At IFF, we offer a wide range of high-quality hydrocolloids and texturants to develop products with the ideal appearance, taste, texture, and mouthfeel, ensuring the satisfaction of our customers’ needs.
*(Source: FMCG gurus, Nov 2022)
We provide innovative solutions to maximize food and beverage production, emphasizing stability and functional properties while delivering delicious, healthy, and more nutritious products to meet our customers’ needs.
Our hydrocolloids and texturants help keep the product more uniform and tolerant to different process conditions, which works to reduce losses and minimize production stops.
At IFF, we value maintaining product quality without altering its original characteristics throughout the supply chain and during storage, making our hydrocolloids and texturants beneficial in supporting consistent performance and freshness.
of global consumers think that eating less sugar is healthy (Source: Global Market Research Healthy Eating Global Trends 2019- RE-IMAGINE WELLNESS™ deck)
Our customers utilize our hydrocolloids and texturants to create desirable sensations like creaminess, thickness, crispness, and viscosity, delivering the taste and texture consumers crave.
of consumers surveyed said they would like to see citrus-flavored fruit snack products (Source: IFF PX I&P Online US & Canada, Nov 2023)
Our customers apply our hydrocolloids and texturant solutions to replace partial or total costly ingredients while contributing to a better nutritional profile for their products without a quality compromise.
Our texturants contribute to freshness, creaminess, flavor release, and mouthfeel across various process conditions, including sugar-reduced and plant-based formulations.
They ensure uniform particle suspension in both acidic and neutral beverages, control viscosity, and prevent separation throughout the product’s shelf life.
Specific grades offer exceptional clarity, instant dissolution, and rapid hydration
Our texturants enrich mouthfeel, flavor release, and creaminess across various dairy applications, including low-sugar and plant-based alternatives.
Their unique properties contribute to better foam and freeze-thaw stability, control viscosity, suspend particles, and prevent phase separation throughout the shelf life.
Additionally, they improve product flow and optimize heat treatment, leading to improved production efficiency.
Our texturants are key to elevating the experience of bars and confectionery products.
They enhance mouthfeel, flavor release, chewiness, and smoothness, all while ensuring stable structures—even in reduced sugar and fat formulations or under challenging conditions.
These ingredients serve as gelling agents and water binders, guaranteeing uniform distribution of elements like fruit pieces and providing a crystal-clear appearance, all without any animal-derived components.
Their unique properties ensure shelf stability and process flow control, bringing innovation to our customers and the market.
In bakery applications, our texturants offer key benefits, from retaining moisture and ensuring softness to mimicking gluten properties and improving freeze-thaw and heat stability, all contributing to long-lasting quality.
They help control viscosity and build texture, while replacing sugar, fats, and oils across a range of formulations.
Texturants are vital for achieving the desired texture and an appealing appearance in cream and fruit fillings.
Additionally, they enhance dough stability and machinability, leading to increased productivity in the baking process.
For snacks, our texturants play a crucial role as processing aids during extrusion, enabling faster and more uniform moisture release while enhancing crispness.
They provide dough with the plasticity and elasticity needed in tortillas and baked snacks, resulting in more uniform cell structures, improved appearance, and reduced loss.
By optimizing these key qualities, our texturants help deliver the irresistible taste and sensorial experience that consumers crave.
Texturants boost water absorption, increasing juiciness perception and minimizing losses, all while maintaining stability during long storage.
They modify textures to create unforgettable cooking experiences and offer the flexibility to replace ingredients like fats and oils, ensuring both cost-effectiveness and high quality.
In pet nutrition, texturants are essential for providing stability, enhancing thickness, and forming gelled structures that maintain the desired texture and consistency throughout shelf life.
Pets are highly sensitive to palatability, which texturants directly address.
These ingredients offer processing advantages and reduce complexity, ensuring a smoother, pumpable flow and improved heat stability.
By optimizing texture and palatability, texturants help create nutritious, appealing products that pets love and our customers look for.
