Cargill launches new carrageenan extract for dairy manufacturers

Global food company Cargill has expanded its Seabrid portfolio with the addition of a carrageenan extract known as Satiagel Seabrid, which is intended for use as a texturising solution in creamy dairy desserts.

Satiagel Seabrid is based on 100% cultivated seaweed and is claimed to have been developed using sustainably sourced ingredients to deliver the type of texture preferred by consumers.

Cargill previously launched its Seabrid solution for gelled dairy desserts last year.

Cargill Starches, Sweeteners & Texturizers dairy application specialist Caroline Delabrousse said: “From our recent global proprietary consumer research, we found that texture is a strong deciding factor in consumer food preferences.

“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.

“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.”

Dairy manufacturers are expected to be able to deliver textures for both creamy and gelled dairy dessert formulations using the Seabrid range of texturisers.

The Seabrid line forms part of Cargill’s broad portfolio of texturising solutions, which includes a variety of texture choices derived from plant sources such as extracts from major crops, as well as seaweeds, fruits and sugar fermentation processes.

Cargill Starches, Sweeteners & Texturizers global seaweed product manager Xavier Martin said: “As demand for dairy grows, we find consumers searching for the ideal combination of premium-quality dairy desserts at affordable prices.

“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.”