dp_2025_02_01 - 28
FORMULATIONS
" Pectin has a particularly compelling story, " Elayedath
added. " A staple of grandma's pantry, pectin is recognizable
and understandable to consumers, and it's made from the
leftovers of juice production (apple pomace and citrus
peels). Couple these renewable, upcycled roots with
consumers' positive perceptions and it easily checks the
label-friendly box coveted by many dairy manufacturers. "
Cargill is rolling out a new low methoxyl pectin range to meet
consumer needs for use in organic fermented dairy products.
" It delivers smooth texture and a nice appearance to
stirred yogurt and brings superior body and mouthfeel, "
Elayedath said. " It serves as a cost efficient alternative to low
methoxyl amidated pectin, offering similar texture properties
at lower inclusions levels. "
Innophos, Cranbury, NJ, recently developed a specialty
blend of emulsifier salts for premium processed cheese
Consumer perception drives
industry trends, and our research
consistently tracks awareness and
purchase intent for these ingredients. "
Alvaro Velasco, Tate & Lyle
products, including dips and spreads. Such products are
typically made by upcycling cheese trim from cutting facilities.
The emulsifiers helps to achieve a consistent texture and melt.
" With our deep understanding of how to optimize the
physical, chemical and sensorial properties of cheese,
Innophos is uniquely positioned to help manufacturers
develop upcycled cheese that is both delicious and authentic
to traditional processed cheese, " said Amr Shaheed, technical
service manager. " We have developed a new solution that
results in less than a 10% difference in meltability between an
upcycled and a traditional processed cheese. "
Plant-based products have their own unique stabilizing
needs. Planteneers, Hamburg, Germany, developed stabilizer
systems for dessert-type dairy alternatives, such as cheesecake
and pudding.
" Whether based on oat, soy or coconut drink, whether
chocolate, vanilla, hazelnut or caramel, Planteneers' functional
systems enable the production of many different pudding
specialties, " said Linda Eitelberger, product manager.
High-protein versions are also possible. The company
supplies a dry blend containing proteins and stabilizers,
allowing for the finished product to be 10% protein.
" The combination of different plant-based proteins has
to harmonize in terms of flavor, and have a smooth, pleasant
mouthfeel, " Eitelberger said. " This is often a challenge with
protein-rich products. "
Planteneers also developed a solution for a plant-based
mascarpone alternative. It is a blend of starch, plant protein, plant
fiber, pectin and emulsifier that gets blended with water and fat.
" It features a rich mouthfeel and neutral taste, " Eitelberger
said. " Manufacturers can bring it to market as a pure product
in its own right, or work it into vegan tiramisu or similar
layered desserts. Solutions for alternatives to cream cheese
or quark provide further inspiration. Both products are very
well suited to making plant-based cheesecake versions or
corresponding desserts. "
As innovation continues in the dairy and alternative
dairy space, and as the global market grows, putting
greater demands on shelf life, stabilizers will continue to be
foundational ingredients. They might be minor ingredients,
but they are the workhorse of the system.
28 JAN-FEB 2025 | DAIRYPROCESSING.COM
©Igor Dudchak, ekramar-stock.adobe.com
http://www.DAIRYPROCESSING.COM
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
dp_2025_02_01 - FC2
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