Carrageenan potential: Cargill expands sustainable texturizing offerings for dairy desserts

636668104438085364creamy dessert.jpg

10 Jul 2018 --- Cargill has launched Satiagel Seabrid, a new type of carrageenan extract, based on 100 percent cultivated seaweed, which allows dairy manufacturers to achieve a premium texture, for creamy dairy desserts. This launch follows the 2017 debut of Cargill’s Seabrid solution for gelled dairy desserts. It enables a reliable supply of sustainably sourced ingredients while also delivering the texture preferred by consumers. 

“From our recent global proprietary consumer research, we found that texture is a strong deciding factor in consumer food preferences,” says Caroline Delabrousse, Dairy Application Specialist for Cargill Starches, Sweeteners & Texturizers. 

“In line with current trends, consumers look for full-bodied products with a creamy texture. Our research also revealed that over 70 percent 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.”

“As demand for dairy grows, we find consumers searching for the ideal combination of premium quality dairy desserts at affordable prices,” notes Xavier Martin, Global Seaweed Product Manager for Cargill Starches, Sweeteners & Texturizers. 

“Seabrid’s hybrid-like functionality provides the premium textures that 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 Satiagel Seabrid products can be applied to other food segments as it presents diverse opportunities across not only dairy but also across various other applications. We will continue to formulate with Seabrid in future application assessments,” Martin tells FoodIngredientsFirst

“The unique functionality of Seabrid also presents diverse opportunities for future developments across a range of applications which Cargill will continue to explore to diversify our offering further.”

“Satiagel ADF 1570 Seabrid provides the premium textures consumers seek, including outstanding creaminess, body and mouthfeel using a cost-efficient and sustainably sourced ingredient,” he notes. 

“In the carrageenan industry, there are two seaweeds categories: wild and farmed (cultivated). Over the last ten years supply and demand for wild seaweeds were not well balanced, which lead to a strong increase in seaweed price and to a risk of overharvesting the natural seaweed resources available,” continues Martin. 

“By reformulating our product with a higher percentage of farmed seaweed, we can avoid over-harvesting and we can ensure a sustainable supply of seaweed with a limited impact on the environment. Cargill has long-term relationships with seaweed suppliers, enabling us to secure volume, improve quality and local practices, and so have a positive impact on local communities. We support farmers and exporters with technical expertise to produce and transport high-quality raw materials for a sustainable supply chain,” he explains.

The Seabrid portfolio of texturizers 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 texturizing solutions, which includes complete texture choices for our 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).

By Elizabeth Green

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Food Ingredients News

Mosa Meat secures US$8.8m investment to bring lab-grown meat to market by 2021

18 Jul 2018 --- Mosa Meat, a spin-off company from Maastricht University which was behind the world’s first hamburger made directly from cow cells back in 2013, has raised €7.5 million (US$8.8 million) to bring cultured meat to market by 2021. The Dutch food start-up first inspired the emergence of an entirely new industry through pioneering work and proving the concept of cultured meat five years ago and now Mosa Meat is currently developing its first commercial products. This marks the first investment in a European cultured meat company, putting Europe on the map for the next generation of meat production.

Food Ingredients News

Nuts, grains & pulses: Plant-based eating trends boost alternative proteins

17 Jul 2018 --- Consumers’ quest for alternative protein is driving innovation across several categories involving nuts, seeds, grains and pulses, backed-up by a rise in vegan and vegetarian trends and an overall growth in meat-free food. People want products with alternative sources of protein as they turn away from traditional meat sources and one of the categories where plant-based inspired eating is driving innovation in snacking. Plant proteins fit some of today’s most significant trends in food and beverage product development – non-GMO, organic, sustainable, vegan, big 8-free, allergen-free and label-friendly. They’re also versatile and functional and that combination of attributes is why we see plant proteins in everything from beverages to bakery products.

Food Ingredients News

Sustainable soy: Louis Dreyfus promises to raise the bar

10 Jul 2018 --- Louis Dreyfus, the global merchant firm involved in agriculture and food processing, notes that the soy industry is now growing so rapidly that managing its supply chain sustainably is becoming “increasingly urgent.” That’s why it has just launched a new policy geared towards protecting biodiversity, preserving natural resources and habitats while also generating a fair wage for farmers.

Food Ingredients News

Tackling child labor: Cargill Cocoa Sustainability Director updates on 2025 goals

09 Jul 2018 --- Almost two decades ago, the International Convention on the Rights of the Child declared that all children should be protected from dangerous work or anything that might harm their health or education. There is a very long way to go on this journey, however, as stark statistics reveal. Today, there are still 152 million child laborers worldwide, many of whom are carrying out harmful and exploitative tasks on a daily basis. More than two million of these children work on cocoa farms in West Africa; a region where Cargill Cocoa & Chocolate (Cargill Cocoa) sources most of its cocoa beans.

Food Ingredients News

World Chocolate Day: Despite health concerns, chocolate popularity still strong in NPD

07 Jul 2018 --- Today marks World Chocolate Day 2018 and July 7 is dedicated to all things cocoa-based. Despite concerns about health and obesity, chocolate remains a popular treat worldwide. World Chocolate Day supposedly marks the day when chocolate was first brought to Europe in 1550 and has been observed since 2009 globally. However, there has been a slight shift in consumer tastes. The focus on obesity and the health agenda has made many consumers transfer allegiance to lower sugar and fat confectionery products. However, to ensure chocolate is still a firm favorite for many years to come, confectionery manufacturers have been working hard to offer healthier versions of existing products, as well as new innovations.

More Articles