News & Analysis on Food & Beverage Development & Technology
ALLAND & ROBERT has conducted an independent study on the impact of acacia gum in classic sandwich breads and gluten free breads.
The addition of acacia gum increases the water retention, softness and preserva¬tion of both types of breads, with a significant impact on shelf life.
Acacia gum is also recognized as a fiber, and the addition of acacia gum in products formulations may allow nutritional allegations based on fiber enrichment according to the dosage and the country regulations.
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Reducing sugar content is a necessity for the food and drinks industry. Formulators can count on acacia gum, the natural additive sourced from the acacia tree
Consumers are more and more interested about what they eat and the quality of their food products. Among consumers’ concerns, the additives are often stigmatized.Yet it is important to...
Acacia Fiber is an all-natural, vegetal and GMO-free food additive coming from Acacia trees. Acacia Fiber has a minimum 90% of fiber content (method AOAC 985-29) and is high soluble in water,...
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