Axiom Foods and NNB Nutrition have entered into a strategic partnership to support food and beverage brands in developing the next generation of "Protein+" plant-based functional nutrition products for markets across North America and Asia. By combining their expertise, the two companies aim to meet the rapidly growing global demand for functional food ingredients, a market currently valued at $437.6 billion and projected to reach $983.2 billion by 2034, reflecting a compound annual growth rate (CAGR) of 10.7%.

The collaboration brings together Axiom Foods, a leading U.S. supplier of plant-based protein ingredients, and NNB Nutrition, a specialist in innovative functional nutrition ingredients. Their combined capabilities are designed to help manufacturers create premium protein products that deliver multiple health benefits within a single formulation. Visitors can learn more about the partnership at IFT 2026, taking place in Chicago from July 12–15, where the companies will exhibit at Booth #1426.

Recognized for their science-driven and clean-label ingredient portfolios, the two companies offer complementary strengths for product developers. Axiom Foods supplies an extensive range of plant proteins, including rice, pea, chickpea, fava bean and pumpkin proteins, along with oat- and rice-based dairy alternatives. NNB Nutrition contributes functional ingredients that target areas such as healthy aging, cognitive wellness, mood enhancement, hydration and metabolic support. Its "Rethink the Drink" ingredient platform is specifically designed to improve sweetness, flavor and overall functionality in plant-based beverage formulations. Together, the companies aim to help brands capitalize on increasing consumer interest in multifunctional protein products.

The partnership is focused on a wide variety of applications, including plant-based dairy alternatives, sugar-free beverages, ready-to-drink products, powdered supplements, stick packs and sports and active nutrition products.

The growing "Protein+" category reflects consumers' preference for products that combine high-quality protein with additional functional ingredients to provide multiple wellness benefits. One major factor driving this trend is the widespread adoption of GLP-1 medications, now used by approximately 15 million American adults, or around 12% of the U.S. population. Reduced food intake associated with these therapies has increased demand for nutrient-dense, protein-rich nutritional products.

"The share of new food and beverage launches featuring high-protein or added-protein claims has doubled over the past decade," said David Janow, Founder and CEO of Axiom Foods. "Protein has evolved beyond being a standalone nutrient and is increasingly serving as the foundation for delivering additional functional benefits. Industry research from Mintel and Innova highlights protein as the 'gateway nutrient,' making our partnership with NNB particularly valuable for brands seeking innovative formulation opportunities."

According to Kylin Liao, Founder and President of NNB Nutrition, consumer awareness of protein's importance continues to rise, while demand for plant-based alternatives has accelerated due to the higher cost and limited availability of whey protein. He noted that combining protein with clinically supported functional ingredients presents a significant opportunity for innovation. Through the partnership, Axiom contributes versatile plant-protein and beverage bases, while NNB adds targeted functional ingredients, flavor optimization technologies and formulation expertise to help brands create products suitable for everyday consumption.

One of the longstanding formulation challenges in plant-based and functional nutrition has been achieving excellent taste. Plant proteins often introduce earthy or grain-like flavors, while many bioactive ingredients can contribute bitterness or lingering aftertastes. The partnership addresses these challenges by combining Axiom's neutral-tasting plant proteins and grain-based milk alternatives with NNB's SweetVantage natural sweetening technology, which utilizes patented Stevia Reb M9 and has demonstrated superior performance in electronic tongue and sensory evaluations compared with other natural sweeteners. SweetVantage+ further enhances taste by incorporating brazzein, a naturally sweet, calorie-free protein that effectively masks bitterness while delivering sweetness comparable to artificial sweeteners.

Axiom Foods Product Portfolio

The worldwide gum arabic industry is expected to maintain a positive growth trajectory over the forecast period. Market value is anticipated to increase from approximately US$ 61.8 million in 2026 to nearly US$ 94.8 million by 2033, reflecting a compound annual growth rate (CAGR) of 6.3%. Growing consumer interest in natural ingredients, the expanding clean-label movement, and increasing demand for functional food products are among the primary factors supporting market expansion. Owing to its ability to improve product texture, stability, and shelf life, gum arabic has become an essential ingredient for manufacturers seeking naturally derived alternatives to synthetic additives.

Increasing Preference for Clean-Label and Naturally Derived Ingredients
One of the strongest drivers of the gum arabic market is the growing consumer inclination toward clean-label food products. Modern consumers are paying closer attention to ingredient declarations and increasingly favor products formulated with familiar, plant-based ingredients. As a naturally sourced hydrocolloid, gum arabic fits well within this trend while providing multiple functional benefits without the need for artificial additives.

Food and beverage producers are incorporating gum arabic into a broad range of applications, including confectionery, bakery items, dairy products, flavored drinks, and nutritional formulations. The growing focus on health and wellness is boosting demand for natural emulsifiers and stabilizers. The rapid expansion of clean-label and functional food segments globally is creating attractive opportunities for gum arabic manufacturers and suppliers. Its capability to enhance mouthfeel, improve texture, and stabilize flavor emulsions makes it particularly valuable in premium product development.

