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Vegan whipping agent for ice cream, desserts and bakery products

Source:FrieslandCampina     Date:2021-06-22
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AS THE trend for plant-based alternatives grows across the globe, FrieslandCampina introduces another vegan innovation. The ingredient called Kievit® Vana-Monte V98 allows bakers to use it for Crème Chantilly (whipped cream), making it attractive to vegan as well as non-vegans (flexitarians). Desserts manufacturers can make chocolate or fruit mousse, and ice cream based upon Kievit® Vana-Monte V98.

 

The purpose of Kievit® Vana-Monte V98 is to elevate the sensory experience through a clean spotless taste, creamy mouthfeel, and an excellent flavour release. The product delivers ideal aeration, a high overrun with up to a 400% increase and good acid-stability. Offering convenience, it comes with vegan and gluten-free label options and is powerful even at low dosage.

 

Better taste a new driver for vegan consumption

“Vegan products have historically been associated with a certain ‘off-taste’. This has sometimes deterred even committed vegan consumer from trying different end products,” explained Suzanne van den Eshof, Global Head of Marketing Food Industry at FrieslandCampina. “This latest addition to our portfolio overcomes the taste barrier, promising a superior organoleptic experience that will tempt vegans and non-vegans alike. Now, manufacturers can be confident of delivering first and foremost on taste, with the added benefit of catering to the growing market for plant-based alternatives.”


Vegan Creme Chantilly and Vegan Fruit Mousse.jpg

 

A dairy-free agent

“Our new Kievit® Vana-Monte V98 earns its vegan label because it contains no dairy ingredients. The challenge was to achieve the right functionality without the dairy proteins that traditionally give a whipping agent excellent aerated texture, a clean and creamy taste and satisfying mouthfeel,” she said. “We solved this with a special type of starch. Our goal is to cater to the rising demand for vegan toppings and fillings, ice creams and desserts, without compromising on the sense of indulgence. We have successfully created a solution that delivers on quality and indulgence, and also comes with a plant-based/vegan label.

This particular ingredient is designed for bakery, desserts and ice cream applications, including chocolate and fruit mousses and Crème Chantilly. It is particularly suitable for acidic applications such as a delicious fruit mousse.

 

“This latest innovation complements our broad portfolio of whipping agents with different fat sources, label options and functionalities for various applications. As long-standing experts with wide-ranging experience, we understand the market and can advise on the best ingredient for any specific application,” said Ms van den Eshof.

 

High overrun with up to a 400% increase

According to Ms van den Eshof, getting the overrun (the volume of end product in excess of the volume of mix) right is key to customer satisfaction. High overrun results in a light and airy texture and means that manufacturers can position their products in the premium indulgent segment.

 

With Kievit® Vana-Monte V98, manufacturers can use the same volume of powder as usual in their mousses, ice cream and Crème Chantilly, and will achieve an outstanding aeration, evenly distributed air bubbles and indulgence. So manufacturers can expect superior performance from their normal powder level and do not have to increase the whipping agent they use to get a light and airy effect, she said.


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Suzanne van den Eshof, Global Head of Marketing Food Industry at FrieslandCampina 

 

Growing interest in plant-based alternatives

Recent research conducted by FrieslandCampina and published in their annual Trend Report* confirms the growing interest in plant-based alternatives. The company has been seeing this trend develop over the past five years and anticipated with a vegan positioned portfolio back in 2016.

 

The launch and latest addition to that portfolio through the Kievit® Vana-Monte V98 stresses the growing interest in plant-based alternatives shows no sign of stopping in the wake of the COVID-19 pandemic. Consumers are not only more aware of their health but are also showing increased interest in the source of their food, alongside a craving for a more varied and balanced diet. In addition, better taste is considered to be a fourth and new driver for vegan consumption. The demand for plant-based alternatives is driving expansion to more market categories and regions, and vegan is appealing towards mainstream consumer. The Flexitarian consumer is on the rise and does not want to give in on taste and experience while considering more plant-based, vegetarian and vegan alternatives.

 

“We are seeing the global trend for more plant-based alternatives transfer more and more to the bakery, desserts and ice cream industries and we are delighted to support our partners and consumers all over the world with giving them a vegan alternative for the perfect Crème Chantilly and sweet or acidic mousses,” Ms van den Eshof added. “We consider it our mission to bring our valued partners and consumers every opportunity to make their own creations exactly to their and the market’s liking, and we’re proud of this new chapter in fulfilling that mission.”

 

*Trend Report. https://www.frieslandcampinaingredients.com/food-beverages-downloadtrends2020/


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