Algaia launches next-generation seaweed extract for low-fat desserts
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. To contact our editorial team please email us at editorial@cnsmedia.com 
Related ArticlesFood Ingredients News Clean label dairy? Sugar and fat reduction in desserts, protein remains a key trend
12 Nov 2018 --- As health-minded consumers become ever-more sugar aware with their food and beverage choices, delivering indulgence without the guilt in dairy dessert products has become an increasing challenge. Consumers also want more from their products including fat reduction, but they still want the same great taste that they know and love. As with any product reformulation that involves cutting out sugar, the main challenge is to obtain a similar sweetness and body to that provided by sugar, while reducing its use. Food Ingredients News DSM launches culture for premium stirred yogurts
06 Nov 2018 --- DSM has introduced DelvoFresh YS-140, a new culture in the company’s range for stirred yogurt that creates premium, creamy yogurts with a mild taste. The new culture lines up with consumer demand for premium yogurts which offer all the health and nutrition they expect with an indulgent, creamy taste for a special treat. Food Ingredients News Dessert trends: Visual appeal, keeping a clean image and vegan NPD
06 Nov 2018 --- More than clean label, today we see a trend toward “clean image” which encompasses sustainability, low sugar, low salt, plant-based, health, and nutrition as well as products which do not negatively impact on society and the environment. These megatrends are driving new product development across many food and beverage categories, including desserts. And as vegan innovative for NPD gathers pace, manufacturers and suppliers are constantly creating ways to tap into the opportunities that this huge category presents as well. Food Ingredients News Preparing for 2020: Ulrick & Short launches fat replacer for pastry
01 Nov 2018 --- Since the UK Government laid out targets to reduce sugar and calories by 20 percent by 2020, manufacturers have had to consider nutritional profiles even more so than ever before. Cakes, pastries and sweet goods are the single largest bakery subsector, accounting for a third of overall bakery category sales and over 20 percent of NPD, according to data from Innova Market Insights. It is, therefore, no surprise that high-fat pastries have been identified as a target area for sugar, fat and overall calorie reduction. In response to this, clean label ingredient company, Ulrick & Short, has developed delyte 10 – a new ingredient designed specifically for pastry. Business News Startup Innovation Challenge 2018 nominees: Alternative proteins, upcycling side-streams
01 Nov 2018 --- The role of start-ups in shaping the future of the food and beverage industry is pronounced. Their role as thought leaders has driven multinational companies and legacy brands to invest in them – and learn from them: significant players are going small in their strategy. At HiE 2018, which will be held in Frankfurt at the end of November, a diverse range of start-ups that encompasses ingredients, technologies or services and plant-based finished products will compete for individual awards at the event. Here FoodIngredientsFirst takes a look at the technologies that are competing this year, with comments from the nominees. |
.jpg)
