Kerry introduces accacia-based texture system called Puremul

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Kerry (Beloit, WI) launched a label-friendly, non-GMO alternative texture system called Puremul designed to overcome the current sunflower lecethin supply chain challenges and pricing instability. It can replace the use of sunflower lecithin and mono- and diglycerides across multiple applications such as baked goods and plant-based beverages.

“The Kerry Puremul texture system is an exciting ingredient innovation developed out of our long-time research experience with acacia, a natural, sustainable, plant-based ingredient source for food and beverage applications,” said Tim Cottrell, Kerry’s business development director for emulsifiers, texturants and gum acacia, North America, in a press release. “We believe manufacturers and product developers in bakery and plant-based beverages will find this an exciting, clean label emulsification alternative for use in both reformulations and new-product development.”

Puremul is produced using naturally sourced acacia from the sustainable, drought-resistant acacia tree. Its technical benefits include excellent emulsification, high-quality texture and stability, improved process efficiencies, sensory and taste maintenance, and reliable supply. It is also free from major allergens, certified kosher, and Halal-suitable.