Kerry launches ingredient to replace locust bean gum amid rising costs for ice cream makers

16 Sep 2022 --- Kerry has launched Sherex Supreme, an innovative texture system that replicates the functionality of locust bean gum (LBG) in hard-pack ice cream. 

Over recent years, high demand, limited availability and extreme price increases for LBG have led to a search for solutions to deliver and match LBG’s functionality at a reduced cost. 

The company’s validation trials on premium, budget and standard hard-pack ice creams show that Sherex Supreme delivers the texture, mouthfeel and other taste attributes consumers expect from traditional ice cream, all at up to a 50% lower cost and with no change to the label or manufacturing process. 

“This cost-saving is very attractive and a huge driver of demand when you consider the rising inflation costs ice cream manufacturers have to contend with alongside,” Tricia Hayes, global senior director for emulsifiers, texture systems and gum acacia at Kerry, tells FoodIngredientsFirst. 

“Importantly, we wanted this solution to be seamless for manufacturers to implement, therefore it requires no change to the ingredient label or manufacturing process, the only change is cost.”

Global demand for ice cream picks up
Ice cream is an enormous and growing global market. Market researcher Innova Market Insights notes that in 2021 LBG was used in 50% of new global ice cream launches and 64% of western European ice cream launches. 

Demand for LBG has increased in recent years due to its exceptional functionality and suitability for many rapidly growing plant-based product applications. Still, supply has not kept up given the 10-year growth period required for the carob tree to bear the LBG-producing pods. 

Sherex Supreme mimics the functionality of locust bean gum (LBG) in ice cream.According to Hayes, this imbalance has increased LBG prices by 800% over the last five years – and a sixfold increase just since 2020.

“LBG is a highly valued ingredient in ice cream manufacture that offers extensive functionality but over the last few years has also seen increasing demand and cost increases,” she underscores.

“Our Sherex Supreme is a texture system that delivers the creamy mouthfeel, good aeration, desired viscosity and controlled meltdown that consumers expect from ice cream while offering up to 50% cost savings versus standard texture systems. Most importantly, Sherex Supreme maintains the indulgent rich ice cream taste so prized by consumers.”

Sensory testing shows no difference from control ice cream
In each recipe tested, Kerry’s validation trials on Sherex Supreme – examining such attributes as viscosity, particle size, mix stability, overrun, meltdown behavior and sensory appeal – found that it achieved or exceeded the desired results in three categories: premium, budget and standard hard-pack. 

In a blind tasting conducted to assess sensory qualities (texture, mouthfeel, aftertaste, smoothness, sweetness, etc.), nine out of ten panelists could find no difference from the control product. 

According to Hayes, the most challenging part was finding a solution to match the unique functionality of locust bean gum, both in the ice cream mix and the frozen end product. 

“We also wanted a solution which would benefit a range of ice cream recipes, offering versatility to our customers. Sherex Supreme doesn’t compromise on functionality whether a budget, standard or premium ice cream recipe is used.”

“While this product was developed for hard pack dairy ice cream application, it has potential to provide some benefits in other applications, where a blend of emulsifier, guar gum and LBG would typically be used, and where a cost saving is desired,” she continues. “An example of this would be in plant based frozen desserts where ice crystal control, viscosity and emulsification are important parameters.”

In addition, Sherex Supreme is comprised of ingredients (LBG, guar gum and mono- and diglycerides of fatty acids) already listed on ice cream labels, meaning that no changes are required to the label. 

Sought-after natural ingredient
Cultivated from the carob tree that grows in drier, hotter regions around the coastal Mediterranean in Portugal, Spain, and Italy, LBG is obtained from the split milled seeds through minimal processing, meeting the labeling requirements for both “clean” and “natural.” 

Carob trees are drought-resistant, require little maintenance and are long-lived. After approximately ten years of growth following planting, the tree’s seed pods can be separated into pulp and seeds. 

Due to its versatile functionality, LBG is an integral component in many ice cream products and, in recent years, new plant-based beverage products. 

LBG functions as a natural, plant-sourced thickener, stabilizer, emulsifier and gelling agent that enhances texture and allows for clean labeling. Until more newly planted carob trees reach maturity over the next decade, there will be an urgent need for solutions to the LBG price/supply challenge. 

“Sherex Supreme decreases dependence and pressure on LBG raw material supplies, mitigates price inflation for ice cream products, and helps protect market share for manufacturers – all with no changes to the label or manufacturing process,” adds Hayes. 

Edited by Elizabeth Green 

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