Cargill at Food Ingredients Asia 2018: Indonesia
Nourishing Partnerships through Creating Connections
Visit Cargill at FiA 2018 Indonesia: Hall A2, Stand W2
3 - 5 October 2018, Jakarta, Indonesia
Showcasing cutting-edge food solutions for growth at the region’s leading food and beverage trade show in Jakarta, Indonesia, 3rd-5th October 2018
Nourishing partnerships will be the cornerstone of Cargill’s presence at Food Ingredients Asia (FiA), the regional food and beverage ingredients trade show taking place in Jakarta, Indonesia.
The focal point of Cargill’s stand, Hall A2, W2, will be an inviting “Market Plaza”, a live kitchen space where food manufacturers and industry experts will be able to interact with specialist chefs and discover how Cargill taps on market insights to create innovative ingredient solutions. The main theme centered around growing partnerships and connections will demonstrate Cargill’s continued focus to nourish the world by tapping on its deep market understanding and global supply chains to empower its unique insights that help customers activate food solutions for tomorrow.
“Innovation is about creating value in a new, different way. At Cargill, we are pioneering new capabilities to invest in the future of food, and are committed to creating connections and partnerships the world needs to vibrant ingredients for today and tomorrow, says Franck Monmont, Regional Director FIBI APAC. “In today’s increasingly complex world, the needs and wants of consumers are vastly different from before and the industry must keep pace. We must therefore be agile in delivering solutions that go beyond consumption and focus on providing an experience of food that is sustainable, nutritious and tasty.”
In response to these food industry opportunities, Cargill will be showcasing advanced and easy-to-apply prototypes, including a chocolate confectionery product that delivers better nutritional value, lower trans-fat while offering more attractive raw material pricing; as well as a eggless vegan yoghurt salad dressing that is made from soya bean oil which has a longer shelf life yet contains real yoghurt, giving the creamy natural taste and texture everyone loves. More than 10 prototypes will be available for viewing, with three being made fresh on the spot for tasting at the “Market Plaza. Visitors will also have the opportunity to discuss their properties and diverse application possibilities with Cargill’s panel of experts.
Together, we can help the world thrive.