IFF introduces a high-performing, innovative solution for the dairy alternatives market. This revolutionary, vegan suitable stabiliser is simple to use and stable throughout shelf life, and it delivers everything that manufacturers need to differentiate and expand into new markets with lesser risk and lower costs.
Vegedan WP 1800 is a customised, protein-free solution developed to cater to the growing consumer demand for plant-based whipping creams that comes with a vegan label.
To make the offering even more on-trend, IFF has specially designed it for use with coconut fat, a clear consumer favourite due to its intrinsic nutritional quality. According to Mintel market insights, new cream products containing coconut grew 20 per cent from 2018 to 2020.
According to IFF, Vegedan WP 1800 can withstand heat-shock, has superior whipping speed and offers long-standing firmness of the foam.
“One of the challenges manufacturers often face is the viscosity build-up over time due to temperature variations. With Vegedan WP 1800, plant-based whipping creams will remain stable for up to nine months, so manufacturers can expand their geographical reach with confidence,” says Kim Dahl, senior application specialist, IFF.
With Vegedan’s capacity for stable air incorporation, the cream is transformed into a stable, firm foam with just 90 seconds of whipping.
“Consumers experience a highly indulgent product, while the high overrun and absence of protein in the stabiliser solution actually reduce costs,” Dahl explains.
While Vegedan WP 1800 is primarily used in chilled whipping cream applications, it is also possible to use it at an ambient environment due to its high temperature tolerance. This extends the range of applications and climates where it can be put to successful use.