Alongside taste, the texture is one of the most important attributes in new product development, particularly for new plant-based proposals that aim to emulate animal-derived foods like dairy.
With the purpose to offer sustainably texture solutions to the food industry to help to overcome the challenge of developing healthy and indulgent plant-based treats to consumers, Gelymar has developed a new product line for vegan instant desserts Carra™Lact VPD and Carra™Lact VFL.
This new product range is based on KII carrageenan, a natural food hydrocolloid obtained from red seaweeds that grow in the pristine waters of the Chilean coast. KII carrageenan stands out from other types of carrageenan for its unique capability of delivering creaminess and body; allowing the development of premium vegan desserts.
The versatility of the Carra™Lact VPD and Carra™Lact VFL product line will help new product developers to:
- Develop either instant or ready to eat vegan desserts.
- Achieve a broad texture profile in different plant-based dessert types.
- Flexibility to work with any type of plant-based drinks.
Are you ready to start your new plant-based challenge? – If you are looking for new ideas, do not hesitate to be in touch and ask for our latest developments of instant vegan desserts!
- Instant vegan pudding with rice protein
- Instant vegan coconut pudding
- Instant vegan almond flan