Cargill helps customers take innovative food and beverage ideas from concept to consumer at IFT 2006
Cargill will showcase its strengths in several areas: category expertise, technical capabilities, ingredients and identifying market trends and consumer needs.
26/06/06 What ingredient do food and beverage companies need most to create a winning consumer product? The right partner. At the Institute of Food Technologists (IFT) Food Expo, June 24-28, 2006 in Orlando, Cargill (booth #1939) will demonstrate its abilities to partner with customers and help them achieve their business objectives.
Visitors to Cargill’s booth will experience the company’s knowledge, technical capabilities and ingredients across four categories – bakery, beverage, dairy, and snacks and cereal.
Cargill will showcase its strengths in several areas: category expertise, technical capabilities, ingredients and identifying market trends and consumer needs. The company will highlight its ability to collaborate with customers to create innovative products that address unmet consumer needs.
“Our goal at IFT is to share ideas and insights that help our customers innovate and grow,” said Paul Hillen, vice president, Cargill Food Ingredients and Systems North America. “Our booth, with its ‘knowledge, capabilities, ingredients’ focus, provides an excellent platform for speaking with our customers about their needs and how collaboration with Cargill can help them achieve their business objectives.”
The booth also will feature Cargill’s deep ingredient portfolio that extends across the functional spectrum, including flavors, texturizers and emulsifiers, sweeteners, health-promoting ingredients, core ingredients and ingredient systems.
Cargill welcomes Degussa Food Ingredients to the team
New to Cargill this year is the extensive applications knowledge and global experience of Degussa Food Ingredients. Cargill acquired Degussa Food Ingredients in April 2006; the new partnership gives food and beverage developers an unrivaled range of texturizers, emulsifiers, flavor systems and blends from one source – Cargill.
“The Degussa Food Ingredients businesses complement our existing food ingredients business and create new opportunities for Cargill to better support our customers in producing great-tasting, healthy and convenient foods and beverages,” said Hillen. “IFT is an exciting venue for Cargill to showcase the talented employees and strong capabilities we’ve added to our team,” he said.
Category expertise, technical stories and solutions
Cargill’s booth is organized by category with innovative, delicious food prototypes for sampling in each area. Each category “zone” will feature the knowledge, capabilities, ingredients and benefits Cargill can provide customers across an array of prototypes. Technical experts and commercial representatives will be on hand in each zone to discuss the challenges and technical solutions associated with the various prototypes and brainstorm applicable opportunities with customers. Please see enclosed fact sheets for specific information on each Cargill prototype.
Bakery
Have your cake and eat it, too. These yellow cupcakes have no sugar added – with consistent performance and texture and no aftertaste.
One fiber solution doesn’t fit all. This high fiber/whole grain bun adds healthy fiber to bread without affecting processability, texture or taste.
Terrific tortillas. Taste and texture are in – trans fat and stickiness are out. These flour tortillas with zero grams trans fat maintain the functional benefit of anti-sticking properties when packaged.
Beverage
A smooth move to better health. This refreshing cranberry pomegranate smoothie carries the Food and Drug Administration (FDA) heart health claim and is a convenient way to promote heart health while maintaining a consumer-pleasing taste.
Go the distance. This energy sport punch incorporates a sustained energy, slowly-digestible sweetener and protein into a sports beverage to deliver great taste and high performance.
A splash of refreshment. Mandarin-flavored, organically sweetened water hydrates with a thirst-quenching burst of refreshing fruit taste without calories.
Relax, sip back and enjoy Drinkertainment™ beverages. Four colorful, show-stopping “flavor shots” add festive fun and tastebud-tantalizing zing to an exhilarating slushy base. Adults will enjoy the Key Lime Mojito, Ruby Red Mimosa and Caramel Apple IFTini flavors. Kids will get a kick out of the Scuba Blue flavor.
Dairy
We all scream for “Orlando in June” ice cream. IFT-goers won’t want to miss this cool treat on a hot Florida day. This low-fat, soft-serve ice cream – in vanilla and chocolate and served in a cone coated with Wilbur® chocolate – features the expertise of Cargill’s new team members from Degussa Food Ingredients. It offers the same properties as a full-fat version without the need for special processing equipment.
Yogurt divine. The all-natural stabilization system and cultures in this yogurt provide enhanced creaminess and sheen, good flavor release and excellent shear resistance. With the addition of Degussa Food Ingredients, Cargill has an in-depth knowledge of yogurt processes and ingredient requirements that allow for a fiber claim.
Snacks and Cereal
Raising the bar with protein. This peanut butter protein bar meets consumer demand for a desirable high protein nutritional option while improving shelf stability.
Fiber goes to the dark side – the dark chocolate side. This decadent-tasting, fiber-fortified dark chocolate bar lets consumers indulge in a convenient treat providing a “good source of fiber” claim without impacting texture or flavor.
Cereal with a kick. This extruded cereal is sweetened with sucromalt and provides a kid-friendly bowlful of great taste, offering manufacturers a “good source of fiber” claim. Whole grains are in it – technical issues with flavor and texture are not.
