FrieslandCampina releases new vegan whipping agent

FrieslandCampina releases new vegan whipping agent

Image courtesy of FrieslandCampina

FrieslandCampina has launched the latest vegan innovation in its whipping agents portfolio: Kievit Vana-Monte V98. The versatile whipping agent is a new vegan solution for bakers to use for the most delicious Crème Chantilly, making it attractive to vegan as well as non-vegans (flexitarians). Desserts manufacturers can make desserts such as a chocolate or fruit mousse, and ice cream based upon Kievit Vana-Monte V98.

According to FrieslandCampina, Kievit Vana-Monte V98 rejoices users with a superior sensory experience through a clean spotless taste, creamy mouthfeel, and an excellent flavour release. It also reportedly delivers perfect aeration, a high overrun with up to a 400% increase and good acid-stability. The product comes with vegan and gluten-free label options and is powerful even at low dosage. The key applications such as Crème Chantilly and fruit mousse are simple to make yet irresistible and indulgent, says the company, making it easy to turn recipes into new consumer favourites and to personalise it with different flavours and toppings.

Recent research conducted by FrieslandCampina and published in its annual Trend Report confirms the growing interest in plant-based alternatives. FrieslandCampina 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 emphasises 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,” says Suzanne van den Eshof, global head of Marketing Food Industry at FrieslandCampina. “The Kievit Vana-Monte V98 makes sure that producers can enjoy increased convenience whereas consumers don’t have to give in on indulgent taste and experience, while enjoying the plant-based version of their favourite bakery-, desserts-and ice cream recipes. 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.”

For more information about the Kievit Vana-Monte V98, visit: www.frieslandcampinaingredients.com/launch-kievit-vana-monte-v98.

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