Gums and hydrocolloids are a diverse collection of polysaccharides that create gel-like formations when in contact with moisture. They are extremely versatile, improving texture, mouthfeel, and physical appearance in foods and beverages. Gums can be used to increase viscosity levels or benefit flow. They are especially prized for increasing stability in an ingredient matrix.

The global demand for clean-label ingredients has more than 60% of Americans believing natural products are better for them, according to researchers at The Hartman Group. And more than half of Americans claim they are actively seeking “natural” ingredients when shopping for food products.

As consumers seek healthier options and greater convenience in prepared and packaged foods, gums and fibers are receiving new recognition as important ingredients for health and biological functions as well as stability and texture. Fibers and gums often provide added health benefits — including improvements in blood sugar regulation, weight loss, and gut health — while lending texture and structure to foods and beverages.

The “clean label” trend is increasing the reliance on natural gums and fibers for stability, functional properties, quality, and safety. In the process of researching them further, ingredient technologists and product developers are discovering that some of these ingredients are revealing new and highly valued nutritional attributes in a range of food products.

The past 30 years have seen the market demand for food colorants changing in substantial ways, particularly regarding the choice between synthetic and natural colorants. Not so long ago, synthetic colorants were preferred because of several benefits: They are easy to use, deliver bright colors in a variety of food matrices, and perform in consistent and predictable ways. Moreover, they are inexpensive to use.

Any culinarian can tell you, if you want to move an item or entice customers with a new product, bring cheese into the picture and consumer interest immediately shoots up. What would a Mexican or Italian item be without cheese? And why is it around half of the 50 billion hamburgers Americans eat every year get topped with cheese?

Now that the annual season of pumpkin spice, peppermint hot chocolate, and other holiday flavors of fall and winter has passed, research chefs and product developers are gearing up to embrace the food and flavor trend predictions for the new year. Eager to mine those predictions for nuggets of inspiration that will lead to new ideas and flavor profiles, chefs strive to please an increasingly adventurous, yet demanding, consumer.

With consumers now taking a closer look at better health through nutrition, fruit products are among the first ingredients they turn to. They rightly associate plant-heavy, produce-centric diets as a primary preventive measure against disease.