#gellan gum producers

[creative-news-alert]

Gellan Gum Market Primed for Growth Due to Wide Applications

Gellan gum, a high-molecular-weight extracellular polysaccharide, is used widely in food processing as a gelling agent and thickener. It is produced by the fermentation of Sphingomonas elodea bacteria and possesses unique properties like thermos-reversibility and the ability to form both hard and soft gels. The global food industry utilizes gellan gum for applications like bakery fillings, dairy products, confectionery, beverages, etc. to build texture and replace other hydrocolloids. The global gellan gum market is estimated to be valued at US$ 249.78 Mn in 2023 and is expected to exhibit a CAGR of 3.8% over the forecast period 2024 to 2031, as highlighted in a new report published by Coherent Market Insights. Market Dynamics: Wide applications in food industry (One driver from heading): Gellan gum finds wide usage in various food applications owing to its ability to form transparent, heat-resistant gels without any bitterness or color. It helps produce stable gels over a wide pH range and temperature and acts as an effective thickening, gelling, stabilizing and emulsifying agent. The growth of the packaged food industry and demand for clean label and vegetarian products have propelled the utilization of gellan gum. This wide acceptance across different food verticals is expected to drive the gellan gum market during the forecast period. Growth due to replacement of other gums (second driver): Gellan gum is being increasingly preferred by manufacturers as an alternative to other hydrocolloids like xanthan gum, gelatin, etc. due to certain functional advantages. Its thermos-reversible properties allow adjustment of gel hardness without altering the formulation. This replacement trend will further support the expansion of the gellan gum market size in the coming years. SWOT Analysis Strength: Gellan gum has excellent stability, high efficiency, and versatility which makes it suitable for food and personal care products. It has heat and acid stability which allows it to be processed under harsh conditions. It forms transparent gels at low concentrations and over a wide range of pH. Weakness: The raw material for producing gellan gum is limited to certain microbial strains which constricts its supply. It has high production cost compared to other hydrocolloids which limits its extensive use. Opportunity: Increasing demand for vegan and clean label products provide an opportunity to use gellan gum as it is a natural alternative to animal-derived gelatin. Growing focus on innovative textures in food products also presents an opportunity for its use. Threats: Availability of affordable substitutes like xanthan gum and carrageenan poses a threat. Stringent regulations around food additives can impact its demand. Key Takeaways The global gellan gum market is expected to witness high growth over the forecast period. Its versatile properties make it suitable for a variety of applications in foods, personal care, industrial, and pharmaceutical industries. The global gellan gum market is estimated to be valued at US$ 249.78 Mn in 2023 and is expected to exhibit a CAGR of 3.8% over the forecast period 2024 to 2031. North America region currently dominates the global market due to increasing demand for clean label products and growing food processing industry. Asia Pacific region is expected to grow at the fastest rate during the forecast period owing to rising health awareness, growth in food processing industry and increasing disposable income in the region. Key players related content comprises: Key players operating in the gellan gum market are China National Bluestar (Group) Co. Ltd, DuPont, Hebei Xinhe Biochemical Co. Ltd, Teejoy, Inner Mongolia Rainbow Biotech Co. Ltd, Meron, Fufeng Group, H and A Canada.

Get more insights on this topic: https://www.trendingwebwire.com/gellan-gum-market-size-and-opportunity-analysis/

[chemicalresearchupdates]

The Role of Gellan Gum in Clean Label Products: Market Insights and Consumer Preferences

Gellan gum, a high molecular weight polysaccharide, is widely recognized for its versatile applications in the food and beverage industry. This naturally derived hydrocolloid is produced through microbial fermentation processes, primarily using Sphingomonas elodea. It is known for its exceptional gelling, thickening, and stabilizing properties, making it an essential ingredient in various food products.

The gellan gum market has witnessed substantial growth in recent years, owing to its increasing demand in the food and beverage industry. Its unique ability to form robust, heat-stable gels at low concentrations has made it a preferred choice for a wide range of applications. Additionally, gellan gum is often used as a vegan alternative to traditional gelling agents like gelatin, aligning with the growing consumer preference for plant-based products.

The market overview of gellan gum highlights its widespread usage in food products such as dairy alternatives, desserts, confectionery, and even pet foods. Its versatility extends beyond the food sector, as it is also utilized in pharmaceuticals, cosmetics, and industrial applications, where its thickening and gelling properties are highly valued.

Market growth in the gellan gum industry is further driven by the increasing consumer awareness of clean label and natural ingredients. As consumers seek healthier and more sustainable options, manufacturers are turning to gellan gum to meet these demands. Its clean and transparent label status, along with its compatibility with organic and non-GMO formulations, positions it favorably in the market.

The gellan gum market industry is characterized by a competitive landscape, with several key players vying for market share. Companies are investing in research and development to enhance the functionality of gellan gum and explore new applications, thereby expanding their product portfolios. This competitive environment is fostering innovation and driving market growth.

Trends in the gellan gum market are also shaped by evolving consumer preferences and industry regulations. As sustainability becomes a central theme in the food industry, gellan gum manufacturers are focusing on eco-friendly production methods and packaging solutions. Moreover, the market is witnessing a shift towards customized gellan gum formulations to meet the specific requirements of different end-users.

In conclusion, the gellan gum market continues to experience steady growth and innovation, driven by its multifaceted applications, clean label appeal, and alignment with consumer preferences for natural, plant-based ingredients. As the food and beverage industry evolves, gellan gum is poised to play a pivotal role in meeting the demands of both manufacturers and consumers alike.

[foodandbeverages]

Commercial Seaweed Market Segmentation Application, Technology & Market Analysis Research Report To 2033

The commercial seaweed market size is estimated to be nearly US$ 11.7 billion in 2023. The global seaweed market is poised to register a CAGR of 2.4% from 2023 to 2033. The overall valuation of the commercial seaweed market is projected to reach US$ 14.9 billion by 2033.

