Cargill focuses on value and health with dairy innovations at FiE
Cargill on Stand 8L5
Date: 17 November 2009
Contact: Julia Johnson, Razor PR: +44 (0) 1869 353802 julia.johnson@razor-pr.com
MECHELEN, Belgium — 17 NOVEMBER, 2009 — Cargill helps food and beverage manufacturers drive growth through new product innovation at Food Ingredients Europe. Cargill is showcasing a range of products and applications designed to provide customers with solutions to two of the key challenges currently facing the food industry: identifying the best value ingredients and applications, and finding healthier alternatives to traditional formulations.
Under this dual value and health theme, Cargill is exhibiting a range of new products, prototypes and applications from across its business on its stand, 8L5. Innovations presented at FiE include:
Creamy sugar-free, fat-reduced yoghurt
Achieving a creamy, rich taste without the use of sugar is a challenge for yoghurt manufacturers. This application demonstrates that it is now possible to deliver on this concept in vanilla, fruit and chocolate varieties, achieving an estimated 50 to 65 per cent calorie reduction.
The authentic taste and texture with satisfying creaminess and full body is achieved by using Cargill's Zerose™ erythritol as a zero-calorie sweetener, together with specialized texturizing ingredients and enzyme modified dairy ingredients (EMDI). Cargill's culture and enzyme expertise with flavor capabilities enables the creation of innovative and tailor-made, cream-based enzyme modified dairy flavors (EDMF).
The conversion of the dairy ingredients into concentrated flavor compounds gives yoghurt a creamier, more indulgent authentic taste, reducing acidity, with a mouth feel sensation.
By adding a strawberry top note to this cream EMDF, Cargill has developed a unique creamy fruity range for sugar-free and fat reduced applications.
Paul Naar, executive vice president (Cargill Food Ingredients and Systems) says: "Our portfolio of innovative products and applications truly delivers against the value and health challenges our customers are currently facing. Not only do we offer an unsurpassed range of food ingredients, we are truly dedicated to helping our customers succeed in finding the best solutions to meet their requirements.
We look forward to welcoming visitors to our stand where they will be tempted to taste some of our innovations for themselves."
Products and prototypes from across Cargill's cocoa and chocolate, flavors, malt, refined oils, sweetness and texturizing businesses are being exhibited on Cargill's stand at FiE, where the company is showing examples of applications in bakery, beverages, confectionery and meat categories in addition to dairy.
Cargill speakers
There will be two presentations from Cargill, in line with the value and health themes at FiE. Peter de Cock, global nutrition manager for Cargill Health & Nutrition, will speak on "Successfully adding healthy enjoyment with Erythritol" and Ralf Jakobi, Cargill senior scientist, will present on "Delivering the same functionality and sensory experience at a lower price".
Cargill helps food and beverage manufacturers drive growth through new product innovation and reduce costs by increasing supply chain efficiency, optimizing product formulation and managing commodity price risk. Cargill's breadth of knowledge is unique and its key point of difference is the ability to collaborate with customers and partners to solve complex business problems.
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About Cargill
Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 159,000 people in 68 countries. Cargill helps customers succeed through collaboration and innovation, and is committed to applying its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business. For more information, visit www.cargill.com.
