Danisco makes soy creamy like dairy
manufacturers to offer up soya desserts as a viable alternative to
dairy desserts by giving them an equally creamy texture.
The Grindsted PF Creamline Stabiliser Systems makes use of the hydrocolloids carrageenan and guar gum to heighten the creamy texture of soya desserts, even at low fat levels.
According to Danisco, up until now, soya desserts could not capture the same rich creamy texture of a dairy dessert because of the difference between how soy proteins interact with hydrocolloids, and how dairy proteins interact with hydrocolloids.
Once the company perceived these different compound reactions, it set about finding a solution.
"We saw an opportunity once we saw we could cater to soy desserts," Paul McKey, applications specialist for dairy desserts with Danisco, told FoodNavigator.com. Grindsted PF 11 consists of carrageenan and guar gum, while Grindsted PF 12 contains carrageenan, guar gum, as well as modified starch.
As such, manufacturers that already have a preferred modified starch integrated into their manufacturing process can chose to use PF 11, while those wanting a complete ingredient package can opt for PF 12, said McKey.
The Danish company is promoting the ingredients for soy desserts geared at those on lactose-free, vegetarian or vegan diets, as well as the generally health-conscious.
The stabiliser systems can be combined with soya milk or powdered soya ingredients.
They are also said to blend well with vegetable oils - like rapeseed, soya and sunflower - that are naturally low in saturated fat and free of cholesterol.
Danisco says such soya desserts can be fortified with calcium so as to given them similar calcium content to dairy desserts.
The line took approximately one year to develop and is primarily aimed at the Western European market where, according to McKey, creamy dairy desserts are the most popular.
However, the company is also taking the new line to the US, South America and Australia.
Danisco is approaching manufacturers already making soy desserts, as well as those that offer dairy desserts and may want to venture into an alternative protein dessert.
Given the acceralted growth rate of the soy dessert market to date, more manufacturers may want to step in and take part in the category.
The dairy based dessert market in Western Europe grew by 15 percent over the five-year period leading up to 2006 - going from €3.8 bn to €4.4bn - according to Euromonitor.
While the soy-based dessert market soared by 65 percent over the same period - increasing from €66.8mn to €110.5mn.
Danone and Nestlé led sales in the dairy-based dessert sector, while Belgian company Vandemoortele Group and French Laiterie Triballat Noyal dominated soy dessert sales.
Grindsted PF Creamline Stabiliser Systems are suitable for hot or cold-filled soya crème desserts and are applicable with all manufacturing processes including UHT processing and batch pasteurisation.
According to Danisco, the creamy non-gelled texture is consistent throughout dessert shelf life without syneresis.
