Editor's Note:
Cargill's recent launch of an ingredient for use in making analogue cheese, per the below press release, has raised concerns by some in the U.S. dairy industry that it will hurt dairy producers. We want to clarify that the product, Lygomme™ ACH Optimum, functions as a casein replacement for analogue cheese applications. It meets a specific nutritional need for those who have dairy allergies, and helps food manufacturers address challenges within the current casein supply chain, which in the U.S. is largely imported. Lygomme™ ACH Optimum is one of a wide array of food innovations developed by Cargill to meet specific customer needs.
Cargill creates breakthrough for analogue cheese production with Lygomme™ACH Optimum functional system
Date: 5 October 2009
Contact:
Press Contacts:
Christine Nicolay, Cargill: +32 15 401 929, christine_nicolay@cargill.com
Zoe March, Razor PR: +44 1869 353805, zoe.march@razor-pr.com
Further commercial information from:
Yves Maltete, Marketing Manager EMEA, Cargill Texturizing Solutions: yves_maltete@cargill.com
MECHELEN, Belgium - 5th October, 2009 - Cargill has launched the Lygomme™ ACH Optimum functional system, which functions as a casein replacement for analogue cheese applications. This unique, breakthrough innovation provides food manufacturers with multiple advantages over other cheese analogue products currently on the market.
The Lygomme™ ACH Optimum system is a new, patent pending system that enables food manufacturers to cost-effectively produce cheese analogues that function with excellence in pizza and other prepared food applications. The product's appearance, taste and texture are superior to other cheese analogues in matching the characteristics of traditional hard cheeses, thereby ensuring equal enjoyment and satisfaction for consumers.
A cheese analogue solution for cost-optimization
Due to its specific composition, consisting of a combination of three starches, a galactomannan and a gelling carrageenan, Lygomme™ ACH Optimum functional system is less prone to price volatility, reducing fluctuations in recipe cost. Even when taking into account falling dairy prices, it remains highly attractive with up to 60 percent cost reduction compared with a standard analogue cheese (which on average contains 15 percent dairy proteins).
A cheese analogue solution for performance
Furthermore, Lygomme™ ACH Optimum functional system overcomes the technical challenges associated with the total replacement of dairy proteins, providing the same key physical and rheological properties as those of analogue pizza cheeses: taste, firmness, appearance, shreadability and melting behavior.
Each component has been carefully selected by Cargill's expert team to play a specific role: allow and stabilize the emulsion, bring sufficient viscosity during processing, absorb the water phase, avoid oiling out and syneresis, create a strong network in order to allow the finished product to be shreadable/sliceable, and have a remelting profile.
A cheese analogue solution for health
In addition to the important cost and performance benefits, Lygomme™ ACH Optimum functional system also offers health advantages as it contains reduced calories (less fat and no saturated fats) and reduced phosphate intake (no melting salts used). It offers an alternative for people with lactose intolerance and a unique opportunity for vegans to enjoy a product that has the characteristics and taste of cheese but without any animal-derived ingredients. Last but not least, Lygomme™ ACH Optimum functional system provides the opportunity to make analogue cheese without allergen labelling, and eligible for Halal and Kosher certification.
Awards nomination at Food Ingredients Europe 2009
Lygomme™ ACH Optimum functional system is one of many exciting innovations to be showcased by Cargill (Hall 8, Booth 8L5) at FIE 2009 from 17-19 November in Frankfurt, Germany. It is one of three nominees for the Food Ingredients Excellence Awards 2009, Dairy Innovation of the Year category.
Unmatched portfolio
Lygomme™ ACH Optimum functional system is part of Cargill's unmatched portfolio of texturizing offerings, ranging from single ingredients, such as xanthan gum, pectins, carrageenans, alginates, guar and locust bean gums, soy flours, starches, lecithins, cultures and enzymes, to multi-component functional systems. Of further benefit to manufacturers is Cargill's extensive expertise in application, supported by continuing development work carried out in its research and development centres across the world.
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Cargill Texturizing Solutions
Cargill Texturizing Solutions is one of the world's leading suppliers of texturizers and emulsifiers to the global food and beverage industry. From design through development to manufacturing, Cargill Texturizing Solutions is committed to creating with its customers innovative new products for consumers to enjoy. For more information, visit http://www.cargilltexturizing.com.
Cargill
Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 159,000 people in 68 countries. Cargill helps customers succeed through collaboration and innovation, and is committed to applying its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business. For more information, visit www.cargill.com.