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 dairy-free analogue cheese production with Lygomme™ ACH Optimum functional system
Date: 17 September 2009
Further commercial information from: Yves Maltete, Marketing Manager EMEA, Cargill Texturizing Solutions: firstname.lastname@example.org
MECHELEN, Belgium - 17 September, 2009 - Cargill has launched a unique breakthrough innovation that enables the cost-effective production of a 100 percent non-dairy cheese analogue for pizza and other prepared food applications. Lygomme™ ACH Optimum functional system (patent pending) replicates the functionality of dairy protein and replaces it fully at an outstanding cost advantage for the manufacturer.
Fabien Bouron, senior dairy applications specialist at Cargill Texturizing Solutions, explains: "Cheese represents approximately 15 percent of a pizza recipe and given its high and fluctuating price, it can have a significant impact on the cost of frozen pizza production. In order to protect their margins, manufacturers have traditionally had to choose between raising pizza prices, limiting portion sizes, or using a blend of different cheeses depending on their current market value."
Lygomme™ACH Optimum functional system removes this instability by offering manufacturers a cost-effective cheese alternative for pizza which can be used to completely replace highly volatile dairy proteins. Furthermore, its appearance, taste and texture perfectly match those of processed cheese based on dairy proteins and are similar to those of traditional hard cheeses, such as gouda, cheddar or gruyere, thereby ensuring equal enjoyment and satisfaction for consumers.
A dairy-free 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 not liable to price volatility, eliminating 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) and over 200 percent when compared with traditional cheeses such as mozzarella or emmental.
A dairy-free 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 cheese product to be shreadable/sliceable, and have a remelting profile.
A dairy-free 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 a cheese 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.
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.
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 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.