As plant-based alternatives continue to reshape the food landscape, the demand for clean-label, versatile, and dairy-free options is stronger than ever. Among these evolving innovations is breakfast cream, a staple ingredient that’s now being reimagined through the use of next-generation functional ingredients.

This new wave of plant-based stabilizers and texturizers helps deliver the rich, creamy consistency consumers expect—without compromising on quality or performance. Designed to enhance both dairy and non-dairy formulations, these ingredients support improved stability, emulsification, and mouthfeel, allowing breakfast cream to maintain its smooth texture and visual appeal over time.

More than just a thickening agent, this functional system works to optimize protein interaction and prevent phase separation, ensuring a clean pour and reliable performance throughout the product’s shelf life. With the right blend, breakfast cream can strike the perfect balance of richness and pourability—making it an ideal solution for modern consumers seeking indulgence with functionality in both dairy and plant-forward diets.

The global carrageenan market is undergoing significant expansion, particularly within dairy and plant-based applications, as manufacturers and consumers alike lean into natural, clean-label ingredients. In 2022, the carrageenan market was valued at approximately USD 873.58 million, and is projected to grow to USD 1,408.96 million by 2032, reflecting a steady CAGR of 5.2%. This growth is largely fueled by increasing demand for natural texturizers, stabilizers, and gelling agents—especially in the food and beverage sector, where clean-label functionality is now a key differentiator.

Within this broader trend, the dairy segment stands out as one of the most robust drivers of carrageenan adoption. Carrageenan plays a critical role in improving the texture, mouthfeel, and stability of various dairy and non-dairy formulations such as flavored milk, chocolate milk, breakfast cream, yogurt, and plant-based alternatives. Its ability to react with milk proteins and provide consistent viscosity and suspension makes it particularly well-suited for UHT and long-shelf-life products.

By 2025, the carrageenan market for dairy applications alone is projected to reach nearly USD 1 billion, representing a sizable share of the overall market. The segment continues to grow, supported by health-conscious consumers seeking clean-label and non-GMO formulations that do not compromise on taste or texture.

As the dairy and plant-based dairy markets evolve, carrageenan remains a go-to functional ingredient—providing reliable performance in both traditional and innovative formulations. From enhancing the creamy consistency of breakfast cream to stabilizing flavored dairy beverages, carrageenan continues to deliver value across a wide range of applications, aligning with consumer preferences for natural, functional, and label-friendly ingredients.

For this breakfast cream application, we recommend using RICOVIS 86360B, a specialized functional ingredient designed to deliver consistent texture, improved stability, and an overall enhanced mouthfeel. As a stabilizer and texturizer, it imparts the desired consistency while ensuring the cream remains smooth and homogeneous throughout its shelf life.

RICOVIS 86360B offers excellent milk protein reactivity, helping the cream maintain its integrity during processing and storage. It supports a rich, creamy body ideal for breakfast cream and similar dairy-style applications, contributing to both visual appeal and eating quality.

Points to consider: 

• The recommended dosage is 0.03% – 0.08% of the total weight.
• RICOVIS 86360B is non-GMO  (Genetically modified Organism).
• Provides outstanding stabilization, texturization, and protein interaction, ensuring premium performance in dairy and dairy-like systems.