A modest amount of companies dominate the worldwide sales and distribution of commercial seaweed at present time. Commercial seaweed is broadly produced near the coastlines of nations like Indonesia, China, Japan, and the Philippines.

According to the FMI report, the primary region for the production and marketing of seaweed commercially is the Asia Pacific. Because of the traditional importance of seaweeds, these countries have established a commercial market for all types of seaweed.

With the rising popularity of organic goods in Europe and North America, the demand for commercial seaweed is expected to grow considerably.

Seaweed usage across the globe is getting further aided by the growing popular movement toward vegan meals and plant-based proteins. Further with the advancement of agricultural practices, the creation of new strains, and the expansion of its applications the seaweed business now offers great potential.

Check the sample report available in PDF format@ https://www.futuremarketinsights.com/reports/sample/rep-gb-17000

Key Takeaways

China is the leading country in the production of a wide variety of seaweed, followed by Japan and the Republic of Korea. The net worth of the Chinese commercial seaweed market crossed US$ 10 billion in 2022.

Commercial seaweed production and usage are expected to rise with the trend of vegetarianism in the United States.

In comparison to other geographic regions, the European seaweed market is anticipated to have consistent expansion through 2033.

Due to its broad geographic range having several maritime domains, the South American market is predicted to have significant growth through 2033.

Competitive Landscape for the Commercial Seaweed Market Players

Cargill, Indigrow Ltd., Seasol International, Aquatic Chemicals, Pacific Harvest, Mara Seaweed, Marcel Carrageenan, and CP Kelco are some big players in the global seaweed market. Most commercial seaweed producers are engaged in many strategic efforts, including, collaborations, regional growth, and production capacity expansion.

Arcadian Seaplants Ltd. stated in March 2021 it was going to expand Deveau Center's manufacturing capacity by 2X. The market positions of leading players are anticipated to be strengthened by regional expansion, ultimately increasing the source of raw materials.

Recent Developments by the Commercial Seaweed Industries

·         A global distributor of chemicals and ingredients named Univar Solutions established a partnership with Scotland-based Seaweed & Co. in July 2019. It aims to broaden its product offering with unique seaweed components that meet the needs of contemporary consumers in terms of sustainability.

·         Cargill Inc. introduced a new type of seaweed powder in February 2021 that was derived from red seaweed called Gracilaria, commonly produced in Europe. WavePure ADG 8250 is the name of the product, which is part of the WavePure ADG series. Due to its ability to provide a creamy and smooth texture, it is mostly employed in the production of dairy products.

·         In August 2019, CP Kelco Company increased the amount of gellan gum it could produce at its Oklahoma seaweed processing facility. The business hopes to address the growing demand for adaptable, multipurpose ingredients required for gellan gum in the State. The firm also aims to have a greater opportunity to provide and increase its market share in the food and beverage sector.

Report Preview: https://www.futuremarketinsights.com/reports/commercial-seaweed-market

[marketing123456789]

Commercial Seaweed Market Share, Size, Innovations, Trending Technology, Key Driver, Services, Solution and Demand Forecast by 2033

The commercial seaweed market size is estimated to be nearly US$ 11.7 billion in 2023. The global seaweed market is poised to register a CAGR of 2.4% from 2023 to 2033. The overall valuation of the commercial seaweed market is projected to reach US$ 14.9 billion by 2033.

A modest amount of companies dominate the worldwide sales and distribution of commercial seaweed at present time. Commercial seaweed is broadly produced near the coastlines of nations like Indonesia, China, Japan, and the Philippines.

According to the FMI report, the primary region for the production and marketing of seaweed commercially is the Asia Pacific. Because of the traditional importance of seaweeds, these countries have established a commercial market for all types of seaweed.

Download Report sample@ https://www.futuremarketinsights.com/reports/sample/rep-gb-17000

With the rising popularity of organic goods in Europe and North America, the demand for commercial seaweed is expected to grow considerably.

Seaweed usage across the globe is getting further aided by the growing popular movement toward vegan meals and plant-based proteins. Further with the advancement of agricultural practices, the creation of new strains, and the expansion of its applications the seaweed business now offers great potential.

Key Takeaways

China is the leading country in the production of a wide variety of seaweed, followed by Japan and the Republic of Korea. The net worth of the Chinese commercial seaweed market crossed US$ 10 billion in 2022.

Commercial seaweed production and usage are expected to rise with the trend of vegetarianism in the United States.

In comparison to other geographic regions, the European seaweed market is anticipated to have consistent expansion through 2033.

Due to its broad geographic range having several maritime domains, the South American market is predicted to have significant growth through 2033.

Competitive Landscape for the Commercial Seaweed Market Players

Cargill, Indigrow Ltd., Seasol International, Aquatic Chemicals, Pacific Harvest, Mara Seaweed, Marcel Carrageenan, and CP Kelco are some big players in the global seaweed market. Most commercial seaweed producers are engaged in many strategic efforts, including, collaborations, regional growth, and production capacity expansion.

Arcadian Seaplants Ltd. stated in March 2021 it was going to expand Deveau Center's manufacturing capacity by 2X. The market positions of leading players are anticipated to be strengthened by regional expansion, ultimately increasing the source of raw materials.

Preview Full Report@ https://www.futuremarketinsights.com/reports/commercial-seaweed-market

Recent Developments by the Commercial Seaweed Industries

A global distributor of chemicals and ingredients named Univar Solutions established a partnership with Scotland-based Seaweed & Co. in July 2019. It aims to broaden its product offering with unique seaweed components that meet the needs of contemporary consumers in terms of sustainability.

Cargill Inc. introduced a new type of seaweed powder in February 2021 that was derived from red seaweed called Gracilaria, commonly produced in Europe. WavePure ADG 8250 is the name of the product, which is part of the WavePure ADG series. Due to its ability to provide a creamy and smooth texture, it is mostly employed in the production of dairy products.

