Dairy desserts
For both acid and neutral dairy desserts, our application team is unsurpassed. Utilizing combinations of cultures, stabilizers, specialty polyols for an ultimate sweet balance, and health-promoting ingredients, we create a wide range of textures from gelled to creamy/spoonable, and aereated for full-fat to low-fat desserts.
Our solutions can be customized to your unique processing needs and enable you to reduce costs and market tailored products (such as multi-layered products, gelatin-free mousses, chocolate-based products) while improving storage and transportation.
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
