SupplySide West: Gum–Starch Blend Is “Clean” Replacer for Eggs, Fat

Penford Food Ingredients (Centennial, CO) is leveraging its recent acquisition of Gum Technology to provide a gum–starch ingredient blend that the company says outperforms individual gums and starches acting as egg and fat replacers.

Among its benefits, GumPlete mimics the function of gluten, increases viscosity, reduces syneresis (the separation of liquid from a gel), enhances freeze and thaw stability, prevents oil and water separation, cuts down the need for stabilizers, and provides a clean flavor. Applications include baked goods, dressings, dips, soups and sauces, egg replacements, and beverages.

 “Typically, starch and gums are sold by separate, competing suppliers, which can result in over-stabilization or inefficient combinations,” said John Randall, president, Penford Food Ingredients, in a press release. “When Penford Food Ingredients acquired Gum Technology in April, it empowered the two companies to develop cohesive specialty starch and gum solutions.”

In other company news, Ingredion Inc. (Westchester, IL) today announced it will acquire Penford Corp in a $340 million cash deal that may finalize by the end of this year.

Ingredion says that Penford’s texture solutions, particularly in potato starches, will complement Ingredion’s food ingredients portfolio. Penford supplies starches from potato, tapioca, rice, and corn, as well as now gum and gum blends.

“This acquisition is another step in executing our strategic blueprint for growth. It expands our higher-value specialty portfolio, establishes manufacturing of specialty potato starches in North America, and builds our presence in nature-based hydrocolloid ingredients,” said Ilene Gordon, Ingredion chairman and CEO, in a press announcement. “Penford’s range of products addresses growing consumer trends, including nutrition, gluten-free, food textures, and sustainable green solutions. The added capabilities will further enhance our efforts to deliver new, value-added solutions to the marketplace.”

Penford and its specialty ingredients range netted sales of $467 million in fiscal year 2013. In addition, the company’s starch-based products for non-food applications include sustainable, nature-based solutions designed to replace synthetic ingredients.

Jennifer Grebow
Editor-in-Chief
Nutritional Outlook magazine jennifer.grebow@ubm.com

Photo © iStockphoto.com/mantonino