Dear Hydrocolleague:

Welcome to this week’s edition of Tidbits! Each week we bring you a mix of industry highlights, quick updates, and a few insights designed to spark new ideas. We’d love to hear from you. Send us topics you’d like to see covered in future issues.

A big thank you to our gold sponsor for these Tidbits - YIZKonjac

US Mid-Term Election - Trade Uncertainty Likely to Remain

The US mid-term elections yielded some strong political results.

Unfortunately, our forecast that 'trade uncertainty will continue for some time' is likely to be true.

Hydrocolloid buyers would be well advised to cover supply for the next 6-12 months either with inventory or with a solid contract.

For the moment there does not seem to be any supply issue for any hydrocolloid in the horizon. But this can, and has in the past, changed very quickly.

Cost Impact of Hydrocolloids - More Detail on Ice-cream

Last week we touched on the cost of stabilizers in an ice-cream formulation.

The cost of stabilizer content (usually carrageenan, guar and LBG) in a liter of finished ice-cream is very small. In the order of pennies or less. It seems (seemed) to us, hardly worth changing suppliers to get a better price in view of the risk to a much higher value overall.

We received feedback from a Hydrocolleague with in-depth historical knowledge of the situation. "It is absolutely worthwhile getting a better price from an existing supplier or a new competitive source. If a company is producing around a BILLION ice-cream servings, or producing over 10,000 tonnes of ice-cream liquid, the savings of a few pennies becomes significant."

Changing suppliers, however, is not recommended if a new formulation is developed by R&D. The time and cost involved in approving a new supplier for a new formulation, even if the price is lower, takes a long time to be recouped. This is one reason for the change from hydrocolloid suppliers dealing with R&D, to now having to go through purchasing before dealing with R&D.

To fathom hydrocolloid intricacies is a journey . The Quarterly Review of Food Hydrocolloids will accompany you on the journey. Subscription/confidentiality agreement HERE.

The Latest IMR Article

High-protein dairy presents a formulation challenge: delivering more protein while maintaining the smooth texture, appealing mouthfeel, and stability consumers expect. Keeping proteins suspended, controlling separation, and achieving the right consistency all require careful attention. Hydrocolloids can help developers balance these demands, supporting both texture and product stability. What are the biggest challenges when formulating high-protein dairy, and how can the right hydrocolloid system help? Find out HERE.

PDF versions of IMR articles are also available on our website HERE.

Nesha and Dennis in Europe

"Have gums will travel"

Nesha and Dennis will attend 'Open Food Facts' forum in Paris, Nov 13 and 14. (https://world.openfoodfacts.org/)

We then attend the 2026 FIE in Frankfurt, Nov, 17-19.

If we have not already set up a meeting at either event and you'd like to meet. Please let us know.

Dennis - +1-858 776 2930

Nesha +1-619 871 1415

As always, subscribers to The Quarterly Review of Food Hydrocolloids will be given priority.

A bientot.

Bis bald.

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DSeisun@hydrocolloid.com | +1-858-217- 5024

NZalesny@hydrocolloid.com | +1-619-871-1415

www.hydrocolloid.com