As "vegan," "natural," and "clean label" concepts gain global traction, the plant-based confectionery market is experiencing rapid growth. Foodmate's Cloudgel™ Carrageenan—engineered specifically for plant-based marshmallows—delivers superior performance, sustainability, and formulation flexibility, offering groundbreaking solutions for the confectionery industry.

Carrageenan Introduction: Natural Polysaccharides from Seaweed
Carrageenan is a natural polysaccharide extracted from red algae (e.g., Chondrus crispus) through high-temperature water extraction followed by alcohol precipitation or gel-pressing methods. It is widely used in food, cosmetics, and pharmaceuticals.

Key Functions:
●Gelation: Forms thermo-reversible gels upon cooling
●Thickening & Stabilization: Enhances texture and sensory experience in dairy products, jellies, and confections
●Synergistic Compatibility: Interacts with proteins and other gums to improve stability

Types and Functional Properties of Carrageenan
The three primary carrageenan types exhibit distinct characteristics for varied applications:
●κ-Carrageenan (Kappa): Forms firm, elastic gels with potassium ions—ideal for food applications
●ι-Carrageenan (Iota): Creates soft, flexible gels with calcium ions—commonly used in jellies and puddings
●λ-Carrageenan (Lambda): Non-gelling but excellent thickener—preferred for dairy beverages
Among these, κ-carrageenan is the optimal choice for plant-based confections due to its exceptional gelling capacity and structural strength.

Cloudgel™ Carrageenan: Engineered for Plant-Based Marshmallows
While traditional marshmallows rely on animal-derived gelatin, Cloudgel™ delivers a sustainable, technologically superior alternative:
●100% Plant-Based: Compliant with vegan, halal, and kosher standards
●15–20% Cost Reduction: Optimized formulations boost production efficiency
●Exceptional Heat Resistance: Maintains structural stability at 40°C—critical for hot climates like the Middle East and Africa
●Enhanced Texture & Flavor: Delivers prolonged soft elasticity while masking plant-protein off-notes
●Synergy Optimization: Combining with locust bean gum (1:1 ratio) significantly improves gel strength and chewiness

Market Outlook: The Rise of Plant-Based Confections
Market research projects the global plant-based confectionery sector to grow at an 8.35% CAGR (2025–2030). Key drivers include:
●Natural Ingredient Preference: 70% of consumers prioritize "natural" components
●Halal/Kosher Market Expansion: Surging demand for religious-compliant ingredients in MENA regions
●Advanced Algal Polysaccharide Tech: Innovations like CVG hydrogels enable unprecedented texture modulation

Why Choose Cloudgel™ Carrageenan?
●Global Compliance: Meets GB 2760 (China), FDA, and EFSA standards.
●Sustainable Sourcing: Responsibly harvested red algae reduces ocean carbon footprint
●Custom Technical Support: Tailored solutions for climate-specific challenges (e.g., high heat, low humidity)
●Global Supply Chain: Enables seamless formulation adaptation worldwide

"Cloudgel™ Carrageenan isn’t just an ingredient—it’s the gateway to tomorrow’s plant-based confectionery innovation."
— Dr. Vincent Xie, R&D Director, Foodchem