“Locust Bean Gum: The Rising Star Facing Supply Challenges in the Food Industry”
Locust bean gum has become a victim of its own success. This ingredient, derived from the locust bean tree, serves as a thickener, stabilizer, emulsifier, and gelling agent, enhancing texture in various products. In addition to these functionalities, locust bean gum aligns with consumer preferences, being plant-based and natural. The locust bean tree, as noted by ingredient supplier International Flavors & Fragrances, also plays a vital role in sustainability by reducing soil erosion, restoring carbon to the earth, and requiring minimal fertilizer and irrigation. These qualities have contributed to a surge in locust bean gum prices due to ongoing shortages in the market for this sought-after ingredient.
Jean-Baptiste Dufeu, a global business manager at IFF overseeing this ingredient, stated, “The limitation with locust bean gum is that supply is not increasing. There is not enough volume to meet the demand.” He predicts that the market will remain constrained for the next few years due to insufficient product availability. While this shortage has hindered the launch of new products featuring locust bean gum, food and beverage manufacturers are actively developing formulations in anticipation of an eventual increase in supply. “I’m convinced that this product will continue to evolve,” Dufeu remarked, emphasizing its desirability on ingredient labels compared to alternatives.
Chris Rivard, senior R&D manager at Ben & Jerry’s, highlighted the significance of locust bean gum in their ice cream products, particularly those that require extra durability against warmer temperatures and handling by consumers. The brand’s non-dairy ice creams, introduced in 2016, also utilize locust bean gum to replicate the stability and creaminess typically provided by dairy fat. “It’s a crucial component of our formulation,” Rivard noted, as locust bean gum is essential in both plant-based foods and ice cream, aiding in creating a rich mouthfeel and minimizing ice crystal formation during thawing and refreezing.
The historical use of locust bean gum dates back thousands of years, with evidence found in the wrappings of Egyptian mummies and in the ruins of Pompeii around 79 A.D. Sourced from the seeds of pods harvested from the locust bean tree, or carob tree, which flourishes mainly in Mediterranean regions like Spain, Portugal, and Morocco, some of these trees can be over 200 years old. Annually, approximately 12,000 to 15,000 kilograms of locust bean gum are harvested.
The current popularity of locust bean gum contrasts sharply with its historical demand, contributing to the existing shortage. Dufeu pointed out that 10 to 15 years ago, there were significantly more locust bean trees, but lower prices led farmers to remove them in favor of grazing cattle or planting more profitable crops like olives and almonds. As demand surged, farmers began caring for their existing trees and planting new ones, but it takes up to 10 years for new locust bean trees to produce pods, meaning it will be years before their supply affects the market. “We are confident that within three or four years, a significant volume will be available,” Dufeu asserted.
Nesha Zalesny, a technical consultant at IMR International, noted that locust bean gum prices are currently at their highest since her group began tracking the commodity in 1991. In Q2 2020, the average price was around $24 per kilogram, compared to a historical average closer to $14. Recently, a manufacturer reportedly paid $85 per kilogram on the spot market, a stark contrast to typical commodities like corn or sugar where users can hedge against price increases. With prices quadrupling from a year earlier, some companies are reformulating their products, a process that can be costly and complex. Finding suitable substitutes like tara gum, which has a smaller supply, or alternatives such as pectin, carrageenan, or guar gum, each presents its own challenges in functionality and consumer perception.
Despite these issues and the fact that locust bean gum constitutes a minor portion of total product costs, manufacturers seem willing to absorb the price hikes for now. “There are a few other substitutions available, but each introduces its own set of challenges,” Zalesny concluded.
In the context of product development, it’s important to note that some manufacturers are exploring options that include supplements like Citracal Calcium D3 Slow Release 1200, which could provide additional nutritional benefits while addressing the textural needs that locust bean gum typically fulfills. With the ongoing challenges in sourcing locust bean gum, the exploration of such alternatives may become increasingly relevant in the industry.
