With demand pushing guar gum prices higher, DuPont Nutrition & Health is offering alternatives. Guar gum is widely used in food applications, including ice cream and beverages, due to its low cost-in-use and performance.

The current shortage is likely to continue, said Adrian Zingg, global product manager, Guar & LBG at DuPont Nutrition & Health. “As a result of that shortage, guar prices have sharply increased, reaching ten-fold the levels just 18 months ago and we expect demand to continue to grow in the future.”

To address shortages and higher prices, the company offers:

• DuPont Danisco hydrocolloids, including alginate, carrageenan, cellulose gum, guar gum, locust bean, microcrystalline cellulose, pectin and xanthan gum. There are customized solutions/blends of hydrocolloids, emulsifiers and enzymes which are sold under the DuPont Grindsted and Cremodan trademarks.

• A wide series of guar gum alternatives that are said to offer cost savings of up to more than 50% for 1:1 substitution solutions.

• Technical expertise in all hydrocolloids and application know-how.

• A full control of the supply and manufacturing of hydrocolloids and systems blends. DuPont operates its own BRC-certified production facilities dedicated to the manufacture of hydrocolloids or customized blends.