In August 2019, CP Kelco Company increased the amount of gellan gum it could produce at its Oklahoma seaweed processing facility. The business hopes to address the growing demand for adaptable, multipurpose ingredients required for gellan gum in the State. The firm also aims to have a greater opportunity to provide and increase its market share in the food and beverage sector.

Key Segments

Commercial Seaweed Industry by Product Type:

Red Seaweed

Green Seaweed

Brown Seaweed

Other Types

Commercial Seaweed Industry by Form:

Leaf

Powdered

Flakes

Liquid

Commercial Seaweed Industry by Application:

Agriculture Fertilizer

Animal Feed Additives

Human Consumption

Pharmaceuticals

Cosmetics and Personal Care

Biofuels

Bio Plastics

Textiles

Waste Water Treatment

Hydrocolloids

Other Applications

Commercial Seaweed Industry by Region:

North America Market

Latin America Market

Europe Market

East Asia Market

South Asia and Pacific Market

The Middle East and Africa (MEA) Market

About FMI Future Market Insights, Inc. (ESOMAR certified, Stevie Award - recipient market research organization and a member of Greater New York Chamber of Commerce) provides in-depth insights into governing factors elevating the demand in the market. It discloses opportunities that will favor the market growth in various segments on the basis of Source, Application, Sales Channel and End Use over the next 10-years.

[acti-veg]

I got curious about an ingredient I saw in almond milk called gellan gum. I Googled Is gellan gum vegan? and it said "Gellan gum is particularly popular in vegan packaged foods because it's a plant-based alternative to gelatin. You'll find it listed on food labels as gellan gum or E418." Then I Googled What is gellan gum made of? Gellan gum is a viscous soluble fiber, artificially produced by non-pathogenic bacteria Sphingomonas elodea from lactose (CHEESE WHEY) or glucose (corn starch). So um?

Gellam gum is usually vegan-friendly, technically it can be produced using animal products but in foods it is always derived using glucose because it’s far cheaper and more efficient. It’s not a suspicious ingredient to see on a vegan product, and if the product is labelled vegan, it legally has to be, at least in terms of not having any animal derived ingredients.

[foodsindustry]

Food Thickeners Market Competitive Insights,  Demand and Product Scope

Market Scope

The food thickeners market could anticipate a CAGR of 5.9% over the evaluation period (2020 to 2027), reveals Market Research Future (MRFR). MRFR expects the amplified preference for convenience foods, confectionery and bakery products worldwide to be a major reason for the strong demand for food thickeners in the food sector.

Key Boosters and Restraints

The dramatic growth of the food sector, especially the bakery and dairy sectors have been quite favorable for the food thickeners market. Factors including frequent product development, soaring consumer preferences for premium quality products, and strict food regulations will further facilitate market growth in the upcoming years.  

Food thickeners like hydrocolloids, proteins, and starch have extensive applications within the baking industry, where these are predominantly utilized as stabilizing, gelling, and thickening agents. Additionally, mounting consumption of ready-to-eat, protein-rich snacks will also enhance the demand for food thickeners in the following years.

Segmental Review  

Food thickeners market, with respect to origin, caters to plants, animals, as well as microorganisms.

Food thickeners are available in different types in the global market, some of which include vegetable gums, proteins, starches, and more.

Food thickeners industry, depending on product type, has been considered for alginin, cornstarch, xanthan gum, guar gum, gelatin, collagen, carrageenan, agar, and more.

Food thickeners’ major applications are in convenience foods, soups and gravies, confectionery, beverages, bakery, dressings and marinades, dairy products, and more.

Regional Insight

Majority of the manufacturers in North America are focused on conducting exhaustive R&D and cater to the soaring demand for food thickeners in the bakery and dairy sectors. Mounting preference for food products like soups, confectionaries, and marinates, in line with the rising prevalence of a healthy lifestyle among consumers further benefits the regional market. As a result, the global industry is dominated by North America, while the US has been recognized as the highest gainer in the region. The country is a major consumer of carrageenan as well as Xanthan gum, with the demand continuously rising in the food and beverage industry for different functionalities and applications.

In Asia Pacific, the market size is burgeoning at the fastest rate, thanks to the changing food consumption habits of the consumers influenced by the surging disposable income. China should expect to attain the leading position in the region, on account of the extensive use of thickeners in the food and beverage industry. Booming population and the abundance of key raw materials available in the country also add to the market strength. The Philippines happens to be the biggest producer of carrageenan and is one of the leading exporters of the same to other regions.

To get more info: https://www.marketresearchfuture.com/press-release/food-thickeners-market

Affluent Vendors

Ingredion Incorporated (U.S.), Archer Daniels Midland (U.S.), Kerry Group Plc (Ireland), Cargill (U.S.), E. I. du Pont de Nemours and Company (U.S.), Tate & Lyle PLC (U.K.), TIC Gums (U.S.) are the top food thickener developers highlighted in the extensive study.

These firms channelize their attempts at developing cutting-edge technologies & products, utilizing innovative techniques to produce cost-effective products. They also strive to bring down risks in their supply chains to strictly adhere to the delivery needs. Big multinational firms are collaborating with smaller vendors to gain a stronghold in regional markets. Another strategic move made by these companies is focusing on expanding their production capacity, to accommodate the rapid increase in the product demand.

To illustrate, in November 2021, CP Kelco introduced Kelcogel DFA Gellan Gum, which is a dual-function, single-ingredient solution for use in dairy alternative beverages. With the company’s newly launched gellan gum grade product, manufacturers will be able to deliver a cleaner product label and also bring down the total costs while maintaining the quality.

