INFUSE by Cargill™ - Resource Library
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Simply baked technical white paper (June 2023) Download our technical white paper and raise a fresh perspective on lecithin.
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Cheezy Delights technical white paper (May 2023) Discover more about the formulation challenges plant-based alternatives to cheese poses and how INFUSE by Cargill™ experts can help you formulate for success.
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Cheezy Delights Insights Report (May 2023) Discover more about consumer expectations for plant-based dairy alternatives and how INFUSE by Cargill™ experts can help you design mouthwatering recipes.
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Plant-boosted beverages product leaflet (January 2023) Discover our Plant-based functional beverages, and “get infused”!
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Plant-boosted beverages Insights Report (January 2023) Download our Insights Report and let’s discuss how INFUSE by Cargill™ can help you pack a plant-boosted punch into your beverages.
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Plant-based - INFUSE by Cargill™ (January 2023) INFUSE by Cargill™ co-creating tomorrow's plant-based food solutions. Helping you meet ever changing consumer needs.
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INFUSE by Cargill™ Recipe Book - Second Edition (November 2022)
Download our delicious recipes such as Greeky Fusion Delight (a hybrid alternative to Greek yogurt combining animal and plant-based proteins) and Texture Sensations Bites (plant-based alternative to meatballs) that sport a high protein and source of fiber claim.
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Enabling hybrid dairy with INFUSE by Cargill™ (November 2022) The plant-based trend has truly mainstreamed in recent years. A whole new (and much larger!) consumer group of “flexitarians” (i.e. flexible vegetarians) has come to the fore.
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Hybrid Dairy product leaflet (November 2022) Discover our hybrid dairy concepts for increased plant-based eating, and “get infused”!
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Hybrid Dairy Insights Report (November 2022) Download our insights report and discover the best of both worlds: Infusing dairy with plant-based solutions.
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Cheezy Delights: Plant-based alternatives to cheese solutions (October 2022) The plant-based consumer trend is now stimulating a new wave of cheese applications that go far beyond the block, to include everything from mozzarella, Emmenthal, parmesan, camembert, feta, and even halloumi. This market development is inspiring a broadening of plant-based application development from INFUSE by Cargill™. Download our Cheezy Delight mini recipe book.
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Burger Sensations product leaflet (July 2022) Download our product leaflet to discover a plant-based alternatives to a burger that meets consumer expectations for taste and texture, and delivers on cooking experience as well.
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Burger Sensations Insights Report (July 2022) Discover how INFUSE is building better plant-based meat alternatives by downloading our latest Insights Report – “Burger Sensations”.
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Target flexitarians with INFUSE by Cargill™ (June 2022) Gone are the days when meat alternatives were only marketed to a niche group of consumers. Today, companies are racing to create new products and brands that appeal to a whole new mainstream group of flexible vegetarians ("flexitarians").
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On-trend recipes booklet (January 2022) Download our delicious recipes for a no added sugar ice cream, a vegan double-layered mallow, and a plant-based alternative to stirred yogurt, and “get infused”!
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INFUSE by Cargill™ expands its global footprint (January 2022) As every region has its own unique taste, texture and pricing needs, INFUSE by Cargill™ is expanding its footprint into the Middle East, Turkey, Africa and India.
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Plant-baked success with INFUSE by Cargill™ (January 2022) INFUSE has great solutions for a variety of savory and sweet bakery products such as wraps, bars, brioches, pancakes, waffles, crackers and even in pizza dough. Find out how our solutions can help you pack a plant-baked punch into your lunch!
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Plant-based wrap product leaflet (January 2022) Discover how to pack a plant-baked punch into your lunch! Explore our plant-based wrap recipe and deliver the healthy & indulgent lunch options consumers are craving for.
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Plant-based wrap Insights Report (January 2022)
Vegan options move beyond the established categories of meat and dairy alternatives alone. Product developers are now being challenged to create vegan options in both savory and sweet bakery categories.
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INFUSE by Cargill™ is a smoothie operator (November 2021) Given a heightened focus on health, beverages like smoothies are ripe for reformulation. They’ve become a real favorite on the breakfast table, but these fruit-filled drinks are typically low in protein and high in sugar.
