Bakery In the Spotlight
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: Vilvoorde Bakery R&D Center
Nathalie 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.