NOTE: Our Team of Researchers are Studying Covid19 and its Impact on Various Industry Verticals and wherever required we will be considering Covid19 Footprints for Better Analysis of Market and Industries. Cordially get in Touch for More Details.

[newsmedianest]

ITDI develops stabilizer from Okra The Industrial Technology Development Institute (DOST-ITDI) has developed a stabilizer from a new source - okra. Most stabilizers or natural hydrocolloids come from plant (pectin, carrageenan, cellulose gum, locust bean gum), animal (gelatin), or microbial (xanthan gum, gellan gum) sources. Hydrocolloids are water-loving and are used as functional ingredients to increase product consistency, improve the gelling effect, and control the microstructure, texture, flavor, and shelf life of food or non-food products. Oliver C. Evangelista, team leader of the project on sourcing hydrocolloids from okra, said, "local markets have a daily oversupply of okra, including an excess volume of off-specs and material rejects." He added that this excess volume of off-specs makes okra an ideal source of natural hydrocolloid because this new demand will not be competing with current uses for it. Evangelista is thus encouraging food manufacturers and processors to utilize their okra or other by-products and generate additional income by creating value-added and innovative products. "Interested parties can visit ITDI to explore the development of new products from their waste materials. Our Modular Multi-Industry Innovation Center or InnoHub sa Pinas is equipped with multi-functional modular equipment that can be retrofitted to suit every manufacturing line," he explained. Results of several studies on the viscosity or thickness of spray-dried okra fluid have resulted in two new products. These include banaba milk tea and toothpaste with calamansi seed oil. ITDI has partnered with Greenstar Produce Philippines Inc. to produce these new products. Established in 2007 as a group company of Watari Co., Ltd. in Kanagawa, Greenstar processes fresh okra varieties and exports these to Japan. (AMGuevarra\\ITDI S&T Media Service) #NewsMediaNest #okra #dost #dostitdi #stabilizer #food #hydrocolloid #dostph #itdi #itdiph #science #technology https://www.instagram.com/p/CckWwDqre6-/?igshid=NGJjMDIxMWI=

[immanueldu]

This Sneaky Ingredient May Mess With Your Gut

Skim the labels on nearly any packaged food in the supermarket and you’re bound to find a few ingredients that aren’t in your kitchen cabinets. But while you’re fretting about high-fructose this and artificial that, scientists have uncovered a potential new threat in your favorite energy bar: emulsifiers--ubiquitous food additives that are almost impossible to avoid.

Compared to the added sugars, salt and artificial colors or flavors pumped into many packaged foods, most people don't give emulsifiers much thought. But emerging research is questioning whether we should be eating them so liberally.

Here's what the latest science has to say about emulsifiers and if it's time to say goodbye to spiking your morning coffee with oat milk.

What Exactly Are Emulsifiers? There are plenty of good reasons why food and beverage manufacturers have a fondness for emulsifiers. These food additives can extend shelf-life, alter the taste of the final product, improve structure and, most importantly, produce a consistent blend of two or more ingredients such as oil and water to allow for a better texture. There’s a reason why your favorite almond milk doesn't separate and instead stays creamy. Emulsifiers also reduce stickiness and help foods like ice cream maintain a smooth texture.

Examples of emulsifiers, of which there are many, include polysorbate, lecithin, carrageenan, and anything with the word “gum” in it -- including gellan gum, locust bean gum and guar gum. Emulsifiers can be man-made or naturally occurring in plants, animals and aquatic sources.

Nowadays, they’re everywhere, showing up in most package foods. Salad dressings, baked goods, mayo, hot sauce, bread, protein powders, deli meats, candy, plant-based meat products, margarine, nut butters, chocolates, dairy-free milks, baked goods, ice cream and even green powders commonly contain them -- who knew? This makes emulsifiers the most common food additive in the American food supply. Due to their ubiquity, these substances are consumed daily at various levels by almost everyone and by the mega-ton by the country as a whole.

Should You Worry About Eating Emulsifiers? Though the Food and Drug Administration has deemed the various guises of emulsifiers in our foods as being Generally Recognized as Safe, concerns remain about their potential impact on our gut microbiome.

For a quick review, trillions of bacteria, viruses and fungi make up the microbiome in your digestive tract, some of which are associated with disease while others are extremely important for your health, including improving digestive, immune system, heart and brain functioning. They may even have a role in helping regulate body weight. There are more bacterial cells in your body than human cells. And, concerningly, emulsifiers may deliver a gut punch.

In a randomized controlled-feeding study published in the journal Gastroenterology, healthy adults who were housed at a designated study site for 11 days consumed an additive-free diet or an identical diet supplemented with 15 grams of carboxymethylcellulose (CMC), an emulsifier also known as cellulose gum that is added to a wide range of packaged foods. CMC consumption changed the make-up of bacteria populating the colon of participants, reducing select beneficial species. Fecal samples from CMC-treated participants showed a large depletion of bacteria-produced metabolites that are thought to help maintain a healthy colon. Lastly, the researchers noticed that a small subset of subjects consuming CMC displayed bacteria encroaching into the normally sterile gut mucus layer, which they say has previously been observed to be a feature of inflammatory bowel diseases like colitis and colon cancer as well as type 2 diabetes.

This is far from the only research to link dietary emulsifiers with the potential development of gut issues. A study of 20 commonly used emulsifiers by food manufacturers published in the journal Microbiome found that many of them appeared to have a negative impact on intestinal microbiota composition and function in a way that could drive up inflammation. Worth noting is that lecithin, an emulsifier used in various foods including dark chocolate, was not found to be problematic for microbiome health. This study using a model of the human intestinal ecosystem found that the emulsifiers carboxymethylcellulose (say that three times fast) and polysorbate 80 may increase the inflammatory potential of the microbiome. This occurred via the emulsifier’s power to alter microbiota to increase levels of flagellin, a protein that can lead to intestinal inflammation.

