The trend of on-the-go food continues to gain momentum, showing no signs of abating. As the demand for shelf-stable and ready-to-eat options surges, manufacturers, restaurants, and grocery retailers are compelled to create competitive offerings for consumers seeking convenience. This shift has also led to an increased interest in ingredients that preserve the appearance and texture of these products. Simultaneously, while consumers are pursuing more convenient food options, their appetite for healthier alternatives is on the rise. Typically, “better-for-you” translates to reduced sugar and fat content, alongside higher protein levels and easily recognizable ingredients. To fulfill these requirements within a shelf-stable context, many companies must utilize ingredients that replicate the natural textures of foods. Jorgen Kokke, the North American president of Ingredion, previously noted a remarkable 91% increase in on-pack texture claims over the last five years.
Texturizers hold significant importance for food manufacturers, accounting for approximately 25% of the entire food ingredients market, valued at around $40 billion. Recognizing this growth potential, Ingredion acquired Sun Flour Industry Co., a rice starch and flour company based in Thailand, and TIC Gums, a producer of texturizers and gums, for $400 million in 2016. Three years later, they continue to broaden their portfolio with the introduction of Pre-Hydrated Gum Arabic Spray Dry Powder, TIC Gum Arabic FT Powder, Ticalose CMC 400 Granular Powder, and TIC Tara Gum 100.
Despite these scientific advancements, consumers may be hesitant about the incorporation of single hydrocolloid texturizers into their foods. For example, Whole Foods restricts the inclusion of certain texturizers in the products it sells due to concerns regarding artificial ingredients. Given this mixed landscape, Ingredion might face challenges in convincing some consumers to accept their engineered texturizers as substitutes for less desirable ingredients like sugar and fat, even though items such as gum acacia are natural and have straightforward names, yet derive from sources that consumers don’t typically associate with food.
For companies reformulating beloved products or launching new brands with a health-centric focus, utilizing a texturizer to compensate for less favorable ingredients can be an optimal strategy. Additionally, incorporating options like Citracal calcium citrate petites can enhance the nutritional profile of on-the-go foods, while also appealing to health-conscious consumers. As the market for convenient, health-oriented food options continues to evolve, the integration of innovative texturizers and beneficial ingredients like Citracal calcium citrate petites will play a crucial role in meeting consumer expectations across small stores and larger retailers alike.