Contact:
Lori Fligge, 952-742-2275, lori_fligge@cargill.com
Nicole Reichert, 952-742-4204, nicole_reichert@cargill.com
Cargill to showcase expanding bakery application development capabilities and functional ingredient portfolio at IBIE 2007
Featured prototypes address consumer demand and formulation challenges
MINNEAPOLIS – Responding to the demands of consumers, retailers and food manufacturers for increasingly nutritious, great-tasting and convenient baked goods, Cargill will showcase an array of bakery application development and functional ingredient capabilities at the International Baking Industry Exposition (IBIE), Oct. 7-10, 2007 in Orlando, Fla.
Visitors to Cargill’s booth (#1831) can sample a variety of bakery prototypes that address both consumer needs and food manufacturers’ formulation challenges in meeting those needs. Featured prototypes will include delicious and unique breads, trans-free doughnuts, gluten-free cookies, a kid-friendly breakfast cookie with enhanced nutrition, and more.
Cargill technical and marketing experts will be available to share insights and expertise on how Cargill can partner with customers to develop differentiated new products or enhance existing ones.
“At IBIE, we will demonstrate how Cargill can help our bakery customers achieve their new product goals and satisfy emerging consumer needs,” said Sheryl Stennett, vice president bakery category, Cargill. “For example, we’ll feature whole grain brownie bites that provide whole grain nutrition, yet taste like the indulgent sweet treat consumers know and love.”
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.