Locust Bean Gum for ice cream & desserts: Meeting the new texture challenge
Ice cream and desserts have always been about pleasure. But today, formulators are being asked to deliver much more than indulgence alone: higher protein, reduced sugar, cleaner labels, plant-based alternatives, new textures and formats…
As expectations continue to grow, one requirement remains constant: consumers still expect an appealing sensory experience. For formulators, that puts texture at the center of innovation.
A dynamic category driven by indulgence
Ice cream and desserts continue to offer strong opportunities for innovation, with global product launches growing at a 4% CAGR between July 2021 and June 2026. Dairy-based ice cream and frozen yogurt remain at the heart of the category, accounting for 43% of global launches between July 2025 and June 2026.
Flavor is still a major purchase driver: 28% of consumers globally say they buy ice cream and desserts because of flavor.1
Innova Market Insights 2026
+4% CAGR
Global ice cream & dessert launches
43%
of launches are dairy-based ice cream & frozen yogurt
28%
of consumers buy ice cream & desserts because of flavor
More claims, more formulation challenges
The category is no longer defined by indulgence alone. Product development is increasingly combining sensory appeal with nutritional and natural positioning.
High-protein formulations, sugar and fat reduction, lactose-free products, plant-based alternatives and cleaner labels are all reshaping the formulation matrix.
But changing one component can affect the entire sensory experience. Reducing sugar can impact body, creaminess and freezing behavior. Reducing fat can make it more difficult to achieve the expected richness and mouthfeel. Increasing protein can also introduce new texture and sensory challenges.
The challenge is therefore not simply to add a new claim. It is to reformulate while preserving the indulgent experience.
Texture becomes a key formulation tool
As formulations become more complex, texture plays an increasingly strategic role.
Creaminess, body, stability and melting behavior all contribute to the consumer experience. At the same time, formulators need to manage technical challenges such as water migration, ice crystal development or the different behavior of plant-based matrices.
As formulations become more complex, texture plays an increasingly strategic role.
Creaminess, body, stability and melting behavior all contribute to the consumer experience. At the same time, formulators need to manage technical challenges such as water migration, ice crystal development or the different behavior of plant-based matrices. This is where locust bean gum (LBG) can bring value.
A natural galactomannan extracted from carob seeds, LBG provides thickening, stabilizing and texturizing properties and is particularly well suited to dairy, frozen dessert and plant-based applications
In ice cream and frozen desserts, Nexira’s naltive™ locust bean gum can help control ice crystal growth, improve creaminess and mouthfeel, and support a smooth, controlled meltdown. naltive™ LBG can also work in synergy with other hydrocolloids to build the right texture for each formulation.
Formulation challenge with naltive™ locust bean gum:
- Ice crystal development → Helps control ice crystal size
- Lack of creaminess → Supports viscosity and creamy mouthfeel
- Melting behavior → Contributes to smooth meltdown
- Plant-based texture gaps → Helps build body and structure
- Complex texture systems → Works in synergy with other hydrocolloids
Dairy-free moves beyond substitution
Plant-based innovation is another area where texture is becoming increasingly important.
The market is moving beyond simply replacing dairy. New products are expected to deliver stronger nutritional profiles and increasingly sophisticated sensory experiences.
This evolution is already visible in innovation data: dairy-alternative launches carrying high-protein claims grew at a 5% CAGR between April 2021 and March 2026, while 26% of consumers globally say they consume dairy alternatives for health reasons.
Dairy-alternative drinks remain the largest segment, representing 76% of global dairy-alternative launches between April 2025 and March 2026, followed by non-dairy cheese at 9% and spoonable non-dairy yogurt at 8%. 2
For formulators, this creates a clear challenge: how can you deliver the body, creaminess and satisfying mouthfeel associated with dairy when working with a completely different matrix? Natural texturizers can help bridge this sensory gap. In plant-based beverages, naltive™ LBG can contribute viscosity, roundness and creaminess, while in spoonable and other dairy-free applications it can help build the desired structure and stability.
naltive™ locust bean gum improves viscosity and rings roundness and creaminess to plant-based drinks, thus avoiding the watery texture and enhancing the palatability.
naltive™ locust bean gum protects the protein matrix to achieve the smoothest texture in dairy and dairy-free applications like spreadable cheeses, thus avoiding the sandy texture.
Natural texture expertise for evolving formulations
As ice cream, desserts and dairy alternatives evolve, formulators need to reconcile multiple objectives: indulgence, nutrition, naturality, stability and sensory performance. Nexira’s naltive™ range of natural texturizers, including locust bean gum, offers formulation solutions for dairy, frozen dessert and plant-based applications.
And with the acquisition of Keragum, Nexira is strengthening its carob expertise further upstream combining sourcing at origin, manufacturing capabilities and formulation know-how.
From the carob seed to the final sensory experience, Nexira supports formulators in creating the textures consumers expect from the new generation of food products.
Watch the video and discover Nexira’s carob value chain in Morocco, from origin to ingredient ⤵️
Looking for the right texture for your formulation?
Discover how Nexira’s natural texturizing solutions can support your next dairy, frozen dessert or plant-based innovation.
Ready to formulate with locust bean gum?
Charlotte Wallart
Food Product Manager
¹ Source : Food Ingredients First – What’s Next in Desserts & Ice Cream
² Source : Innova Market Insights, 2026.
This communication is not intended to the final consumer. It provides scientific information for professionals only. Communications to the final consumer have to be checked according to local regulations in force, since the conditions of use are beyond our control. This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
