INDUSTRIES WE SUPPORT
GPI products include food gums and anti-microbials for the meat, poultry, seafood, dairy, bakery, confectionary, beverage, vegetarian, sauces, jelly, culinary, pet food, and non-food industries. GPI’s proprietary and patented technology in the processing of multi-functional natural ingredients provides innovative and custom-tailored solutions to many food-processing challenges.
Our unique line of carrageenan’s help increase product yields while providing shelf-stability as well as enhancing texture, juiciness, product integrity, and reducing package purge. GPI’s products do not affect taste, colour, or smell of the finished product. Our natural vinegar-based anti-microbials extend shelf life while enhancing flavour. GPI products can also be used to reduce sodium with or without phosphates. Our goal is to be at the forefront of food technology while providing Better-For-You products.
Meat & Seafood
Meat & Seafood
Our carrageenan blends for meat applications are customized for optimum functionality in fresh, frozen, and/or cooked applications. As a stabilizer, they control purge or syneresis during processing and storage. As an extender, it allows reduction of formulation costs without sacrificing cook yields and overall eating quality of the finished product. Certain blends serve as sodium or fat replacers (lean meat extenders) in further processed meat: from ground beef to hams and emulsified meat products, such as bologna or mortadella. Others carry out specialized functions to boost retention of natural juice and/or marinades, enhance binding property for better body structure, improve slice ability, and to serve as effective safeguards against spoilage.
GPI’s ability to optimize and utilize synergy between various hydrocolloids find its niche in seafood processing, such as marinated whole fish and fillets, canned tuna, salted fish and emulsified seafood products. They serve as stabilizing agents to control purge, increase yield, and as a fat replacer. The results: longer shelf life, improved tastes and textures, and better scores on the nutrition scale. Our antimicrobials are an excellent solution for preservation and to control spoilage and total plate count of raw fish like salmon and tuna. It also helps retained the ideal pink and red colour in salmon and tuna, respectively, during storage.
Plant-Based
Plant-Based
GPI hydrocolloid blends serve as gelling and thickening agents in poultry and meat analogues. Vegetable proteins’ poor binding ability requires carrageenan and other food gums to boost overall structure and texture of vegetarian or vegan meat analogues. The shelf life of raw fruits and vegetables is usually quite short. With the increasing customer trend of natural and/or clean labelled products, GPI vinegar systems are an excellent alternative to synthetic chemical preservatives. When applied as a wash or spray, organic acids such as vinegar extend shelf life of fresh produce by inhibiting mould growth.
Sauces & Dressings
Sauces & Dressings
A range of food gums support the manufacturing of sauces, marinades, gravies and dressings. They act as thickeners and stabilizers and offer viscosity control under a wide range of pH levels. The ensuing attributes: excellent spice adhesion, better pourability and cling, improved mouthfeel and texture. Powder-mixed sauces feature fast hydration and low separation. Fat-free and low-fat alternatives utilize carrageenan blends that replace fat and yet offer a fat-like mouthfeel. Dips, for example mayonnaise and guacamole, also make use of our technologies in a similar fashion. In addition, spreadability properties are enhanced and product volume increased. Our vinegar and herb-based flavour system was designed to enhance the organoleptic properties of soups and sauces.
Xanthan
Xanthan
GPI Xanthan blends serve as a thickener and stabilizer in food products, while improving viscosity. Our Xanthan gum blends are cold soluble and synergistic with guar and locust bean gum and will not degrade starches.
Bakery & Confectionary
Bakery & Confectionary
Muffins, cake donuts, pancakes, and flour and corn tortillas are just some of the numerous bakery applications for our food gum systems. They help our customers reduce fat or fat uptake in fried products. In terms of stabilization, our gum blends aid in upholding air-cell stability, improve bake and shelf stability, and maintain batter’s freeze-thaw stability. Our products strengthen the structure of a muffin as well as control batter viscosity in donuts while enhancing moisture retention. In the area of tastes and textures, they achieve excellent flavour release, clean flavour profiles, desirable textures (such as a more pliable tortilla and better dough machinability).
Our bakery blends improve yield and extends shelf-life of bakery products by minimizing starch retrogradation and moisture loss. Consumers prefer they use our natural antimicrobials rather than chemical preservatives as a mould inhibitor for bakery products to increase its relatively short shelf-life.
Jellies
Jellies
High-grade carrageenan and gums support the formation of thermo-reversible transparent gels that are easily demoulded with minimal syneresis. They yield jellies with a wide range of texture that have a longer shelf-life and can be stored in both ambient and refrigerated conditions. We have created blends that span factory-processed cup jellies to instant dessert jelly premixes, which have texture and mouthfeel similar to gelatin-based jelly desserts. Gelatin takes longer to set and begins to break down at room temperature. Blends of natural hydrocolloids can gel at much quicker at lower usage levels and remain stable at higher temperatures, and thus, are more durable. Additionally, jelly desserts using our hydrocolloid blends are suitable for vegans and vegetarians to consume.