Alland & Robert, an international leader in acacia gum, is launching the innovative Syndeo range
The range is based on a blend of natural and vegetal hydrocolloids that can be used as a functional additive in food and drinks, including dairy-free beverages.
With more than 130 years of expertise and cutting-edge research on natural plant exudates, Alland & Robert’s new Syndeo range will bring stabilising and texturing properties to a wide range of food and beverage applications.
Alland & Robert will be present at the IFT trade show in Las Vegas from 26 June on the booth of their exclusive American distributor, FARBEST BRANDS.
With the popularity of clean label products and natural foods showing no signs of waning, food and beverage manufacturers are keen to leverage food ingredients that can meet consumer demand for an ethical, healthy and tasty product.
The Syndeo range meets all of these requirements, offering multiple benefits for both manufacturers and consumers:
The Syndeo range will bring texture and stabilisation to a wide range of food and beverages, including salad dressings, prepared meals, fillings, dietary products, desserts and ice creams.
With the rise of specific and specialist diets all over the world (vegan, paleo, gluten-free), the market for dairy free beverages, in particular, is growing rapidly with soy, nut and rice-based alternatives now widely available.
These drinks, however, must also meet consumer expectations for texture, sensory experience and clean label requirements.
Thanks to Alland & Robert’s extensive R&D, the new Syndeo range ticks all of these boxes. It acts as an effective stabiliser and brings texture and mouthfeel Improvement to vegetable-based milk substitutes.
It also provides excellent suspending properties, which are essential for dairy-free beverages to ensure optimum taste.