Danisco has observed growing popularly in the easy-to-prepare powdered dessert market, including jellies and milk-based products, and cites Euromonitor data that put the global volume consumed at 1.04 million tonnes in 2008.
However these desserts, nostalgic favourites for many, are traditionally made with the animal-derived ingredient gelatine. This means they are not suitable for vegetarians or people who stick to a Halal diet. Moreover gelatine-based water jellies tend to lose their shape and texture in warm conditions.
Jane Lilleywhite, applications specialist for dairy and beverages at Danisco, told FoodNavigator.com that carrageenan has been used in the past, but the texture has been “different”. It has tended to be harder than when gelatine is used.
The new Grinsted Carrageenan CW is designed for jellies, while Grinsted Carrageenan CP is for hot milk based desserts like crème caramel flan. Both are said to deliver texture “very close” to that of gelatine, and to keep their shape in warm conditions.
Lilleywhite said was development was made possible by using different types of carrageenan, an ingredient from red seaweed, and knowing how to blend them.
When asked about the pricing of carrageenan compared to gelatine, Lillywhite said gelatine has “different pricing”. However the price issues that dogged carrageenan material on the open market have now recovered, and were very much dependent on the variety.
Danisco does not source its carrageenan externally however but produces it in Chile. It also has a manufacturing facility for carrageenan in Denmark.
Powdered dessert drivers
Danisco cites a number of factors as driving the market for dairy desserts at present. For instance, fruity non-gelatine products tap into consumers’ desire for healthy but indulgent products. Sugar-free versions, in flavours like mango or tea and lemon water, can also make for products that are suitable for diabetics.
Such desserts could also be recipients of added nutrients, the company suggests.