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Protein-enriched smoothie product leaflet (November 2020) Creating a protein enriched, low in sugars smoothie with a juice base, whilst achieving the desired mouthfeel, texture and taste can be challenging.
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Protein-enriched smoothie insights report (November 2020) As consumers seek beverage options with enhanced nutritional value, products with fewer calories and sugar and more enrichment from fibers and proteins increasingly win the day.
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Sports nutrition success with INFUSE by Cargill™ (November 2021) As more consumers seek plant-based options that support their fitness regimes, products with high (alternative) proteins and fewer calories and sugar increasingly score on the market.
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Protein-enriched beverages product leaflet (November 2021) Creating plant-based sports beverages that provide the right nutritional profile and balance of protein and carbohydrates, depending on the training need, without compromising on taste and mouthfeel can be challenging.
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Protein-enriched beverages Insights Report (November 2021) Consumer passion for products that help build or maintain muscle mass continues to grow, as more consumers are embracing active lifestyles, a trend further fueled by the recent pandemic.
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Plant-based Confectionery product leaflet (January 2021) Creating a Vegan double layered sugar confectionery product that delivers on texture and mouthfeel, without impacting the manufacturing process. Download our Product Leaflet to discover our unique blend of hydrolyzed pea protein, pectin and buffering salts. Isn’t it time you got INFUSED?
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Plant-based Confectionery brochure (January 2021) The confectionery category has shown a very stable performance over the past few years. Innovation is a strong driver to entice consumers to try out new products and keep them coming back for more.
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Plant-based Confectionery Insights Report (January 2021) Plant-based foods & beverages are becoming increasingly mainstream as vegan options move beyond the established categories of meat and dairy alternatives alone. Download our Insights Report to discover how you can create the high quality vegan sugar confectionery products that your consumers can enjoy without having to sacrifice on texture or mouthfeel.
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Top dog solutions product leaflet (October 2021) Capturing the bite, firmness and succulence of a meat-based hot dog requires ingredients, and applications expertise. Based on pea protein, our “Top Veggie Dog” features a functional ingredient blend specifically designed for plant-based formulations to deliver stability & texture authenticity.
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Top dog solutions Insights Report (October 2021) Driven by a growing consumer passion for balanced nutrition, sustainability and animal welfare, the market for plant-based meat alternatives is expanding rapidly. Discover what we’re doing in meat alternatives by downloading our latest Insights Report.
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INFUSE by Cargill™ is a cold cut above the rest (December 2020) The market for plant-based meat alternatives is expanding beyond the well-established formed meat alternatives for hot consumption.
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Plant-based Cold Cuts product leaflet (December 2020) Creating an allergen-free, nutritionally balanced and sliceable plant-based cold cut that delivers on the meat-eating experience, in terms of texture and taste can be challenging. That’s where INFUSE steps in.
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Plant-based Cold Cuts Insights Report (December 2020) Driven by a growing consumer passion for balanced nutrition, sustainability and animal welfare, the market for plant-based meat alternatives is expanding rapidly. Download our Insights Report to discover how INFUSE by Cargill™ is creating next-gen meat alternative winners.
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Balanced ice creams with INFUSE by Cargill™ (July 2020) Reformulating for an ice cream with no added sugar and cleaner ingredients whilst keeping the same level of performance and without unbalancing the nutritionals of the recipe can be a challenge.
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Nutri-score A Ice Cream product leaflet (July 2020) Reformulating an ice cream with no added sugar with cleaner label ingredients while keeping the same level of performance and without unbalancing the nutritionals of the recipe can be challenging.
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Plant-based dairy formulation Insights Report (May 2020) Driven by a growing consumer passion for balanced nutrition, sustainability and animal welfare, the market for plant-based dairy alternatives is expanding rapidly.
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Plant-baked perfection Insights Report (September 2020) Plant-based food & beverages are becoming increasingly mainstream as vegan options move beyond the established categories of meat and dairy alternatives alone.
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Baking up plant-based success with INFUSE by Cargill™ (June 2020) 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.
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A star is born: Meet INFUSE by Cargill™ (June 2020) Meet INFUSE by Cargill™ the new service offering model from Cargill Starches, Sweeteners & Texturizers Europe.
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