Functional systems
for Dairy, Hybrids &
Dairy Alternatives
Dairy remains one of the most innovative and trend-driven application areas within the food & beverage industry. Due to the complexity of the food matrixes involved, dairy products heavily rely on synergies between ingredients for optimal performance. This lends the category particularly well to functional systems.
INFUSE by Cargill™ functional systems & design offers tailormade solutions for our customers, where we combine several ingredients together in an optimal blend. Whether you are looking for a label-friendly stabilizer, texture improvement, prolonged shelf-life, or replacing a certain animal protein with plant-based proteins, our experts can help offer the best solution for your specific needs.
We can offer ready-made or tailored solutions for:
- Stabilizing, gelling, fats etc.
- Reducing sedimentation and improving shelf-life.
- Improving texture and sensory characteristics (creaminess, mouthfeel etc.)
- Controlling properties such as thickness, firmness, and elasticity.
Our solutions in action:
On-trend manufacturers must dare to be different to stand out on a crowded dairy shelf. To get there, you will need quality ingredients, technical know-how & support. At the same time, incorporating ingredient blends that can optimally deliver on functionalities you need to succeed will take your dairy or non-dairy application to a whole new level.
It’s time for dairy to be different with INFUSE by Cargill™ functional systems & design.