Another emulsifier, sodium stearoyl lactylate, was shown to alter the microbiome population away from beneficial species and more towards potentially detrimental critters that result in what is known as gut dysbiosis and a resulting decrease in the production of short-chain fatty acids. Also known as postbiotics, short-chain fatty acids have a beneficial impact on human health. The common emulsifier carrageenan may favor a pro-inflammatory environment in our bodies by messing with the micro-critters in our guts.

This report in the journal Nature suggests acute exposure to the emulsifiers carboxymethylcellulose and polysorbate 80 can harm the mucus layer of our digestive tract, changing the ways that our microbes can function and contributing to the development of intestinal inflammation. Sometimes this is known as a "leaky gut" where inflammatory molecules are allowed to enter the bloodstream because the ease with with molecules can enter and exit the intestines is compromised. By altering the barrier between the body and the food and pathogens that enter the gastrointestinal tract, it is possible that dietary emulsifiers might play a role in conditions such as coronary artery disease, type 2 diabetes, colon cancer, irritable bowel syndrome, colitis and Crohn’s disease.

What’s more, it's been suggested that by harming the lining of your gut, emulsifiers interfere with the way neurons in the digestive tract trigger the release of appetite-regulating hormones. This could then make it harder to regulate your appetite and lead to overeating that could spiral into weight management problems and metabolic conditions. This might be one reason why people are prone to overeating ultra-processed foods, which almost universally contain emulsifiers. But this science is still in its infancy and we need more evidence before we can say the gum arabic and carrageenan in the food supply can make it harder to practice portion control.

For these reasons, some scientists believe these additives are correlated to the rise in inflammatory bowel diseases such as ulcerative colitis and metabolic syndrome since the mid-twentieth century when emulsifier consumption via package food shot upwards.

Studies have shown that populations around the world that eat fewer packaged foods in favor of lesser processed whole foods tend to have a lower risk for several chronic diseases and overall live longer in good health. Maybe limiting the intake of emulsifiers in processed foods could be playing a role?

But before we should deem emulsifiers a health pariah, there are a few things you should keep in mind. To date, most of the research has been conducted on animals or isolated human intestinal cells and tissue -- not many studies have been conducted on the gut flora of living, breathing humans. Some research uses levels far in excess that what we typically would consume day to day. The FDA still maintains that they have not uncovered any safety concerns with common emulsifiers at current consumption levels.

Also, it is not well known whether these effects are generalizable across all emulsifiers -- perhaps some are more harmless than others. Since there’s a dizzying array of approved emulsifiers in the food supply, sussing this out will take a lot of research dollars. We need to better understand what threshold emulsifier exposure is problematic. If the only emulsifiers you consume each day is from a glass of oat milk and protein bar, is this problematic?

There could be an additive effect at play here, and pre-existing conditions may make a person more susceptible to the ill effects of emulsifiers. So if a person already has irritable bowel syndrome, high intakes of these additives may compound the problem, whereas a healthy person may get away with more exposure. Responses could be highly personalized, with people responding differently to different food additives.

Finally, it should be stressed that, though these additives may contribute to health problems, they likely aren’t the main culprit in processed foods -- that spot is likely still reserved for added sugars, saturated fat and sodium.

Visit food paper bag homepage for more details.

Action Point Still, it would be wise not to brush off this preliminary research. Instead, use it as a good motivator to trim some of the emulsifiers from your diet until we have a better grasp on their role in our long-term health. Your number one way to do so is to limit your intake of processed packaged foods, especially those that can be considered ultra-processed. And read food labels looking for options that are made without these food additives. Some products may contain three or more emulsifiers in their ingredient list, which should be a red flag.

You can also take a DIY approach to reduce your intake of emulsifiers. This means getting in the kitchen and preparing homemade energy bars, salad dressings, baked goods and dairy-free milks. It is not likely that a lot of home cooks are reaching for the gellan gum when making a batch of chocolate chip cookies.

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[arorasurbhi]

Expected Growth, Market Analysis, And Regional Analysis Of Gellan Gum Market

During sugar fermentation, the bacteria Sphingomonas elodea produces gellan gum, a water-soluble polymer. Gellan gum is a typical food ingredient that is used in the food business to generate gels, provide texture, stabilize, and suspend components. Gellan gum can be found in dairy and non-dairy beverages, milk, yogurt, juices, nutritional supplements, sour cream, and other foods. Gellan gum is also utilized in the cosmetics and pharmaceutical industries to stabilize goods. The product also aids in the separation of ingredients during the baking process. It also prevents color shifts in spreads and purees by keeping gel consistency steady. By increasing fluid viscosity, it aids in the manufacture of thick liquids used as toppings or marinades for meat.

The Gellan Gum Market has been developing at a faster rate with considerable growth rates in recent years, and it is expected to increase significantly in the anticipated period, i.e. 2021 to 2028. The substance is used in a variety of industries, including cosmetics, food, personal care, industrial cleaning, and pharmaceuticals. The gellan gum market is expected to rise throughout the forecast period, owing to increased demand for the product as an oil content stabilizer in personal care products such as face lotions, creams, face washes, and masks. The product's use as a thickening agent, stabilizer, and emulsifier in the food and beverage sectors is expected to grow significantly.

Read More: https://coherentmarketblogs.blogspot.com/2021/09/gellan-gum-market-report-demand-for.html

[yimingbiotechnology]

Gellan Gum

Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea.

 As a natural food additive, gellan gum was first approved for food use in Japan in 1988. It has subsequently been approved for food, non-food, cosmetic and pharmaceutical uses by many other countries such as the US, Canada, China, Korea and the European Union etc. The organic gellan gum can be seen as a popular replacement for other gelling agents because it's effective in very small amounts and produces a clear gel that isn't sensitive to heat.

