FiE 2017: Cargill highlights sustainability and healthier reformulation

5f065b69-0ff5-428b-a8fc-b3cb255b0526articleimage.jpeg

24 Nov 2017 --- Cargill will offer innovative solutions combining the needs for sustainability and cost optimization, healthier reformulation and label friendliness at this year's FiE in Frankfurt. The focal point of Cargill’s stand will be an inviting “Market Plaza” where food manufacturers will be able to interact with dedicated specialists and discover how Cargill helps fuel sustainable business growth by implementing new ideas and helping customers create successful new products integrating emerging market trends.

“In today’s society, sustainable practices are no longer a ‘nice-to-have’, they are a given requirement,” says Taco Terheijden, director cocoa sustainability at Cargill. “We are seeing a fast-growing trend towards ethical eating and sustainability, growing 36 percent over the last 5 years. At Cargill, our global presence, market insights and supply chain capabilities ensure we are well positioned to deliver more sustainable solutions for our customers.”

Cargill also targets other trends like label friendliness, sodium and calorie reduction, cost optimization, specialized nutrition and plant-based alternatives. “Brands need to be proactive and combine sustainable solutions with other food industry drivers. This is exactly what we do for our customers while increasing speed to market and success rates,” explains Nils Sips, director R&D food ingredients EMEA, Cargill.

Answering these food industry opportunities, Cargill’s Innovation Centres have developed advanced and easy-to-apply prototypes, like a gelled dairy dessert with a new and innovative type of sustainably sourced carrageenan; a highly nutritious drink providing essential nutrients for an aging population; a 30 percent, 50 percent and 70 percent calorie-reduced soft drink; a plant-based frozen dessert containing sustainably sourced coconut oil; 30 percent sugar-reduced pralines and up to 30 percent sodium-reduced potato chips. More than twenty prototypes will be available for tasting in the “Market Plaza,” and visitors will have the chance to discuss their properties and diverse application possibilities with Cargill’s experts.

Cargill will also participate in the Fi Europe Supplier Solutions Seminar: Sébastien Jan, seaweed strategic sourcing project manager, will present on developing a thriving seaweed sector and Cargill’s ambition to develop a transparent global seaweed supply chain.

Cargill Chef Mike Baumer will be using three of the five sauces Cargill has developed for FiE, incorporating their own ingredients, in a series of cooking demonstrations taking place on:

28 November at 11am, 2:30pm and 4pm
29 November at 10:30am, 2:30pm and 4pm
 
The meals he will be preparing are:
• Sauce: Fresh beetroot and chive dip (using SimPure 99560), which he will serve with pitta breads and crudités. Talking points – clean label, new flavors, colorful food.
• Sauce: Gourmet roasted red peppers & balsamic vinegar ketchup (using Pulptex 12931), to be served with Frankfurters (or other German sausage). Talking points – Food with a story, provenance, authentic wholesome textures.
• Wasabi Dressing  (C*Hiform 12748), to be served with seared sirloin steak salad with petit pois. Talking points – Creamy textures in low-fat applications, exotic flavors.

In a recent interview with FoodIngredientsFirst, Managing Director Starches & Sweeteners Europe, Cargill, Alain Dufait said: “We’re working on a whole R&D platform around innovative sweetness solutions. C*TruSweet Plus is an example of using GFS (glucose-fructose syrup) in combination with other high-tech sweeteners, and in the end, still reducing the caloric value of the product.” 

“GFS and the very specific functional and physical properties of that product allow us to create combinations with other sweeteners in our portfolio to basically meet the needs of the end consumer to get innovative lower calorie solutions, and at the same time use the GFS. The broad product offering, broad portfolio and all the combinations within that portfolio are probably an eye opener for those not so familiar with our industry. I do believe that Cargill – but also the rest of the industry – is going to be much more engaged and have many more opportunities to find innovative solutions going forward.”

“The good thing about the ending of the sugar and GFS quota is that we saw this coming several years ago. People are not just starting to work on it now. We have been anticipating all of these changes as an industry and as a value chain. I have to say that we see evidence of this with our customers over a wide variety of products, including beverages. Beverages are an interesting application area and reformulation started with these products because GFS and liquid sweeteners provided the biggest opportunities at first, due to their liquid nature. But we see very interesting evolutions going on in the confectionery, the dairy and ice cream market too, so it’s wide-ranging. Now I would actually say that the market is very actively working together and making sure that we can meet the goals of the EU to reduce added sugars by 10 percent by 2020,” explains Dufait. 

You can listen to the full interview with Dufait in this podcast

To contact our editorial team please email us at editorial@cnsmedia.com

Cargill-Europe

Collapse

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 Articles

Food Ingredients News

Liquid chocolate venture: Cargill invests €12 million in Belgian chocolate facility

20 Jun 2018 --- As the consumer demand for premium, high-quality Belgian chocolate continues to rise, Cargill has invested €12 million (US$13.8 million) in a new liquid chocolate production line at its Mouscron production facility in Belgium. This additional investment brings the total investment of the site up to €47 million (US$54.3 million). The investment increases the company’s capacity to produce milk and dark chocolate and creates up to 10 new jobs in Mouscron, Belgium.

Food Ingredients News

Palm oil: Cargill highlights action plan for a sustainable supply chain

06 Jun 2018 --- Cargill claims to be on a mission to be “the leader in nourishing the world in a safe, responsible and sustainable way.” One primary focus is its work across complex global supply chains, a crucial component on how the global corporation serves its customers and keeps food systems strong. The company’s goal is to build a 100 percent transparent, traceable and sustainable palm oil supply chain by 2020 and it’s making substantial progress to deliver on its commitments.

Food Ingredients News

US-China “trade war” on hold after new talks ease tensions, but is the truce fleeting?

21 May 2018 --- The sweeping tariffs that US President Trump threatened to impose on China recently are off the table for now after the two countries are on the path to reaching a new agreement on trade – and tensions seem to be easing. US Treasury Secretary Steven Mnuchin said over the weekend that the Trump administration was putting “the trade war on hold,” suspending tariffs on Chinese imports so that the two economies could thrash out a new deal that will reduce the merchandise trade deficit.

Food Ingredients News

Beefing up clean meat: 3D technology helps Aleph Farms scale up production

02 May 2018 --- Israeli food-tech start-up, Aleph Farms Ltd., is one of only a handful of clean meat companies globally, and until now, clean meat has been limited to structures of one or two types of cell tissue, limiting its applications to ground meat. The company has just announced two significant advances in the production of clean meat: expanding the composition of the meat itself and growing it in a more structured way.

Food 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.

More Articles