Ice cream capabilities: Enhanced expertise

In Europe, Cargill has a long-standing expertise in everything ice cream – from the ice cream body (‘the white mass’), the ripples & sauces, the chocolate, coatings & fillings, and the inclusions & decorations.

Our R&D ice cream teams support our customers from across three state-of-the art European R&D hubs (Baupte (France), Vilvoorde and Mouscron (Belgium)). They have fully equipped pilot plant facilities (including UHT, pasteurization lines (plate, tubular, injection or infusion), freezers, aerators, and fermentation tanks) and specific control methods (e.g., viscosity measurement, extrusion capacity, melting kinetics, accelerated shelf-life and more). In this way, we can provide both technical assistance as well as co-create new concepts and/or reformulate existing recipes for cost, health or indulgence, and this across dairy, hybrid and plant-based alternatives to dairy ice cream.

In the spotlight: Matthieu Rouvillain, R&D Ice cream lead

Matthieu is Cargill’s ice cream category R&D Lead, based out of the House of Chocolate, Mouscron, Belgium. He actively partners with customers to help develop the ice creams of the future. A popular format for this is an ‘innovation day’, where he will proactively work on customer briefs, provide market & consumer insights, and develop prototypes to steer discussions and projects forward. He ensures seamless collaboration and coordination across the various Cargill teams, and feeds into the category understanding, strategy and expertise.

Moreover, he also provides technical support to customers, especially with regard to cocoa, chocolate and coatings & fillings. Matthieu joined Cargill 12 years ago, starting in R&D Chocolate. Prior to Cargill, he held various R&D roles in Häagen-Dazs. He graduated from ISA, Lille, France.
 

“Our ice cream experts collaborate with you to develop custom solutions for each part of your products; whether the ice cream body, sauces & fillings, coatings, or even decorations & inclusions.“