 Gellan gum is widely used as a thickener, binder, and stabilizer in different food applications. It mainly stabilizes the water-based gels, such as desserts and drinking jellies. Even gellan replaces gelatin in some dairy products, such as yoghurt and sour cream in vegan items. As a professional gellan gum supplier, Yiming can provide you with high-quality gellan gum at reasonable prices.

 Key Benefits of Gellan Gum in Food and Beverages Industry

Safe food additive

 Better acid-resisting and heat preservation

 Reduce cholesterol and help get rid of the constipation issue

 Provide better gel and consistency with a low dosage

 Minimize blood sugar

 https://www.yimingbiotechnology.com/products/gellan-gum/

[foodsindustry]

Food Thickeners Market Estimated To Experience A  Hike In CAGR Growth

Market Scope

The food thickeners market share could anticipate a CAGR of 5.9% over the evaluation period (2020 to 2027), reveals Market Research Future (MRFR). MRFR expects the amplified preference for convenience foods, confectionery and bakery products worldwide to be a major reason for the strong demand for food thickeners in the food sector.

Key Boosters and Restraints

The dramatic growth of the food sector, especially the bakery and dairy sectors have been quite favorable for the food thickeners market. Factors including frequent product development, soaring consumer preferences for premium quality products, and strict food regulations will further facilitate market growth in the upcoming years.  

Food thickeners like hydrocolloids, proteins, and starch have extensive applications within the baking industry, where these are predominantly utilized as stabilizing, gelling, and thickening agents. Additionally, mounting consumption of ready-to-eat, protein-rich snacks will also enhance the demand for food thickeners in the following years.

Segmental Review  

Food thickeners market, with respect to origin, caters to plants, animals, as well as microorganisms.

Food thickeners are available in different types in the global market, some of which include vegetable gums, proteins, starches, and more.

Food thickeners industry, depending on product type, has been considered for alginin, cornstarch, xanthan gum, guar gum, gelatin, collagen, carrageenan, agar, and more.

Food thickeners’ major applications are in convenience foods, soups and gravies, confectionery, beverages, bakery, dressings and marinades, dairy products, and more.

Regional Insight

Majority of the manufacturers in North America are focused on conducting exhaustive R&D and cater to the soaring demand for food thickeners in the bakery and dairy sectors. Mounting preference for food products like soups, confectionaries, and marinates, in line with the rising prevalence of a healthy lifestyle among consumers further benefits the regional market. As a result, the global industry is dominated by North America, while the US has been recognized as the highest gainer in the region. The country is a major consumer of carrageenan as well as Xanthan gum, with the demand continuously rising in the food and beverage industry for different functionalities and applications.

In Asia Pacific, the Food thickeners market size is burgeoning at the fastest rate, thanks to the changing food consumption habits of the consumers influenced by the surging disposable income. China should expect to attain the leading position in the region, on account of the extensive use of thickeners in the food and beverage industry. Booming population and the abundance of key raw materials available in the country also add to the market strength. The Philippines happens to be the biggest producer of carrageenan and is one of the leading exporters of the same to other regions.

 Affluent Vendors

Ingredion Incorporated (U.S.), Archer Daniels Midland (U.S.), Kerry Group Plc (Ireland), Cargill (U.S.), E. I. du Pont de Nemours and Company (U.S.), Tate & Lyle PLC (U.K.), TIC Gums (U.S.) are the top food thickener developers highlighted in the extensive study.

These firms channelize their attempts at developing cutting-edge technologies & products, utilizing innovative techniques to produce cost-effective products. They also strive to bring down risks in their supply chains to strictly adhere to the delivery needs. Big multinational firms are collaborating with smaller vendors to gain a stronghold in regional markets. Another strategic move made by these companies is focusing on expanding their production capacity, to accommodate the rapid increase in the product demand.

To illustrate, in November 2021, CP Kelco introduced Kelcogel DFA Gellan Gum, which is a dual-function, single-ingredient solution for use in dairy alternative beverages. With the company’s newly launched gellan gum grade product, manufacturers will be able to deliver a cleaner product label and also bring down the total costs while maintaining the quality.

NOTE: Our Team of Researchers are Studying Covid19 and its Impact on Various Industry Verticals and wherever required we will be considering Covid19 Footprints for Better Analysis of Market and Industries. Cordially get in Touch for More Details.

[karingudino]

DSM Elevates Plant-Based Offering with First-of-Its-Kind Vegan Fish Flavor

Royal DSM, a world science-based firm energetic in Vitamin, Well being and Sustainable Residing, at this time pronounces the launch of Maxavor® Fish YE – a brand new vegan, 100% allergen-free taste resolution. Derived from algal oil, this distinctive innovation permits meals producers to ship an genuine fish style and mouthfeel in quite a lot of plant-based fish various functions, along with fish-based merchandise.

Answering at this time’s rising urge for food for vegan fish flavors, Maxavor® Fish YE gives producers of plant- and fish-based meals two style profiles (Maxavor® Fish M YE and Maxavor® Fish W YE) to emulate the physique, mouthfeel and style of distinct fish varieties; one for wealthy and oily darkish fish and one other for contemporary, mild and fleshy white fish. Maxavor® Fish YE can subsequently be used to create a variety of interesting plant-based fish various and fish-based merchandise, equivalent to vegetarian fish nuggets, vegan fish sauce and fish truffles. Maxavor® Fish YE can be Kosher and Halal licensed and appropriate for a number of label claims.

Following appreciable progress within the meat options class, plant-based fish options are rising as an interesting choice for the rising numbers of individuals adopting flexitarian, vegetarian and vegan existence. For instance, 28% of customers throughout 9 nations in Europe reported that they frequently devour fish options. Plant-based fish options additionally current a extra sustainable choice for meals producers who’re searching for methods to deal with rising considerations over the world’s diminishing fish sources – 33% of fish shares are at present over-fished. Nevertheless, it may be a problem for meals producers to develop authentic-tasting, sustainable and label-friendly plant-based fish options; most commercially out there seafood flavors require the processing of fish/crustaceans, or are unable to fulfill Kosher or Halal wants.

