Cargill launches functional starches to address consumer demand for label-friendly products
11 Oct 2017 --- In response to growing consumer demand for label-friendly, simple and familiar ingredients, Cargill has launched a portfolio of functional native starches under the new SimPure brand. SimPure offers food and beverage manufacturers tailor-made, functional native starches that deliver the simple ingredient label consumers want, along with greater process tolerance, shelf life and storage stability. The product line will be available worldwide. “Consumers increasingly want to know what is in their food and are turning to product labels to better inform themselves,” says Simon Waters, Global Food Starch leader, Cargill. “Cargill’s SimPure functional native starches, coupled with our integrated formulation and technical expertise, will allow food manufacturers to deliver on consumer demands for label-friendly products with great taste and texture.” “For years, modified starches served as the workhorses of the texturizing world, solving a host of food processing dilemmas. However, as part of changing consumer preferences, many customers want to remove modified starch from their product labels,” explains Waters. “SimPure 99560 was designed for mild to moderate processed frozen-ready meals, but we have already started to see success in other applications, including egg frittata and gourmet dips. The key here is the processing conditions utilized by food manufacturers,” Waters tells FoodIngredientsFirst. “SimPure 99560 has been rigorously validated and can withstand up to 12 freeze/thaw cycles without showing a reduction in water-holding capacity and texture. This is important as shelf-life stability is critical in frozen meals,” he notes. “Through extensive research to identify new starch sources, create new processing techniques and evaluate new combinations of native starches, Cargill’s food scientists developed the SimPure line, offering innovative solutions to these difficult texturizing challenges,” explains Denis Palacioglu, EMEA Starch product line director, Cargill. Johan Steyls, Principal Application Scientist, Cargill also spoke with FoodIngredientsFirst: “We worked for over 12 months fine-tuning the solution and validating it internally and externally before launching it officially to the market.” “As an industry, we have always assumed that native starches were not as robust as modified starches,” continues Steyls, “However, since Cargill began experimenting with different starch blends from various botanical sources, we’ve found native starches can do more than we ever imagined – especially if we blend two or three together. To identify the best blends, our researchers went back to the basics, studying and quantifying all of the attributes of each individual starch in our portfolio.” “By gaining greater insight into the structure and unique properties of each of our starches, we are learning how the best work together. We’re also using basic processing techniques – like controlling moisture and heat – to create more robust starch solutions that better withstand harsh processing conditions, yet still appear on ingredient statements as plant-sourced starches,” he adds. “Clearly, this work is being driven by consumer demand for simple, understandable ingredients in their everyday favorites. Starches have been used for centuries to stabilize and add excitement to foods,” Steyls states. Introducing SimPure 99560 Cargill recognized using a single starch often falls short in replicating the mouthfeel, texture and stability provided by modified starches in frozen prepared entrée sauces. The company’s food scientists instead created a tailored system of starches, which deliver comparable performance. The result, patent-pending SimPure 99560, provides optimal freeze-heat stability in mild processing conditions, preventing water separation and producing stable functionality over time. It offers good viscosity in processing and microwave cooking stability. Equally important, SimPure 99560 maintains mouthfeel and texture, delivering on consumers’ sensory expectations. “As a global leader, we have the most diverse texturizing portfolio, backed by world-class formulation experts and a reliable supply chain, enabling us to create custom solutions like SimPure 99560 to address the application and marketplace needs of our customer partners,” says Waters. “As we expand the SimPure product line, our food scientists will be creating similar ways to use familiar ingredients that provide the functional, label-friendly options our customers require.” By Elizabeth Green To contact our editorial team please email us at editorial@cnsmedia.com 
Cargill-Europe
Collapse
COMPANY DETAILSCargill-Europe Bedrijvenlaan 9 Mechelen 2800 Belgium
Tel. +32 15 400 411 Fax. +32 15 400 410 ACTIVE CATEGORIESBakery Mixes and Other Bakery Products, Cocoa and Cocoa Products, Fibers, Flavor Enhancers, , Soya and Soya Products, Starch and Starch Products, Sweeteners (Non-Sugar), Hydrocolloids, Stabilisers and Gelling Systems More than simply a food ingredients supplier, Cargill deeply understands our customers' strategies, consumers, distribution channels and competition. We deliver solutions that help the food industry and beverage manufacturers drive growth through new product innovation and reformulation. Cargill helps reduce costs through supply chain and manufacturing process efficiency and managing commodity price risk. Cargill helps our food industry and beverage manufacturing customers create unique products that fill product pipelines and reduce time-to-market by connecting our diverse food ingredients supplier capabilities — marketers, research scientist, application experts, risk managers and manufacturing process engineers — and seamlessly delivering these resources to customers. As a service and solution-oriented food ingredients supplier, our broad portfolio helps our customers address their food product development needs across the spectrum of applications and categories. Cargill helps our customers safely manufacture products every day around the world by reliably originating and distributing grain, oilseeds and other food ingredient commodities and by processing a diverse food ingredients supplier portfolio that spans core and specialty ingredients, ingredient systems and finished food systems. Related ArticlesFood Ingredients News Damning cocoa report: Decade-long efforts to improve cocoa sector falling way short, claims NGO
20 Apr 2018 --- A damning report into the cocoa sector claims that widely touted efforts in the industry to improve the lives of farmers, communities and the environment made over the last decade are having little impact. Despite many of the big players in the cocoa and chocolate supply chain working on sustainability issues like trying to eradicate child labor and stopping environmental damage like deforestation, the efforts of companies and governments have very little influence, according to the Cocoa Barometer 2018. Business News Cargill invests US$20m in egg processing facility
13 Apr 2018 --- Cargill is investing US$20 million to expand its Big Lake, Minnesota, egg processing facility. The Big Lake expansion includes capabilities to pasteurize, mix and cook a number of additional egg products for foodservice and protein ingredient customers, to meet increasing customer and consumer demand for a greater variety of cooked egg products. Business News Cargill posts earnings drop off, performance gains for cocoa, chocolate and edible oils
09 Apr 2018 --- Global commodities trader Cargill has reported the key financial results for the fiscal 2018 third quarter and first nine months ended Feb. 28, 2018. Adjusted operating earnings were US$559 million, a 22 percent decrease from last year’s US$715 million. Nine-month earnings totaled US$2.4 billion, down 7 percent from US$2.58 billion a year ago. Food Ingredients News UK sugar tax comes into force: Key suppliers react to levies, as low sugar claims strongly influence purchases
06 Apr 2018 --- Today marks the start of the long-awaited sugar tax on soft drinks in the UK – and as consumers brace themselves for price rises, the burning question is “What impact will the implementation of sugar levies have on consumption?” And as industry monitors early reaction over the next few months to see the choices UK consumers make, Innova Market Insights has carried out a survey examining what factors influence consumers by when making soft drink purchasing decisions. Food Ingredients News Trade war: China plans to slap sanctions on US soybeans, industry facing serious losses
05 Apr 2018 --- China has seriously upped the severity of its sanctions against the US as the trade war between the world's two largest economies escalates. US soybeans are now being targeted for 25 percent retaliatory tariffs, after initially not including the commodity on its list of items impacted. As the trade war between the two countries intensifies, China has added soybeans to a long list of food products that will be subject to tariffs alongside frozen pork, almonds, pistachios, wine and fresh and dried fruit. |
