Contact:
Lori Fligge, 952-742-2275, lori_fligge@cargill.com
Nicole Reichert, 952-742-4204, nicole_reichert@cargill.com
Cargill indulgence concepts at IBIE 2007 meet consumer needs 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 indulgent prototypes that tantalize the taste buds.
Apple Strudel Bread
Many consumers are seeking out decadent flavors and new textures as they experience new bread products. In response, Cargill developed a decadent apple strudel bread. With an apple in every loaf, this product delivers real consumer appeal for both breakfast and snacking. This unique bread features innovative, flavorful inclusions from Cargill Cocoa and Chocolate.
Freezer Stable Croissant
While foodservice operators might opt for ease of labor with frozen forms, consumers still expect the same high quality product in terms of taste and texture. Cargill has responded with a freezer stable croissant that provides exceptional sensory appeal in both volume and crust texture. The croissant maintains product consistency, shape and volume, and is great for use in pre-proofed and ready-to-bake products.
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.
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.