Your foods and beverages look better, feel better and taste better with Huber ingenuity. Our nature-based products are used as key ingredients in foods as diverse as jams, jellies, baked goods, salad dressings, sauces and marinades, processed meats, and dairy products. Producers of gelatin-free, Kosher, Halal and vegetarian foods can also use our ingredients to improve the appearance and taste of their products.
Huber’s impact on food & beverage
Start your day the Huber way
Rise and shine, it’s time for breakfast. GENU® pectin from CP Kelco makes jelly easier to spread on toast or english muffins, and it helps ensure fruit pieces are evenly distributed in jam. If you want cereal but prefer an alternative to milk, many almond and coconut milks contain GENUVISCO® carrageenan to keep them from separating. HuberCal® calcium carbonate from Huber Engineered Materials adds calcium to breakfast cereals and diet shakes.
Wash it down with fruit juice stabilized with KELCOGEL® gellan gum, or a smoothie containing KELTROL® xanthan gum—it will give it a creamy texture and keep the fruit and ice particles suspended.
Need caffeine to jump-start the day? Many iced coffee drinks use GENU® carrageenan or CEKOL® cellulose gum for a smooth mouthfeel and to prevent ingredients like cocoa from settling to the bottom.
Time for lunch
Salad for lunch? Huber can help with your salad dressing. KELTROL xanthan gum keeps the herbs and seasonings suspended in Italian and other vinaigrette dressings. KELCOGEL gellan gum improves the consistency of ranch dressing.
For deli sandwiches, GENU carrageenan enhances the consistency and juiciness of sliced meat.
Yogurt is a quick on-the-go snack. Whether it’s regular, low fat or Greek, our ingredients can create a range of textures and flavors. GENU pectin and KELCOGEL gellan gum increase body and stop it from separating. GENU pectin also prevents fruit in yogurt from making it too watery.
What’s for dinner?
Fire up the grill and throw some sausages on—ones with CEKOL cellulose gum as part of the casing to help them keep their shape and let smoky flavors permeate.
Huber products go great with grilled foods. GENU pectin and KELTROL xanthan gum can be found in BBQ sauce and relish, ensuring that the first squeeze from the bottle is just as good as the last.
Prefer cheeseburgers? Several varieties of processed cheese use GENU® refined locust bean gum to keep their consistency smooth as they melt.
Leave room for dessert
Everyone loves dessert, and you’ll love it more because of Huber. Both GENU pectin and KELCOGEL gellan gum can be used to provide excellent bake stability to fruit pie fillings. How about some ice cream? GENULACTA® carrageenan, GENU pectin, KELGUM® and KELTROL xanthan gums, and CEKOL cellulose gum can all be used to make ice cream smooth, thick and creamy.
Or, for a lower calorie option, SIMPLESSE® microparticulated whey protein concentrate helps ice cream keep its rich texture while lowering its fat content.
Want a gelatin dessert without the gelatin? GENUGEL® carrageenan is up to the task. It’ll be just as clear as a gelatin-based dessert, just as jiggly, and just as delicious.
Huber is here at every meal, making your food and drink better. So whether it’s suspending botanicals in the latest new-age energy drink, manipulating mouthfeel in dressings and sauces, fortifying cereals and nutritional drinks with calcium, or improving the look and succulence of meat and poultry, Huber offers a portfolio of products and application expertise to suit the needs of food manufacturers around the world.