food Marketing - Technology 2/2024

Ingredients
A pantry friendly profile for a given hydrocolloid
can be subject to regional consumer
customs and preferences. Konjac
for example is more widely known
and accepted in China, Japan and Indonesia,
than in most other parts of the
world. Gum acacia is a standard of excellence
in confectionery especially in
Italy and France. In Egypt acacia gum
is sold at the retail level for therapeutic
teas. Some of the largest volumes of
gracilaria agar are sold in single serve
sachets in Indonesia to make therapeutic
beverages. In Japan agar in powder
or strips is widely sold at the retail
level and is a staple of Japanese home
cooking. In Ireland, Irish Moss contains
carrageenan and has been sold at the
retail level for centuries. Carrageenan
is pantry friendly not only in Ireland but
in other countries including Indonesia
and the Philippines where much of the
carrageenan raw material is grown. In
India, guar is literally a staple crop for
home use. Guar pods are sold at vegetable
markets or in the frozen food
section of Indian supermarkets. Guar is
very pantry friendly in these countries.
In Germany, locust bean gum is declared
as “Johannisbrotkernmehl” literally
a biblical reference meaning “St. John’s
3) A more recent hydrocolloid grouping
method promoted by IMR is to
consider hydrocolloids in terms of
their “Pantry Friendliness”. Which hydrocolloids
are likely to be found in a
consumer’s pantry. If a hydrocolloid is
commonly found in a consumer’s pantry
and is used in home cooking, then
it is “Pantry Friendly” and more likely
to be accepted on a processed food
label. Pectin, starch and gelatin are all
“Pantry Friendly” in Western homes.
Consumers have a long history of using
them in home cooking. “Grandma used
pectin to make jam”. Gelatin is found
in most home pantries with multiple
home recipe applications. The healthy
connotations of collagen are also associated
with gelatin to increase its
“Pantry Friendliness”. Corn starch is
a standard ‘go-to’ thickener in homecooked
sauces, gravies and even dairy
desserts. Pectin is a complex chemical
extraction but its consumer image is so
positive that it is sometimes used simply
because ‘it looks good on the label’.
The faba fix for a greener, tasty future.
Milk the texture opportunity of dairy-free.
Make your applications future proof and dairy-free to answer both stricter nitrogen
policies and changing consumers’ wishes. The ever-increasing percentage of consumers
who believe that going dairy-free provides multiple health benefits must be acknowledged.
Offering dairy alternatives that provide a luscious taste and airy texture is a challenge,
but with BENEO’s ingredients it becomes a breeze. Discover our alternative solution with
faba bean for a traditional whipping cream. It will have consumers mouth-watering over
their favourite dessert with a piece of dairy-free heaven. Seize the moo-ment and go for
plant-based alternatives with faba bean.
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food Marketing & Technology •
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