Fruit-based products capabilities: Enhanced expertise

Fruit-based products require careful formulation expertise and the right ingredients to ensure the best performance; be it in the jam or in the intermediary products for dairy or bakery. Working with ingredient experts that can also apply the formulation in end recipes helps speed up product development.  

In Europe, Cargill has a long-standing expertise in everything fruit – from fruit spreads, low sugar jams, through to dairy fruit preps, and bake-stable fruit fillings. Our R&D teams support our customers from across two locations (Baupte (France) and Vilvoorde (Belgium)) ensuring a seamless collaboration between fruit, dairy and bakery teams.  

Our R&D locations have fully equipped pilot plant facilities (including dispersors to create colloid pre-solutions, double jacket vats roboqbo for cooking under vacuum and high shear cutter, spraying gun machines for glazing deposits, and ovens for the baking step) and specific control methods (e.g., viscosity measurement, gel strength, bake stability, sensory, color analysis, and accelerated shelf-life). In this way, we can provide both seamless technical assistance and support new product (re)formulation. 

In the spotlight: Clementine Seguimbraud, R&D Application Team Leader Fruit

Clementine has 17 years of experience in the ingredients R&D world working for Cargill. In her first 5 years at Cargill, Clémentine was R&D project manager for our seaweed raw material, where she discovered the texturizers world, and then moved to a Technical Account Manager position with the objective to provide the most relevant solutions to our customers using Cargill broad ingredients portfolio & bring their voice inside Cargill to generate mutual growth.

Recently, Clementine has taken an additional role, leading the Fruit Application team. With her team she provides technical application assistance to our customer and manages the pipeline of application projects to answer the current & future needs of our customers, across the full Cargill Food portfolio of ingredients.

Clementine is based in our Baupte facility, in Normandy, France, from where she works closely with the dairy application team (co-housed in Baupte) and the bakery application team (in Vilvoorde, Belgium).

“At Cargill, we truly understand fruit formulations, and the ingredient interaction & processes in the final end-product such as for a fruit prep in a yoghurt application. We offer know-how to control and characterize (rheology & panel tasting) and design tailored customer solutions, leading to high customer satisfaction.“