H&F Pectins are excellent as a plant-based alternative to gelatine in many applications. This means that foods traditionally made with gelatine can be developed as vegetarian and/or vegan product variants. The demand for plant-based alternatives is becoming increasingly important, for example, in fruit gummies, aspic or dairy desserts.

Besides texturing at fruit-typical pH-values, special H&F Pectins can also be used very well for the stabilization and gelation of low-acid products like chocolate mousse or marshmallows. When tailored to the application, H&F Pectins can provide specific functionalities and textures.