Functional systems
for Bakery
While bakery remains essentially an indulgent market, its sheer breadth implies that significant differences exist within the category itself. For some, sweeter categories such as cakes and cookies, most consumers would prefer to have less calories, fats and sugars, yet with indulgence and taste remaining the top priorities.
Plant-based is becoming an increasingly important trend in bakery, as vegan claims proliferate on new product launches, and egg-free recipes come into ever greater demand.
In tailoring solutions to customer needs, often ingredients cannot be looked at in isolation. INFUSE by Cargill™ functional systems & design offers tailormade solutions, where we combine several ingredients together in an optimal blend. Whether you are looking to create flaky croissants that stay freshness for longer, egg-free pound cakes that still deliver on the ‘eggpercience’ or pies with firm, transparent glazing, our experts can help offer the best solution for your specific needs.
We can offer ready-made or tailored solutions for:
- Stabilizing batters
- Enhancing volume
- Improving texture and sensory characteristics (softness, moistness etc.)
- Reducing or replacing eggs
- Formulating for gluten-free success
- Binding water and fat
- Improving shelf-life.
Our solutions in action:
On-trend manufacturers must bake to perfection to ensure stand out in a crowded bakery aisle. To get there faster, 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.
It’s time for solutions baked to perfection!