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FORMULATIONS
Chocolate
has long been the hydrocolloid of choice.
Derived from red seaweed, carrageenan
prevents solids from separating and
settling to the bottom of the container.
With chocolate milk in a clear or even
opaque plastic container, it is desirable
to keep cocoa particles in suspension. The
ingredient, however, fell out of favor in the
natural products community, as consumption
has been linked to negative impacts on digestive
health. In response, many better-for-you brands now use
gellan gum, a hydrocolloid produced by microbial fermentation and considered
to be a clean label ingredient.
DairyPowder
Eggnog Bases
IceCream
CocoaSystems
HotCocoa Mix
Flavor Systems
Non-Dairy
CocoaSystems
Stabilizer Systems
Vitamin
Fortification
" Gellan gum was not developed for chocolate milk, but has proven
effective in suspending cocoa particles, providing mouthfeel as well as
stabilization to the product, " said Sandhya Sridhar, director of technical
services, CP Kelco, Atlanta (now part of Tate & Lyle). Scientists at Kelco
discovered and isolated the gellan-producing bacterium nearly 50 years
ago. " Citrus fiber is another example. It supports both the clean label and
upcycling movements, offering a natural and sustainable solution. Similarly,
pectin and clean label starches are preferred due to their familiar and
approachable natures. "
Tate & Lyle offers a line of functional, non-GMO, clean-label starches
based on either corn or tapioca. New in 2025 will be a next generation
functional clean label starch range with a sustainability advantage. With the
same functionality, labeling and process tolerance benefits of the original
versions, the new line uses an advanced production process that reduces its
carbon footprint by 34% and water use by 35%.
CLEANER LABELS
Consumer preference for cleaner, simpler labels has dairy processors
reevaluating their stabilizing systems. This is particularly true in the natural
and organic categories.
" Consumer perception drives industry trends, and our research
consistently tracks awareness and purchase intent for these ingredients, "
said Alvaro Velasco, category strategy, dairy North America, at Tate & Lyle.
" Surveys indicate ingredients perceived as 'natural' or familiar, like pectin,
corn starch and gelatin, generally enjoy the highest awareness and purchase
intent. Conversely, ingredients like carrageenan have lower awareness
amongst consumers, and may face skepticism and lower purchase intent due
to unfamiliarity or negative preconceptions. "
Proprietary consumer research from Cargill, Minneapolis, supports these
insights.
" The latest round of our research highlighted several texturizing ingredients
that score well with consumers, " said Shiva Elayedath, principal technical
services product specialist for texturizers, Cargill. " Corn starch, apple and
citrus pectins, sunflower lecithin and soluble rice flour are just a few examples
of ingredients with positive purchase intent scores. These ingredients also
highlight a common theme. Ingredient names that suggest where they were
sourced often serve as a label-friendly signal for consumers.
26 JAN-FEB 2025 | DAIRYPROCESSING.COM
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dp_2025_02_01

Table of Contents for the Digital Edition of dp_2025_02_01

dp_2025_02_01 - Intro
dp_2025_02_01 - FC1
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