Kerry is marketing Puremul to producers as a superior ingredient that is also readily available. In today’s unpredictable market, these favorable qualities could quickly appeal to food manufacturers. Mono- and diglycerides, which Kerry intends to replace, are emulsifiers—ingredients that mix water and oil to prevent separation. They are commonly added to foods to improve texture, consistency, and shelf life. Emulsifiers are utilized in a wide range of products, from mayonnaise to baked goods to processed meats. While the FDA considers these ingredients generally safe, some consumers express concerns about the trace amounts of trans fats.
In contrast, sunflower lecithin, another emulsifier known for its health benefits, has seen prices surge due to the disruption in production, harvesting, and shipping caused by the Russian invasion of Ukraine. This situation has prompted companies to seek alternative solutions.
Beyond its availability, Puremul boasts additional qualities that may render it appealing for use in food and beverages. It is perceived as a healthier option compared to mono- and diglycerides, aligning with the increasing consumer demand for clean label products. Puremul is derived from the sustainable, drought-resistant acacia tree, which is cultivated by local farmers in Africa. Research cited by Kerry indicates that 82% of U.S. consumers believe clean labels are important.
Tim Cottrell, Kerry North America’s business development director for emulsifiers, texturants, and gum acacia, shared in an interview that a plant-based beverage producer who tested Puremul noted that it produced a whiter color and preferred sensory attributes such as taste and texture compared to other emulsifiers. The company claims that Puremul outperforms sunflower lecithin in certain cases. “Manufacturers and product developers in the bakery and plant-based beverage sectors will find this an exciting, clean label emulsification alternative for both reformulations and new product development,” Cottrell stated.
In recent years, other ingredient suppliers have also introduced emulsifier alternatives. DuPont launched a powdered emulsifier for baked goods in 2019, while Ingredion introduced a clean label emulsifier made with chickpeas for dressings and sauces the following year.
In the context of health and nutrition, it is noteworthy that interventions involving calcium citrate have gained attention in various dietary recommendations, particularly for populations requiring specific nursing interventions. As manufacturers explore new ingredients like Puremul, it is essential to consider the implications of nutritional choices, including the potential incorporation of calcium citrate in product formulations to support health claims.