Cargill to Showcase Expanding Product Development Capabilities and Ingredient Portfolio at IFT 2008
Visitors to Cargill’s booth (#2826) can sample 10 prototypes and discuss strategies for overcoming the technical challenges associated with formulating new products that deliver distinct consumer benefits.
30/05/08 Responding to the changing demands of food and beverage manufacturers and the consumers they serve, Cargill will showcase an array of new product development and ingredient capabilities in the bakery, beverage, and snacks and cereals categories at the Institute of Food Technologists (IFT) Food Expo June 28 - July 2, 2008, in New Orleans.
Visitors to Cargill’s booth (#2826) can sample 10 prototypes and discuss strategies for overcoming the technical challenges associated with formulating new products that deliver distinct consumer benefits. Food and beverage prototypes on display will include gluten-free cupcakes, a juice containing probiotics, a kid-friendly breakfast cookie with enhanced nutrition, and a reduced sodium salsa.
Cargill technical and marketing experts will be available to share insights and expertise on how Cargill can partner with customers to develop differentiated new products or enhance existing ones in the bakery, beverage, and snacks and cereals categories.
“The capabilities, ingredients and consumer insights Cargill will demonstrate at IFT reflect our commitment to helping our customers grow their business,” said Paul Hillen, vice president, marketing, Cargill Food Ingredients & Systems. “We use our deep understanding of customer needs to help our customers develop new products that win in the marketplace.”
