Alland & Robert

[𝐂𝐮𝐬𝐭𝐨𝐦𝐞𝐫 𝐜𝐚𝐬𝐞 𝐬𝐭𝐮𝐝𝐲: 𝐋𝐞𝐡𝐧𝐢𝐧𝐠 𝐋𝐚𝐛𝐨𝐫𝐚𝐭𝐨𝐫𝐢𝐞𝐬] Acacia gum is a natural additive with numerous functional properties, which can be used in thousands of everyday products, particularly in the food industry. It meets many of today's consumer expectations: vegan, GMO-free, pesticide-free, gluten-free, odourless, colourless and calorie-free. 🍽️ What’s more, it has an array of nutritional benefits, notably for digestive and intestinal health including healthy digestion, appetite control and lowering the glycaemic index of food products and beverages. ❓Where can you find it? It’s a key ingredient in Pâtes Suisses from Lehning Laboratories – a range of sugar-free soft and hard gummies. These acacia gum-based dietary supplements have wide-ranging benefits, from helping you fall asleep quickly to supporting your immune system. Discover the full range right here: https://lnkd.in/e_2fA_HA 🤝 Do you work in the food industry? Looking to incorporate acacia gum in your recipes and product ranges? Don’t hesitate to reach out. #AllandRobert #AcaciaGum #FoodIndustry

The secret to fluffy vegan marshmallows. We’re excited to share that Bragan Ingredients has been featured in SA Food Review. Our latest article explores how Syndeo® Gelling, developed by Alland & Robert, is transforming the confectionery industry by enabling the creation of vegan marshmallows without compromising on texture or quality. As consumer's demand for plant-based, clean-label treats continues to grow, we’re proud to support brands with innovative ingredient solutions that meet modern expectations. Check out the full article here: https://lnkd.in/dtrbQDZw

[𝐁𝐞𝐲𝐨𝐧𝐝 𝐀𝐜𝐚𝐜𝐢𝐚: 𝐨𝐧𝐞 𝐲𝐞𝐚𝐫 𝐨𝐧] 🔎 One year ago on 6 February 2024, we inaugurated a new production line and celebrated the launch of the Beyond Acacia® range. For the occasion, we welcomed around 15 journalists and stakeholders to our Saint-Aubin-sur-Gaillon site in Normandy. A great way to start 2024, our 140th anniversary year! 🤝 The guests enjoyed an action-packed day and left with deep insights into our family-owned company, strategy and ambitions. As well as taking a tour of our facilities and listening to presentations by Charles Alland, Violaine Fauvarque and Isabelle Jaouen, they also took part in various tastings to experience for themselves acacia gum's ability to reduce sugar content and boost a product’s nutritional profile across applications. ✅ This 4th production line has enabled us to increase our production capacity by 50%, while also reducing our environmental impact, particularly, carbon emissions – as part of a low-carbon strategy. Since 2010, we have been assessing our footprint and implementing corrective measures, as well as identifying improvement strategies and environmental indicators on each production line. 👍As a fast-growing, fast-evolving company, we rely on strong values and convictions like environmental protection to keep innovating. To keep up with all our latest news, follow us right here on LinkedIn. For more information on our innovations: https://lnkd.in/efttUbVv #AllandRobert #140Years #RD #LowCarbon #AcaciaGum #ArabicGum

[𝐇𝐨𝐰 𝐝𝐨 𝐚𝐜𝐚𝐜𝐢𝐚𝐬 𝐜𝐨𝐧𝐭𝐫𝐢𝐛𝐮𝐭𝐞 𝐭𝐨 𝐛𝐢𝐨𝐝𝐢𝐯𝐞𝐫𝐬𝐢𝐭𝐲 𝐢𝐧 𝐭𝐡𝐞 𝐒𝐚𝐡𝐞𝐥 ?] 🎬 Take a peek at the latest video in our Sahel series. This time, we’re looking at how acacia trees help foster biodiversity. 🌳 In the Sahel, the acacia is considered the king of gums. Despite looking small and frail, the tree sustains millions of people, curbing the exodus of populations to cities, while also contributing to combatting desertification and climate change. 🌱Acacias are key in the fight against global warming. They help maintain and restore ecological balance as the desert expands. The tree provides timber, food, energy and fodder for livestock. Acacias also encourage honey production. What’s more, they protect and enhance crops, providing protection against the sun, erosion, wind and dust, while also improving soil fertility. This multifaceted role makes it a natural ally against desertification. 🎬 (Re)discover all the episodes in our series: https://lnkd.in/d974WKK #AllandRobert #AcaciaTree #Sahel #AcaciaGum

Plant-Based Innovation for Gummy Vitamins! 🍃🩵 As more consumers seek plant-based alternatives, the supplement and confectionery industries are evolving to meet the demand. Syndeo® Gelling, developed by Alland & Robert, is a versatile texture agent that enables the creation of vegan gummy vitamins - without compromising on quality or texture. Made with gum acacia and natural hydrocolloids, Syndeo® Gelling offers a clean-label solution for brands looking to develop healthier, plant-based gummy vitamins that meet modern consumer expectations. Interested in formulating vegan gummy vitamins? Get in touch: 📩 enquiries@braganingredients.co.za #PlantBased #VeganGummyVitamins #FoodInnovation #SyndeoGelling #BraganIngredients

Innovation in ingredients technology: How Alland & Robert is revolutionizing gum acacia ! 🚀 Our work is disclosed in FoodNavigator USA, in partnership with our american distributor Farbest Brands: 🎙️ In the video, our CEO Charles Alland is interviewed and details Beyond Acacia®'s unique and exceptional sustainability credentials. 👀 The article explains how innovation in technology brings many benefits to Beyond Acacia®'s users in terms of process optimization. Increased efficiency, saved energy, enhanced flexibility, environmental benefits: our new range Beyond Acacia® is redefining food and beverages production! ➡️ Read the full article and watch the interview here https://ow.ly/90e950UZcl4 Thank you Michael Sutich for your participation !

