Organizers of the Charleston, SC Food Hydrocolloid Conference, April 28-30, 2013
Publishers of The Quarterly Review of Food Hydrocolloids
Since 1984, IMR has conducted industrial market research and consulting in food hydrocolloids. At hydrocolloid.com, we offer comprehensive studies on all things related to food hydrocolloids, as well as quarterly and custom reports on all food thickeners, stabilizers and gelling agents.
The activities of IMR International include:
Agar, alginates, gum arabic, carrageenan, cassia, cellulosics (CMC, MCC, MC/HPMC), gelatin, gellan, guar, konjac, locust bean gum, pectin, starch, tara gum, xanthan.
Our annual gathering of who's who in hydrocolloids alternates between Europe and the U.S. Suppliers, users, regulatory authorities, investors, and consultants meet to discuss where we are, where we are going, and how we get there in hydrocolloids. Conference locations include Berlin, Lisbon, San Diego, Washington, Prague, Budapest, and Barcelona.
IMR International offers seminars on food hydrocolloids. Our basic seminar covers business aspects of the industry and can be customized to client-specific needs and tailored to fit in two hours, half a day or a full day. If technological information is desired, IMR is in close contact with several world-class, independent technologists who can take part.
We provide matchmaking, not headhunting. After some 30 years in hydrocolloids, IMR has a roster of people and positions in hydrocolloids which are matched periodically.
Thickening, gelling, suspending, emulsifying, global sources. Strengths, weaknesses and primary contacts.
Investment bankers, corporate acquisitions, mergers, all make use of IMR's in-depth and focused market data in arriving at go/no-go decisions.
Customized studies on all aspects of hydrocolloids and some other food ingredients have been conducted. Proposals outlining content, methodology, and cost are submitted for approval by client. Hydrocolloids are specialty additives and not commodities.