Cargill Addresses Texturizing Challenges at FiE
Date:24 November 2011
Type:Food Ingredients News
Source:Food Ingredients First
Sector:General Company & Ingredient Information
Maltete: "An extensive range of prototypes that exhibit both our competencies and expertise to the full, while also providing genuine solutions to help our food industry customers respond to today’s consumer needs and demands, are available for visitors to sample at FIE”
Nov 24 2011 --- Cargill will demonstrate how it can address any texturizing challenge – from cost optimization (ingredient and production) and the replacement or reduction of ingredients, to clean label requirements – at this year’s Food Ingredients Europe (FiE).
“An extensive range of prototypes that exhibit both our competencies and expertise to the full, while also providing genuine solutions to help our food industry customers respond to today’s consumer needs and demands, are available for visitors to sample at FIE”, comments Yves Maltete, EMEA Marketing Manager at Cargill Texturizing Solutions. “For example: gelatin-free jellies, produced with carrageenan, offer a delicious alternative to traditional animal-derived jelly confectionery, while our fun finger food in the form of ready-to-eat pieces of turkey breast with savory filling, offers new mouthfeel sensations at extremely low cost.”
Prototypes addressing texturizing challenges to the full
Fun finger food
Cargill’s restructured turkey snack prototype offers optimized value from meat trimmings thanks to the use of its Adrogel functional systems series. This slightly grilled fun finger food combines ready-to-eat pieces of turkey breast with inclusions of savory filling, offering new mouthfeel sensations at extremely low cost.
Low fat, value-optimized table sauces
These low fat, value-optimized formulations of the well-loved mayonnaise and tomato ketchup sauces are produced with LygommeDressDesign functional systems series. Offered in pressurized containers for consumers to discover new culinary possibilities, these sauces will also delight with new textures and savory flavor combinations.
Low fat, healthy and value-engineered sausage
A low fat Frankfurter-style hot dog based on pork meat includes the CitriTexREM functional system series designed to substitute animal fat. This authentically flavored and textured sausage provides a modern health and value-engineered alternative to this all-time favorite convenience food.
A delicious Belgian chocolate covered praline with coconut jelly and an organic chocolate covered praline with orange jelly. Created using a combination of hydrocolloids and starch, these prototypes offer a non-animal-derived alternative to traditional gelatin-based jellies, while also offering new texture sensations.
Fruit mousse dessert
This clean label raspberry-mint flavored fruit mousse dessert features the innovative application of Cargill’s LygommeOFM functional system series. Enabling an overrun from 50 to 100%, it gives a smooth and creamy texture in the final mousse dessert product.
Acid dairy drink with improved texture and taste
A silky smooth and pleasantly fruity dairy drink, formulated with pectin from Cargill’s UnipectineAYD series, this prototype displays how specially-designed and standardized pectin can be used to stabilize acid dairy drinks and provide improved texture and taste.
A delicious yogurt enriched with a strawberry fruit preparation, this prototype features Cargill’s LygommeOFY functional systems series, which delivers a well-balanced fruit distribution and smooth, ‘pumpable’ texture. In post reaction, LygommeOFY also improves the texture and creaminess of the yogurt and avoids syneresis.