Supply issues and rising energy costs impact starch and hydrocolloids availability, flags DSM exec

27 Mar 2023 --- During the last few years, DSM has witnessed two main driving forces in the hydrocolloid arena. The first is volatile ingredient costs and availability, and the second is increasing consumer demand for healthier, more sustainable and label-friendly solutions.

Speaking exclusively to FoodIngredientsFirst, Alessandro Di-Mase, head of DSM hydrocolloids EMEA and Americas, says manufacturing hydrocolloids involves “lengthy and complex supply chains that have been stressed since the start of the COVID-19 pandemic.”

“Increased comfort eating during the peak of lockdowns meant hydrocolloids were in high demand, but the transportation crisis that persisted through much of 2020-2022 made manufacturing these ingredients more challenging,” Di-Mase explains.

“This pressure hasn’t relented. The war in Ukraine has dramatically affected starch availability.”

Energy costs impact hydrocolloids 
Meanwhile, hydrocolloids, especially those produced in Europe, such as pectin, have been subject to price increases due to the soaring costs of energy. 

It’s not just the hydrocolloid industry that has been affected either. Pursuing alternative ingredients can affect the cost and availability of some alternatives, which can have a lasting knock-on effect for other industries, underscores Di-Mase. 

“Hydrocolloids are increasingly used in better-for-you applications. They positively affect texture and mouthfeel and can also increase a formulation’s fiber content, conferring a prebiotic benefit. 

Some studies have also shown that hydrocolloids also could contribute to cholesterol reduction.”

Hydrocolloids, such as pectin, have been subject to price increases due to the soaring cost of energy.“The hydrocolloids arena is extremely competitive,” notes Di-Mase. “The complex nature of producing hydrocolloids means companies are continuously working to improve operational efficiencies, and innovate to create new ingredients that suit the evolving food and beverage landscape.”

He further notes that price pressures are driving competition. “We’ve recently seen an increased interest in locust bean gum (LBG) and Xanthan substitutes. Some brands are replacing gelatin capsules with pectin gummies in the nutraceutical space to appeal to vegan consumers.”

Di-Mase says there is also significant competition with new functional fibers, such as citrus fiber in plant-based applications. “These are targeted at health-conscious consumers and helping brands tap into the growing gut health trend.”

Growth in plant-based space 
Like many food and beverage categories, plant-based applications present a significant growth opportunity, flags Di-Mase.

“Hydrocolloids play a vital role in plant-based fresh dairy alternatives, cheese analogs and meat and fish alternatives. They help impart a texture and mouthfeel reminiscent of the original animal-derived products. With these plant-based applications, there is a greater focus on meeting consumers’ health and wellness expectations.”

Hydrocolloids are more often extracted or fermented rather than synthetic. However, the manufacturing process requires a well-controlled supply chain as multiple raw materials must be sourced from different regions, transported and stored correctly. A stringent supply chain ensures our ingredients perform well and helps us provide a full range of other solutions to suit specific application needs.

Sustainable sourcing is another critical priority for the hydrocolloids industry, not just to make the ingredient more appealing to climate-conscious consumers but also to ensure a stable and reliable supply chain for future generations. 

Tapping into the ambient yogurt category 
DSM recently developed a range of pectin products that can stabilize drinking yogurt applications with various protein levels. 

“These solutions provide a smooth and creamy texture, ensure a good shine, prevent syneresis, help extend the shelf life of the drinks and do not interfere with the beverages’ natural fresh flavor. When pectin is combined with gellan gums, it results in a more stable product without any whey separation, notes Di-Mase.

The ambient yogurt trend, which started in China, has expanded globally as consumers embrace its convenience and pleasant texture. 

Hydrocolloids are essential in ambient yogurt formulation. DSM’s range of solutions for this category create a smooth mouthfeel, protect the proteins during heat treatment, ensure applications are shelf stable and reduce syneresis. 

DSM offers solutions to protect the proteins, to add to the creamy mouthfeel (and reduce the syneresis in these applications. “We also have a range of stirred yogurts with similar benefits: PECTNER APC201Y and GELLANEER HD-R. This range reduces fat and protein without sacrificing texture and mouthfeel, assuring a nice and creamy mouthfeel while avoiding syneresis,” adds Di-Mase. 

Notably, hydrocolloids have been known and used for their functional properties for centuries. But recently, they’ve been gaining a new following for their suspected nutritional benefits.

“There are a growing number of studies looking at hydrocolloids from a nutritional perspective, and this could be the next big growth area for hydrocolloids,” Di-Mase concludes. 

Earlier this month, FoodIngredientsFirst spoke with suppliers of hydrocolloids, who discussed  how consumers are paying closer attention to product labels and are showing interest in recognizable ingredients they deem familiar and “closer-to-nature.”

By Elizabeth Green