#Xanthan Gum Market

[globalgrowthinsights]

Xanthan Gum for Food Market Size

Xanthan Gum for Food market in the U.S. was valued at USD 317.13 million in 2023 and is expected to grow to USD 325.06 million in 2024, eventually reaching USD 395.11 million by 2032, reflecting a steady compound annual growth rate (CAGR) of 2.5% during the forecast period.

[cupidsbower]

Idli & Dosa recipe

Next week I'm going to post my long-promised Indian Film Fest 2024, complete with recommendation lists of my fave films. As an appetiser, here's one of the things I've been working on that was inspired by my love of Indian film.

Idli and dosa are Indian side dishes that I recently discovered and fell in love with. Idli are delicious savory steamed cakes meant to be eaten in place of bread or rice, and dosa are crispy pancakes. The same batter can be used to make either.

You can buy inexpensive idli steamers to fit into pots you already own, but there are also fancy all-in-one numbers. The trays are shown below.

Dosa are generally made very thin and crispy - basically a pancake - but can also be made a bit thicker and fluffier, depending on your preference.

The traditional Indian recipe for idli and dosa starts with uncooked rice and dried urad dal beans. They are soaked and then ground and mixed together. The batter is left overnight to develop natural yeast, which makes the idli and dosa fluffy when cooked. However, none of this is very practical. I figured there had to be another way to make them at home without buying a grinder, and did a bit of research. Sure enough, there are instant mixes on the market. I ordered one from a specialty shop and it was nice, and the ingredients were pretty much what I’d guessed they’d be – mainly rice and dal flour (although many instant mixes add semolina, so beware if you’re gluten free), and to make the batter you add in yoghurt to replace the natural yeast.

I’ve done some experiments and found a way to make something that’s close to the idlis I’ve eaten at restaurants. My dosas made with this batter aren’t as thin and crispy (still nice though). My recipe is made with ingredients that should be available locally at most supermarkets – I found these ingredients at both Woolworths and Coles in Australia.

Batter ingredients

White rice flour, not too finely ground (don’t use rice starch).  Mckenzie's Rice Flour works well

Donna Hay* plain or self-raising flour OR equal parts sorghum flour mixed with brown rice flour

Besan flour** OR urad dal flour

Plain yoghurt (not lite). I use Greek yoghurt

A little xanthan gum or psyllium husks if you need to make the batter stickier

Salt

Baking powder

Water

* The Donna Hay flour is a mix of brown rice flour, glutinous rice flour and sorghum flour, and also has a high proportion of xanthan gum. Unfortunately, you can’t just use this as the only source of flour, or your batter will turn into glue when you attempt to cook it because of the xanthan. Ask me how I know. ☹

** Besan flour is not traditional, but urad dal flour is not available locally. Besan isn’t quite as neutral in flavour, but has a nice taste and works well as a substitute.

Making the batter

Measure out the ingredients in the following proportions:

2 white rice flour – 1 Donna Hay flour – 1 besan flour – 2 yoghurt

OR

1 white rice flour – 1 sorghum flour – 1 brown rice flour – 1 besan flour – 2 yoghurt

Put all the ingredients into a large bowl. Then add the following:

Salt – about ¼ tsp per cup of flour, or to taste.

Optional xanthan gum – this is not needed if you’ve used the Donna Hay flour. If you’ve made your own mix of flours a small amount of xanthan gum will help the batter stick together while cooking, especially if you make dosa. About ½ tsp per cup of flour. I prefer the taste and texture of psyllium husks which isn't quite as sticky but have a similar effect. About 1 tsp per cup of flour.

Water – enough to make a thick pancake batter, start with about the same quantity as the total number of cups of flour, but mix it in bit by bit.

Mix batter until smooth and set aside to rest for at least 10 minutes.

Right before cooking, add:

Baking powder – about 2 tsps per cup of flour.

If you have leftover batter, you can store it covered in the fridge. Before cooking, you may need to add a small amount of extra baking powder.

I tested both of the above proportional batter options, and they both worked, although the second option was a bit crumbly for making dosa without some xanthan gum or psyllium added. When I trialled the Donna Hay option, I used their self-raising flour, but the batter still needed baking powder – without it, the idli were solid, chewy lumps. They should be fluffy clouds!

If you use ½ cup white rice flour, ¼ cup Donna Hay flour, ¼ cup besan flour, ½ cup yoghurt, it will make about 12 to 15 idli.

My favourite combination is ¼ cup white rice flour, ¼ cup brown rice flour, ¼ cup sorghum flour, ¼ cup besan, ½ cup yoghurt, around 1 scant cup water, pinch salt.

Steaming idli

Prepare the steamer. Follow the instructions for the idli steamer you buy, but generally, you need to lightly oil the idli cups, and spoon in about 1 Tblspn batter to each.

Idlis take about 10 minutes to steam, and are ready when you can slide a knife in and it comes out clean. To remove from the idli pan, just slide the knife around each idli, and they will pop out. Serve on a plate that’s covered in a paper towel or cotton napkin or clean tea-towel.

