Kerry launched Puremul, an emulsifier made from acacia that can replace sunflower lecithin and mono- and diglycerides in food and beverage products.
As food producers struggle to access inputs due in large part to the war in Ukraine, many CPG companies are looking for cost-effective ingredient substitutes.
Kerry is pitching Puremul to producers as a superior ingredient that’s also readily in supply. Those favorable attributes in today’s uncertain environment could quickly resonate with food makers.
Mono- and dyglycerides, which Kerry aims to replace, are emulsifiers — ingredients that combine water and oil to prevent separation. They are added to foods to enhance their texture and consistency, and to extend their shelf life. Emulsifiers are found in a variety of applications, from mayonnaise to baked goods to processed meats. While the FDA recognizes the ingredients as generally safe, some consumers worry about their small amounts of trans fat.
