October 2, 2007

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Cargill cookie and doughnut concepts at IBIE 2007 meet distinct consumer needs

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 both tantalize the taste buds and address distinct consumer demands.

Gluten-Free Peanut Butter Cookies

Many gluten-free cookies do not meet consumers’ taste or texture expectations, frustrating the estimated three million Americans who suffer from celiac disease, as well as those consumers who prefer gluten-free products. In response, Cargill developed a gluten-free peanut butter cookie that indulges consumers with the taste and texture of a traditional cookie, while containing zero grams trans fat. Cargill’s cookie features the company’s TransAdvantage® shortening, a low trans alternative to traditional shortenings.

Doughnut with zero grams trans fat per serving

Many consumers now seek out bakery products that contain little or no trans fat per serving, but still taste great. One example of a response to this growing need, is a Cargill solution for a doughnut with zero grams trans fat per serving without compromising taste, texture, or color. This is just one example of many trans solutions in specialty oils and shortenings from Cargill.

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.