[𝐁𝐞𝐚𝐮𝐭𝐲 & 𝐏𝐞𝐫𝐬𝐨𝐧𝐚𝐥 𝐂𝐚𝐫𝐞 𝐓𝐫𝐞𝐧𝐝𝐬 𝟐𝟎𝟐𝟓] Leading market intelligence agency Mintel recently published the results of a study exploring key trends in beauty and personal care. The study is based on the agency's trend factors (Wellbeing, Experiences, Surroundings, Rights, Technology, Identity and Value), as well as data from its global database spanning consumers, product launches and marketing campaigns. 2025 is set to be shaped by 3 major trends. 1. (My) Knowledge is Power: More and more consumers are seeking transparency and authenticity, and beauty products that match their personal values and unique identity. To conquer this market, brands can draw inspiration from social media and focus on hyper-personalisation. 2. Turning The Tide: Sustainability is now an expectation with consumers preferring brands that integrate eco-responsible practices and green initiatives – but not at the expense of product effectiveness. For example, 61% of Americans expect brands to contribute to resolving environmental issues. 66% of Japanese adults are interested in buying beauty products with environmental promises. 3. Think Slow, Move Fast: The slow beauty movement calls for simple, effective products that prioritise mental well-being and value authenticity. Brands must focus on transparency and safe ingredients and create products that enhance emotional well-being with soothing scents and textures. Since being founded, Alland & Robert has always placed great importance in using efficient, natural, ingredients. For the world of cosmetics, we’ve developed the Demecare® range with two natural gums (acacia and karaya) and 12 natural cosmetic products. We carried out numerous tests to find just the right amount of natural gum for the properties expected of each product, from texture to shine and viscosity – without compromising on effectiveness. This range aligns with consumers' desire for naturalness, products that respect people and the environment, and simpler, more transparent formulas. Find out more about the Demecare® range this way: https://lnkd.in/dAfu2HNh #AllandRobert #AcaciaGum #Demecare #NaturalCosmetics

[Better Stands Award: SILVER medal !] 🥈 What a great news to start the year! Alland & Robert is proud to have been awarded a silver medal from Better Stands, a recognition for our sustainability efforts at trade shows! ♻️ The Better Stands initiative, created by Informa aims to reduce single-use disposable stands at exhibitions in favor of reusable structures. The Better Stands assessment evaluates 10 key sustainability elements of a stand. Our stand was praised for the reuse of its structure and other materials, as part of the 2024 edition of Food ingredients Europe in Frankfurt, Germany. This approach drastically reduces waste compared to fully disposable setups. This recognition marks a milestone in our sustainability journey. It encourages us to continue along this path with even more inspiring results in the future. 🎊 A big congratulations and thanks to the outstanding work of our partner ID2STAND and the people who made it possible: Sandrine Discour, Charlotte Geneix, Violaine Fauvarque! We are committed to sustainability and proud to showcase it to our visitors. #BetterStands, #fieurope, #zerowastestand #ResponsibleExhibitor #sustainability Food ingredients Global

This week, our commercial director Holger Kirchner had the pleasure of visiting Barentz in São Paulo at Barentz’s South America regional headquarters. It was an excellent opportunity to share knowledge about our natural gum products, explore innovations, and deepen our understanding of the Brazilian market. We are proud to collaborate with Barentz as part of our commitment to provide innovative solutions for healthier diets and empower our clients with sustainable, natural and vegetal ingredients. Thank you to the whole Barentz team for their warm welcome! #GumAcacia #Innovation #Nutrition #Collaboration #Barentz #AllandRobert Ana Raquel Carrara

[𝟑 𝐪𝐮𝐞𝐬𝐭𝐢𝐨𝐧𝐬] 3 questions for Lucie Birchler, who transitioned from Quality Control Laboratory Technician to R&D Product Innovation Manager a year ago. Can you describe your old and new jobs? What are the main differences? I spent 17 years in the Quality Control Laboratory as a laboratory technician. I was in charge of physico-chemical analyses on raw materials, finished products and additives. In September 2023, I joined the R&D department as Product Innovation Manager. My day-to-day work involves application research, developing new recipes/formulations to add value to our products in different sectors – although I specialise in cosmetics and beverages. I'm also involved in improving our existing products or developing new sub-products, I take part in fundamental research in partnership with IATE in Montpellier and I’m sometimes also asked to provide our customers with technical assistance. My knowledge of Alland & Robert products and my experience in physico-chemical analysis are big advantages in this new position. How did Alland & Robert support you during this transition? My desire to change roles came up during my annual appraisal, at a time when the R&D department was undergoing major restructuring. After discussion with my manager, I submitted my application to the HR department. This was followed by an interview in which I explained my desires, strengths and weaknesses. My application was accepted by Alland & Robert (in coordination with the recruitment agency). The HR department set up an English refresher course tailored to my needs. Other training courses will certainly follow, depending on R&D department needs and future projects. What have taken away from the experience so far? This change is a great opportunity for me to broaden my knowledge of different product uses and develop new skills in formulations and project management. It also allows me to be present at various trade shows, where contact with customers is really rewarding. Every project is a continuous and enriching learning experience !