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Guar gum prices are rising faster than you can say stabilizer. We have the scoop on why, and what to do next.

Believe it or not, Guar gum is used by the US shale gas industry to help extrude natural gas from underground in a process known as fracking. With the increasing demand of Guar gum from the gas industry, prices for raw material and processing have skyrocketed and reached unprecedented price levels. Demand continues to increase as other countries introduce fracking as well.

The Guar gum market has changed fundamentally and the current market continues to be volatile. Costs are increasing, and what’s a food manufacturer to do? Don’t compromise texture, and save your budget. We can help you find a replacement with our Guar Free and Guar Reduced options. Give us a call 800-525-0732.

Cargill improves their cocoa processing facilities to promote product innovation and increase production.

Cargill’s cocoa and chocolate business has completed upgrades to their cocoa processing facility in Wormer, the Netherlands following a U.S. $82 million investment. The upgrades include the addition of the new Center of Expertise for cocoa, and increased cocoa powder production capacity. These improvements enable Cargill to strengthen their ability to offer greater product innovation and increased levels of service. (Source: Cargill News)

At Gillco, we are excited to offer a wide range of Cargill’s innovative cocoa powders. Check out the product page for more details, or give us a call if you have any questions.

Driven by consumer demand, the U.S. organic industry grew by 9.5% overall in 2011 to reach $31.5 billion in sales. The steady growth is a result of consumers increasingly making decisions based on their values and awareness about health and environmental concerns. (According to the Organic Trade Association’s 2012 Organic Industry Survey) Click here for the full story.

Organic sugar cane is milled within 24 hours of harvest. At the mill, the cane is crushed and cane juice is collected. The cane juice, rich in molasses, vitamins and minerals, is extracted, clarified, evaporated and crystallized.  The result is a blonde-colored, delicious and natural organic sugar.

Fun Fact: After crushing the sugar cane, fibrous remnants known as bagasse are dried and then burned to generate energy for the mills. The energy from the bagasse is nearly twice the amount actually needed to make sugar. The excess energy is fed back to the local grid, providing electricity to nearby communities. How sweet is that?!

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We offer a broad range of emulsifier options made from natural raw materials, such as glycerol and organic acids. Here are some of the many essential functions emulsifiers can provide for your food products:

• Stabilizing emulsions
• Extending shelf life
• Overcoming raw material variations
• Securing the right mouthfeel and product appearance

Click here to read more about what emulsifiers can do for your product!

Litesse polydextrose is a low calorie, sugar free, low glycemic specialty carbohydrate that has prebiotic properties and is widely recognized as soluble dietary fiber. Litesse is ideal for the formulation of products that target weight management and digestive health. As a premium quality, one calorie per gram specialty carbohydrate, Litesse offers a range of nutritional benefits for baked goods, ice cream, nutrition bars, cereals, beverages, confectionery, chocolate, yogurt, salad dressing and more!

Click here to learn more about Litesse polydextrose, or contact us with any questions!

Keep your baked goods fresh with enzyme products. They maintain softness and resilience for longer than anything else on the market!

POWERFresh® products use either G4 (for buns and rolls) or new G+ enzymes (uniquely formulated for bread and specialties) to create powerful solutions that exceptionally delay staling in baked goods.

G+ enzyme technology is extraordinarily efficient at modifying starch during baking. This new amylase lowers the rate of amylopectin retrogradation, hence slowing the speed at which bread stales. The result is substantial crumb softening and moistness combined with improved resilience and elasticity.

Since proteins and arabinoxylans also contribute to the firming of breadcrumb, POWERFresh® products feature additional enzyme activities that optimize results for individual applications.

Call us today for more information 1-800-525-0732

Get creative and use Inulin across a broad range of foods including dairy products, dressings and spreads, confections, beverages, cereals, supplement bars and bakery products.

Functions and benefits of Inulin:

• Soluble dietary fiber
• Low calorie bulking agent
• Sugar replacement
• Fat replacement
• Enhanced calcium absorption
• Prebiotic and bifidus promoter
• Texture, mouth feel and spread enhancement

Click here for more details on this great ingredient!

Stop making dry, brittle cookies… add an emulsifier to strengthen dough, and retain moisture!

Extend the shelf life of baked goods through starch complexing, and give baked and snack products the necessary functionality, without the trans fat, using one of our many emulsifier options. Whatever your application, we have the right emulsifier for you!

(Click here to check them out.)

Emulsifier Applications:

• - Bread manufacturers can improve their production through improved dough handling by using emulsifiers which interact with the gluten network
• - Emulsifiers stabilize the emulsion in low-fat spreads providing the right stability and mouthfeel and reduce spattering in frying margarine
• - Low-viscosity emulsifiers enable the use of precision liquid dosing systems in modern, highly automated industrial bakeries
• - Confectionery manufacturers can improve the cost efficiency of their production of chocolate and chocolate compounds by using emulsifiers to control the viscosity and thereby the loss of product during handling