Good with curries and soups, or anything you’d eat with rice, but also lovely as a breakfast dish in place of toast, with baked beans, omelette, or jam. They are nicest when fresh, but warm up well in the microwave the next day.

Frying dosa

Dosa are best cooked on either a cast iron pan or a non-stick pan. Warm the pan and spray or wipe on some oil. Spoon batter in a thin layer and shake the pan to even it out. Put a lid on the pan for about five to ten minutes, depending on the thickness of your dosa (I like my dosa slightly thicker than crepe-thin and find that the little bit of steam caused by putting the lid on makes it cook more evenly).

Once the bottom is brown, take the lid off and flip the dosa, and finish cooking without the lid. It’s done when cooked through and crispy on the outside.

Serve as you would a pancake, chapati or other flatbread.

If you end up trying these, I'd love to hear about it. :)

Enjoy!

[breadmakerforglutenfreebread]

Unleash the Gluten-Free Baker Within: Bread Maker Magic

In today's culinary world, where dietary preferences and health consciousness shape our choices, gluten-free baking has emerged as both a trend and a necessity for many. As more individuals seek alternatives to traditional wheat-based products, the demand for gluten-free options has skyrocketed. This trend has prompted innovation in kitchen appliances, notably in the realm of bread makers. Enter the realm of Bread Maker Magic: Unleash the Gluten-Free Baker Within.

Understanding the Gluten-Free Craze

Gluten-free diets are not just a passing fad but a dietary requirement for individuals suffering from celiac disease or gluten sensitivity. Even those without these conditions often choose gluten-free options for perceived health benefits, including improved digestion and increased energy levels. This shift in dietary preferences has created a burgeoning market for gluten-free products, including bread, which historically has been challenging to replicate without gluten.

Read more:

Gluten Free Bread Machines and Mixes

Frequently Asked Questions About Bread Machines

The Rise of Bread Makers in Gluten-Free Baking

Bread makers have traditionally been hailed for their convenience in home baking, simplifying the bread-making process from start to finish. In recent years, manufacturers have responded to the demand for gluten-free options by designing bread makers specifically tailored to accommodate gluten-free recipes. These machines not only mix and knead gluten-free dough effectively but also bake it to perfection, producing loaves that rival their gluten-containing counterparts in taste and texture.

Features to Look for in Gluten-Free Bread Makers

When selecting a bread maker for gluten-free baking, several key features enhance the baking experience:

Dedicated Gluten-Free Setting: Ensures proper mixing, kneading, rising, and baking tailored to gluten-free recipes.

Customizable Programs: Allows users to adjust kneading and rising times to suit specific gluten-free flours and recipes.

Non-Stick Interior: Facilitates easy removal of gluten-free bread, which tends to be stickier than traditional dough.

Additional Accessories: Such as gluten-free recipe books or measuring tools, to further support gluten-free baking endeavors.

See more: https://www.merchantcircle.com/breadmakerforglutenfree-orlando-fl

Mastering Gluten-Free Bread Recipes

Creating gluten-free bread at home requires an understanding of alternative flours and ingredients. While rice flour and tapioca starch are common bases, experimenting with almond flour, chickpea flour, or sorghum flour can impart unique flavors and textures to gluten-free loaves. Incorporating xanthan gum or guar gum helps simulate the elasticity and structure that gluten provides, ensuring a satisfying rise and crumb in the finished bread.

Tips and Tricks for Gluten-Free Baking Success

Achieving bakery-quality gluten-free bread at home can be challenging but rewarding with the right approach:

Follow Recipes Closely: Especially ratios of wet to dry ingredients to achieve the desired consistency.

Allow for Proper Rising Time: Gluten-free dough often requires longer rising times to achieve optimal texture.

Experiment with Flours: Mix different gluten-free flours to find combinations that suit your taste preferences.

Use Fresh Ingredients: Particularly active yeast and baking powder to ensure a good rise in your bread.

The Future of Gluten-Free Bread Making

As technology advances and consumer demand grows, the future of gluten-free bread makers looks promising. Manufacturers continue to innovate, integrating more advanced features such as smartphone connectivity for recipe sharing and real-time baking updates. These advancements not only make gluten-free baking more accessible but also empower individuals to experiment with new flavors and textures in their homemade bread.

Conclusion

Bread Maker Magic: Unleash the Gluten-Free Baker Within embodies both the evolution of dietary preferences and the innovation in kitchen appliances. As more individuals embrace gluten-free lifestyles, the role of bread makers in facilitating this transition becomes increasingly significant. Whether you are new to gluten-free baking or a seasoned enthusiast, a dedicated gluten-free bread maker can transform your kitchen into a hub of culinary creativity and delicious experimentation. Embrace the journey of gluten-free baking with confidence, knowing that with the right tools and ingredients, you can achieve bakery-quality bread that satisfies both the palate and the dietary needs of your loved ones.

