issue_2_2017_rev2

62 company news
Frutarom creates a sustainable supply chain for
organic rosemary ingredients
Frutarom Food Protection Business Unit expands its organic oxidation
management solutions line with an organic rosemary extract designed
to prevent oxidation and increase shelf-life of food products. This
natural Mediterranean botanical has been made possible through
collaboration between Hishtil Nurseries in Israel and organic farmers
in Spain.
A rising demand for natural and organic oxidation management
solutions encouraged Frutarom to seek expertise in growing organic
rosemary and incorporating its active ingredients, carnosic and
rosmarinic acids, into food formulation to naturally increase shelf life
of foods and beverages.
“We’ve eagerly responded to the demand to increase our offerings of organic ingredients in addition to our full line of
natural products,” stresses Yoni Glickman, President of Frutarom Natural Solutions. “While it takes a considerable
investment of time and resources to do it right, through the collaboration with Hishtil Nurseries and Spanish farmers, we
have succeeded in creating a sustainable supply chain for this ‘farm-to-fork’ organic product, increasing value to
consumers and serving a growing circle of customers.”
Rosemary is a plant with some of the greatest anti-oxidative potential. Native to the Mediterranean region, it is the
source of powerful natural protection from free-radical damage. Carnosic and rosmarinic acids can be concentrated
naturally using modern technology and yielding the full variety of rosemary extract ingredients available today.
“The challenge of staying close to nature involves high standards, with multiple protocols and certifications,” adds
Glickman. “But by putting the process through a detailed traceability approach and methods, Frutarom is able to take the
lead in this complicated approach to providing the highest quality in organic solutions.” added Glickman. n
Cargill launches Seabrid
Dairy manufacturers can now achieve premium texture with a reliable
supply of sustainably sourced ingredients for their gelled dairy
desserts.
The latest addition to Cargill’s Satiagel range, Satiagel ADG 0220
Seabrid is based on Seabrid, a new and innovative type of
carrageenan extract. Derived from 100% cultivated seaweed via a
new technology, Seabrid carrageenan offers a cost-efficient
texturising solution with a hybrid-like functionality. This allows
Satiagel ADG 0220 Seabrid to deliver outstanding firmness,
creaminess and body to any gelled dairy dessert formulation, such
as flan, custard and crème caramel.
Satiagel ADG 0220 Seabrid carrageenan provides an innovative solution with a reliable supply of
sustainably sourced ingredients, in line with Cargill’s sustainability approach. Through unique technological capabilities,
Cargill is able to use 100% cultivated seaweed, as opposed to wild seaweed, enabling premium texture at an attractive
price.
“Cargill’s team of experts are continuously developing innovative ideas to stimulate the market for carrageenans. Being
an industry leader in dairy applications, we work closely alongside our customers throughout the complete product
development process,” says Xavier Martin, global seaweed product manager for Cargill Starches, Sweeteners &
Texturisers. “With consumers demanding premium quality at affordable prices in dairy desserts, we saw an opportunity
for Cargill to revitalise this important market segment.”
“Texture is receiving more attention lately, since it is such a strong deciding factor in consumer taste preferences,” says
Anne-Laure Rouger, dairy application specialist for Cargill Starches, Sweeteners & Texturisers. Industry forecasts
indicate the demand for chilled and shelf-stable desserts will continue to grow in Europe, with the Middle East and Africa
being the fastest growing region (Euromonitor, 2017). n
www.foodmagazine.eu.com issue two | 2017