Cargill introduces carrageenan extract for dairy desserts

13 Jul 2018

Dairy manufacturers can now achieve premium texture, according to Cargill, using a cost-efficient and sustainably sourced ingredient for creamy dairy desserts - Satiagel Seabrid.

Dairy manufacturers can now achieve premium texture, according to Cargill, using a cost-efficient and sustainably sourced ingredient for creamy dairy desserts. Satiagel Seabrid is described as 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,” said 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.”

Cargill notes that Euromonitor 2018 forecasts that the demand for dairy desserts will continue to increase steadily, with the Middle East and Africa as well as Eastern Europe being the fastest growing regions.

“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 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 portfolio of texturizing solutions, which includes complete texture choices for 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 functionality of Seabrid also presents diverse opportunities for future developments across a range of applications which Cargill will continue to explore to further diversify our offering.