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The demand for natural and clean label products continues to hold strong. Consumers are increasingly attentive to ingredient lists, preferring familiar, minimally processed components over additives. Even for something as familiar as chocolate milk, this demand is driving changes in product development.

At first glance, chocolate milk appears to be a straightforward beverage, milk, cocoa, and sugar. In reality, it presents a technical challenge. Cocoa particles are naturally insoluble and tend to sediment over time, leading to an uneven appearance. Without proper stabilization, this separation can negatively impact both visual appeal and consumer perception.

Traditionally, stabilizers are used to maintain suspension and improve texture. However, many conventional options may not align with clean label expectations. This is where seaweed-derived solutions offer an alternative. Seaweed powder – phytaFIBER® derived from Gracilariopsis longissima red seaweed. It provides natural stabilization while remaining consistent with clean label principles. It is processed without chemical modification, making it suitable for formulations that emphasize simplicity and transparency. In addition, phytaFIBER® is organically sourced, with full traceability from the seaweed cultivation ponds through processing and delivery, and is supported by EU organic certification.

Red seaweed Gracilariopsis longissima (formerly Gracilaria verrucosa) has long been consumed as a traditional food ingredient and is not classified as a novel food. This supports its use in products targeting consumers who prefer natural ingredient and clean label product.

Stability of chocolate milk is primarily evaluated through appearance and resistance to separation over time. Trials have shown that even with a low dosage of phytaFIBER® is sufficient to effectively stabilize chocolate milk, keeping cocoa evenly suspended throughout shelf life.

Beyond stability, sensory performance is equally important. Chocolate milk formulated with phytaFIBER® demonstrates improved body and mouthfeel, contributing to a richer and more satisfying drinking experience without compromising on label claims.

In a market where simplicity and functionality must go hand in hand, clean label texturizer derived from red seaweed present a practical and effective solution for chocolate milk manufacturers.

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