Wheat sourcing insights report

For food & beverage manufacturers, especially in bakery, it is key to understand the quality of ingredients being used in production. Not only does the ingredient quality influence final product, also the production process can be smoothened by understanding deviations from last year’s crop quality. Both could influence consumer experiences and not the least important, profitability. Testing with new samples and adapting configurations to these insights where relevant can really make a difference.

At Cargill, we are working to nourish the world in a safe, responsible and sustainable way and drive positive change across our supply chains. This includes creating a more sustainable crop supply for our ingredients and applications. The quality of our wheat protein starts ‎with the best grains sourced from various regions in order to create the right mix impacting both the ‎taste and texture of the bakery products.

Download the insights report to learn about Cargill’s wheat sourcing and how we can guide you for optimal output, based on the year’s wheat protein- & gluten quality.