Sourcing texturants responsibly
Biopolymers like Gellan and Xanthan gum, produced through bio-fermentation from naturally occurring organisms, are well-known for elevating texture and particle suspension, with specific grades tailored for dysphagia management.
Cellulosics, such as CMC (cellulose gum) and MCC (cellulose gel), are versatile thickeners and stabilizers derived from one of Earth’s abundant organic compounds, offering a wide range of highly functional and efficient ingredients.
IFF sources its cellulosics from renewable materials, partnering with suppliers who prioritize responsible forest management.
These suppliers operate in countries classified by the CDP (Carbon Disclosure Project) as “not at risk” of deforestation and adhere to strict environmental standards, reducing ecological impact.
Our global manufacturing sites are ECOVADIS and Sedex certified, reflecting our commitment to sustainable practices.
The majority of our facilities also hold additional certifications, including ISO 9001, 14001, and 50001, further supporting our efforts in quality and environmental management.
We offer Alginates and Carrageenan, sourced from naturally occurring marine algae, to provide structure and gelation, elevating stabilization and mouthfeel to our customer’s products.
To produce high-quality alginate and carrageenan, our Seaweed Responsible Sourcing Program (SRSP) focuses on promoting ethical practices, reducing environmental impact, and supporting the communities involved in our supply chain.
In collaboration with Bellona, an environmental non-governmental organization (NGO), the Norwegian Marine Restoration project aims to restore 5,000 square kilometers of seaweed forest, contributing to marine ecosystem health.
Every location where we produce carrageenan has been audited by SMETA (Sedex Members Ethical Trade Audit), which focuses on labor, Health & Safety, Business Ethics, and Environment.
Our main production sites for alginate are ISO 14000 certified, which means we comply with environmental standards.
Guar gum, a naturally sourced ingredient, controls viscosity, enhances texture, and improves creaminess and stabilization across a wide range of applications, with specific grades available for non-food uses.
Our sustainable guar sourcing initiative has strengthened the resilience of over 800 smallholder farmers by providing education on agroecology, livestock management, crop rotation, and more, helping them adapt to unpredictable weather and market changes.
Our guar suppliers are members of Sedex, which promotes ethical business practices globally, and our production site holds ISO 14001 certification, reflecting our commitment to environmental management.
Locust bean gum (LBG), minimally processed from carob tree seeds, improves creaminess, spreadability, and reduces ice crystal formation.
Our portfolio also features Carob Powder as a cocoa replacement as well as anti-reflux grade locust bean gum for infant formula.
Locust Bean Gum is sourced from the pods of carob trees, which are drought-resistant, require minimal irrigation, and prevent soil degradation. These trees can live up to 400 years or more. Our sourcing aligns with the Sustainable Agriculture Initiative (SAI), supporting organic production.
IFF focuses on continuous environmental improvements for our manufacturing processes, such as investing in low-temperature drying systems and switching to green electricity and biogas. Our facilities are ISO 9001 and 14001 certified.
Pectin, extracted from citrus peels, offers gelation, viscosity, texture, and protein stability across a variety of applications.
For pectin, we turn side-products into an ingredient that is better for people and the planet. Additionally, we use unique advanced biotechnology to reduce energy use and improve yields, with our Czech plant being powered by renewable energy.
We were awarded as the industry’s first ISO 14044 compliant and third-party reviewed Life Cycle Assessment.
We have performed a detailed LCA for different texturants, with cradle-to-gate carbon footprint values available under request.
IFF’s commitment to innovation with strong expertise and technical heritage, results in speed-to-market consumer-preferred product. Graham Sworn , Senior Principal Scientist Read full TestimonialGraham Sworn Senior Principal Scientist “As an R&D expert in hydrocolloids, I am continually impressed by IFF´s extensive portfolio and the deep understanding of scientists dedicated to creating customer-specific solutions across many applications in our state-of-the-art facilities worldwide. IFF’s commitment to innovation with strong expertise and technical heritage, results in speed-to-market consumer-preferred product.” Dr. Sworn holds the esteemed title of IFF Laureate, one of only 7 in the R&D organization. He has more than 40 years of experience in the field of texturants encompassing a wide range of products with an in-depth knowledge of production, structure, function, and practical application in the food industry.
