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: Bakery R&D Innovation Centre
Martine Van Havere, Application Specialist Bakery - Fat confectionery
Based in the R&D Center EMEA in Belgium, Martine joined Cargill in 1998. Over the last 13 years, she has gained a lot of experience in Research & Development in the sugar confectionery area, bakery, and fat confectionery.
In her current role as Application Specialist Bakery – Fat confectionery, she leverages her agile way of working, customer focus and in-depth expertise on bakery and fat confectionery ingredients and processes to help meet consumer demands.
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.