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IMR International: Hydrocolloids - The Below the Radar Food Additives

SAN DIEGO, April 7, 2014 /PRNewswire/ -- Consumer awareness and perception of food and food additives are key elements in a purchase decision. Hydrocolloids are texturizing agents providing critical organoleptic properties. Compared to other food additives such as, colors, flavors, preserving agents and emulsifiers; hydrocolloids have a relatively low level of awareness with consumers. This is an opportunity for suppliers and users of hydrocolloids to shape the perception mold rather than wait for an inaccurate perception to be made. In the latter case, the mold would have to be 'broken' before being re-built, a much tougher process.

A slew of legal cases have been brought against food companies regarding mis-leading label claims such as all natural and GMO free. Trader Joe's and Pepsico have recently settled cases regarding such claims. Hydrocolloids are gaining a brighter position on consumer radars but not necessarily for the better. The food hydrocolloid market is worth an estimated $7.3 BILLION. Gelatin and starch are the two giants in terms of volume and value but not necessarily the most profitable. Agar, alginates, gum arabic, carrageenan, cellulosics, guar, locust bean gum, pectin and xanthan gum are all included in this specialty world of texture.

The hydrocolloid industry will be meeting in Edinburgh, April 27-29, 2014 to discuss consumer perceptions and many other strategic issues. Eighty to ninety high level executives from more than 20 countries are scheduled to attend. More detail at http://www.hydrocolloid.com/conferences/conferen.asp

Three key words define the theme of IMR's 18th hydrocolloid conference in Edinburgh, 1) Sustainable, 2) Green, and 3) Good.
Sustainability certification is a key requirement in a growing number of companies, Green means GMO free, organic, carbon footprint, water intensity etc..
Good means good, not only for the food processor, but good for the consumer seeking nutraceutical benefits along with nutrition. One objective of the conference is to change how hydrocolloid suppliers and users handle consumer concerns from reactive to pro-active. After all, "The perception of the consumer is the reality of the supplier."

IMR International is dedicated to presenting the most objective and accurate reporting on all food hydrocolloids. The Quarterly Review of Food Hydrocolloids is a mainstay report in production since 1991.

Contact:

Dennis Seisun


IMR International


Tel. +1-858-217 5024


[email protected]

SOURCE IMR International

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