Weekly Tidbit
August 20, 2026
An article in the Food Technology magazine (Jan/Feb 2026) titled "Probing the Gray Areas of UPF Research" has the following tagline:
"Former NIH researcher Kevin Hall argues that debates about ultra-processed foods are still missing the deeper mechanisms at play - and explains why asking better questions matters more than just chasing tidy definitions."
In our opinion, the above is a polite way of saying "NOVA Classifying ALL foods on earth into only four categories is....." Fill in the blank.
The article provides an excellent insight into why the oversimplified NOVA system is misleading for consumers. Are the rate of consumption and nutrient density of an ultra-processed food (UPF) not critical considerations? Are there demographic consumer differences that play a role? Not all consumers are the same, nor are their lifestyles. This is not to say that a better awareness of food, ingredients, and nutrient density is not important. One size, however, does not fit all.
Without hydrocolloids, the processed food industry would not exist in its present form. Processed food allows wider distribution, reduces food waste, and increases food safety. A copy of the article may be found HERE. (Available only to IFT members).
It seems like the holy grail for food companies is now to "Clean up the label" while increasing protein, fiber, and nutrition, all while keeping texture, flavor, and price unchanged. A tough challenge for food formulators, to say the least.
Several hydrocolloids are interchangeable to some degree. However, the consumer opinion of which hydrocolloid is "cleaner" varies and is often irrational. Judging a hydrocolloid by its spelling, or chemical-sounding name, bears little to no relevance to its safety and functionality. Most are soluble or insoluble fibers, with one notable exception: gelatin. In any case, they are used at very low concentrations.
The label image of hydrocolloids is further confused by the often misleading risk assessment provided by very popular phone apps.
There is no easy answer to this wobbly set of conditions facing food companies. Some are resorting to the 'in-situ' concept. A raw material is used that "happens to have the texturizing functionality of a hydrocolloid." For example, seaweed flour or citrus fiber. Another example might be the search for vegetarian alternative texturizers for gummies (normally made with gelatin). A blend of pectin and carrageenan is a possible solution. Of course, the cost-in-use of clean-label alternatives must be carefully vetted against the perceived label improvement. Note: Efforts to replace gelatin have been ongoing for decades - without success.
Looking at the Q2-2026 price tables, virtually all hydrocolloids have remained stable to within 3-5% of their price a year prior, with a few exceptions. In the US, CMC has firmed over the last 12 months, whereas tara remains highly competitive.
The Q3-2026 report will be published the first week of October and will see the start of contract negotiations for 2027. We do not expect any major changes, except those caused by fluctuating US trade policies. The current conflicts in Ukraine and Iran do not have a significant impact on any hydrocolloid. Ukraine's wheat crop does affect starch prices. Iran is the major source of gum tragacanth, which is very little used in the food industry. Irrespective of hydrocolloid relevance, we sincerely hope and wish for an end to these conflicts, sooner rather than later.
We remind subscribers to The Quarterly Review of Food Hydrocolloids that specific requests for topics to be covered in the next issue are welcome. Our objective is to serve your hydrocolloid information needs.
