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Home/Products & Services/... /Europe, Middle East, Africa/INFUSE by Cargill™/From Our Experts/Experts In the Spotlight/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
        • Cheezy Delights: Plant-based alternatives to cheese
          • Cheezy Delights: Plant-based alternatives to cheese solutions
        • 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
        • Burger Sensations
          • Plant-based burgers: 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
        • Sports Powder Drinks
          • Sports Powder Drinks insights & solutions
        • Plant-boosted beverages
        • Protein-enriched Smoothie
          • 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
    • INFUSE In Action
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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

 

Martine Van Havere, Application Specialist Bakery - Fat confectionery

Martine avatar infuse 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.

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