Functional systems
for Dairy, Hybrids &
Dairy Alternatives

Get in touch with us

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:

Lygomme^® ACH 830

A blend of modified and native maize starches and guar gum for a grilled cheese alternative that maintains its’ shape. This solution helps to prevent the cheese alternative from melting and maintain its shape when exposed to hot temperatures.

Lygomme® ABN 622 R

An integrated mix of emulsifiers and texturizers for a recombined chocolate milk without sedimentation. It helps to stabilize and improve the mouthfeel in flavored or chocolate milk drinks.

Trilisse® AYS 0688

A label-friendly blend of corn starch and pectin for creamy, hybrid or plant-based yogurts. It helps to stabilize the yogurt and compensate the functionality of the dairy proteins in terms of mouthfeel and texture, shiny appearance, and limiting syneresis during shelf-life.

Trilisse® AMP 820 DF

A label-friendly blend of maize starches that truly delivers on the dairy eating experience. It helps to bind the water, bring viscosity and thereby enable the development of an indulgent mouthfeel, expected from a dairy dessert. It also helps to improve the shininess and avoids syneresis.

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!

Functional systems for Dairy, Hybrids & Dairy Alternatives