Kerry, the world’s leading taste and nutrition company, has launched Puremul™. This new texture system enables manufacturers to reformulate using a label-friendly non-GMO alternative that overcomes the existing sunflower supply challenges.  It is an innovative, natural texture system that can replace sunflower lecithin and mono- and diglycerides across multiple applications, including baked goods and plant-based beverages, making it the new go-to ingredient for a multitude of development projects. 

With the existing supply chain challenges and pricing instability of sunflower lecithin, Puremul™ offers manufacturers a much-needed alternative. In addition, the technology helps solve the perpetual problem of clean label emulsification. It does so by replacing the functionality of mono-and diglycerides across several applications, from bakery to beverage. Consumers can feel good about the ingredients in the foods they’re buying, having replaced ingredients perceived as unhealthy — mono- and diglycerides — with a cleaner label alternative. 

Kerry’s Beyond the Label research found that 82 percent of US consumers believe a clean label is essential, with almost as many actively evaluating ingredients listed on food packaging. Many consumers believe mono- and diglycerides are undesirable ingredients, and over 60 percent prefer bread with simple, recognizable ingredients. According to FMCG Gurus 2021 research, 74 percent of U.S. consumers find natural, non-GMO claims highly appealing, and over 70 percent report they are concerned about using synthetic ingredients in products. Puremul addresses these concerns.

Commenting on the launch, Tim Cottrell, Business Development Director for Emulsifiers, Texturants, and Gum Acacia, North America, said: 

“The Kerry Puremul texture system is an exciting ingredient innovation developed out of our long-time research experience with acacia, a natural, sustainable, plant-based ingredient source for food and beverage applications. We believe manufacturers and product developers in bakery and plant-based beverages will find this an exciting, clean label emulsification alternative for use in both reformulations and new-product development.”

Produced using naturally sourced acacia from the sustainable, drought-resistant acacia tree—cultivated by local farmers in the Sahel region, Africa—Puremul is clean label and can be listed on the ingredient list simply as “Acacia, Natural Flavor.” Its many technical benefits include excellent emulsification, high-quality texture and stability, improved process efficiencies, sensory and taste maintenance, and reliable supply available through vertically integrated supply chains. Puremul delivers these valuable properties efficiently and sustainably and is non-GMO, free from major allergens, certified kosher, and Halal-suitable.  

Tim Cottrell added: 

“The global emulsifier market is at capacity and there are significant sunflower lecithin price volatility and supply issues. Puremul is the only clean label solution in the market that successfully replaces the functionality of sunflower lecithin and mono- and diglycerides, helping product makers meet growing the rising market calls for clean, natural, sustainable solutions. The Kerry team is proud to release this natural-texture ingredient system into the marketplace and looks forward to working with our partners to innovate and create sustainable nutrition solutions with help from this technology.”