In Belgium, Cargill launched Satiagel Seabrid, a new type of carrageenan extract based on 100% cultivated seaweed that will help dairy manufacturers achieve the creamy texture needed for many 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. “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”.
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).