Alland & Robert debuts vegan texture agent based on gum acacia
Syndeo Gelling can be used to substitute gelatin or other gelling agents.
Whether it is to adopt a vegetarian diet, out of concern for the environment, to combat intensive farming, or out of religious conviction, an increasing number of consumers are looking for products formulated with plant-based ingredients to substitute those of animal origin. This is one of the challenges facing the food industry, and in particular manufacturers of confectionery, jelly sweets, and marshmallows. Syndeo Gelling, the texture agent developed by Alland & Robert, provides a solution.
Aware of changing consumer trends, the food industry has been studying alternatives to gelatin for several years in the hydrocolloid sector. However, few of the existing alternatives to gelatin achieve the expected standards in terms of texture and elasticity. Developed by Alland & Robert, the Syndeo Gelling texturizing agent addresses these issues and enables the reformulation of several types of traditional gelatin-based products, including the “famous” jelly confectionery.