[global-research-report]

Exploring the Science Behind the Booming Hydrocolloids Market

The global hydrocolloids market size is expected to reach USD 17.83 billion by 2030, according to a new report by Grand View Research, Inc. The market is expected to expand at a CAGR of 6.0% from 2023 to 2030. Hydrocolloids find application in radiology as a suspending agent, suppositories, slow-release capsules, emulsions, surgical lubricants, and as a carrier of topical medicaments, which is expected to drive the market growth.

Rapid urbanization coupled with improved consumer lifestyle with more emphasis on healthy, diet-friendly, nutritious, and natural products is fueling the demand for convenience and packaged foods, which, in turn, is likely to propel product consumption. Additionally, growing consumer awareness regarding the benefits of nutritional food is further propelling the demand for hydrocolloids in developing countries, such as China and India.

Europe and North America are projected to play a substantial role even after losing their market share to Asia Pacific and Latin America. Asia Pacific and Latin America are expected to accomplish the highest gains in near future. A large number of health-conscious individuals are embracing a healthier lifestyle with the foremost importance on the healthy food choices offered by various food and beverage companies.

The key players in the hydrocolloids market are inclined towards new product launches, which is expected to augment the growth. In August 2018, Cargill announced its plans to invest USD 150 million in Brazil's production facility to keep up with the increasing demand for pectin.

Hydrocolloids Market Segmentation

Grand View Research has segmented the global hydrocolloids market based on product, function, application, and region:

Hydrocolloids Product Outlook (Volume, Kilotons, Revenue, USD Million, 2018 - 2030)

Gelatin

Xanthan Gum

Carrageenan

Alginates

Pectin

Guar Gum

Gum Arabic

Carboxy Methyl Cellulose

Agar

Locust Bean Gum

Hydrocolloids Function Outlook (Volume, Kilotons, Revenue, USD Million, 2018 - 2030)

Thickening

Gelling

Stabilizing

Others

Hydrocolloids Application Outlook (Volume, Kilotons, Revenue, USD Million, 2018 - 2030)

Food & Beverage

Pharmaceutical

Personal Care & Cosmetics

Others

Hydrocolloids Regional Outlook (Volume, Kilotons, Revenue, USD Million, 2018 - 2030)

North America

US

Canada

Europe

Germany

France

UK

Asia Pacific

China

Japan

India

Latin America

Brazil

Mexico

Middle East & Africa

List of Key Players

DuPont

Palsgaard

Nexira

Ingredion, Incorporated

Kerry

BASF

Ashland

CP Kelco U.S. Inc.

Glanbia Nutritionals

Darling Ingredients, Inc.

Tate & Lyle Plc

Cargill, Incorporated

Fuerst Day Lawson

Koninklijke DSM N.V.

The Archer Daniels Midland Company (ADM)

Order a free sample PDF of the Hydrocolloids Market Intelligence Study, published by Grand View Research.

[productreviewsbymishry]

INS 415: Benefits, Uses, and Drawbacks of This Common Food Additive

Food additives play a crucial role in enhancing the texture, flavor, and shelf life of products. One such additive, INS 415, commonly known as xanthan gum, is widely used in processed foods and beverages. But what exactly is it, and how does it benefit both manufacturers and consumers?

In this blog, we’ll explore what INS 415 is, its uses, benefits, potential drawbacks, and where you’re most likely to find it.

What is INS 415?

INS 415, or xanthan gum, is a natural polysaccharide derived through the fermentation of sugar by the Xanthomonas campestris bacteria. It acts as a thickening and stabilizing agent in food production, helping to improve texture and consistency.

Key Properties of INS 415:

Soluble in both hot and cold water.

Stable under varying temperatures and pH levels.

Compatible with other food additives.

Uses of INS 415 in Food

INS 415 is incredibly versatile, making it a popular choice in the food industry. Here’s where it’s commonly used:

Dairy and Non-Dairy Products: Adds creaminess and prevents separation in yogurt, ice creams, and plant-based milk.

Baked Goods: Improves dough elasticity and maintains moisture.

Salad Dressings and Sauces: Ensures a smooth texture and prevents oil-water separation.

Beverages: Stabilizes liquids and keeps ingredients evenly distributed.

Gluten-Free Products: Acts as a binding agent, replacing the elasticity lost without gluten.

Benefits of INS 415

1. Improves Texture and Consistency

INS 415 gives food products a desirable thickness and smoothness, enhancing the overall eating experience.

2. Extends Shelf Life

It helps maintain the quality of processed foods by preventing ingredient separation, especially in sauces and dressings.

3. Supports Gluten-Free Diets

For individuals with gluten intolerance or celiac disease, INS 415 provides the binding and elasticity needed in gluten-free baked goods.

4. Stabilizes Ingredients

It keeps ingredients uniformly mixed, ensuring consistent flavor and quality in packaged products.

Potential Drawbacks of INS 415

While INS 415 is generally recognized as safe, it does have a few potential drawbacks to consider:

1. Digestive Issues

In large quantities, it may cause bloating or gas, especially in individuals with sensitive stomachs.

2. Synthetic Processing

Although derived from natural sources, the production process involves fermentation and refinement, which some consumers may view as less natural.

3. Allergic Reactions

Rarely, some individuals may experience allergic reactions, such as skin irritation or digestive discomfort.

