Cargill says it is diversifying its carrageenans portfolio in both location and species to combat the associated supply risks of the texturing ingredient derived from seaweed.
Danisco is introducing two new carrageenan ingredients for use in powdered jellies and hot milk-based powdered desserts, said to provide a gelatine-like texture but withstand warm conditions better.
The use of hydrocolloids, in particular carrageenans, to provide
texture and viscosity to meat products has grown over decades in
parallel to the needs of food makers. While supply shortages are
currently impacting the price of a...