“The Resurgence of Gum Arabic: From Ancient Uses to Modern Food Innovations”
In the Stone Age, gum arabic was utilized as food in the Sahara and as an adhesive across Africa. Cleopatra is said to have included it in her lipstick and requested dishes prepared with it. Renowned artists like Rembrandt and Leonardo da Vinci incorporated this ingredient into their paints while creating their masterpieces. Today, food and beverage companies are increasingly embracing this timeless amber-hued additive—also known as acacia gum or gum acacia—for various applications, such as serving as an emulsifier in plant-based drinks, forming a hard shell around candies, or adding volume by mimicking sugar’s texture when the sweetener is eliminated. Persistence Market Research projects that by the end of 2025, global consumption of gum arabic will exceed 165,000 tons, valued at $476.1 million.
Despite its historical significance, the use of gum arabic in food and beverages has surged in recent years, aligning with many current trends in the industry: it’s all-natural, sustainable, and contributes to clean labeling. Its harvesting in Africa also provides farmers with an additional source of income. Food developers find gum arabic user-friendly, as it resists pH fluctuations, adapts to various formulations, and withstands temperature changes during processes like pasteurization. “It’s truly a workhorse,” stated Derek Holthaus, senior principal scientist at Ingredion, in an interview with Food Dive. “It effectively performs almost every function except adding viscosity. I genuinely believe it can be employed in nearly any food formulation.”
Holthaus highlighted its primary applications: as an emulsifier in sodas and non-alcoholic beverages; as a texture and hard coating agent in candies and gum; and for preserving liquid and powdered flavors. Its versatility extends to numerous other uses, including as a natural glue in nutritional bars, a fiber source in prebiotics, enhancing mouthfeel in wine, and prolonging the shelf life of baked goods. A routine review of food and beverage labels reveals that gum arabic is present in products like M&M’s and some flavors of Gatorade from PepsiCo. “Without binding agents like gum acacia, the outer shells that our consumers love in M&M’s, Starburst jelly beans, and pellet chewing gum wouldn’t adhere,” explained Jason Egan, senior product development scientist at Mars Wrigley, in an email.
Gum arabic is predominantly sourced from Africa, particularly in countries such as Chad, Senegal, Ethiopia, and Sudan. The gum is harvested from the acacia tree by scoring the bark, allowing the substance to ooze out and protect the tree. Two weeks later, local farmers collect the hardened exudates. These are then sent to companies like Ingredion and Alland & Robert in France, where extraneous bark is removed before being processed into powder. The fastest-growing demand for gum arabic is seen in sectors focused on clean labels, plant-based beverages, and sugar reduction. Many emerging companies in these areas, according to Holthaus, may not be fully aware of its benefits until they examine the labels of established products.
Ingredion considers gum arabic one of its core ingredients and keeps it “top of mind when we visit customers.” “Many of our clients approach us after spotting it on a label of a similar product, leading them to research and consider incorporating it into their formulations,” Holthaus noted. At Alland & Robert, gum arabic accounts for 95% of their sales, as reported by marketing manager Violaine Fauvarque. The company generated $50 million in revenue in 2019, a figure that has tripled over the past decade. Continued growth is anticipated as new applications are discovered and existing uses gain traction. “We are witnessing a significant surge in demand across food, beverages, and other sectors,” Fauvarque shared with Food Dive. “This growth is not only due to the wide variety of applications but also because we are exploring new uses such as plant-based meats.”
Fauvarque stated that her company collaborates with some of the largest food and beverage firms worldwide and invests approximately $1.1 million annually in research and development to explore acacia gum further and identify new applications. Alland & Robert has partnered with researchers at the University of Montpellier in France to uncover new uses for gum arabic and enhance understanding of the ingredient’s chemical structure. This knowledge enables the company to collaborate with clients and provide insights, ensuring that gum arabic effectively fulfills specific functions as requested. “Many of our customers know they need to use acacia gum, and it works, but they are often unclear about how it functions. It’s almost like a magical ingredient,” Fauvarque commented. “We have made significant strides in raising awareness about the product, but there is still potential for further progress.”
Additionally, as consumers become more health-conscious, there is a growing interest in supplements like nature made calcium citrate 600 mg, which could complement the benefits of natural ingredients such as gum arabic in various dietary applications. As the market evolves, the integration of such health-focused products alongside traditional ingredients could reshape food and beverage formulations for a more health-conscious audience.
