July 19, 2007

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Cargill to showcase expanding application development capabilities and functional ingredient portfolio at IFT 2007

Featured prototypes address consumer demand for health, taste and convenience

MINNEAPOLIS – Responding to consumer demand for health-oriented, great-tasting and convenient food and beverage products, Cargill will showcase a broad array of application development and functional ingredient capabilities at the Institute of Food Technologists (IFT) Food Expo, July 28 – Aug. 1, 2007 in Chicago.

Visitors to Cargill’s booth (#2348) will learn about and sample 13 food and beverage prototypes that address everything from health issues – such as weight management, energy management and heart health – to satisfying consumer cravings for pure indulgence.

Cargill technical and marketing experts will be available to share insights and expertise on how Cargill partners with its customers to help them develop differentiated new products or enhance existing brands in the bakery, beverage, confections, dairy, and snacks and cereals categories.

“At IFT, Cargill will demonstrate how we help our customers achieve their business goals by partnering with them to satisfy unmet consumer needs,” said Paul Hillen, vice president, marketing, Cargill Food Ingredients and Systems North America. “We do this by combining a deep understanding of customer needs with market insights, deep application capabilities and functional ingredient innovations in flavor, sweetness, texture, fats and oils, and health.”

Cargill prototypes

Cargill’s booth will be organized by category with prototypes for sampling in each area. Please reference the Cargill prototype fact sheets, found on www.cargill.com/ift, for specific details on each prototype.

Bakery

Decadent breads. Consumers are looking for great-tasting, decadent ways to experience new bread flavors and varieties. These unique breads – in chocolate hazelnut and mango peach varieties – feature innovative inclusion systems that can deliver customized flavors, textures and colors in baked goods. The chocolate hazelnut bread includes Peter’s^™ chocolate and Gerkens^™ cocoa powder; the mango peach bread includes Wilbur^™ bakery inclusions.

Delectable, zero grams trans fat doughnut. Consumers want healthier fats, but how do food makers replace trans fat and keep saturated fats low without sacrificing flavor and performance? This doughnut, with TransEND^® 390 shortening, has zero grams trans fat per serving and delivers the great taste, texture and color people demand from a doughnut.

Beverage

Mix up a healthful drink. Cargill’s “dry mix styx,” a custom powder blend of health-promoting ingredients that can be quickly added to eight ounces of water, contain Oliggo-Fiber^™ inulin and calcium. A single serving provides a good source of fiber from inulin and a good source of calcium. Studies suggest that inulin may boost calcium absorption among preteens and post-menopausal women, which is important because calcium helps build and maintain strong bones. According to Packaged Facts, 43 percent of women view bone health as a top concern. The dry mix styx will be featured in raspberry-flavored and unflavored varieties.

An iced latte with a sweetener that provides lasting energy. For the nearly one-third of consumers who report they’re most likely to use a beverage when trying to prevent a lack of energy (Natural Marketing Institute 2006), this delicious iced energy latte is made to order. It contains Xtend™ isomaltulose, which delivers balanced energy with fewer spikes and more uniform blood glucose levels. More information about Xtend™ sweeteners is available at www.cargillxtend.com.

Organic blueberry green tea with blueberry juice. Reducing calories naturally and organically can be a hurdle in beverage formulation. This green tea, which is bursting with blueberry flavor and is an excellent source of vitamin C, contains Zerose™ organic erythritol, an organic sweetener that has zero sugar, zero calories*, and zero aftertaste. More information about Zerose™ organic erythritol is available at www.zerosesweetener.com.

Confections

Sugar-free mint patties. Consumers want products that taste good, but they’re also concerned about health. This sugar-free mint cream patty, which contains Wilbur^™ Sugar Free Compound, indulges the consumer while addressing nutritional concerns. It has 50 percent calorie reduction compared to regular mint patties and contains Zerose™ erythritol, making it suitable for diabetic or low glycemic diets.

Sugar-free sour gummy candy. When parents want to give their kids a fun portion control treat, this no-sugar gummy candy fits the bill – kids will love the sour taste and chewy texture. Maltitol syrup and pectin deliver a delightful treat without sugar.

Organic chocolate-raspberry truffle. Organic is one of the fastest growing trends with food and beverage sales at about $15.8 billion in 2006. However, sourcing high quality, organic chocolate can be difficult. This organic chocolate truffle features Wilbur™ organic dark and milk chocolate, made from cocoa beans sourced from Central America. It also features organic glucose syrup, a transparent, versatile sweetener that provides an excellent balance between sweetness and other functional properties.

Dairy

Energy smoothie with health benefits. Consumers are looking to yogurt and smoothies to deliver functional benefits. This refreshing milk- and juice-based smoothie delivers energy and packs a healthy punch while satisfying consumer demand for great taste and texture. It contains CoroWise™ plant sterols, which have been clinically shown to lower cholesterol as part of a diet low in saturated fat and cholesterol.** In addition, it contains VIABLE ™ probiotic cultures, Xtend™ sucromalt for balanced energy, and Vitex™ stabilizers for a smooth, creamy texture.

Chocolate coated ice cream with extra “krunch.” This ice cream treat features Peter’s™ dark chocolate and Gerkens™ cocoa for an indulgent chocolate taste. It includes the Fiber Krunch™ crisp for a long-lasting crunchy texture consumers love, and Daritech™ stabilizers to improve the creaminess and ice crystal control of the ice cream. Satin Sweet^™ corn syrup adds sweetness and textural enhancement.

Snacks and Cereals

Great for grown-ups – chocolate hazelnut ready-to-eat cereal. Who says indulgent cereals are just for kids? Adults will appreciate this delicious, chocolate hazelnut cereal that provides an excellent source of fiber. It contains eight Cargill ingredients, including Wilbur^™ chocolate, Fiber Krunch™ crisps and Xtend™ sucromalt. The Fiber Krunch™ crisp, which contains 35 percent dietary fiber, resembles crisped rice and incorporates a superior crunchy texture into food products.

Nacho chips and cheese snack bars. Consumers are looking for more convenient, less messy salty snacks. This salty snack bar is perfect for eating on the go, is a good source of fiber (6g per bar), and contains zero grams trans fat. It includes whole grain, high fiber tortilla chips containing MaizeWise™ whole grain masa flour, Xtend™ sucromalt and a variety of other Cargill ingredients.

Whole grain tortilla chips and dip with full salt taste but less sodium. Consumers who are concerned with dietary sodium are looking for great-tasting and lower sodium salty snacks. These tortilla chips and ranch dip feature Cargill’s new SaltWise™ sodium reduction system. The SaltWise™ system delivers taste parity to salt at 25 to 50 percent less sodium. In addition, the SaltWise™ system functions and handles like salt and is flexible in use across multiple applications. The tortilla chips also include MaizeWise™ whole grain masa flour.

*Zero calorie determination is based on scientific studies cited in a petition submitted to the U.S. Food and Drug Administration.

**Diets low in saturated fat and cholesterol that include two servings of foods that provide a daily total of at least 1.3g vegetable oil sterol esters (or 0.8g free sterols) in two meals per day may reduce the risk of heart disease.

Photos available

Color photos of the prototypes listed above are available in high- and low-resolution formats at www.cargill.com/ift. If you’d like photos sent to you via email or on a CD, please contact Nicole Reichert or Lori Fligge.