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Solutions by Application

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Solutions by Functionality

Explore the full potential of our products and find functional solutions for your formulation’s unique needs.

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Grow like a Pro

Get the most from your production and transform your development process from bland to grand. 

Get Rid of the Mess and Enjoy the Marvel: Yield Enhancement and Extenders 

Product developers and food scientists face numerous challenges when creating high-quality meat-based products that leverage extenders. 

Texture and Mouthfeel: Achieving consistent texture and mouthfeel is critical for consumer satisfaction, especially in meat products.
Water Retention and Juiciness: Maintaining moisture levels is essential for sensory quality and shelf life.
Stability and Shelf Life: Products need to stay stable and safe over time, resisting spoilage and microbial growth.
Nutritional Profile: Enhancing nutrition while maintaining sensory properties can be difficult when using extenders.
Cost-Effectiveness: Balancing cost while ensuring quality ingredients and processes impacts profitability.

Hydrocolloid blends unlock synergist effects that optimize functionality with one ingredient solution. 

Enhanced Gel Strength and Elasticity: Combining carrageenan and locust bean gum results in stronger, more elastic gels, ideal for meat analogs.
Optimized Viscosity and Stability: Blends of xanthan gum and guar gum provide balanced viscosity and enhanced stability, suitable for sauces and marinades.
Controlled Release of Active Ingredients: Blending hydrocolloids controls the release of flavors and active ingredients, improving sensory attributes and functionality.

Hydrocolloids and hydrocolloid blends provide essential solutions to the challenges faced by product developers and food scientists. Their versatility in improving texture, moisture retention, stability, and overall quality makes them invaluable in creating superior meat-based products. By leveraging the unique properties and synergistic effects of hydrocolloids, developers can innovate and optimize products that meet consumer demands and regulatory standards, ensuring success in a competitive market.



Yield Enhancement



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Soups, Salads, Dressings
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GPI 101i Reduced Fat Mayo
GPI 101i

Create mayo with 50% less fat but tastes just as good as the real thing,

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Gluten Free Pizza Crust
GPI GF Pizza Crust

Say hello to a mouthful of chewy goodness and crispy perfection...minus the gluten.

GPI 315 Gelatin free panna cotta
GPI 315

Replace gelatin in flans and puddings with a melt-in-your-mouth velvety, creamy texture.

GPI PB  1300 Plant based cream cheese
GPI PB 1300

Whip up vegan cream cheese that's not only  delectable but spreadable.  

GPI GX 130-1 Ube oatmilk
GPI GX 130-1

Stabilize particulates and create a creamy, yet clean, mouthfeel. 

Let's collaborate!

We're always happy to GUIDE you through to get solutions that really PERFORM and can even INSPIRE new avenues to explore.

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