To accommodate rising demand, industry participants are investing in expanded sourcing operations and processing infrastructure. In addition to traditional food applications, beverage manufacturers are increasingly using gum arabic to maintain the stability of flavor emulsions in soft drinks and wellness beverages. This trend is especially evident across North America and Europe, where consumers are actively seeking products free from artificial ingredients.

Key Market Highlights

Expanding Application in Functional Foods and Nutraceuticals
The growing use of gum arabic in functional nutrition products is another major growth catalyst. Increased awareness regarding digestive wellness and the benefits of dietary fiber has encouraged manufacturers to adopt ingredients that offer both technological functionality and health-related advantages. Gum arabic is recognized for its prebiotic properties and is increasingly being incorporated into wellness-oriented food and supplement products.

The functional food industry experienced notable expansion during 2024–2025 as consumers placed greater emphasis on preventive healthcare and balanced nutrition. In response, manufacturers introduced a variety of fiber-enriched beverages, digestive health products, and fortified food offerings containing gum arabic. Its excellent solubility and neutral sensory profile make it particularly suitable for these applications.

Pharmaceutical manufacturers also employ gum arabic as a binding and excipient agent in tablets, syrups, and other medicinal formulations. Its natural origin, regulatory acceptance, and favorable safety profile continue to support adoption across pharmaceutical and healthcare applications. Growing awareness surrounding digestive health and gut microbiome support is expected to sustain demand from nutraceutical manufacturers over the coming years.

Industry Development: Alland & Robert's Innovation Showcase at Gulfood Manufacturing 2025
A notable industry milestone was the participation of Alland & Robert at Gulfood Manufacturing 2025 in Dubai, where the company highlighted its innovation-led approach toward sustainable and natural gum solutions. The event underscored the company's commitment to delivering plant-based ingredient technologies that support healthier and more sustainable food systems, reflecting broader market demand for clean-label solutions.

During the exhibition, the company presented developments focused on combining nutrition, convenience, and sensory appeal through acacia gum applications. These innovations were targeted toward food, beverage, and nutrition sectors and aligned with emerging trends such as fiber fortification, healthier product reformulation, and functional ingredient enhancement.

A key highlight was the introduction of BEYOND ACACIA®, an advanced gum acacia product range developed following more than two years of research and development. The new portfolio was designed to improve processing efficiency while lowering environmental impact. Benefits include enhanced solubility, superior dispersion characteristics, reduced energy consumption during manufacturing, and significant reductions in greenhouse gas emissions throughout the value chain.

The innovation also supports sustainability goals through optimized logistics and production efficiencies. Improved granule structure enables lower usage rates per formulation, helping reduce packaging requirements, transportation volumes, and storage demands. As a result, gum arabic is increasingly being positioned not only as a functional ingredient but also as a contributor to sustainability initiatives within industrial food manufacturing.

Segment Analysis: Acacia Senegal Maintains Leadership While Acacia Seyal Gains Momentum
Among product categories, Acacia Senegal continues to account for the largest share of the market due to its exceptional emulsification capabilities, high solubility, and widespread adoption in premium food and beverage products. Commonly known as “Hard Gum,” it is extensively used in carbonated beverages, flavor emulsions, and pharmaceutical applications where consistent performance is essential.

In contrast, Acacia Seyal is emerging as the fastest-growing segment. Its competitive pricing and expanding use across confectionery, bakery, and industrial sectors are driving increased adoption. Many manufacturers are also utilizing blended gum arabic formulations to balance functionality and cost efficiency, particularly within large-scale food production environments.

Regional Outlook: Europe Leads While Asia Pacific Records Fastest Expansion
Europe remains the largest regional market, representing approximately 35% of global demand. The region benefits from a mature food processing industry, strong presence of ingredient manufacturers, and robust demand for premium and organic food products. Countries such as France, Germany, and the United Kingdom continue to drive consumption across confectionery, beverage, and pharmaceutical applications, supported by stringent quality standards and sustainability-focused initiatives.

Meanwhile, Asia Pacific is projected to be the fastest-growing regional market. Rapid expansion of food and beverage manufacturing, increasing pharmaceutical production, and rising demand for natural ingredients in personal care applications are contributing to strong regional growth. China, India, and Southeast Asian countries are expected to remain key growth centers throughout the forecast period.

North America also maintains a significant market position, supported by ongoing innovation in functional foods, dietary supplements, and clean-label product development.

Competitive Landscape and Strategic Initiatives
Major participants operating in the gum arabic industry include Nexira, Alland & Robert, Ingredion Incorporated, TIC Gums, and Kerry Group.

Across the industry, companies are increasingly prioritizing sustainable sourcing practices, product innovation, functional nutrition applications, and strategic partnerships aimed at ensuring long-term raw material security while addressing evolving consumer expectations.

Market Segmentation
By Product Type