Cargill has developed an additive made from cultivated seaweed that gives dairy desserts a creamy texture. Satiagel Seabrid is seen as a sustainable alternative to carrageenan extracted from wild seaweed and is part of a range of Cargill texturisers sourced from plants including crops, fruits and sugar fermentation. Demand for dairy desserts is forecast to continue rising, particularly in the Middle East, Africa and Eastern Europe, the fastest-growing regions for the products, according to Euromonitor 2017.
Cargill has developed an additive made from cultivated seaweed that gives dairy desserts a creamy texture. Satiagel Seabrid is seen as a sustainable alternative to carrageenan extracted from wild seaweed and is part of a range of Cargill texturisers sourced from plants including crops, fruits and sugar fermentation. Demand for dairy desserts is forecast to continue rising, particularly in the Middle East, Africa and Eastern Europe, the fastest-growing regions for the products, according to Euromonitor 2018.