Cargill’s Functional System Know-How Offers Healthier Yet Indulgent Potential for Middle East Dairy and Bakery Manufacturers

Cargill can offer manufacturers extensive possibilities to overcome the manufacturing challenge of keeping costs as low as possible and meeting the demand for healthier foods, without compromising on consumer enjoyment.

5/24/2011 --- Whilst Middle East markets are still feeling the effects of the global economic crisis and pursuing cost efficiencies, manufacturers can rely on Cargill for innovative ways to create value optimized, healthier yet still indulgent versions of some of the most popular food specialties. As recently demonstrated at the Gulfood/IME 2011 trade-show, along with a solution for the smooth separation of double-layered yogurt and fruit desserts, Cargill’s functional system for making moreish yet reduced fat cupcakes will allow Middle East consumers to indulge in the recent cupcake craze without a bite of guilt.

Understanding functional systems

Cargill’s texturizing experts define functional systems as “the combination of at least two ingredients that deliver functionality distinct from that achievable by their separate use”.  Indeed, functional systems are gaining widespread appeal for delivering multiple performance attributes, from texture, stability and protection to flavor release and wellness benefits.  As well as offering considerable performance advantages, they can also help manufacturers optimise formulation costs.  With its unrivalled portfolio of nature-derived texturizing ingredients, and its functional systems formulation know-how, Cargill can offer manufacturers extensive possibilities to overcome the manufacturing challenge of keeping costs as low as possible and meeting the demand for healthier foods, without compromising on consumer enjoyment.

Smooth separation for fruity yogurt desserts

Double-layered yogurt and fruit desserts are enjoying growing popularity in the Middle East, but they are a challenging product to manufacture. Bringing the yogurt and fruit together in the pot – but ensuring they stay cleanly apart – requires specific processing and the right ingredients.

For the preparation of the yogurt, Cargill’s Ultra-Gro Direct Vat (DVC) highly concentrated active cultures are directly added to the milk.  Then Cargill’s Flanogen ADA 60 functional system, an innovative formulation specifically developed for the preparation of acid dairy desserts, is added in as a slurry. It gives the yogurt a set appearance with a firm texture, maintaining the fruit preparation at the bottom of the pot. For a better stability, a combination of Cargill’s C*PolarTex starch and Pectagel functional system is used for the fruit mixture. The result is a double-layered dessert that brings consumers the healthy enjoyment of yogurt and a delicious fruit treat at the bottom.

For cupcakes, large cakes and other baked delights

Allowing up to 50 per cent fat reduction in one of the most popular ”quick bite“ cakes, Cargill’s CitriTexTM functional system solution acts as an effective fat replacer, yet maintains the taste and texture(in particular the moist sponge springiness), of the full fat cake.  By combining citrus fibres and hydrocolloids, this new system can help reduce the fat and calories in a variety of baked goods. Moreover, it does not require any special processing or hydration and can be added to the mixture at any time.  In addition to those benefits, CitriTexTM functional system is also cost-neutral compared to soybean oil. 

Unrivalled offering and customer proximity

Leveraging its unmatched portfolio of ingredients, ranging from single ingredients - such as xanthan gum, pectins, carrageenans, alginates, guar and locust bean gums, starches, lecithins, soy proteins, cultures and enzymes - to multi-component functional systems, Cargill has the ability to continuously create innovative textures that exactly match what markets require.

From their Dubai office base, Cargill’s texturizing experts ensure a constant monitoring of the different markets in the Gulf region which they visit on a regular basis. Customer proximity, coupled with the support of applications experts in Cargill’s European R&D centres serving the Middle East and Gulf regions, allows Cargill to swiftly adapt its portfolio solutions to rapidly evolving market requirements.

Cargill Texturizing Solutions also works closely with Cargill Flavor Systems, Cargill Cocoa & Chocolate and Cargill Health & Nutrition, to offer customers better value through integrated solutions across a wide range of disciplines.