innovative and sustainable range of gums.

This new range also showcases Alland & Robert’s commitments to the environment: The transformation used to make high-density granules produces a much lower volume of carbon emissions. The Beyond Acacia® range enables direct and indirect greenhouse gas emissions to be reduced by 51.1% (scopes 1 + 2), and a reduction by 13.5% of emissions upstream and downstream in the value chain (scope 3).

The Beyond Acacia® range’s improved solubility and dispersion capacity enables a reduction in energy use during the end user’s industrial process, as their production phase will require less time and energy to complete. The granules dissolve completely without being heated, even at high levels of concentration. The range new granularity ensures excellent hydration properties (superior to those of a standard gum), which maximize the efficiency of the dispersion process. The occurrence of foam during this process is reduced, as are quantities of particles, which also improves fluidity and reduces the occurrence of lumps. With Beyond Acacia®, the volume of acacia gum required to obtain a net weight of 100 grams is 32% lower than with an instant acacia gum, bringing additional carbon reductions in packaging, freight, storage and waste.

Finding plant-based substitutes to non-vegan gelling agents  can be a challenge if you’re looking for that perfect texture, sensory experience, hardness or resilience. During Food Ingredients Europe, come to our booth and taste vegan samples such as gummies, formulated with Syndeo® Gelling.

Composed of 100% natural and plant-based hydrocolloids and acacia gum, Syndeo® Gelling is ideal to substitute gelatin or other gelling agents in vegan formulations. Syndeo® Gelling offers a choice alternative for vegan candy recipes, mousses and healthy food supplements such as “gummies”. The combination of Syndeo® Gelling ingredients, 100% plant-based hydrocolloids, provides a compromise between gelatin and pectin. While gelatin provides high elasticity and reduced stickiness, pectin helps achieve firmer, stickier textures with little or even no elasticity. Syndeo® Gelling offers both low hardness and higher elasticity than pectin, without creating any stickiness.

Syndeo® Gelling offers a choice alternative for vegan candy recipes and health food supplements. This market, currently booming, is not immune to the quest for healthier products. Whether it is to adopt a vegetarian diet, out of concern for the environment, to combat intensive farming, or out of religious conviction, an increasing number of consumers are looking for products formulated with plant-based ingredients to substitute those of animal origin. This is one of the challenges facing the food industry, and in particular manufacturers of confectionery. Syndeo® Gelling provides an innovative and multifunctional solution.

Alland & Robert focuses on developing gum acacia ranges that have high nutritional value, high fiber content, help improve the nutrition of consumers, lower their glycemic index and have a positive impact on gut health.
Alland & Robert products are designed to answer specific nutrition needs such as vegan, vegetarian, gluten-free, keto, no-gelatin or low-FODMAP diets. Alland & Robert recently announced that gum acacia received the FODMAP-friendly certification. In addition, gum acacia can be used as an ingredient in food formulations to help improve certain aspects that contribute to better nutrition, such as fiber enrichment or sugar and fat content reduction.

Alland & Robert works to explore all the possibilities of natural gums by carrying out research, hand in hand with all industrial sectors, in a virtuous model for the planet and humans alike.

Alland & Robert has been helping its customers to formulate their products using acacia gum for years. With the launch of “Alland & Robert Services”, we are making our technical expertise of their Research & Development teams available to food companies. The aim is to help our clients design, develop and manufacture their products containing natural gums, thus enabling them to meet current consumer challenges.

From new ideas to product development, Alland & Robert provides wide-ranging expertise and technical proficiency in the food and dietary sectors, and will support your Research & Development needs such as product formulation, ingredient substitution, nutritional improvement, emulsion and encapsulation improvement, applied research and more!