Cargill offers premium texturising solutions for dairy desserts

According to Cargill, dairy manufacturers can now achieve premium texture, using Satiagel Seabrid, a cost-efficient and sustainably sourced ingredient for creamy dairy desserts.

Satiagel Seabrid is a new type of carrageenan extract, based on 100% cultivated seaweed, enabling a reliable supply of sustainably sourced ingredients while also delivering the texture preferred by consumers. This launch follows the 2017 debut of Cargill’s Seabrid solution for gelled dairy desserts.

Caroline Delabrousse, dairy application specialist for Cargill Starches, Sweeteners & Texturisers, says, “From our recent global proprietary consumer research, we found that texture is a strong deciding factor in consumer food preferences.

“In line with current trends, consumers look for full-bodied products with a creamy texture. Our research also revealed that over 70% of consumers look at creaminess and a smooth texture as the main criteria to determine whether they will purchase a dairy dessert again. Employing a new technology, we can now replicate the functionality of wild seaweed using cultivated seaweed, offering food developers a reliable solution to achieve an appealing creamy texture.”

Euromonitor 2018 forecasts that the demand for dairy desserts will continue to increase steadily, with the Middle East and Africa as well as Eastern Europe being the fastest growing regions.

Xavier Martin, global seaweed product manager for Cargill Starches, Sweeteners & Texturisers, adds, “As demand for dairy grows, we find consumers searching for the ideal combination of premium quality dairy desserts at affordable prices.

“Seabrid’s hybrid-like functionality provides the premium textures consumers seek, including outstanding creaminess, body and mouthfeel in any type of crème dessert, custard, or multi-layered desserts, while also enabling an attractive price.”

The Seabrid portfolio of texturisers is designed to help dairy manufacturers deliver textures for creamy as well as gelled dairy dessert formulations. It is part of Cargill’s broad portfolio of texturising solutions, which includes complete texture choices for its customers derived from plant sources such as extracts from major crops (starches, soy proteins and lecithins), seaweeds (carrageenans), fruits (pectins) and sugar fermentation (xanthan gum).

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