Factors such as limited production areas and unpredictable harvests have affected the supply of LBG, which meant prices have gone sky high and stayed there. “While LBG acts as a stabilizer in ice cream, it’s never been associated with stability when it comes to cost. Its ability to improve creaminess, control crystallization, and prevent ice recrystallization helps manufacturers deliver the sensory experience that consumers want,” said Palsgaard’s Claus Prior Hansen, application manager for ice cream and dairy. “Ice cream manufacturers highly value LBG for its functional properties that enhance texture, stability, and mouthfeel in frozen treats. Ingredient makers from Kerry to CP Kelco have released alternatives that have similar characteristics to LBG, and there are other ways still for ice cream makers to come up with the right solution by creating emulsifier/stabilizer blends. The naturally-derived locust bean gum (LBG) is ideal for clean-label applications, but its scarce supply has pushed its price and made it more difficult for manufacturers to obtain it. The hydrocolloids market is expected to grow at a CAGR of 5.4% from 2023 to 2028 according to Markets and Markets, its value set to top $14bn by the end of the period from $11.2bn in 2023. Packaging & Packing Materials, ContainersĮfforts to find an alternative to the expensive locust bean gum have been in motion for several years now since the ingredient shot up in price.

Processing Equipment & Systems, Automation, Control.Filling & Packaging Equipment & Systems.

Butter bean plant images