Carrageenan potential: Cargill expands sustainable texturizing offerings for dairy desserts

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

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