Italian firm offers tailor-made ingredient solution

By Anthony Fletcher

- Last updated on GMT

Related tags: E number, Gums, Edible thickening agents

An Italy-based ingredients firm has launched a range of functional
food formulations based on stabilisers, hydrocolloids and
emulsifiers.

The company, Guisto Faravelli, says that the systems are designed to help food makers achieve ideal texture and stability in finished products such as ice cream, confectionery and sauces.

"The added value of this new service is custom tailored formulation,"​ said the company.

"A skilled R&D team give customers the opportunity to achieve the most suitable system for the specific requirements."

Hydrocolloids are generically polysaccarides that can come from plants - locust bean gum, tara gum, guar gum, pectin, starches - seaweed, synthesis or biosynthesis - xanthan gum, gellan gum. Rising energy and transport costs have driven up hydrocolloid prices in recent months, but food makers can still achieve benefits if the product is effective.

Product development within the hydrocolloid sector is especially interesting because the products themselves cannot be chemically changed - this would require a huge amount of regulation. Instead, firms such as Guisto Faravelli have to discover innovative ways of adding value to their products, in order to stop commoditisation.

The industry certainly needs to ensure that any cost rise within such a highly competitive industry is met with necessary demand. Product development is one way of ensuring that hydrocolloids remain an innovative component of food formulation, especially with energy costs showing little sign of declining.

Guisto Faravelli clearly believes that its blend of hydrocolloids, stabilisers and emulsifiers offer food makers a unique means of precisely defining texture, viscosity and mouth feel of various finished products. The Italian firm says it can also offer food makers modern and well-equipped laboratories to analyse and test raw materials and finished products, along with pilot plants for small-scale productions and trial lots.

Hydrocolloids are viewed as specialities by some and commodities by others. This divergence of opinion is the theme of the next International Conference on Food Hydrocolloids, which will be held in April 2006 in San Diego, US.

Related topics: Ingredients

Related news

Related products

show more

Taste success with our vanilla solutions.

Taste success with our vanilla solutions.

ADM | 19-Jul-2022 | Infographic

People want to feel good about what they eat, and one way they do that is by choosing foods made from sustainable ingredients. That’s why ADM offers best-in-class,...

Vanilla, the sustainable taste of home.

Vanilla, the sustainable taste of home.

ADM | 16-Jun-2022 | Infographic

Sustainable sourcing means a lot to everyday consumers, and at the end of the day people want to feel good about what they eat. With sustainable vanilla...

A sweet partnership that pays.

A sweet partnership that pays.

ADM | 14-Jun-2022 | Insight Guide

It takes a winning team to create specialty syrup options with streamlined simplicity. You need unparalleled formulation expertise and technical ingenuity...

Related suppliers

Follow us

Products

View more

Webinars