IFF’s commitment to innovation with strong expertise and technical heritage, results in speed-to-market consumer-preferred product.
“As an R&D expert in hydrocolloids, I am continually impressed by IFF´s extensive portfolio and the deep understanding of scientists dedicated to creating customer-specific solutions across many applications in our state-of-the-art facilities worldwide. IFF’s commitment to innovation with strong expertise and technical heritage, results in speed-to-market consumer-preferred product.”
Dr. Sworn holds the esteemed title of IFF Laureate, one of only 7 in the R&D organization. He has more than 40 years of experience in the field of texturants encompassing a wide range of products with an in-depth knowledge of production, structure, function, and practical application in the food industry.
With decades of production experience, a World-class Quality Management System, and Food Safety, IFF’s hydrocolloids range secure a high level of supply reliability and exceptional performance across many Food & Beverage applications. Eva Lynenskjold, Principal Designer I Read my storyEva LynenskjoldPrincipal Designer I“With decades of production experience, a World-class Quality Management System, and Food Safety, IFF’s hydrocolloids range secure a high level of supply reliability and exceptional performance across many Food & Beverage applications. Equipped with cutting-edge laboratories, pilot plants, and sophisticated analytical and sensory tools, our integrated team strategically placed across the globe, offers unmatched customer support turning ideas into leading solutions in the market. ” Having lived in various parts of the world, Eva is a Chemical Engineer with exceptional cooking skills. She has more than 30 years of experience in the pharmaceutical and food ingredients industry, as a texturant developer and its use in different food and beverages.
With decades of production experience, a World-class Quality Management System, and Food Safety, IFF’s hydrocolloids range secure a high level of supply reliability and exceptional performance across many Food & Beverage applications.
“With decades of production experience, a World-class Quality Management System, and Food Safety, IFF’s hydrocolloids range secure a high level of supply reliability and exceptional performance across many Food & Beverage applications. Equipped with cutting-edge laboratories, pilot plants, and sophisticated analytical and sensory tools, our integrated team strategically placed across the globe, offers unmatched customer support turning ideas into leading solutions in the market. ”
Having lived in various parts of the world, Eva is a Chemical Engineer with exceptional cooking skills. She has more than 30 years of experience in the pharmaceutical and food ingredients industry, as a texturant developer and its use in different food and beverages.
At IFF, our commitment to excellence with a long history in tailoring hydrocolloid functionalities ensures our dedication to stringent quality in each batch produced securing the highest performance in every end-use. Mike Cammarata, Principle Scientist I Read my storyMike CammarataPrinciple Scientist I“At IFF, our commitment to excellence with a long history in tailoring hydrocolloid functionalities ensures our dedication to stringent quality in each batch produced securing the highest performance in every end-use. With a wide portfolio, global reach, and manufacturing facilities worldwide, we address all customer needs in-house. ” With nearly 20 years of experience in the food and beverage industry, working on texturant development and product design, Mike has a bachelor’s degree in food science and has been more focused on beverage and dairy products for the past 13+ years.
At IFF, our commitment to excellence with a long history in tailoring hydrocolloid functionalities ensures our dedication to stringent quality in each batch produced securing the highest performance in every end-use.
“At IFF, our commitment to excellence with a long history in tailoring hydrocolloid functionalities ensures our dedication to stringent quality in each batch produced securing the highest performance in every end-use. With a wide portfolio, global reach, and manufacturing facilities worldwide, we address all customer needs in-house. ”
With nearly 20 years of experience in the food and beverage industry, working on texturant development and product design, Mike has a bachelor’s degree in food science and has been more focused on beverage and dairy products for the past 13+ years.
Bring your vision to life with IFF’s expertise in food and beverage innovation. Together, we can turn bold ideas into groundbreaking solutions.