Food Ingredients China show hosts application innovation in Asia
Presenting possibilities, insights and inspiration.
May 11, 2016
The global Food Ingredients trade shows are the biggest and most influential exhibitions of ingredients worldwide. The increasing popularity of the China show was clear from its new home in 2016: the recently opened National Exhibition and Convention Center, Shanghai – one of the largest exhibition complexes in the world.
Presenting possibilities for complete ingredients solutions
[IMAGE: CCC - Fi China image]
From 23 – 26 March, more than 1,400 exhibitors presented the latest, most exciting ingredients applications and solutions in the Asian and international market. Cargill created a joint exhibition with its cocoa and chocolate business, texturizing solutions and refined oil business. This allowed us to demonstrate to customers the benefits of our T-Model approach: extensive food knowledge across the company plus deep cocoa and chocolate expertise.
Throughout the show, we talked to manufacturers about their business challenges and needs, and how we can support through complete food ingredient solutions. We also showcased our range of natural, light and high-alkalized Gerkens® cocoa powders produced in Indonesia, discussing how these can enhance new products. Our technical specialists were also on hand to give technical consultations on products such as compound chocolate, waffle fillings & coating.
Insights and inspiration through trade show talks
A number of professional speakers hosted stimulating academic talks, technical seminars, and forums over the four days. Dick Brinkman, Technical Service Manager at Cargill Cocoa & Chocolate, conducted a talk on premium cocoa powder to a packed room of more than 100 people.
Some of his key messages for the audience were:
- Premium cocoa powders allow manufacturers to achieve great flavour and colour for food products with only a little ingredient (whether the desired end product is dark chocolate ice-cream or rich reddish chocolate cake)
- The flavour profile of a cocoa powder can be influenced by the selection of the bean origin, the alkalization process and the roasting process, allowing you to fine-tune the ideal taste
- Cargill has a wide colour spectrum of powders available for the Asian market, including new next-generation Gerkens dark red cocoa powder
- Through a good process design, choosing the best cocoa bean origin blends, and optimizing the alkalization and roasting process variables, consistent colour and flavour results can be guaranteed every time
- Cargill’s new state-of-the-art Gresik factory in Indonesia allows for local production of cocoa powder – plus butter and mass – making sure it is suited to the consumer needs in your market
It was a very positive show in 2016, which showed how the food and beverages market in Asia is thriving with opportunity. We shared fruitful conversations with many companies, offered our expertise and support and found exciting opportunities for expanded cooperation in the future.
To find out more about our premium powder range or the range of solutions on display at Food Ingredients China, contact your Sales Manager.