Cargill has expanded its Seabird texturising portfolio, allowing dairy product manufacturers to achieve premium texture for creamy desserts.

Satiagel Seabrid is a new type of carrageenan extract, based on 100% cultivated seaweed, enabling a reliable supply of sustainably sourced ingredients. This launch follows the 2017 debut of Cargill’s Seabrid solution for gelled dairy desserts.

The Seabrid portfolio of texturisers 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 texturising solutions, which includes texture choices derived from plant sources such as extracts from major crops (starches, soy proteins and lecithins), seaweeds (carrageenans), fruits (pectins) and sugar fermentation (xanthan gum).

Caroline Delabrousse, dairy application specialist for Cargill starches, sweeteners and texturisers, 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.”

Euromonitor 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.

Xavier Martin, global seaweed product manager for Cargill starches, sweeteners and texturisers, added: “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.”