Formulate
PerfECTIoN with PECTIN
Introducing LMCPlus, our high performance label-friendly pectins for jams/ jelly/ spreads, yoghurts and bakery fillings.
Cargill is your partner for co-creating growth and innovation. That’s why we’re proud to introduce a new range of label-friendly pectins: UniPECTINE® LMCPlus – a range of conventional low methoxyl pectins (LMC) that are highly performant thanks to their improved gel strength. Designed for recipes that are lower in sugar, this range offers label benefits versus LMA pectins and cost benefits versus standard LMC pectins.
2 SKU’s are available: OF 308 and OF 608 with the latter being a slower reactive pectin, more suitable to higher brix recipes to ensure smooth texture.
This new family of solutions is available in a range of gel strengths and setting temperatures/rates. They complement the existing Cargill’s UniPECTINE® portfolio, containing HM (high-methoxyl), LMA (low-methoxyl amidated) and LMC (conventional low-methoxyl conventional) pectins. In this way, we can meet your manufacturing needs, regardless of pH and fruit inclusion requirements.
UniPECTINE® LMCPlus for jams/ jelly/ spreads
UniPECTINE® LMCPlus allows fruit processors to market high quality, cost efficient and on trend jams/jelly/spreads. Thanks to their superior gel strength, these pectins help to ensure a stronger texture, closer to LMA pectins, while improving labeling (vs LMA) and cost in use (vs LMC). They support a nice visual aspect, pleasant mouthfeel and are suitable for use in products wanting to make an organic claim.
UniPECTINE® LMCPlus pectins help you fall in line with the new EU Breakfast Directive*
The new EU Breakfast Directive* introduces stricter compositional requirements for jams and jelly across the European market. The most significant change is the increase in minimum fruit content required for products to be legally labeled as “jam” or “jelly.”
Our latest pectin solution is specifically engineered for high-in-fruit, low-in-sugar applications, making it an ideal solution for producers adapting to this new directive.
UniPECTINE® LMCPlus for fruit filling for bakery applications
UniPECTINE® LMCPlus allows fruit processors to market high quality, cost efficient and performant fruit fillings. Thanks to their superior gel strength, these pectins help to ensure a thick & spreadable texture, while improving labeling (vs LMA) and cost in use (vs LMC). They offer good heat resistance and bake stability versus apple pectins – the golden standard in bakery fillings.
UniPECTINE® LMCPlus for dairy applications
UniPECTINE® LMCPlus for dairy is the key ingredient to achieving smooth, appealing stirred yogurt and dairy alternatives to yogurt. It can replace LMA pectin with no compromise on functionality and can offer cost efficiencies thanks to a lower dosage. It is suitable for use in end products wanting to make an organic claim.
Pectin stakes its claim in dairy*
- Pectin features in 26, resp 49% of all new spoonable dairy and plant-based yogurt launches, where it delivers texture and stability.
- These new product launches with pectin also feature claims around high/ source of protein (31%), reduced fat (24%), gluten-free (23%) and no additives/ preservatives (10%).
New solutions backed up by applications expertise
Our extensive expertise in both fruit and dairy applications is backed by our pilot lab and applications centers.
Here we offer:
- Dedicated R&D teams for fruit and dairy applications that provide you with extensive application know-how and market insights, ensuring tailored solutions for your specific needs.
- Consistent product quality and full control over the application process.
- Two innovation centers in Baupte, France and Vilvoorde, Belgium, that serve as hubs for cutting-edge research and development, facilitating concept creation, prototyping, and collaborative innovation to stay ahead of industry trends and help meet your evolving demands effectively.
“The need to meet constantly evolving consumer needs demands an agile approach to reformulation and product development. Cargill continues to literally set the standard for pectin in fruit processing applications!’’
Clementine Seguimbraud
R&D Fruit Application Team Leader