Achieving a smooth, velvety mouthfeel in plant-based alternative drinks has always been incredibly important for the simple reason that mouthfeel has a huge impact on the overall sensory experience.
In fact, 46% of plant-based consumers in Europe and 45% in the United States have stated that they want the texture to be improved in these products1.
However, achieving this in a profitable way is not an easy job for manufacturers. The industry has relied on Locust Bean Gum (LBG) as one of the solutions that deliver this desired mouthfeel - mainly in almond-based alternatives to milk. However, we are now seeing severe global shortages of this ingredient due to the long time required to generate industrial volumes – further amplified by the effects of climate change in countries like Portugal and Morocco, where the crop is traditionally grown. The result is that the price of LBG has skyrocketed.
It may seem that producing a plant-based alternative to milk that ticks all the boxes – for both consumers and manufacturers – is harder to achieve than ever. However, the good news is that now there is a new solution for achieving this; and not only that, it’s also a more sustainable source than LBG. Introducing GELLANEER® ND-JY, the latest addition to our hydrocolloid family of texture solutions.
Better texture, naturally!
Manufacturers of alternatives to milk can now use our GELLANEER® ND-JY gellan gum to completely replace LBG in their formulations – with no more supply chain disruptions or shortages.
First and foremost, this solution delivers the sensory attributes that consumer desire, with an appetizing texture and clean taste. But also, our solution also provides a great performance in the suspension of insoluble particles – thus making further fortification possible.
A viable ‘alternative’ for manufacturers
While GELLANEER® ND-JY is an excellent alternative to LBG in plant-based alternatives to milk, manufacturers may also be asking is it equally efficient? The short answer is ‘yes’. GELLANEER® ND-JY delivers excellent technical performance in low doses, thus offering competitive cost-in-use advantages for manufacturers.
At dsm-firmenich we understand that getting processing conditions right is an intricate balance; which is why our customers are supported every step of the way by a global team of experts who know how to combine and apply not only gellan gum, but all kinds of natural and sustainable ingredients to deliver a winning solution.
In fact, our portfolio also includes vitamins & minerals, enzymes, plant-based proteins, nutritional lipids, natural color solutions – and other hydrocolloids, like pectin (to name a few).
The bottom line: the global dairy alternatives market size is projected to grow from $17.47 billion in 2022 to $38.58 billion in 2032 at a CAGR of 9.2% during the forecast period2 . Any ambitious and progressive brand that wants to grow with it, will need to look beyond LBG for a texture solution.
In GELLANEER® ND-JY we can now offer a genuine, viable ‘alternative’.
 Source missing from supplied document?
 Reportsanddata: Dairy Alternatives Market By Product Type (Soy Milk, Almond Milk, Coconut Milk, Oat Milk, and Others), By Formulation/By Distribution Channel/By Region Forecast to 2032
15 June 2023