Everything you need to know about food hydrocolloids

Since 1984, IMR has conducted industial market research and consulting in food hydrocolloids. At hydrocolloid.com, we offer comprehensive studies on all things related to food hydrocolloids. Quarterly and custom reports on all food thickeners, stabilizers and gelling agents.

The activities of IMR International include:

The Quarterly Review of Food Hydrocolloids – Since 1992

Agar, alginates, gum arabic, carrageenan, cassia, cellulosics (CMC, MCC, MC/HPMC), gelatin, gellan, guar, konjac, locust bean gum, pectin, starch, tara gum, Xanthan.

Annual Food Hydrocolloid Conference – Since 1995

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.

Supply sources for hydrocolloids

Thickening, gelling, suspending, emulsifying, global sources. Strengths, weaknesses and primary contacts.

Career placement services

Matchmaking, NOT Headhunting. After some 30 years in hydrocolloids, IMR has a roster of people and positions in hydrocolloids which are matched periodically.

Matching investors with hydrocolloid investments

Investment bankers, corporate acquisitions, mergers, all make use of IMR's in-depth and focused market data in arriving at go/no-go decisions.

Single Client Research

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.