Algaia launches next-generation seaweed extract for low-fat desserts

a4fcf0f5-7ed7-41fc-b970-bb6083408246articleimage.jpg

15 Nov 2017 --- Algaia S.A. has introduced Satialgine DVA, a next-generation seaweed extract ingredient for dairy and non-dairy desserts, to the market. This alginate line provides a uniquely rich and creamy texture in desserts such as low-fat dairy flans. The Satialgine line of alginate ingredients is designed to create a rich, creamy indulgent texture without the use of eggs or traditional additives. 

“One of the biggest challenges was to prevent the interaction of our alginate with calcium,” says Fabien Canivet, Applications Manager for Algaia. “Alginate ingredients are well known to strongly interact with calcium, creating potential technological complexity limiting their use by dairy manufacturers.”

“Our Satialgine series is an easy-to-use solution providing an innovative texture for the dairy industry, offering a rich, creamy, indulgent profile with a low-fat advantage,” explains Canivet. “It also can be used to great effect in non-dairy dessert formulations based on soy, almond, or coconut.”

Thanks to alginate properties such as solubility at low temperatures, Algaia’s new alginate can help manufacturers save time and energy; preserve sensitive ingredients (vitamins, flavors); and reduce fat oxidation making the overall process and product more cost-effective.

Algaia harvests brown algae just a few kilometers from its plant in Brittany, France, to ensure a constant fresh, local supply of the raw material. The company minimizes transportation time prior to processing, reducing greenhouse gas emissions and need for seaweed preservation. 

“The functionality of the alginate is enhanced by the freshness of the seaweed,” adds Frederic Faure, Business Development Director for Algaia. “Our ability to control the supply chain from the sea to the manufacturer’s plant allows for high traceability.”

“Consumers, especially Millennials, demand indulgent desserts with a creamy texture, yet without the guilt,” adds Faure. “This new alginate enables manufacturers of dairy and vegan products to attain both.”

The company will launch the product range at Fi Europe in Frankfurt, November 28-30, 2017.

Related Articles

Food Ingredients News

Ocean garden: Is kelp the new kale?

13 Feb 2018 --- Long established in the supplements sector, nutrient-dense vegetables from the sea, such as kelp and spirulina, have been finding their way into a wider variety of new food and beverage products, due to their ability to provide nutritional fortification, act as a natural source of color and deliver unique flavors, especially umami. But do kelp or other seaweed varieties have the potential to be the new kale?

Food Ingredients News

Welch’s calls 2018 the “Year of the Grape,” in line with trend forecasts

12 Feb 2018 --- Welch's Global Ingredients Group has welcomed the news that “mindful choices” is set to be 2018’s top food and beverage trend – and says it believes this could be the Year of the Concord Grape as a result of this forecast.

Food Ingredients News

Unilever receives offer for baking brand Alsa from Dr. Oetker

12 Feb 2018 --- Unilever has announced that it has received a binding offer for the purchase of its Alsa baking and dessert business from Dr. Oetker for an undisclosed amount. The transaction would include the manufacturing unit in Ludres, France. The binding offer is still subject to the regulatory requirements and consultation processes.

Food Ingredients News

Not milking it: Comax study highlights consumer behavior towards non-dairy

09 Feb 2018 --- Comax Flavors has released new primary research on consumers’ behavior, usage and attitudes towards Non-Dairy products, which focused on non-dairy milk, non-dairy creamer, non-dairy yogurt and non-dairy frozen dessert.

Business News

UK: Arla Foods acquires Yeo Valley Dairies

08 Feb 2018 --- Arla Foods Limited will acquire Yeo Valley Dairies Limited, a subsidiary of the Yeo Valley Group Limited. The transaction will give the farmer-owned dairy cooperative the rights to use the Yeo Valley brand in milk, butter, spreads and cheese under an intellectual property license with Yeo Valley. Completion of the transaction will take place following merger approval by the UK Competition and Markets Authority.

More Articles