September 25, 2007

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Cargill whole grain concepts at IBIE 2007 meet consumer demands for taste

MINNEAPOLIS – Visitors to Cargill’s booth (#1831) at the International Baking Industry Exposition (October 7-10, Orlando, Fla.) can sample and learn more about two new prototypes that provide whole grain and address consumer demand for great taste.

Seven Grain Bread

According to a recent bread segmentation study conducted by Maritz Research, 25 percent of consumers are likely to seek out nutrition and variety in the sliced bread they buy. They generally buy whole wheat or multigrain and show a strong preference for interesting flavors, seeds or nuts, and unique grains. Cargill responded by developing a seven grain bread that meets some of those expectations. This delicious bread has 13 grams of whole grains per slice delivered through six grains, including wheat, oats, triticale, barley, amaranth and rye. The bread contains zero grams trans fat and is a good source of fiber and protein.

Whole Grain Brownie

In response to consumers not getting enough whole grains in their diets, often due to perceived taste and convenience concerns, Cargill developed a whole grain brownie appealing to a consumer looking for indulgence, but also trying to incorporate more whole grains into their diet. The brownie contains zero grams trans fat and delivers seven grams of whole grains per serving. The brownie is made with Horizon Milling’s WheatSelect™ white spring whole wheat flour that is 100 percent whole wheat, but gives products more of the lighter color, softer texture and milder flavor of white flour that appeals to many consumers.

For more information, please visit www.cargill.com/IBIE. Photos of Cargill’s prototypes are available on the site in hi- and low-resolution formats.