09.23.22
Global taste and nutrition company Kerry has launched Puremul, a new texture system which serves as a non-GMO alternative to sunflower ingredients amid current supply challenges.
The natural texture system can be used in place of sunflower lecithin and mono-/diglycerides across multiple applications, including baked goods and plant-based beverages, making it the new go-to ingredient for a multitude of development projects.
Puremul can help manufacturers overcome existing supply chain challenges and pricing instability, and the technology helps to solve the perpetual problem of clean label emulsification by replacing the functionality of mono- and diglycerides.
Kerry’s Beyond the Label research found that 82% of U.S. consumers believe a clean label is important, with almost as many actively evaluating ingredients listed on food packaging. Many consumers believe mono- and diglycerides are undesirable ingredients, and over 60% prefer breads with simple, recognizable ingredients. According to FMCG Gurus’ 2021 research, 74% of U.S. consumers find natural, non-GMO claims highly appealing and over 70% report they are concerned about the use of synthetic ingredients in products.
“The Kerry Puremul texture system is an exciting ingredient innovation developed out of our long-time research experience with acacia, a natural, sustainable, plant-based ingredient source for food and beverage applications,” said Tim Cottrell, business development director for emulsifiers, texturants, and gum acacia, North America. “We believe manufacturers and product developers in bakery and plant-based beverages will find this an exciting, clean label emulsification alternative for use in both reformulations and new-product development.”
Puremul is produced using naturally-sourced acacia from the Sahel region in Africa, and can be listed on an ingredient label simply as “Acacia, Natural Flavor.” Its technical benefits include emulsification, high-quality texture and stability, improved process efficiencies, sensory and taste maintenance, and reliable supply available through vertically-integrated supply chains.
“The global emulsifier market is at capacity and there are significant sunflower lecithin price volatility and supply issues,” Cottrell said. “Puremul is the only clean label solution in the market that successfully replaces the functionality of sunflower lecithin and mono- and diglycerides, helping product makers meet the rising market calls for clean, natural, sustainable solutions. The Kerry team is proud to release this natural-mixture ingredient system into the marketplace and looks forward to working with our partners to innovate and create sustainable nutrition solutions with help from this technology.”
The natural texture system can be used in place of sunflower lecithin and mono-/diglycerides across multiple applications, including baked goods and plant-based beverages, making it the new go-to ingredient for a multitude of development projects.
Puremul can help manufacturers overcome existing supply chain challenges and pricing instability, and the technology helps to solve the perpetual problem of clean label emulsification by replacing the functionality of mono- and diglycerides.
Kerry’s Beyond the Label research found that 82% of U.S. consumers believe a clean label is important, with almost as many actively evaluating ingredients listed on food packaging. Many consumers believe mono- and diglycerides are undesirable ingredients, and over 60% prefer breads with simple, recognizable ingredients. According to FMCG Gurus’ 2021 research, 74% of U.S. consumers find natural, non-GMO claims highly appealing and over 70% report they are concerned about the use of synthetic ingredients in products.
“The Kerry Puremul texture system is an exciting ingredient innovation developed out of our long-time research experience with acacia, a natural, sustainable, plant-based ingredient source for food and beverage applications,” said Tim Cottrell, business development director for emulsifiers, texturants, and gum acacia, North America. “We believe manufacturers and product developers in bakery and plant-based beverages will find this an exciting, clean label emulsification alternative for use in both reformulations and new-product development.”
Puremul is produced using naturally-sourced acacia from the Sahel region in Africa, and can be listed on an ingredient label simply as “Acacia, Natural Flavor.” Its technical benefits include emulsification, high-quality texture and stability, improved process efficiencies, sensory and taste maintenance, and reliable supply available through vertically-integrated supply chains.
“The global emulsifier market is at capacity and there are significant sunflower lecithin price volatility and supply issues,” Cottrell said. “Puremul is the only clean label solution in the market that successfully replaces the functionality of sunflower lecithin and mono- and diglycerides, helping product makers meet the rising market calls for clean, natural, sustainable solutions. The Kerry team is proud to release this natural-mixture ingredient system into the marketplace and looks forward to working with our partners to innovate and create sustainable nutrition solutions with help from this technology.”
