Algaia and AIDP’s next generation seaweed extract for dessert applications
Algaia has launched a new alginate line, Satialgine DVA, which is said to be the next generation of seaweed extract for premium dairy and non-dairy dessert applications. Consumers with food sensitivities to dairy or eggs, a desire for vegan options, or wanting low fat alternatives to high fat desserts like flan, will not have to compromise flavor or creamy texture. The Satialgine series is an easy-to-use solution providing innovative texture options for the dairy industry, offering a rich creamy profile with a low-fat advantage. It can also be used in non-dairy desert formulations based on soy, almond or coconut.