Cargill has expanded its Satiagel range with the launch of ADG 0220 Seabrid, which is based on the new Seabrid carrageenan extract.

This ingredient enables dairy manufacturers to achieve premium texture and secure a dependable supply of sustainably sourced ingredients for their gelled dairy desserts.

Cultivated via new technology, the ingredient offers texturising solutions with a hybrid-like functionality. The new Satiagel ADG 0220 Seabrid offers firmness, creaminess and body to any gelled dairy dessert formulation such as flan, custard and crème caramel.

“With consumers demanding premium quality at affordable prices in dairy desserts, we saw an opportunity for Cargill to revitalise this important market segment.”

Cargill Starches Sweeteners and Texturizers global seaweed product manager Xavier Martin said: “Cargill’s team of experts are continuously developing innovative ideas to stimulate the market for carrageenans. Being an industry leader in dairy applications, we work closely alongside our customers throughout the complete product development process.

“With consumers demanding premium quality at affordable prices in dairy desserts, we saw an opportunity for Cargill to revitalise this important market segment.”

Satiagel ADG 0220 Seabrid carrageenan is claimed to be the first Seabrid-based product to be available on the market.

Cargill Starches Sweeteners and Texturizers dairy application specialist Anne-Laure Rouger said: “Texture is receiving more attention lately since it is such a strong deciding factor in consumer taste preferences."

Roger further added: “It is, however, challenging to deliver such a unique texture combination, while providing great body and mouthfeel.

“Employing a new technology, we can replicate the functionality of wild seaweed using cultivated seaweed, offering food developers a reliable solution to achieve an appealing creamy texture.”