Cargill Creates Dairy-Free Analogue Cheese Production with Lygomme ACH Optimum Functional System
Cargill has launched a unique breakthrough innovation that enables the cost-effective production of a 100 percent non-dairy cheese analogue for pizza and other prepared food applications. Lygomme ACH Optimum functional system (patent pending) replicates the functionality of dairy protein and replaces it fully at an outstanding cost advantage for the manufacturer.
Fabien Bouron, senior dairy applications specialist at Cargill Texturizing Solutions, explains: "Cheese represents approximately 15 percent of a pizza recipe and given its high and fluctuating price, it can have a significant impact on the cost of frozen pizza production. In order to protect their margins, manufacturers have traditionally had to choose between raising pizza prices, limiting portion sizes, or using a blend of different cheeses depending on their current market value."
LygommeACH Optimum functional system removes this instability by offering manufacturers a cost-effective cheese alternative for pizza which can be used to completely replace highly volatile dairy proteins. Furthermore, its appearance, taste and texture perfectly match those of processed cheese based on dairy proteins and are similar to those of traditional hard cheeses, such as gouda, cheddar or gruyere, thereby ensuring equal enjoyment and satisfaction for consumers.
Due to its specific composition, consisting of a combination of three starches, a galactomannan and a gelling carrageenan, Lygomme ACH Optimum functional system is not liable to price volatility, eliminating fluctuations in recipe cost. Even when taking into account falling dairy prices, it remains highly attractive with up to 60 percent cost reduction compared with a standard analogue cheese (which on average contains 15 percent dairy proteins) and over 200 percent when compared with traditional cheeses such as mozzarella or emmental.
Furthermore, Lygomme ACH Optimum functional system overcomes the technical challenges associated with the total replacement of dairy proteins, providing the same key physical and rheological properties as those of analogue pizza cheeses: taste, firmness, appearance, shreadability and melting behavior.