Romania — Natural hydrocolloids as a source of innovation in Europe’s food industry Romania, as a major hub for agricultural produce and dairy processing in Europe, possesses abundant supplies of fruits, cereals and milk, which provide an excellent foundation for the application of natural hydrocolloids. Pectin, citrus fiber, carrageenan and konjac gum are increasingly used in dairy, bakery, beverage and sauce industries, and their use is also expanding into health-food and personal-care formulations. In dairy and beverage sectors, pectin’s acid stability helps yogurt drinks and fermented milks maintain uniform texture. Citrus fiber increases viscosity in dairy products and enriches mouthfeel while adding dietary fibre. Carrageenan prevents protein precipitation in cocoa-flavoured milk drinks, flavored milks and functional beverages, keeping them smooth and palatable. Konjac gum, with its strong gelling ability and clarity, is well suited to reduced-sugar beverages and high-fibre jelly-type drinks. In baking and confectionery, citrus fiber improves dough hydration and gas retention, so breads stay soft and moist and staling is delayed; pectin produces stable gel structures in jam fillings used in baked goods, maintaining gloss and structure. Carrageenan and konjac gum act as gelling and texture-modifying agents in puddings, mousses and confectionery, enabling a variety of desirable mouthfeel layers. Sauce and meat processing also benefit from hydrocolloid technology. Pectin and citrus fiber stabilize sauce systems and prevent separation, improving flavour integration. Carrageenan enhances sliceability and bite in hams, meat jellies and reformed meat products; konjac gum, as a source of plant dietary fibre, adds functional value to vegetarian and meal-replacement products in Romania. In cosmetics and everyday care, citrus fiber and konjac gum’s plant-derived properties are widely applied in lotions, cleansers and face masks. Konjac gum serves as a natural humectant and film-former, giving formulas a smooth, refined sensory profile, while citrus fiber contributes gentle exfoliation and adsorption—features that align with European consumers’ demand for sustainable, natural formulations. Together, pectin, citrus fiber, carrageenan and konjac gum are enabling Romania’s food and cosmetic industries to develop new solutions that emphasize structure, health and innovation. Lemon Bio specializes in the research and application of pectin, citrus fiber, carrageenan, and konjac gum, offering natural and functional texture solutions for global food and personal care industries. Through continuous innovation and technical expertise, Lemon Bio supports customers in dairy, beverages, confectionery, sauces, bakery, and beauty care sectors, enabling product advancement and market differentiation.