“The marketplace for plant-based fish options is exhibiting thrilling potential, and DSM is proud to be on the forefront of the trade as we introduce the revolutionary Maxavor® Fish YE taste,” feedback Gilbert Verschelling, Director Enterprise Growth & Innovation at DSM. “A part of DSM’s broad portfolio of plant-based options and Maxavor® vary of vegan flavors, this distinctive, algal oil-derived taste will undoubtedly assist our prospects create great-tasting, label-friendly plant-based fish options and fish-based merchandise that meet numerous client preferences and that assist fight overfishing in help of the UN Sustainable Growth Objective 14 ‘Life Beneath Water’.”

The revolutionary Maxavor® Fish YE taste was designed to assist producers create a broad vary of product positionings and masks the robust flavors sometimes imparted by plant-based proteins. Added in the course of the mixing of dry substances, Maxavor® Fish YE can be low in salt, enabling producers to tailor sodium ranges and obtain the specified style and texture, with out compromising a product’s dietary profile.

The broader portfolio of options for fish options consists of GELLANEER

gellan gum hydrocolloids, which delivers genuine texture in plant-based merchandise, in addition to Quali® nutritional vitamins and DSM Premix Options for enhancing dietary worth. These options, mixed with DSM’s market experience and end-to-end professional companies, can help producers in powering entrance of pack label claims and bringing great-tasting fish options that meet client preferences to market.

DSM goals to help the agri-food sector by delivering high-quality, sustainable and nutritionally helpful protein merchandise, from each animal and plant-based sources, which can be accessible, reasonably priced and interesting. For extra info on the brand new Maxavor® Fish YE taste and DSM’s in depth portfolio of options for plant- and fish-based merchandise that meet at this time’s client wants, go to https://www.dsm.com/food-specialties/en_US/products/savory/maxavor.html

DSM – Vibrant Science. Brighter Residing.

Royal DSM is a world, purpose-led, science-based firm energetic in Vitamin, Well being and Sustainable Residing. DSM’s function is to create brighter lives for all. DSM addresses with its merchandise and options a few of the world’s greatest challenges whereas concurrently creating financial, environmental and societal worth for all its stakeholders – prospects, workers, shareholders, and society at massive. DSM delivers revolutionary options for human vitamin, animal vitamin, private care and aroma, medical units, inexperienced merchandise and functions, and new mobility and connectivity. DSM and its related corporations ship annual internet gross sales of about €10 billion with roughly 23,000 workers. The corporate was based in 1902 and is listed on Euronext Amsterdam. Extra info will be discovered at www.dsm.com.

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Global Gellan Gum Market – Trends and Huge Growth to 2029

In the forecast period of 2021 to 2028, the Gellan Gum Market is predicted to increase at an annual rate. The market for gellan gum study Research provides analysis and insights into the numerous aspects that are predicted to be present throughout the forecast period, as well as their implications on the market's growth. The market for gellan gum is expanding due to an increase in the older population.

Gellan gum is a viscous soluble fibre produced by the bacteria Sphingomonas elodea from lactose (cheese whey) or glucose by the bacteria Sphingomonas elodea (corn starch). Gellan gum is a food additive that can be used to texturize, bind, or stabilise foods. In compared to other gelling agents such as guar gum, carrageenan, agar-agar, and xanthan gum, gellan gum exhibits similar properties. In the pharmaceutical and food and beverage industries, gellan gum is used. High acyl gellan gum and low acyl gellan gum are two types of gellan gum that can be found on the market. The Gellan Gum Market can also be divided by end-use application sectors such as food, beverage, confectionary, pharmaceuticals, cosmetics & personal care, and other industries (chemical, dairy products, etc.).

Read more @  https://creativeedge16.blogspot.com/2021/11/gellan-gum-market-size-share-trends.html

[digitalconvo]

Xanthan Gum Market Dynamic Business Environment during 2017 – 2025

Global Xanthan Gum Market: Overview

Xanthan gum, refers to a polysaccharide made by fermenting corn sugar with a bacteria, xanthomonas campestris – the same bacteria that leads to the creation of black spots on vegetables such as cauliflower and broccoli. The strain of xanthomonas campestris used for obtaining xanthan gum is non-toxic and non-pathogenic for humans and animals. It is therefore preferred over several other emulsifiers in food products. Xanthan gum is actually one of the world’s 30 most used popular products used in the food industry.

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Global Xanthan Gum Market: Drivers and Restraints

Demand across the food and beverages industry is expected to continue to remain one of the key forces driving the global market for xanthan gum in the next few years. Of late, the increased global demand for packaged, ready-to-eat, and convenience foods has significantly increased the uptake of xanthan gum in the food and beverages industry. The food and beverages industry presently accounts for over half the global consumption of xanthan gum and the industry is expected to drive the market owing to high demand across food products such as salad dressings and sauces and dairy products such as ice creams.

The inherent superiority of the product over other common hydrocolloids is also a key driver of the global xanthan gum market. However, the market is presently struggling to cope up with the reinforced policies regarding anti-dumping across a number of developed economies and restrictions on the import of xanthan gum from China and Austria. The rising mistrust regarding the quality of xanthan gum by suppliers in China, which is presently the leading producer of the product on the global front, is also expected to hamper the overall growth prospects of the market to a certain extent.

Global Xanthan Gum Market: Market Potential

Looking at the significant rise in demand for xanthan gum from across the globe, key producers of the product are focusing on the expansion of their existing production sites, strengthening their distribution channels, and exploring new regional territories to add to their customer bases. In February 2013, CP Kelco, one of the world’s dominant producers of xanthan gum, announced the expansion of its production facility in San Diego by around 40% so as to meet the heightened demand owing to a clampdown by the U.S. government on imports by Chinese and Austrian companies owing to quality issues. The company announced its plans to build a new manufacturing plant in North America for the production of and specialty xanthan gum and gellan gum.

