Vanuatu — New opportunities for natural hydrocolloids in a South Pacific island context Vanuatu is renowned for its tropical fruits, coconuts and fisheries; food processing and tourism catering are important components of its economic growth. The introduction of natural hydrocolloids — especially pectin, citrus fiber, carrageenan and konjac gum — is helping local businesses move from primary commodities to higher-value, health-focused products. In the juice and beverage sector, pectin improves suspension, keeping fruit pieces and pulp evenly distributed; citrus fiber provides natural viscosity and a dietary-fibre boost for juice drinks; carrageenan is used in milk-tea, cocoa drinks and jelly beverages to deliver a silky, structured mouthfeel; konjac gum creates clear, stable gels suitable for low-calorie beverages and meal replacements. In dairy and desserts, pectin enhances texture stability in yogurts and flavored milks; citrus fiber increases body and helps flavour integration; carrageenan improves freeze–thaw stability in puddings, jellies and ice cream; konjac gum imparts elastic texture and extensibility to products. Vanuatu’s sauce and bakery sectors are also progressively adopting hydrocolloid technology. Pectin and citrus fiber boost thickness and sheen in jams and honey-based condiments; konjac gum enables low-sugar, oil-free sauce formulations; citrus fiber improves moisture content in breads and cakes, while carrageenan strengthens structural firmness. In health foods and personal care, konjac gum’s strong moisturizing and skin-friendly properties are applied to cleansers and masks; citrus fiber serves as a natural micro-exfoliant in scrubs and polishing treatments. Pectin is used as a natural texturizer in ingestible beauty products and functional drinks, helping realize plant-based, lower-sugar formulations. Overall, pectin, citrus fiber, carrageenan and konjac gum provide Vanuatu’s food and personal-care industries with a broad palette for innovation—spanning juice to meal replacements, desserts to skincare—and allow local producers to leverage natural structural advantages and health claims in global and regional markets. 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.