4. Overuse in Processed Foods

Excessive reliance on processed foods containing INS 415 may lead to an unbalanced diet lacking in whole, nutrient-dense foods.

Is INS 415 Safe?

The U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) classify INS 415 as safe for consumption. It’s also commonly used in small amounts, reducing the likelihood of adverse effects.

Who Should Be Cautious?

Individuals with a history of allergies or sensitivities to food additives.

Those prone to digestive issues should monitor their intake.

Natural Alternatives to INS 415

For those looking to avoid synthetic additives, several natural options can serve as alternatives to INS 415:

Guar Gum: Derived from guar beans, it’s a popular thickener in gluten-free recipes.

Agar-Agar: Made from seaweed, it’s ideal for vegan and vegetarian dishes.

Psyllium Husk: A natural fiber that works well as a binder in baking.

Cornstarch: A common household thickener for soups, sauces, and desserts.

How to Identify INS 415 on Food Labels

INS 415 may appear under different names on packaging:

Xanthan Gum

E415

Stabilizer or Thickener

Tips for Reading Labels:

Check the ingredient list on processed foods, especially sauces, dressings, and baked goods.

Look for it in products marketed as gluten-free, as it’s often used in these items.

Common Food Products Containing INS 415

Gluten-Free Bread: Provides the elasticity missing in wheat-free dough.

Ice Cream: Prevents ice crystals from forming, ensuring a creamy texture.

Instant Soups and Gravies: Thickens the broth for a hearty consistency.

Smoothies: Stabilizes the mixture, keeping ingredients evenly distributed.

Fun Facts About INS 415

Xanthan gum was discovered in the 1960s and quickly became a food industry staple.

It’s named after the Xanthomonas bacteria that produce it.

Apart from food, INS 415 is also used in cosmetics and personal care products for its thickening properties.

Conclusion

INS 415, or xanthan gum, is a versatile food additive that enhances the texture, stability, and shelf life of many processed foods. While it offers several benefits, including its use in gluten-free products, moderation is key to avoid potential drawbacks like digestive discomfort.

For those seeking natural alternatives, options like agar-agar and guar gum provide similar benefits without synthetic processing. As always, reading food labels and making informed choices can help you maintain a balanced and healthy diet.

[chemanalystdata]

Xanthan Gum Prices Trend | Pricing | News | Price | Database | Chart

Xanthan Gum is a widely used polysaccharide that plays a critical role in various industries due to its stabilizing and thickening properties. In recent years, the market for xanthan gum has experienced fluctuations in pricing, influenced by several factors such as raw material costs, production dynamics, demand patterns, and macroeconomic trends. Understanding the pricing trends in the xanthan gum market requires analyzing these contributing factors in detail, as they collectively shape the market’s behavior.

The production of xanthan gum is primarily dependent on fermentation processes using carbohydrate sources like corn, wheat, or sugarcane. Fluctuations in the prices of these raw materials can have a direct impact on the cost of producing xanthan gum. For instance, increases in corn prices due to droughts or other agricultural challenges may raise production costs, which in turn pushes up the market price of xanthan gum. Conversely, favorable agricultural conditions or subsidies for raw material production can reduce costs, creating downward pressure on xanthan gum prices. As a result, the interplay between agricultural markets and xanthan gum production is a critical determinant of pricing.

Get Real time Prices for Xanthan Gum : https://www.chemanalyst.com/Pricing-data/xanthan-gum-1577

Global demand for xanthan gum also plays a pivotal role in shaping its market prices. The food and beverage industry is a significant consumer of xanthan gum, where it is used as a thickener and stabilizer in a variety of products, including sauces, dressings, and gluten-free baked goods. Rising consumer demand for processed foods, particularly in emerging economies, has bolstered the consumption of xanthan gum, leading to upward pressure on prices. Additionally, the increasing adoption of xanthan gum in pharmaceutical and cosmetic applications has further driven demand. These industries rely on xanthan gum for its ability to enhance product texture and stability, expanding its market footprint.

Another factor influencing xanthan gum prices is the level of competition among manufacturers. The market is characterized by the presence of both established global players and smaller regional producers. Intense competition often leads to price wars, especially in price-sensitive markets. On the other hand, consolidation in the industry through mergers and acquisitions can lead to reduced competition, thereby providing manufacturers with greater control over pricing. Companies that invest in technological advancements to optimize production efficiency and reduce costs can also influence market prices by offering competitively priced products.

Geopolitical and trade dynamics are additional factors that significantly impact xanthan gum prices. Export restrictions, trade tariffs, or logistical challenges can disrupt the supply chain, leading to price volatility. For example, tensions between major exporting and importing countries can result in increased costs for transportation and tariffs, which are often passed on to the end consumers. The global nature of the xanthan gum market means that any disruptions in key manufacturing regions, such as China, which is a leading producer, can ripple through the entire supply chain, affecting global prices.

