Age gelation is a thorny problem for beverage formulators working to keep products shelf stable. Several mechanisms are at work that cause an RTD beverage to collapse and turn to gel weeks or months after leaving the bottling plant. This post details the 5 key mechanisms.

Cellulose from seaweed differs in important structural ways from cellulose derived from terrestria or lignin-based sources. Those structural differences provide important advantages for food formulation.

Cultivated seaweed is now a 35.8-million-tonne, $20-billion global industry — 97% farmed, $780M of dedicated venture capital deployed, and institutional capital aligned.

How a 1978 sample of pondweed slime became E418, and what gellan gum's industrial origin reveals about the limits of clean-label.

RTD stabilization now has a different solution to the multi-ingredient additive stack: an ingredient designed end-to-end from a single feedstock.

When each RTD coffee stabilizer does, where each one breaks, and whether the stack still needs to be a stack.

From clean-label deadlines to the protein reformulation bottleneck - five trends that kept coming up across seven trade shows.

Most high-protein RTD stabilizer systems were designed for 15–20g protein. At 30g+, gum stacks fail. SeaTex offers a single-ingredient alternative.