Alland & Robert has launched Syndeo Gelling, a texture agent composed of gum acacia and 100% plant-based hydrocolloids. It can be used in vegetarian or vegan food products. It is intended to be used by confectionery manufacturers looking for gelatin substitutes. It doesn’t alter the sensory traits of jelly sweets and works as a thicken, stabilizer, bulking, and binding agent for confectionery, jelly sweets and marshmallows recipes, the company says. It may help improve digestive well-being, allowing it to also be used in gut-friendly foods and drinks.