IFF has introduced its latest solution for the dairy alternatives market. Vegedan WP 1800 is a customized, protein-free solution developed to cater to the growing consumer demand for plant-based whipping creams. 

The new vegan-suitable stabilizing ingredient is designed for simple use and stability throughout shelf life, says the supplier.

Looking to the current trends to inspire its latest launch, the company has specially designed the solution for use with coconut fat, a “clear consumer favorite” due to its intrinsic nutritional quality.  

Designed for decadent plant-based foams
With Vegedan’s capacity for stable air incorporation, the cream is transformed into a stable, firm foam with just 90 seconds of whipping, making it a long-lasting decorative topping. 

“One of the challenges manufacturers often face is the viscosity build-up over time due to temperature variations,” highlights Kim Dahl, senior application specialist at IFF.

Vegedan WP 1800 has the ability to withstand heat-shock, high whipping speeds while maintaining long-standing foam firmness.“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.”

Vegedan WP 1800 has the ability to withstand heat-shock and high whipping speeds, while at the same time maintaining long-standing firmness of foam.

“Consumers experience a highly indulgent product, while the high overrun and absence of protein in the stabilizer 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 in an ambient environment due to its tolerance of high temperatures. This extends the range of applications and climates wher it can be put to successful use.

IFF’s innovation pipeline
This latest ingredient launch follow’s IFF’s most recent rollout of a bakery solution for South America, Grindsted PowerBake Clean.

The is an alternative to the dough strengtheners currently used in bread formulations, making it possible to avoid the use of oxidizing agents.

IFF’s broad portfolio of solutions for industrial breads welcomed the recent debut of the dough-strengthener Enovera 3001 in the North American market.

Outside of the bakery space, IFF recently debuted several clean label launches including YO-MIX ViV, an “extremely robust” lactic acid bacteria culture for ambient yogurt and other fermented drinks products. The ingredient launch targets the Asia-Pacific region, with a focus on China.

In May, the company rolled out its Choozit BC Cultures series, which taps into the lucrative Brazilian pizza market with a clean label solution to control cheese browning and, therefore, the pizza’s visual appeal.