Cargill develops new texturizing solutions for premium dairy products
MECHELEN, Belgium — May 15, 2008 — Cargill has developed a range of innovative texturizing solutions to address the needs of the emerging premium dairy market in China. Generating much interest when demonstrated at Food Ingredients China, the prototypes can help manufacturers create tastier, healthier and more cost-effective dairy products, such as high fibre low fat yoghurts, luxury premium yoghurts with high protein content, high calcium milk and neutral juice milks.
Emerging premium dairy products
As a result of the increased standard of living for Chinese consumers, sales of premium dairy products - including both milk beverages and yoghurts - have increased considerably in China over the past year. High protein content, selected raw milk and the addition of functional ingredients are seen as major success factors for premium dairy products today. At the same time, the price of raw milk has been subject to sharp increases, resulting in higher production costs for Chinese dairy companies in search of solutions to develop high quality products at acceptable costs.
Coupled with a strong understanding and knowledge of the Chinese market, Cargill has an extensive portfolio of nature-based ingredients, which include hydrocolloids, emulsifiers, lecithins, cultures, starches, soy flour and functional systems. This enables Cargill’s texturizing experts to propose a variety of solutions designed to help dairy manufacturers improve their margins in the current climate of high raw milk prices:
- High fibre low fat yoghurts made with Cargill’s Actistar™ resistant starch. This concept combines a smooth, satisfying and full-bodied creamy texture with a low fat content and resistant starch for healthy digestion.
- A premium yoghurt, made with a high quality raw milk and stabilized with Cargill’s Protex™ AYS 6 functional systems, providing a higher protein content with a luxurious texture.
- A new generation high calcium milk made with Cargill’s Protex™ DC 9505 functional system. This concept answers another important health trend towards calcium-enriched dairy products with a highly cost-effective milk drink that offers an excellent suspension stability and creamy mouthfeel.
- A neutral juice milk is a new concept combining milk with fruit or vegetable juice, in which Cargill’s Protex™ ABN 6215 stabilizer provides efficient stabilization and improved mouthfeel by protecting the milk protein.
Other innovations
Other prototypes launched at FI China included soy drinks demonstrating the stabilizing properties of Cargill’s Protex™ functional system; a variety of solutions from the CPClearset™ range of starches for gelatin replacement in jellied and hard gum confectionery; and both fat-reduced and fibre-enriched biscuits made respectively with Cargill’s TexDesign™ and Actistar™ speciality starches.
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Further commercial information from:
Philip Lin, Cargill, +86 – 1370175-0654, mailto:Philip_Lin@cargill.com
Press contacts:
Christine Nicolay, Cargill +32 15 401 929, christine_nicolay@cargill.com
Nikki Barber, Razor PR +44 1869 353804, nikki.barber@razor-pr.com
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Cargill
Cargill is an international provider of food, agricultural and risk management products and services. With 158,000 employees in 66 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. For more information, visit http://www.cargill.com
Cargill Texturizing Solutions
Cargill Texturizing Solutions is one of the world's leading suppliers of texturizers and emulsifiers to the global food and beverage industry. From design through development to manufacturing, Cargill Texturizing Solutions is committed to creating with its customers innovative new products for consumers to enjoy. For more information, visit http://www.cargilltexturizing.com.