INFUSE by Cargill™ - Dairy, hybrids & dairy alternatives

Functional systems for dairy,  hybrids & dairy alternatives

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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.

System solutions to ensure the best results in specific formulations: 

  • Our core solutions are delivering optimal performance in stabilization, thickening, gelling and emulsification, thanks to selecting the best ingredients for the required functionality. 
  • Our solutions can be further tailored for functionality and customer needs and processes, helping to speed up product development. 
  • And support on-trend product development in areas such as nutritional balance, plant-based, cost optimization and label-friendly. 

Our solutions for dairy, dairy alternatives and hybrids 

We offer a core range of solutions as well as the opportunity to tailor or develop solutions from scratch. 

Our solutions can support these products’ main challenges, and most solutions can be used in dairy, hybrid and plant-based alts without the need for process adjustments.

Creams

  • Stabilizing fats  
  • Improving texture of fat reduced UHT creams 
  • Controlling thickness 
  • Delivering smoothness 
  • Increasing whipping properties 

Neutral & acid drinks

  • Stabilizing particles

  • Reducing sedimentation

  • Creating indulgent mouthfeel

  • Increasing smoothness

  • Protecting dairy proteins in acidic conditions

Spreadable & Processed (alt) cheese

  • Improving texture

  • Controlling and delivering required properties such as meltability, stretch, firmness and elasticity 

Fermented products

  • Improving texture of fat reduced products
  • Increasing indulgence in eating experience (i.e. mouthfeel, smoothness, shiny appearance)
  • Limiting syneresis during shelf life​ 

Neutral desserts

  • Stabilizing
  • Improving texture and sensory (f.ex. improving creaminess)
  • Gelling
  • Preventing syneresis

Our solutions in action:

A plant-based grilled cheese that maintains its shape

INFUSE Solution: ACH 830: A blend of modified & native maize starches and guar gum that helps to prevent the cheese alternative from melting and maintain its shape when exposed to hot temperatures.

An acid dairy drink that delivers on mouthfeel

INFUSE solution: Lygomme® AYD 9550: A blend of cellulose gum and pectin that is designed for stability and viscosity, and enhances mouthfeel while protecting the proteins. 

A low fat spoonable yogurt that still delivers a thick texture

INFUSE solution: Lygomme® AYS 6722 DF: A blend of modified starch and pectin that is our most robust thickening solution that protects the proteins and does not compromise syneresis. It can potentially replace solutions such as gelatin.

A cream reduced in fat that packs great thickness

INFUSE Solution: Lygomme® ACL 925: A blend of emulsifier and texturizers that brings enhanced viscosity, mouthfeel and protein protection and stabilizes UHT processed and long shelf life fluid cooking creams, down to 4% fat.

What’s new in INFUSE?

Technical Q&A: The cream of the crop

Delphine Savereux – Solutions Director for Functional Systems – outlines together with three other Cargill dairy experts how dairy and hybrid creams formulations are evolving – and how functional systems can help manufacturers move forward without compromise.

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INFUSE by Cargill™ - Solutions for creams product leaflet

Explore the INFUSE® off-the-shelf solutions offering for creams that can help to create the desired texture – also in fat-reduced products – improve stability and shelf life and deliver the required functionality (cooking stability, whipping properties…)

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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.

 

Get in touch with us today!