Dairy In the Spotlight
In the spotlight: Dairy R&D Innovation Centre
Philippe Barey, Dairy Technical Service manager
Philippe is a dairy technologist specialist, located in France who works at the Cargill Dairy Application Center in Baupte. He is currently working within Cargill’s Starch, Sweeteners and Texturizers business where he has dedicated more than 30 years to develop a deep knowledge on dairy and specialty frozen dessert applications.
Thanks to his team and expertise, a complete pilot plant (UHT – freezers – aerators – mixers..) and specific controls methods (viscosity measurement – texture analysis - melting kinetics - ice crystals observation….) Philippe is able to provide an extensive offer in solutions (including ingredients such as texturizers ,emulsifiers, sweeteners, proteins, starches and functional blends) meeting customer expectations and needs.
Philippe is also supporting Cargill’s commercial organization in order to promote the right products for our customers.
At our Baupte facility in France, we employ a team of 10 people dedicated to dairy and frozen applications. We have pilot plants in place for all subcategories in dairy that require hydrocolloids, starches, sweeteners and/or proteins. This means that our teams cover seven sub application areas in their research:
- Milk: condensed, flavored, acid dairy drinks, kefir.
- Cheese: processed, non-processed, imitation, quark.
- Cream: sour, “crème fraiche”, whipped, culinary.
- Desserts: mousses, custards, flans.
- Yogurt: drinking, set, stirred.
- Frozen Desserts: Ice creams, sorbets, lollies, soft serve.
- Dairy Powder Mixes: Flans, custard, mousse, ice creams.
At Cargill, we truly understand dairy formulations and ingredients interactions. This is why our Baupte dairy team is capable of producing finished product prototypes. We offer knowhow to control and characterize (rheology, melt down, panel tasting) and design specific ranges of solutions per sub-application. Around 30% of their time is focused on broader R&D, with the bulk of the time dedicated to customer projects and support.
Time to get INFUSED
On-trend manufacturers must dare to be different to stand out on a crowded dairy shelf. In order to get there you will need great ingredients, technical knowhow & support. At the same time, incorporating ingredient blends that deliver the on trend functionalities you need to succeed will take your dairy or indeed non-dairy application to a whole new level.