Confectionery In the Spotlight
Cargill truly knows confectionery. The capabilities at our R&D facilities in Vilvoorde, Belgium 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 confectionery product formulation expertise.. 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 confectionery pilot facilities can reproduce numerous confectionery products for testing formulations. These include technologies on cooking, mixing, aeration, and lamination and extrusion for chewing gum specifically. We have equipment in place for standard confectionery processing including gums and jellies, chewy candies, hard boiled candies, aerated confectionery, chewing gum and coatings.
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: Confectionery R&D Innovation Centre
Arzu Kerim, Senior Application Specialist
Arzu joined Cargill in 2022 as Senior Application Specialist in Sugar Confectionery for the EMEA region. She is based in the R&D Center EMEA in Belgium. Prior to joining Cargill, she worked 11 years in the FMCG/confectionary industry for new product & process development in various countries. She holds a bachelor’s degree in food engineering.
In her current role as Senior Application Specialist, Arzu focusses on innovation & product development in sugar confectionary applications.
Time to get INFUSED
On-trend manufacturers must dare to be different to stand out on an increasingly crowded confectionery shelf. In order to get there you will need great ingredients, technical knowhow & support. At the same time, incorporating ingredient blends that deliver the on trend functionalities you need to succeed will take your sugar confectionery products to a whole new level.