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Home/Products & Services/... /Europe, Middle East, Africa/INFUSE by Cargill™/Our Expertise/Bakery & Snacks/Bakery In the Spotlight
Food & Beverage - Europe, Middle East, Africa
  • INFUSE by Cargill™
    • Our Service
    • Our Solutions
      • Nutritional balance
      • Label-friendly
      • Plant-based
    • Our Expertise
      • Bakery & Snacks
        • Plant-based Sweet Bakery
          • Plant-baked Perfection Insights Report
        • Plant-based Lunch Options
        • Bakery In the Spotlight
      • Dairy & Ice Cream
        • Plant-based & free from dairy formulation
          • Plant-based Dairy Formulation insights & solutions
        • Dairy fusion delights: Hybrid concepts for increased plant-based eating
          • Hybrid Dairy Formulation: Insights & solutions
        • Nutri-score A Ice Cream
          • Nutri-score A Ice Cream insights & solutions
        • Dairy In the Spotlight
        • Dairy in META
      • Plant-based Meat Alternatives
        • Plant-based Cold cuts
          • Cold cuts insights & solutions
        • Plant-based Hot dogs
          • Top dog insights & solutions
        • Plant-based Meat Alternatives In the Spotlight
      • Confectionery
        • Plant-based Sugar Confectionery
          • Plant-based Sugar Confectionery insights & solutions
        • Confectionery In the Spotlight
      • Beverages
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          • Sports Powder Drinks insights & solutions
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          • Protein-enriched smoothies insights & solutions
        • Beverages In the Spotlight
    • From Our Experts
      • Experts In the Spotlight
        • Bakery In the Spotlight
        • Dairy In the Spotlight
        • Plant-based Meat Alternatives In the Spotlight
        • Confectionery In the Spotlight
        • Beverages In the Spotlight
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    • INFUSE by Cargill™ - Recipe Book
 
INFUSE by Cargill - Bakery Expertise

Bakery In the Spotlight

Get in touch and tell us about your formulation challenge

Cargill truly knows bakery. The capabilities at our R&D labs in Vilvoorde can only be deemed exceptional, with pilot plant operations in place that support all aspects of the manufacturing process, such as Technical Capabilities & Services; Multi Ingredients Expertise; Application of Micro and Macro Ingredients; Formulation – Prototyping and; Training – Communication.

 

Advanced research, development & technical expertise

We retain a focus on technology and innovation, food science and application expertise in ingredients, ingredient systems and finished food systems, creative and innovative bakery product formulation expertise, and flavor technologies. Our application centers work on the edge of innovation – closely connected to our research centers.

Comprehensive sensory, application and pilot testing

Our sensory testing capabilities make it easy for us to test food attributes and consumer acceptance for your new product. We can help you achieve the right formulation of your new products with skills in sensory analysis, texture, taste, and flavor.

Rapid delivery of concepts, prototypes and formulations

Our baking pilot facilities can reproduce numerous baking products for testing formulations. These include technologies on cooking, mixing, aeration, lamination, extrusion. We have equipment in place for standard baking processing including biscuits, cakes, sponges, breads, bars, ginger breads, wafers, and donuts.

Nutrition, regulatory, supply chain and risk management

Cargill’s nutrition scientists help identify new health opportunities for our ingredients and develop the science in support of those benefits. Our experts can help you address the regulatory challenges of bringing new opportunities to market. And our supply chain and risk management professionals can help you develop efficiencies in ingredient sourcing while managing ingredient risk.

In the spotlight: Bakery R&D Innovation Centre

 

Nathalie De Clercq, Applications Cluster Manager Bakery

Nathalie De Clercq profile picture infuse bakeryNathalie has accumulated more than 16 years of experience in Research & Development. Joining Cargill in 2015, she started her journey as process and product developer for Cargill Cocoa and Chocolate. In 2019, Nathalie joined the Applications team in the R&D Centre EMEA in Belgium to lead the Bakery, Confectionery, Frying and Nutrition cluster, a role which she currently holds. She’s passionate about meeting customer and consumer demand by converting her deep ingredients knowledge into on-trend solutions.

 

Time to get INFUSED

On-trend manufacturers must bake to perfection to ensure stand out in a crowded bakery aisle. In order to get there you will need a great solutions partner that takes a customer-centric approach with on-trend value propositions that are virtually market ready.

Coupled with our technical know-how & support and our broad range of ingredient building blocks, you can rest assured we’ll tailor the right solution to meet your needs.

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