Global Xanthan Gum Market: Regional Overview

The global market for xanthan gum has been predominantly led by Asia Pacific. The region accounts for a significant share of the global market for xanthan gum and is expected to show growth at a promising pace over the next few years as well. The massive demand for xanthan gum from China is expected to help the Asia Pacific market for xanthan gum remain dominant from a geographical perspective. The thriving market for food and beverages in China and other emerging economies in the region such as India is leading to the high demand for xanthan gum in the region.

North America is another promising market for xanthan gum and is expected to become a matured market in the next few years owing to the increased use of the product for a number of industrial applications. The demand for xanthan gum is expected to witness rise at a slower pace in regions such as Middle East and Africa and Latin America.

Global Xanthan Gum Market: Competitive Dynamics

The global market for xanthan gum features a largely consolidated competitive landscape, with the leading few companies accounting for a massive share in the global market. Some of the leading vendors operating in the global xanthan gum market are Archer Daniels Midland Company, MeiHua Holdings Group Co., Ltd, Fufeng Group Company Limited, Hebei Xinhe Biochemical Co., The Aurora Chemical, CP Kelco, The Zoranoc Oilfield Chemical, DuPont-Danisco, Deosen, Jungbunzlauer Suisse AG, Ltd., Cargill, Inc., FMC BioPolymer, and Solvay S.A.

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TMR Research is a premier provider of customized market research and consulting services to business entities keen on succeeding in today’s supercharged economic climate. Armed with an experienced, dedicated, and dynamic team of analysts, we are redefining the way our clients’ conduct business by providing them with authoritative and trusted research studies in tune with the latest methodologies and market trends.

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gellan gum market

Gellan gum is a viscous soluble fiber, which is produced by the bacteria, Sphingomonas elodea, from corn starch (glucose) or cheese whey (lactose). Gellan gum is a mixture of several polysaccharides composed of glucuronic acid, glucose, and rhamnose. Gellan gum is used as a gelling agent, food additive, and has application in bakery and confectionary products. Gellan gum market is expected to grow at a CAGR of 11.8% during the estimated forecast period supported by growth in key applications such as food and beverage.

Market Dynamics

Based on application, gellan gum market is segmented into food & beverage, pharmaceutical, cosmetics & personal care, and others. In 2018, food & beverage segment held the largest revenue share, accounting for 72.9% in the global gellan gum market. This is due to increasing demand for bakery products, which is expected to drive demand for gellan gum from the food & beverage segment. Gellan gum is also used in poultry products for reducing oil adsorption and increasing moisture retention during frying. It is also used to improve functional properties and to compensate undesirable effects of salt reduction, fat reduction, and thawing.

Figure 1. Global Gellan Gum Market Share (%), By Region, 2018

Among regions, North America dominated the global gellan gum market, and accounted for a revenue share of 38.1% in 2018. North America is expected to witness a significant growth in the gellan gum market over the forecast period, owing to expansion strategies adopted by key players in this region and rising disposable income. For instance, in August 2019, CP Kelco expanded the gellan gum manufacturing capacity of its Okmulgee, Oklahoma, U.S. plant. This expansion has helped CP Kelco to strengthen its gellan gum business in the North America market.

Key features of the study:

This report provides in-depth analysis of global gellan gum market and provides market size (US$ Mn & Tons) and compound annual growth rate (CAGR %) for the forecast period (2019–2027), considering 2018 as the base year

It elucidates potential revenue opportunities across different segments and explains attractive investment proposition matrices for this market

This study also provides key insights about market drivers, restraints, opportunities, new product launches or approvals, regional outlook, and competitive strategy adopted by key players

It profiles key players in the global gellan gum market based on the following parameters – company overview, financial performance, product portfolio, geographical presence, distribution strategies, key developments, and strategies, and future plans

Key companies covered as a part of this study include, DSM, CP Kelco, H & A Canada Inc., Nanjing JoyfulchemCo., Ltd., Dancheng Caixin Sugar Industry Co. Ltd., Zhengzhou Cinogel Biotech Co., Ltd., Hangzhou Gellan Solutions Biotec Co., Ltd., DuPont, Hebei Xinhe Biochemical Co. Ltd, and Nutricorn Co., Limited.

Insights from this report would allow marketers and management authorities of companies to make informed decisions regarding future product launches, technology upgradation, market expansions, and marketing tactics

The global gellan gum market report caters to various stakeholders in this industry including investors, suppliers, gellan gum manufacturers, distributors, new entrants, and financial analysts

Stakeholders would have ease in decision-making through various strategy matrices used in analyzing the global gellan gum market

Detailed Segmentation:

Global Gellan Gum Market, By Product Type:

Global Gellan Gum Market, By Application:

High Acyl Content

Low Acyl Content

Food & Beverages

Pharmaceuticals

Cosmetics & Personal Care

Others (Biotechnology and Others)

Bakery & Confectionery

Dairy Products

Meat & Poultry

Sauces & Dressings

Beverages

Figure 2. Global Gellan Gum Market Share (%), By Application, 2018

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Company Profiles

DSM*

CP Kelco

H & A Canada Inc.

Nanjing Joyfulchem Co., Ltd.

Dancheng Caixin Sugar Industry Co. Ltd.

Zhengzhou Cinogel Biotech Co., Ltd.

Hangzhou Gellan Solutions Biotec Co., Ltd.

DuPont

Hebei Xinhe Biochemical Co. Ltd

Nutricorn Co., Limited.

Company Overview

Product Portfolio

Financial Performance

Key Strategies

Recent Developments

Future Plans

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