LactoSave
Global Dairy Market
Growth Projection
The global dairy market was valued at more than
USD820 billion in 2024, with expected growth of 4.6% until 2032*.
However, the sector faces significant pressures and challenges.
New Demands
LactoSave is a functional citrus matrix obtained by a clean process, free from effluents and aggressive chemicals.
Developed for the dairy sector, o LactoSave acts as:
Syneresis and Post-Fermentation Stability
Fermented products (yogurts, little swiss, kefir) suffer from phase separation and structural instability.
According to data* the perception of a “watered-down product” reduces repurchases by up to 38%.
The citrus matrix of LactoSave retains moisture and reinforces the cohesion of the protein network, reducing syneresis by up to 90% after 7 dias, with firm texture and clean appearance.
Clean Label e
Gum Replacement
More than 70% of consumers reject names like “xanthan gum”, “CMC” or “carrageenan” on the label*.
LactoSave replaces these ingredients with a single component of citrus origin, enabling statements such as:
*Source: fmcggurus.com
.
Cost Reduction with Stability Maintenance
Reducing caseinate or fat to optimize costs directly impacts texture and body.
Com LactoSave, it is possible to maintain the sensorial experience and physical stability even with lower solids contents.
In desserts and UHT drinks, there was a reduction of up to 15% in the cost of formulation, with maintained viscosity and acceptance.
Acid Systems and Chemical Processes
Conventional functional solutions lose performance in acidic pH and under pasteurization.
The citrus matrix of LactoSave is stable between pH 3.8–4.5, supporting pasteurization, fermentation and UHT without precipitating or losing viscosity.
Ideal for acidified dairy drinks, protein yogurts, petit suisse and hybrid lines.
Sustainability and Circular Economy
LactoSave is produced by reusing citrus peel, in a process with zero liquid effluent, no use of GMOs, gluten or allergens.
Communicable through storytelling with a focus on ESG and fully traceable for export, It is an excellent alternative for brands looking for functionality with less environmental impact.
Time to Market with a Technical Base
Applying DOE via MODDE software®, a Fiber Citrus® delivers formulations validated with:
Complete support for innovation with lower risk and greater technical predictability.
LactoSave responds to the main challenges of the dairy sector with:
A Fiber Citrus® delivery technical co-development, applied intelligence and solutions that integrate functionality, economy and sustainability.
Segment: Fermented and non-fermented dairy products
Benefits: Stabilizes texture, improves mouthfeel, replaces artificial additives and modified starches.
Segment: Acid and functional beverages
Benefits: Stabilizes emulsions, improves viscosity and prevents sedimentation even in formulations with pulps and extracts.
Segment: Animal nutrition
Benefits: Stabilizes emulsions in sachets, improves the texture and physical integrity of extruded feed.
Segment: Meat and plant-based products
Benefits: Retains water and fat, stabilizes emulsions and improves texture, including frozen products.
Segment: Bakery
Benefits: Maintains tenderness, prevents moisture migration and stabilizes thermally processed fillings.
Segment: Jellies and gelatin
Benefits: Ensures stable texture, shine and uniform suspension of particulates, even with reduced sugar content.
Segment: Sauces and condiments
Benefits: Stabilizes seasoning emulsions, controls viscosity and suspends particles (especially in seasonings with spices) without compromising flavor.
Segment: Soups and broths
Benefits: Provides body and creaminess, stabilizes particulate ingredients and maintains functional performance even after freezing, reheating or pasteurization.
Segment: Fermented and non-fermented dairy products
Benefits: Stabilizes texture, improves mouthfeel, replaces artificial additives and modified starches.
Segment: Acid and functional beverages
Benefits: Stabilizes emulsions, improves viscosity and prevents sedimentation even in formulations with pulps and extracts.
Segment: Animal nutrition
Benefits: Stabilizes emulsions in sachets, improves the texture and physical integrity of extruded feed.
Segment: Meat and plant-based products
Benefits: Retains water and fat, stabilizes emulsions and improves texture, including frozen products.
Segment: Bakery
Benefits: Maintains tenderness, prevents moisture migration and stabilizes thermally processed fillings.
Segment: Jellies and gelatin
Benefits: Ensures stable texture, shine and uniform suspension of particulates, even with reduced sugar content.
Segment: Sauces and condiments
Benefits: Stabilizes seasoning emulsions, controls viscosity and suspends particles (especially in seasonings with spices) without compromising flavor.
Segment: Soups and broths
Benefits: Provides body and creaminess, stabilizes particulate ingredients and maintains functional performance even after freezing, reheating or pasteurization.