Cargill to Focus on Value and Health Trends at FiE
Lygomme ACH Optimum functional system (patent pending) mimics the appearance, taste and texture of cheese and replaces it fully at an outstanding cost advantage for the manufacturer.
28 Sep 2009 --- Cargill will showcase a range of products and applications designed to provide customers with solutions to two of the key challenges currently facing the food industry at Food Ingredients Europe (FiE): identifying the best value ingredients and applications, and finding healthier alternatives to traditional formulations.
Under this dual value and health theme, Cargill will be exhibiting a range of new products, prototypes and applications from across its business on its stand, 8L5. Innovations that will be on show at FiE include:
Zerose erythritol zero-calorie hard-boiled candy: This year, FiE will see the launch of the first ever zero-calorie hard-boiled candy. Cargill Zerose(tm) erythritol replaces all the sugar or glucose syrup that would traditionally be used. In addition, Zerose(tm) erythritol is also tooth-friendly, which means that this new application creates the first healthy enjoyment hard candy product.
Lygomme ACH Optimum functional system dairy-free cheese analogue: This is a unique Cargill innovation of cost effective butter and cheese flavors that mimic the dairy taste. This enables production of a 100-percent dairy-free cheese analogue for pizza and other prepared foods. Lygomme ACH Optimum functional system (patent pending) mimics the appearance, taste and texture of cheese and replaces it fully at an outstanding cost advantage for the manufacturer. Enabling production of totally dairy-free product, Lygomme ACH Optimum functional system also offers health advantages in the form of reduced calories (less fat and no saturated fats) and reduced phosphate intake.
Lygomme ACH Optimum functional system is shortlisted for a 2009 Food Ingredients Excellence Award in the Dairy Innovation of the Year category.
Cost saving and more from Pearl Flavor Technology: Cargill's new, patent-pending Pearl Technology provides a unique and flexible way to deliver concentrated, authentic liquid flavors in powder form. The Pearl Technology uses simple blending to minimise processing, yet delivers major advantages over traditional plating and spray-drying techniques. These include significant cost savings whilst minimising loss of flavor volatiles and oxidation, providing intense flavor release and delivering fresh taste in powder form. Pearl Flavor Technology also has high loading capabilities of between 20 and 30 percent, an increased shelf life of between 12 and 24 months. It is sugar free and clean label (ie not subject to additive, allergen, or GMO labelling requirements).
Used in compressed tablets, Pearl Flavor Technology provides to confectionery manufacturers improved flavor delivery and release. Pearl Flavor Technology is also suitable for a range of other applications, including chewing gum, where it delivers an intense, authentic flavor release.
Paul Naar, executive vice president (Cargill Food Ingredients and Systems) says: "Our portfolio of innovative products and applications truly delivers against the value and health challenges our customers are currently facing. Not only do we offer an unsurpassed range of food ingredients, we are truly dedicated to helping our customers succeed in finding the best solutions to meet their requirements.
"We look forward to welcoming visitors to our stand where they will be tempted to taste some of our innovations for themselves."
Products and prototypes from across Cargill's cocoa and chocolate, flavors, malt, refined oils, sweetness and texturizing businesses will be exhibited on Cargill's stand at FiE, where the company will be showing examples of applications in bakery, beverages, confectionery, dairy and meat categories.
