Cargill highlights culinary innovation – introduces new in-store roasted deli meat and deli-prepared offerings, interactive digital product display at New Orleans International Dairy Deli Bakery Association Conference
NEW ORLEANS – (June 10, 2018) Cargill is demonstrating how consumer insights drive protein innovation at this week’s International Dairy Deli Bakery Association (IDDBA) Conference in New Orleans June 10-12. At the conference, the company is debuting its new focus area – in-store roasted meats and prepared foods – in addition to sampling new recipes created by its culinary team.
These products give retailers a way to quickly and easily distinguish their delis. Cargill customers will find convenience through simplified operations, speedy oven times, enhanced safe handling of food and a wide variety of applications.
Cargill’s Protein Powered by Insights booth at IDDBA features members of the company’s culinary team providing real-time demonstrations of the latest food trends. Innovative new recipes, incorporating Cargill-branded products, are available for sampling, including a Turkey Bolillo Panini, a Crispy Gochujang Pork Belly Taco and the Lodge Breakfast Sandwich with Maple Butter featuring ham and egg protein.
The Protein Powered by Insights booth also includes an interactive digital product display to showcase more than 30 items from the company’s Castle Wood Reserve, Honeysuckle White and Charter Reserve brands while avoiding food waste.
“We are always focused on the customer and staying ahead of the latest food trends by providing consumer-preferred protein options,” said Chuck Gitkin, Cargill Protein Chief Marketing Officer. “We know our customers want versatility combined with powerful insights and the culinary expertise we deliver. And now, with in-store roasted meat and prepared food capabilities, we are giving our customers more options.”
In addition to recent investments in alternative proteins, Cargill Protein has invested more than $900 million in its animal protein business in the past two years, with a focus on long-term growth. Forecasts point to an ongoing demand for more protein as the global population continues to increase to over 9 billion by 2050.
“Food is Cargill’s business, and our job is to offer products for our customers and consumers that meet the demand of their busy schedules,” said Gitkin. “Our on-the-go options provide convenience, allowing us to move food from shelves and meat cases to wherever and however people want to eat. Product versatility and ease of preparation help differentiate us from others in the protein space.”
Mike Martin, 316-291-2126, [email protected]
Cargill’s 160,000 employees across 70 countries work relentlessly to achieve our purpose of nourishing the world in a safe, responsible and sustainable way. Every day, we connect farmers with markets, customers with ingredients, and people and animals with the food they need to thrive. We combine 154 years of experience with new technologies and insights to serve as a trusted partner for food, agriculture, financial and industrial customers in more than 125 countries. Side-by-side, we are building a stronger, sustainable future for agriculture.