The trend of on-the-go food shows no signs of abating. With the rising demand for shelf-stable and ready-to-eat products, manufacturers, restaurants, and grocery retailers have been compelled to create competitive on-the-go options. This surge in demand also translates into a greater need for ingredients that can preserve the appearance and texture of these items. Concurrently, as consumers seek more convenient food choices, their desire for healthier options is growing as well. This often means less sugar and fat, along with higher protein content and easily recognizable ingredients. To cater to these preferences in shelf-stable formats, many companies must utilize ingredients that replicate the natural texture of foods.
Jorgen Kokke, the North American president of Ingredion, previously mentioned to Food Dive that there has been a remarkable 91% increase in on-pack texture claims over the last five years. Texturizers have become crucial for food manufacturers, accounting for about 25% of the entire food ingredients market, valued at approximately $40 billion. Recognizing the potential for growth, Ingredion acquired Sun Flour Industry Co. in 2016, which specializes in rice starch and flour, as well as TIC Gums, a producer of texturizers and gums, for $400 million. Three years later, they continue to expand their portfolio by adding products like Pre-Hydrated Gum Arabic Spray Dry Powder, TIC Gum Arabic FT Powder, Ticalose CMC 400 Granular Powder, and TIC Tara Gum 100.
Despite the scientific advancements, consumers might not be as receptive to the inclusion of these single hydrocolloid texturizers in their food. For example, Whole Foods limits the use of certain texturizers in its offerings due to concerns about artificial ingredients. Given this mixed landscape, Ingredion may face challenges in convincing some consumers to accept their engineered texturizers as alternatives to less desirable ingredients like sugar and fat—even though items such as gum acacia are natural substances with simple names, they originate from sources that consumers may not typically associate with food.
For companies reformulating beloved products or launching new brands with a focus on health, incorporating a texturizer can be an optimal strategy to compensate for less favorable ingredients. High quality calcium citrate, for instance, could enhance nutritional profiles while maintaining texture, providing a dual benefit that aligns with consumer preferences. As these companies strive to meet the demand for healthier options, high quality calcium citrate may play a pivotal role in their formulations, ensuring that the final products not only taste good but also support consumer health goals. Ultimately, the challenge remains to balance innovation with consumer acceptance in a rapidly evolving food landscape.