Viscosity, opacity, mouthfeel, suspension, meltaway and how the product sticks to the substrate are critical to the product’s success. Depending on the application, gums and starches bring specific qualities and functions that help with stabilization, emulsification, shelf extension and mouthfeel of the finished product. For years, modified starches and artificial gums have served as the workhorses of the texturizing world. But many customers now view them as undesirable on a product label. Instead, formulators are seeking clean label ingredients that will ensure a product’s taste and texture are pleasing to the palate. This Food Insider Journal news desk examines the role of gums and starches in product success.