Contact:
Cargill: Andrew Vincent/Toni Gill: +44 (0) 1869 353800
Cargill at Fi Europe 2007
MECHELEN, BELGIUM- On Cargill’s stand (F61) at October’s Food Ingredients Europe exhibition to be held in London, 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 beverages, bakery, confectionery, dairy and savoury and meat categories. Cargill is utilising its consumer insight, regulatory and scientific expertise to develop and market products that help customers capitalise on the growing demand for healthier consumer packaged goods. The company provides ingredients relevant to some of today's most pressing health concerns, including heart health, digestive health and general wellness. Products are also being developed that may provide health benefits in relation to diabetes and obesity.
Cargill’s booth will be organised by category with prototypes for sampling in each area.
Core and speciality sweetness options will be demonstrated that reflect the company’s deep formulation and technical expertise. C*Maltidex is a reduced calorie alternative to sugar for confectionery and bakery products. Xtend™ Isomaltulose offers the full energy and natural sweetness of sugar but with sustained energy release. Erythritol is a sugar replacer used on its own or in combination with higher intensity sweeteners. Treha™ Trehalose is a naturally derived full-calorie sweetener with unique functional properties.
Health-promoting ingredients on the Cargill stand will include:
• CoroWise™ Naturally Sourced Cholesterol Reducer™ plant sterols
• Omega 3s that promise to be an innovative alternative to existing Omega 3 products in the area of flavour. Preliminary development studies show that up to 150 mg of Cargill’s Omega 3 (DHA/EPA) per serving can be added to products with no discernible change in flavour or shelf life.
• Barliv™ barley betafibre, a product in commercial development, is a high purity reduced molecular weight beta-glucan soluble fibre that has been clinically shown to help reduce cholesterol when consumed as part of a low saturated fat, low cholesterol diet.
Among an unrivalled portfolio of texturising products including hydrocolloids, emulsifiers, lecithins, cultures, starches, soy flour and functional systems will be TexDesign™ (patent pending). This new addition to Cargill’s starch portfolio is an innovative one-to-one bakery fat replacement system that reduces the fat content of a large variety of baked goods by 10 to 50 per cent.
A range of innovative flavours and applications will be demonstrated across all segments – beverage, dairy, confectionery, bakery, savoury and meat. In line with the health and wellness trend, exciting new flavour innovations include a new range of label-friendly "So Natural" extracts.
Designed to improve both quality and process efficiencies in beer and malt-based beverage production are Cargill’s "Post Fermentation Optimisers".
The unique range of Cargill enzyme-modified dairy ingredients will be available for tasting. With the current high market prices, these dairy ingredients are becoming increasingly economically attractive to manufacturers.
Various chocolate and chocolate coating specialities will be on show including organic, single origin, inclusions and decoration varieties. With the anticipated opening of Cargill’s state of the art processing facility in Ghana (scheduled for mid-2008), Cargill is adding several exciting new products with delicate round chocolate flavours to the unrivalled Gerkens range of chocolate liquors, butters and powders.
Cargill is an international provider of food, agricultural and risk management products and services. With 158,000 employees in 66 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. For more information, visit http://www.cargill.com.