Weekly Tidbit
August 13, 2026
There are 5 galactomannans used in the food industry each with different properties, raw material limitations and of course prices. They are in, descending order of mannose to galactose ratios:
Cassia - 5:1 LBG - 4:1 Tara - 3:1 Guar - 2:1 Fenugreek - 1:1
The above ratios are rough indications only and depend on production methods. All but LBG and cassia are produced only through thermal treatment with no acid treatment or alcohol precipitation. All (I think) can be found in organic versions, at a premium of course.
The functionality, synergy, solubility, viscosity etc. are all well established for each galactomannan. So is the regulatory status established for each galactomannan in the various regions of the world.
The one property crucial to buyers which is constantly changing is ..... Price.
The skyrocketing of LBG and tara prices in 2022 took the industry by surprise and created a number of ripple effects. The other galactomannans, or other hydrocolloids for that matter did not see the same skyrocketing in price as LBG and Tara, but there is constant change in the price of all hydrocolloids. See the chart below on LBG vs Tara extracted from IMR's Quarterly Review of Food Hydrocolloids.
The current administration in the US is placing the entire Generally Recognized as Safe (GRAS) system under review. The use of GRAS has changed significantly over the years, but this latest possible revamping is causing concern at all levels, including for some hydrocolloids. The use of GRAS by ingredient suppliers increased in the late 1980's and into the 1990's, when the FDA could not or did not have the manpower and funding required to put all new ingredients through a full food additive petition (FAP). For now, few, if any, hydrocolloids are directly affected, but several of them rely on safety determinations that could well be put under the microscope. Hydrocolloid suppliers would be wise to keep an eye on these new "GRAS" evaluations and/or restrictions. We can think of one hydrocolloid in particular that could be scrutinized. Want to guess which one?
The debate continues over whether food companies deliberately "hook" consumers to their processed foods in a nefarious way. A recent 60 Minutes report adds fuel to the hyper-concern developing at the consumer level.
"I cannot pronounce it, so it must be bad..." continues to be a ridiculous consumer test of a food ingredient's safety evaluation. Another ridiculous safety test: "If it's used in yoga mats, how can it be safe in my food?" If only people were aware of the industrial/chemical applications of sodium chloride....
A link to the 60 Minutes program is https://www.cbsnews.com/60-minutes/ (Non-US-based Hydrocolleagues may need to use a VPN to access).
Rabobank predicts a strong El Nino in the Pacific with resulting disruptions in several commodities. The global nature of hydrocolloid raw material origins means that there will most certainly be disruptions caused by this El Nino which is expected to materialise towards the end of this year and into next year.
Which hydrocolloids might be impacted? Certainly the three seaweed extracts, agar, alginates and carrageenan. Tara gum comes mainly from Peru.
Rabobank analysts urge procurement teams to map exposure by commodity and origin and build sourcing flexibility
