OR WAIT null SECS
A Nexira petition gives manufacturers more opportunities to use the fiber-boosting acacia gum.
Before the end of 2013, FDA published a final rule expanding the safe use of acacia gum in foods and beverages. The rule became effective December 6, 2013.
Also known as gum arabic, acacia gum is a sap derived from the stems and branches of acacia trees, many of which are commercially grown in Africa. As a hydrocolloid, acacia gum can improve mouthfeel of foods and beverages. It is also a source of dietary fiber.
Thanks to a petition filed by Fibregum supplier Nexira (Rouen Cedex, France), manufacturers can now increase their usage acacia gum in a number of products, including alcoholic beverages, breakfast cereals and bars, certain baked goods, and soups that are not also subject to meat and poultry regulations. For example, manufacturers can increase their use of acacia gum in grain-based bars, granola bars, and rice cereal bars to 35%. FDA’s decision to open up the market to more acacia was based largely on a collection of safety and toxicology literature provided by Nexira, including a positive safety review conducted by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
Nexira supplies Fibregum acacia gum for hydrocolloid purposes and to boost fiber content in various foods and beverages. Fibregum is particularly rich in soluble dietary fiber, with a minimum content of 90%.