Environmental and regulatory considerations also play a role in determining the cost of xanthan gum. Stricter environmental regulations on the production processes, particularly in regions with stringent sustainability goals, may increase compliance costs for manufacturers. These costs often translate into higher market prices. Furthermore, growing consumer awareness about environmentally friendly and sustainable production practices has compelled manufacturers to adopt greener technologies, which can initially be costly but may lead to long-term benefits for both the environment and the market.

In recent times, the focus on clean-label and gluten-free products has provided a boost to the xanthan gum market, particularly in developed economies. Consumers are increasingly scrutinizing ingredient lists, seeking natural and recognizable components in their food. Xanthan gum, being a naturally derived ingredient, aligns with this trend, enhancing its appeal and demand. This shift has helped sustain higher prices in regions where clean-label products dominate the market.

Future pricing trends for xanthan gum are likely to be influenced by advancements in biotechnology and the exploration of alternative raw materials. Innovations aimed at reducing the dependency on traditional carbohydrate sources or optimizing fermentation processes could lower production costs, creating room for competitive pricing. Additionally, the growing interest in plant-based and vegan products, where xanthan gum often replaces animal-derived stabilizers, is expected to maintain robust demand, offering a positive outlook for the market.

The xanthan gum market remains sensitive to global economic conditions, including inflation and currency exchange rates. Inflationary pressures on raw materials, labor, and transportation can drive up costs, affecting pricing strategies. Meanwhile, fluctuations in currency exchange rates can impact the competitiveness of exporters and importers, further influencing global market prices. Businesses operating in the xanthan gum market must navigate these complex factors to remain competitive while ensuring profitability.

In conclusion, xanthan gum prices are shaped by a multifaceted interplay of factors, including raw material costs, demand dynamics, competition, regulatory considerations, and macroeconomic conditions. As the market continues to evolve, manufacturers and consumers alike will need to adapt to these changes, leveraging innovation and efficiency to meet the growing demand while managing costs effectively. The future of xanthan gum pricing will likely hinge on the balance between supply chain stability, technological advancements, and the ability to cater to diverse industrial needs.

Get Real time Prices for Xanthan Gum : https://www.chemanalyst.com/Pricing-data/xanthan-gum-1577

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[karamele0]

Chocolate Walnut Brownies | Karamele

Karamele’s Chocolate Walnut Brownies (Gluten-free & Plant Based )

Gluten-Free and Nutrient-Dense: The brownies are made with 100% Sorghum flour (100% Millet), which is gluten-free and nutrient-dense. Sorghum is rich in fibre, protein, and antioxidants, making it a healthier alternative to traditional wheat flour.

Plant Based and Dairy-Free: These brownies are entirely Plant Based , meaning they contain no animal products or by-products. They use high-quality Callebaut Cocoa Powder for a rich chocolatey flavour, making them suitable for those with dairy allergies or lactose intolerance.

Natural Sweetener — Jaggery: Jaggery is used as a natural sweetener in these brownies. Unlike refined sugars, jaggery retains more nutrients and minerals, such as iron and magnesium, which can benefit overall health.

Inclusion of Walnuts: The addition of walnuts to these brownies provides healthy fats, protein, and antioxidants. Walnuts are known for their omega-3 fatty acids, which are beneficial for heart health, along with antioxidants like vitamin E. This enhances the nutritional profile of the brownies, adding texture and flavor.

No Preservatives or Artificial Flavour: Karamele’s brownies are free from preservatives and artificial Flavors. This ensures a more natural taste and reduces the intake of potentially harmful additives.

NO Gums or Starches: Unlike many other gluten-free breads on the market, our bread does not contain any binding agents such as tapioca starch, arrowroot starch, corn flour, xanthan gum, and guar gum; ensuring a cleaner and a more natural product.

Wholesome Indulgence: By combining the benefits of millet, jaggery, walnuts and premium cocoa powder, these brownies offer a wholesome indulgence. They provide a guilt-free option for enjoying a sweet treat while still incorporating nutritious ingredients.

Overall, Karamele’s Chocolate Walnut Brownies stand out for their commitment to using wholesome ingredients and providing a flavourful experience that aligns with dietary preferences such as gluten-free and Plant Based diets. They offer a balance of taste and nutrition, making them a desirable choice for health-conscious consumers

Ingredients:

Sorghum flour, Water, Jaggery, Rice bran oil, Cocoa powder & Walnuts

[codeecrafters]

The Evolution of Shampoo Manufacturing

The shampoo industry has evolved significantly over the years, moving from simple cleansing agents to sophisticated formulations designed to address various hair concerns. This evolution has led to a growing number of that offer a range of products tailored to diverse hair types and needs.

Understanding Shampoo

Shampoo is a hair care product used for cleaning the hair and scalp. It is designed to remove dirt, oil, and product buildup while maintaining the hair's health. The primary purpose of shampoo is to cleanse, but modern formulations also offer additional benefits such as moisturizing, volumizing, and color protection.

Key Ingredients in Shampoo

The ingredients in shampoo can vary widely, but some key components are commonly found across different formulations:

Surfactants: These are the primary cleansing agents that help to remove dirt and oil from the hair. Common surfactants include sodium lauryl sulfate (SLS) and sodium laureth sulfate (SLES).

