COMPANY DETAILS

Alland & Robert

9 rue de Saintonge

75 003 Paris

France

 

www.allandetrobert.com

info@allandetrobert.fr

 

Tel. +33 (0)144592131

Fax. +33 (0)142725438

ACTIVE CATEGORIES

Herbs, Spices and Seasonings, Hydrocolloids, Stabilisers and Gelling Systems, Umami Flavors

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Alland & Robert

Alland & Robert is headquartered in Paris and has two facilities in Normandy. In 2015, Alland & Robert produced over 13,000 tons of Gum Acacia. Alland & Robert provides customers with a fully dedicated R&D team, research programs and exclusive partnerships with globally recognized universities.

Acacia gum is a 100 % natural hydrocolloid that embodies today’s market trends: multifunctional, sustainable and natural. It is also a natural fiber alternative that is used in dairy and dietary products in the health, food and pharmaceutical industry.

Alland & Robert offers both senegal and seyal grades of gum acacia, useful for many applications: 

-    Confectionery: regular and sugar free coating, gum drops
-    Flavors: emulsions, encapsulation, bulking agent
-    Beverage: emulsions, stabilizations
-    Wine: stabilization of coloring matters, mouth feel improvement
-    Dairy products: fiber claim
-    Dietary products: soluble fiber, health benefit
-    Snacking: natural glue
-    Bakery: extruded products
-    Pharmaceutical products: coating, tableting
-    Cosmetics: thickening agent
-    Technical: carbonless paper, agglomerating agents

Furthermore, Alland & Robert is the leader of gum karaya, mainly used in the pharmaceutical industry.

As an expert in gum acacia and gum karaya, Alland & Robert offers extensive products and services:

-    Safe and sustainable supplying – traceability of raw material
-    High production and storage capacity – security and stability
-    Dedicated lab and R&D team – experts in gum acacia
-    Strong worldwide distributor network – flexibility and proximity

 


Articles On NutritionInsight

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From TWOFI 01 February 2015

Opinion Edge: The Sweet Trends You Must Follow

Key suppliers offer their thoughts on the trends to watch in the confectionery sector. How will the clean label trend develop in confectionery and which ingredients are helping to drive this?