New generation carrageenans

Cargill’s texturizing solutions business has launched a new generation of refined carrageenans derived from cultivated seaweeds – offering a high-performance solution for gelling, thickening and stabilizing food products, with reduced sourcing risks.

The market for wild red seaweeds, from which some carrageenans are traditionally derived, has become volatile and extremely tight in recent years. This is due to raw material scarcity caused by environmental factors, as well as local production quotas impacting supply and continuously increasing demand.

By developing a full range of refined carrageenans produced from cultivated seaweeds, Cargill is able to reduce these sourcing risks and meet customer demand for a more sustainable carrageenan supply with more predictable prices as cultivated seaweeds provide a more controlled and reliable supply.

New production technologies recently developed by Cargill not only allow the company to use alternative and more secure raw material sources for its carrageenans, but also enable improved functionality of the seaweed extracts.

The Satiagel PG series has been developed for the confectionery market and offers a broad range of textures, as well as quicker gelation and faster demoulding – helping to speed up the manufacturing process.

“Our Satiagel carrageenan range provides superior performance for confectionery manufacturers and is versatile, cost competitive and sustainable”, explained Fabrice Bohin, head of hydrocolloids and European Functional System business at Cargill Texturizing Solutions.

“Cargill has developed its cutting-edge processing skills for seaweeds over the last 40 years. Our risk management expertise and our dedicated research and development programme for improved and differentiated extraction technologies allow our customers to access and rely on a unique range of carrageenans,” added Bohin.