Conditioning Agents: Ingredients like silicones and quaternary ammonium compounds are added to improve the hair's texture and manageability, making it easier to detangle.

Thickeners: To achieve the desired viscosity, manufacturers often use thickeners like xanthan gum or cellulose derivatives.

Preservatives: To extend the shelf life of the product, preservatives such as parabens or natural alternatives like phenoxyethanol are included.

Fragrance and Colorants: These enhance the sensory experience of using the product but can sometimes irritate sensitive scalps.

The Role of Shampoo Manufacturers

Shampoo manufacturers are crucial players in the beauty industry, developing innovative products that cater to the needs of consumers. These companies invest in research and development to create formulations that are not only effective but also safe for long-term use.

Custom Formulations

One of the significant advantages of working with reputable shampoo manufacturers is the ability to create custom formulations. Brands can collaborate with manufacturers to develop unique products that reflect their brand values and meet the specific needs of their target audience. This customization can include the selection of ingredients, fragrance, and packaging design, enabling brands to stand out in a crowded market.

Sustainability in Manufacturing

As consumer awareness of environmental issues grows, many shampoo manufacturers are adopting sustainable practices. This includes sourcing ingredients ethically, minimizing plastic use in packaging, and reducing water consumption during production. Brands that emphasize sustainability often attract eco-conscious consumers, enhancing their brand reputation and loyalty.

The Market Landscape

The shampoo market is vast and diverse, characterized by a range of products that cater to different hair types, concerns, and preferences. From luxury brands to mass-market options, consumers have access to an array of choices that meet their specific needs.

Emerging Trends

Natural and Organic Products: There is a growing demand for shampoos made from natural and organic ingredients. Consumers are increasingly avoiding synthetic chemicals in favor of formulations that harness the power of nature.

Personalization: With advancements in technology, some brands are offering personalized shampoo solutions based on individual hair types and concerns. This trend reflects a shift toward more tailored beauty experiences.

Clean Beauty: The clean beauty movement emphasizes transparency and the absence of harmful ingredients. Many consumers are seeking out shampoo manufacturers that prioritize safety and sustainability in their formulations.

Waterless Products: In an effort to reduce water usage and packaging waste, some brands are developing waterless shampoos in the form of bars or powders. These innovative products are gaining popularity among environmentally conscious consumers.

Private Labeling Opportunities

For entrepreneurs and brands looking to enter the hair care market, partnering with shampoo manufacturers for private labeling can be a strategic move. Private labeling allows businesses to market products under their brand name while benefiting from the manufacturer’s expertise and resources.

This approach not only saves time and costs associated with product development but also provides access to high-quality formulations. Many manufacturers offer a range of options for private labeling, including packaging design and marketing support, making it easier for brands to establish their presence in the competitive beauty landscape.

The Future of Shampoo Manufacturing

As the hair care industry continues to evolve, the future of shampoo manufacturing looks promising. With increasing consumer demand for innovative and sustainable products, shampoo manufacturers will need to stay ahead of trends and invest in research and development.

Embracing Technology

Technology is playing a pivotal role in the future of shampoo manufacturing. From advanced formulation techniques to smart packaging solutions, manufacturers are leveraging technology to create products that are not only effective but also user-friendly. For instance, some brands are incorporating augmented reality into their marketing strategies, allowing consumers to visualize the benefits of the product before purchase.

Education and Awareness

As consumers become more educated about hair care, shampoo manufacturers will need to focus on transparency and education. Providing clear information about ingredients, sourcing, and the benefits of specific formulations will help build trust with consumers. Brands that prioritize education in their marketing efforts are likely to resonate with informed shoppers.

Conclusion

The shampoo manufacturing industry is undergoing a transformative period, driven by changing consumer preferences and the demand for innovative solutions. By focusing on quality, sustainability, and customization, shampoo manufacturers are shaping the future of hair care.

For brands looking to develop new products or consumers seeking the best shampoos for their needs, understanding the landscape of best shampoo manufacturer. essential. By exploring various options and trends, individuals and brands can make informed choices that align with their values and goals.

Whether you are a new entrepreneur entering the market or a consumer on the hunt for the perfect shampoo, the world of hair care offers endless possibilities. Stay informed about emerging trends and innovations in the industry, and don’t hesitate to reach out to reputable shampoo manufacturers to explore the best products available today.

[adityarana1687-blog]

Rheology Modifiers Market Size To Reach $10.91 Billion By 2030

The global rheology modifiers market size is anticipated to reach USD 10.91 billion by 2030 and is anticipated to expand at a CAGR of 4.2% during the forecast period, according to a new report by Grand View Research, Inc. Key characteristics such as anti-sagging, emulsion stabilization, and leveling, is anticipated to contribute to product demand in the near future.

The boost in sales of personal care & cosmetic products in the European and Asia Pacific countries has triggered the product demand. Owing to the ease of manufacturing and high performance, guar gum, polyurethane, xanthan gum, as well as other rheology modifiers, are predicted to find demand from food applications in the near future. In addition, growing adoption of convenience food products, rheology modifiers shall witness high opportunity in food application, due to their quality of boosting shelf life and quality of final food & beverage products.

