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New Sustainably-Sourced Ingredient for Dairy Manufacturers

A cost-effective and sustainably sourced ingredient has been launched for dairy manufacturers, so that they achieve premium texture. Satiagel™ Seabrid™ is a new type of carrageenan extract, based on 100% cultivated seaweed, enabling a reliable supply of sustainably sourced ingredients, while also delivering the texture preferred by consumers. This launch follows the 2017 debut of Cargill’s Seabrid™ solution for gelled dairy desserts.

“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% of consumers look at creaminess and a smooth texture as the main criteria to determine whether they will purchase a dairy dessert again.”

The demand for dairy desserts will continue to increase steadily, with Eastern Europe, Africa and the Middle East being the fastest growing regions, according to Euromonitor 2018.

“As demand for dairy grows, we find consumers searching for the ideal combination of premium quality dairy desserts at affordable prices,” said Xavier Martin, global seaweed product manager for Cargill Starches, Sweeteners & Texturizers.”Seabrid’s hybrid-like functionality provides the premium textures 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 Seabrid range is designed to help manufacturers deliver textures for creamy, as well as gelled dairy dessert formulations. It is part of Cargill’s broad portfolio of texturising solutions, which includes complete texture choices for its 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).

The unique functionality of Seabrid also presents diverse opportunities for future developments across a range of applications, which Cargill will continue to explore to further diversify its offering.

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