Replace 50% of the oil in muffins, cakes, and snack cakes allowing the product to be labeled as "Reduced Fat."
Functional systems
In today’s market, the main goal of food manufacturers is to respond to consumer needs as precisely as possible. In combining tradition with innovation, we provide answers for customers in developing easy-to-use, safe, nutritionally balanced products at outstanding value.
Our food technology and textures know-how, plus our perfect understanding of the resources we use contributes to improve your competitiveness.
Over the past few years, the industry has been evolving in terms of technologies and regulations. In order to respond to new consumer trends (e.g., fast-foods, health, pleasure, etc.), products are becoming increasingly sophisticated. This requires multi-application expertise. Our product ranges provide a wide variety of options for functional systems by combining at least two ingredients that will deliver performance distinct from that achievable from their use separately. Our products offer solutions for a well-suited final texture and stability as well as taste and mouthfeel.
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
