French marine ingredients company Algaia is partnering with Herbstreith & Fox (H&F) to provide a combination of pectin and alginates for baking applications, to be marketed as both single ingredients or as a blend.
According to the companies, the combination of pectin and alginate works in synergy to provide better functionality and high stability in specific bakery applications. It can be applied to bakery fillings, bakery toppings, pies or cookies that feature fruit preparations.
“The origin of the seaweed plus the type of extraction technique – and in the combination with the right pectin – all are critical for providing the best customer and consumer experience,” said Fabrice Bohin, CEO of Algaia.
“However, we also acknowledge that today’s customers rightly demand a high level of transparency and traceability in the solution they choose, while consumers want to know the source of each ingredient with simple, easy-to-understand labels.
“Working with H&F ensures that our customers will receive German-origin pectin combined with fresh, wild seaweed alginate from France. Since both companies share the same vision, we offer our customers full transparency.”
Algaia and Germany-based H&F are now identifying further clean-label solutions that combine alginates with pectin and citrus and apple fibres.
According to H&F CEO Sven Fox, the collaboration represents a “win-win strategy” for the two firms and their customers.
“Both companies are fully focused in their area of expertise and in their responsible supply chain and manufacturing processes,” he said.
“By offering expertise in the single ingredients, and adding the blending as service on top, this collaboration gives customers the commitment to excellence they are seeking, and providing the best functionality, highest quality, and full traceability.”
© FoodBev Media Ltd 2020