Dairy Processing - September/October 2024 - 44

that support simple labels, desired
packaging claims and sustainability
goals without compromising the
eating experience or their margins, "
Sethi said.
Citrus fibers continue to grow
in popularity as an ingredient
option among consumers, with
85% claiming they accept and like
them on their label, according to
Ingredion's 2023 ATLAS proprietary
consumer research. The same study
indicates that what's on the label is
also growing in importance, with 79%
of global consumers stating they want
to recognize a product's ingredients and
50% claiming they are checking food ingredients
water to form a highly viscous solution. Like xanthan, it is not
self-gelling, and has an extremely high water-binding capacity.
PECTIN GAINING TRACTION
Pectin is a carbohydrate hydrocolloid that is gaining traction
as a stabilizer in dairy. This polysaccharide has many
functions. It also is an upcycled ingredient, thereby coming
with a sustainability story.
" Pectin is made from the byproducts of juice production,
citrus peels and apple pomace, " said Christine Addington,
enterprise customer technical lead, Cargill, Minneapolis.
" Rather than discard these leftovers, Cargill relies on them
to produce pectin, a time-tested ingredient known for its
thickening, gelling and protein stabilization properties. "
Citrus fiber ingredients have also long relied on these fruit
juice processing waste streams. Ingredion entered this space
with what one might call a " double upcycled " ingredient, as
the company uses the waste streams from the pectin industry.
Ingredion said that its new citrus fibers help manufacturers
replace undesirable and high-cost ingredients while providing
unique textures and sensory experiences.
" As consumers continue to demand new products with
naturally sourced, authentic ingredients, better nutrition
and appealing packaging claims, we recognized the need for
cost-effective, highly accepted ingredient options that can do
more in terms of functionality and consumer preference, " said
Deepa Sethi, global senior manager and innovation business
lead, texture solutions, Ingredion.
The minimally processed, upcycled citrus fibers support
on-pack claims, including " derived from natural sources, " nonGMO,
" fruit-based " and " source of/high in dietary fiber. "
" These new citrus fibers are an ideal solution for brands
to utilize naturally sourced, consumer preferred ingredients
44 SEP-OCT 2024 | DAIRYPROCESSING.COM
more than last year.
INULIN AS TEXTURE ENHANCER
Inulin is another fiber with hydrocolloid attributes. When used
in dairy products, inulin acts as a texture enhancer and a fat
replacer, all while mimicking the mouthfeel and creaminess
of fat. It is also a soluble fiber that will help increase the fiber
content of the final product.
A blend of hydrocolloids is often necessary when
formulating alt-dairy products, as they rely on multiple
ingredients to replace cows' milk. This is especially true in
high-protein formulations.
We want the texture to look and
perform on the last day of product
shelf life the same as it did on
the first day it hit the stores. "
Ivan Gonzales, Ingredion
" The combination of different plant-based proteins has
to harmonize in terms of flavor, and have a smooth, pleasant
mouthfeel, " said Linda Eitelberger, product manager,
Planteneers, Hamburg, Germany. " This is often a challenge
with protein-rich products. "
The company recently rolled out a functional hydrocolloid
system specific for fermented oat dessert.
" This creamy dessert can be mixed with many different
fruit preparations to get a final product with 11% fat, 10%
sugar and 3% protein, " said Eitelberger. " In taste and texture,
this plant-based dessert is comparable to fruity cream yogurts
and quark desserts. The system consists of plant protein,
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