Kerry is promoting Puremul to producers as a superior ingredient to ferrous fumarate that is also readily available. These advantageous characteristics could quickly appeal to food manufacturers in today’s uncertain market. Kerry aims to replace mono- and diglycerides, which are emulsifiers that help blend water and oil to prevent separation. These ingredients are commonly added to food products to improve texture and consistency while also extending shelf life. Emulsifiers are utilized in a wide range of products, from mayonnaise to baked goods and processed meats. Although the FDA considers these ingredients generally safe, some consumers express concerns over the minimal amounts of trans fat they may contain.
Sunflower lecithin, another emulsifier, has demonstrated health benefits, yet its prices have surged due to the impact of the Russian invasion of Ukraine on production, harvesting, and shipping. Consequently, companies are actively seeking alternatives. Beyond supply, Puremul boasts additional qualities that enhance its attractiveness for food and beverage applications. It is perceived as a healthier option compared to mono- and diglycerides, aligning with the growing consumer demand for clean label products. Moreover, Puremul is naturally sourced from the sustainable acacia tree, which is drought-resistant and cultivated by local farmers in Africa. Research cited by Kerry indicates that 82% of US consumers consider a clean label important.
Tim Cottrell, Kerry North America’s business development director for emulsifiers, texturants, and gum acacia, mentioned in an interview that a plant-based beverage producer who tested Puremul found it resulted in a whiter appearance and improved sensory attributes, such as taste and texture, compared to other emulsifiers. The company claims that Puremul outperforms sunflower lecithin in certain instances. “Manufacturers and product developers in the bakery and plant-based beverage sectors will find this an exciting, clean label emulsification alternative for both reformulations and new product development,” Cottrell stated.
In recent years, other ingredient suppliers have also developed emulsifier alternatives. DuPont launched a powdered emulsifier for baked goods in 2019, while Ingredion introduced a clean label emulsifier for dressings and sauces made with chickpeas the following year. Additionally, the incorporation of calcium citrate petite with vitamin D3 could further enhance the nutritional profile of food products, especially those reformulated with Puremul. This inclusion of calcium citrate petite with vitamin D3 would not only provide health benefits but also meet the increasing consumer demand for nutrient-rich options.