Cargill has introduced a new range of sustainably sourced carrageenans that “offer beverage manufacturers improved suspension in dairy and non-dairy neutral protein drinks”.
The new Satiagel ABN 500 range is derived from seaweed, and allows beverage manufacturers to achieve excellent mouthfeel and stability for their protein drinks. The new blends “provide premium performance at a competitive price, offering excellent sensorial properties, consistent quality and security of supply”.
Cargill Texturizing Solutions global product manager Xavier Martin said: “The consumption of protein drinks is at an all-time high in Europe. The neutral-flavoured protein drinks market is growing exponentially, and chocolate milk is especially popular. According to the latest research… 14% of all new product launches in the dairy drinks category are dedicated to chocolate-flavoured formulations. This growing demand has a direct impact on the availability of raw materials. The market for wild red seaweeds, from which carrageenans are traditionally derived, has become volatile and unpredictable.
And the company’s dairy technical service project leader, Anne-Laure Rouger, added: “Consumers are looking for great taste and a full-bodied drink on top of the nutritional benefits of dairy products. Mouthfeel is especially important and a key element in influencing consumer preference. However, it is difficult to find the sweet spot between technical performance, taste and appearance. The vast majority of stabilisers available on the market have to compromise on one or more of those aspects. This is why we developed the Satiagel ABN range: easy-to-use, versatile ingredients that work well in most formulations and offer ideal mouthfeel properties even at low concentrations, while ensuring consistent stabilisation levels.”
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