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

Related Articles

Food Ingredients News

Cargill’s poultry business expands into Poland with Konspol acquisition

18 Sep 2018 --- Cargill has reached an agreement to acquire Polish food company Konspol, signaling the introduction of its global protein business into the Polish market and strengthening the company’s poultry footprint. The move expands operations in this space to 14 countries.

Food Ingredients News

Cargill launches label-friendly potato starches for meat and culinary products

14 Sep 2018 --- Cargill is expanding its portfolio of label-friendly functional native starches with the addition of three potato starches designed for meat, meat alternatives and culinary applications. Designed for mild processing conditions, these starches are claimed to offer superior viscosity and improved sensory experience, without compromising on taste and appearance, according to Cargill and the products will be available worldwide under the SimPure brand.

Food Ingredients News

Weekly Roundup: Nestlé revives Zimbabwe's coffee industry, Corbion achieves sustainability rating from Ecovadis

07 Sep 2018 --- This week, Nespresso, an operating unit of the Nestlé Group, announced a long-term investment plan to help revive Zimbabwe’s coffee industry and stimulate the rural economy. DuPont Nutrition & Health has been recognized for clean label innovation in Brazil. Corbion has achieved a gold sustainability rating from Ecovadis and TIC Gums has added to their Non-GMO Project Verified Portfolio. Also this week, Nestlé completed the acquisition of a majority stake in Terrafertil and UK-based Finsbury Food Group acquired Ultrapharm for £17 million (US$21.9 million).

Food Ingredients News

Amyris gains GRAS green light on sugarcane-derived zero-calorie ingredient

06 Sep 2018 --- Amyris has announced that its zero-calorie sweetener made from sugarcane has received designation as GRAS (Generally Recognized as Safe) by an independent expert panel. This designation is based on US Food & Drug Administration (FDA) requirements and allows Amyris to begin commercially selling its new, natural, zero-calorie sweetener.

Food Ingredients News

Sustainable cocoa: Cargill’s boost to Ghana farmers as volume of directly sourced cocoa doubles

05 Sep 2018 --- The volume of sustainable cocoa sourced by Cargill has doubled since the company first established its own licensed buying company (LBC) model with an estimated 13,000 cocoa farmers benefiting from the initiative. This is a 30 percent increase from the 10,000 farmers from last year and demonstrates how direct sourcing puts cocoa farmers at the heart of Cargill’s cocoa business.

More Articles