Cargill has developed a premium texturiser for gelled dairy desserts based on a new type of carrageenan extract.
New Satiagel ADG 0220 Seabrid – the latest addition to Cargill’s Satiagel range – is derived using a new technology from 100% cultivated seaweed. Cargill said that the ingredient offers dairy manufacturers a ‘cost-efficient texturising solution’ with the ability to deliver firmness, creaminess and body in any gelled dairy dessert formulation such as flan, custard and crème caramel.
It will also provide a reliable supply of ingredients, allowing Cargill to use 100% cultivated seaweed – not wild seaweed – for a more attractive price.
Cargill Starches, Sweeteners & Texturizers global seaweed product manager Xavier Martin said: “Cargill’s team of experts are continuously developing innovative ideas to stimulate the market for carrageenans. Being an industry leader in dairy applications, we work closely alongside our customers throughout the complete product development process. With consumers demanding premium quality at affordable prices in dairy desserts, we saw an opportunity for Cargill to revitalise this important market segment”.
Anne-Laure Rouger, dairy application specialist for Cargill Starches, Sweeteners & Texturizers, added: “Texture is receiving more attention lately, since it is such a strong deciding factor in consumer taste preferences. Industry forecasts indicate the demand for chilled and shelf-stable desserts will continue to grow in Europe, with the Middle East and Africa being the fastest growing region. In line with current trends, we see consumers seeking firmer, more palatable products with a creamy texture. It is however challenging to deliver such a unique texture combination while providing great body and mouthfeel. Employing a new technology, we can replicate the functionality of wild seaweed using cultivated seaweed, offering food developers a reliable solution to achieve an appealing creamy texture.”
Satiagel ADG 0220 Seabrid carrageenan is the latest addition to the recently streamlined Satiagel ADG range. The range supports a wide array of textures, from soft to firm and from extra creamy to brittle, in line with Cargill’s portfolio of texturising solutions.
© FoodBev Media Ltd 2021
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