On the contrary, one of the key restraints to the industry is the growing requirement for environmental control. Industry participants are being probed to redevelop their products due to rigorous environmental rules that result in high research and development costs. The market is also being restrained by declining ink use owing to an increase in paperless operations.

Request a free sample copy or view report summary: Rheology Modifiers Market Report

Rheology Modifiers Market Report Highlights

Personal care & cosmetics emerged as the fastest-growing segment with a CAGR of 4.8% over the forecast period. This is attributable to the growing utilization of inorganic products such as silica in the formulation of cosmetic products

Organic emerged as the fastest-growing type owing to the increasing demand for natural and healthy ingredients, which is driving the demand for rheology modifiers in the country.

Europe emerged as the fastest growing region, with a CAGR of 5%, due to direct investments in acquiring novel technologies, inventory management, securing raw materials, and enhancing product portfolio by manufacturers in the region.

The industry is highly competitive on account of the presence of various dominant manufacturing companies such as BASF SE, Dow Chemical Company, Lubrizol Corporation, Clariant, Arkema, Ashland, Akzo Nobel N.V., and Elementis Plc.

Rheology Modifiers Market Segmentation

Grand View Research has segmented the global rheology modifiers market report based on type, end use, distribution channel, and region:

Rheology Modifiers Type Outlook (Volume, Kilotons; Revenue, USD Million, 2018 - 2030)

Organic

Inorganic

Rheology Modifiers End-use Outlook (Volume, Kilotons; Revenue, USD Million, 2018 - 2030)

Paints & Coatings

Personal Care & Cosmetics

Pharmaceuticals

Oil & Gas

Construction

Other End-use

Rheology Modifiers Distribution Channel Outlook (Volume, Kilotons; Revenue, USD Million, 2018 - 2030)

Direct

Indirect

Rheology Modifiers Regional Outlook (Volume, Kilotons; Revenue, USD Million, 2018 - 2030)

North America

U.S.

Mexico

Canada

Europe

Germany

UK

France

Italy

Spain

Asia Pacific

China

Japan

India

South Korea

Central & South America

Brazil

Argentina

Middle East and Africa

South Africa

Saudi Arabia

List of Key Players in Rheology Modifiers Market

BASF SE

The Dow Chemical Company

Lubrizol Corporation

Clariant

Arkema

Ashland

Akzo Nobel N.V.

Elementis Plc.

BYK Additives & Instruments

Cargill Incorporated

DuPont

Evonik Industries AG

PPG Industries

[yoghurt-freak]

YOGHURT SHOP PSSION FRUIT

ちょこちょこ載せ始めてる海外のヨーグルト。

今日はオーストラリアの商品をば🇦🇺

THE YOGHURT SHOP

オーストラリアのビジネスマン、Simon Reynolds氏が2003年にAdelaide Central Marketでこの名前の屋台を開いたことに始まるブランド。

webサイトの言葉を直訳で借りると、それまでのオーストラリアでは”不健康な”ヨーグルトが売られてたらしいんやけど、叔母のMariaさんがギリシャヨーグルトを自作されてるのを見て、ビジネスパートナーのConさんと一緒に保存料・人工着色料・人工香料不使用の伝統的なヨーグルトの製造販売に取り組まれたそう。

