The effects of tariffs extend beyond immediate price hikes: Inflationary Pressures: Higher costs for hydrocolloids can contribute to overall inflation, particularly in the food, beverage and ...

Discover the secrets to successful gluten-free baking with the right flour blends and techniques for delicious results.

Gum Products International Global (GPI) launches a new innovation centre in Ontario to support clean-label gum development, ...

Many emulsifiers used today are of a naturally derived variety called hydrocolloids ... it makes chocolate easier to temper and mould. Xanthan gum, often used as a thickener or stabilising ...

Some pros employ science to create a better foam. They will use hydrocolloids like agar agar, xanthan gum or gum arabic, gelatin, and methylcellulose. These thickening and gelling agents are ...