海外のギリシャヨーグルトって、こういうアンチテーゼ的に生まれたブランドが多いんな😳✨

ギリシャヨーグルトがメインで、トッピングのグラノーラが別添になったタイプや、今回みたいにフルーツソースが底に入ったシリーズなんかが展開されてるみたい。

今やオーストラリアの他にニュージーランド、シンガポール、マレーシア、ブルネイ・ダルサラーム、タイ、香港でも販売される大人気ブランドに。

スペック

オーストラリア原料89%。

手漉し(?)のギリシャヨーグルトの底にパッションフルーツのピューレが入った二層仕立て。

ヨーグルトは89%、ピューレは11%の割合みたい。

190gと日本のカップヨーグルトの倍ぐらいのサイズで、たんぱく質は17g💪

カロリーも263kcalとなかなかのボリューム。

オーストラリアのなんかの投票で1位を獲得したらしきエンブレム入り🥇

･････････････････････････････୨୧ 開封 ･････････････････････････････୨୧

あっ♡

充填跡のツノがあるタイプ😍

嬉しい！！

捕獲。

ギリシャヨーグルトなんやけどかなり柔らかい手応え。

すくうと一応バキッと割れるけど、食感はクリーミーと予想。

190gのカップって想像以上に大きくて、しばらく掘り下げんとソースが出てこん💦

まずはプレーンで食べてから味変でソース、って設計なんかな。

なんて考えながら掘り下げ続けて、底のソースに到達⛏

鮮やかなオレンジ寄りの黄色で、パッションフルーツの黒い���がたくさん。

無香料やから近づいてよーくすんすんするとパッションフルーツが甘酸っぱく香る感じ😊

海外のヨーグルトってナチュラルなん多くて嬉しい！

･････････････････････････････୨୧ 頂きます🙏 ･････････････････････････････୨୧

まずはヨーグルト。

おっ、甘い！

かなーーーり甘めに味付けされてて、これだけで完成してる😳✨

もったりクリーミーで、少しソースの風味が移ってて甘酸っぱい雰囲気あり。

スイーツ的なおいしさ！

次にソースと。

ひゃーーーーーー！

振り幅すごい😆💕

キュゥゥゥゥっと酸っぱくて、タネを噛むとガリ！ガリ！って大きな音が鳴って、色々激しい💛

ヨーグルトがかなり甘いから、これ以上ソースで甘くなったらしんどいかもって思ってたけど、なるほど！

ソースは甘いんじゃなくてめっちゃ酸っぱい😚

日本とは味の足し方が逆!!!

この発想はなかった。

甘さにダレて来た頃に急に気を引き締められる✨

これは190gあっても飽きんなぁ。

ソースは少なめやから、やっぱり半分ぐらいはそのまま食べてから辿り着くのが良さそう。

味変していくパフェ的な食べ方が◎

めちゃおいしかったー。

これも日本で売ってたら確実にリピするやつ。

============================ 栄養成分（1個190gあたり） エネルギー 1102KJ（263.3843kcal） たんぱく質 17.67g 脂質 10.67g - 飽和脂肪酸 4.37g 炭水化物 28.31g - 糖類 20.90g ナトリウム 96mg ————————————————— 原材料名 WHOLE MILK YOGHURT (89%) [WHOLE MILK, MILK SOLIDS, SUGAR, LIVE YOGHURT CULTURES] PASSION FRUIT PURÉE (11%) [PASSION FRUIT, ACETYLATED DISTARCH ADIPATE, GUAR GUM, XANTHAN GUM, CONCENTRATE (CARROT AND PUMPKIN)] 訳： 全乳ヨーグルト (89%) [全乳、乳固形物、砂糖、生ヨーグルト菌] パッションフルーツピューレ (11%) [パッションフルーツ、アジピン酸アセチル化、グアーガム、キサンタンガム、濃縮物（にんじんとかぼちゃ）】 ————————————————— 購入価格 S$6.55(GST込) ————————————————— 製造者 THE YOGHURT SHOP ============================

[fcukfodmap]

Low-FODMAP Gluten-Free Cardamon Zucchini Bread

I went on vacation and messed up my daily posting, but I'm back now and ready to document my ridiculous dietary restrictions. My cousin who lives down the street planted a decent-sized garden this year. Now that it's mid-August, that means he's positively swimming in zucchini. (I just read somewhere that harvesting zucchini just makes the plant produce MOAR zucchini, so lol.)

Anyway, he gave me this ridiculous three pound zucchini, so it was time to make zucchini bread. Absolutely all of this recipe is YOLO, because I really haven't had the best luck with gluten-free flours. I'm honestly surprised at how well it turned out: soft and moist without being undercooked or crumbly. Without further ado:

Low-FODMAP Gluten-Free Cardamon Zucchini Bread

1 1/2 pounds zucchini, shredded

3/4 turbinado sugar, plus extra for sprinkling

1/4 c vegetable oil

2 large eggs

1 tablespoon vanilla extract

2 c gluten-free flour

1/2 c almond flour

2 tsp ground cardamom

2 tsp xanthan gum

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

Preheat the oven to 350F and grease a bread pan. Shred the zucchini into a strainer and press out the liquid. Lay the shredded zucchini onto a clean cotton towel, and roll up to take out as much water as possible. (Coring the zucchini before shredding keeps down the water content too.)

In large bowl, whisk together turbinado sugar, oil, eggs, and vanilla. Stir in zucchini until combined. Mix in the rest of the dry ingredients into the wet ingredients -- most recipes recommend mixing them in a separate bowl, but I hate to dirty a dish for no reason -- until batter is well mixed and smooth.

Pour the batter into the prepared pan, smooth the top, and sprinkle with turbinado sugar. Bake for an hour to an hour and a quarter, turning once during baking. Let cool in the pan for a bit, and then turn out on a wire rack.

Couple few notes: I used Bob's Red Mill Gluten-Free All-Purpose Baking Flour, which does not include xanthan gum in whatever unholy mix of flours are in the package. I believe some commercially available gluten-free flour mixes do include xanthan gum, so adjust the recipe accordingly.

Turbinado sugar is marketed as Sugar in the Raw, but if you didn't want to mess around with a specific product, a mix of brown and white sugar would work just as well. I'd use more white than brown -- maybe 1/2 c to 1/4 c -- but whatever floats your boat.

I meant to put in nutmeg too -- 1/4 tsp -- but I totally forgot. You could play around with ginger, cloves, even full on pumpkin pie spice. Zucchini doesn't taste like anything, so use whatever pleases you. I like the cardamon & cinnamon mix because it reminds me of the baked goods my Scandinavian grandmother made.

Anyway! I'm pretty fcuking excited about how well this turned out. So far my gluten-free baking experiences have ranged from decent to disastrous. It's nice to get a win.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.