Bakery & Confectionery Trends and Filling Solutions
09 Feb 2021 | Cargill
Today, consumers are becoming increasingly mindful of the food they eat and where the ingredients come from. They seek innovative, sensory experiences while clean label, plant-based, nutritional profile and sustainability continue to influence purchasing decisions. To meet this need, Cargill is uniquely positioned to offer deep oils and fats and chocolate expertise. This webinar delves into the company’s capabilities to deliver optimal ingredients for specific filling applications.
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Hello and welcome to today's Food Ingredients first hosted webinar.
I'm Elizabeth Green and I'll be moderating this Cargill sponsored webinar today.
I'm the deputy editor of CNS Media, which is the publisher of The World of Food Ingredients and Food Ingredients First.
We are also the sister company of Enova Market Insight.
Before we get started, I'd like to let our listeners know that you can submit any questions you may have for today's speakers through the Q&A engagement tool.
If there are any questions that we don't have time to respond to during today's session, they'll be answered via email following the presentation.
The webinar will also be available on demand on food ingredientsfirst.com.
A link to view the recorded session will be emailed to you after the presentation.
Today's webinar is entitled Bakery and Confectionery Trends and Filling Solutions.
It will demonstrate why the key trends around health conscious choices and indulgent experiences have intensified during the COVID-19 pandemic.
Today, consumers are becoming increasingly mindful of the food they eat and where the ingredients come from.
They seek innovative sensory experiences while clean label, plant-based nutrition, and sustainability continue to influence purchasing decisions.
Manufacturers need the right expertise to to develop textures, flavors and colors with more functional aspects to meet this need.
Today's speakers from Cargill will spotlight these trends and share innovations that will help manufacturers deliver on health, sustainability, taste, and texture.
I'll now hand over to Anne van der Waal, who'll give you a brief introduction of what to expect in today's webinar before introducing you to our other speakers.
Ann, over to you.
My name is Anna van der Waal, and I'm Cargill's global edible oils Solution Europe marketing lead.
It's a great pleasure to be welcoming you as we delve into the exciting world of bakery and confectionery trends and how to address them with the latest filling solutions.
We are taking this opportunity to really highlight the benefits of our combined expertise by welcoming experts from both our cocoa and chocolate and edible oils business units.
By bringing this unique know-how together, we are able to provide the premium fat filling solutions that the industry needs.
I think today's webinar couldn't be more timely.
The world has changed dramatically during 2020 due to social distancing requirements in the so-called new normal.
Things may generally never be the same again in terms of how we all work and communicate together.
Having said that, We know from previous extraordinary economic situations that the food industry is incredibly resilient.
Consumers still need to eat.
And while they may be less willing to make major purchases right now, such as cars, they will still treat themselves with indulgent products such as field confectionery.
Although they may be eating out less often, consumers will be looking to enjoy something special at home instead.
At the same time, recent months have again, have again reaffirmed the importance of healthier products that are lower in sugar and saturated fats so that consumers can stay fit even though they will have been less physically active during times of lockdown.
2020 has also shed further light on social justice issues and drawn attention to global supply chains and where foods are sourced from.
All of this means that key trends around health, conscious choices, and indulgent experiences are not going away.
With this background, our first speaker today is Lori Frankie.
Market intelligence specialist in EMEA.
Who is going to discuss some of the latest insight from Cargill's trend tracker propriety perspective on food and beverage trends.
Laurine will demonstrate why the three key trends healthy for me, conscious consumption, and experience it are so important right now.
She will explain how they are shaping the new product development agenda for bakery and confectionery and leading to the launch of exciting and innovative options that deliver on health, sustainability, taste, and texture.
At Cargill, we believe in leveraging our customers' needs in an ever changing world where the focus is on true partnership and co-formulation when it comes to product development.
With this background, I will speak about a true example of how we have worked with our customers in developing the products for the future through the recent launch of our Crema Flex plant-based filling fats for bakery and confectionery.
I will provide some examples of how our customers can adopt this innovative range.
Our 3rd speaker today is Edith van Straaten, who is commercial marketing manager, chocolate and coatings and fillings in Emia.
Edith is going to speak about our flex filling solutions.
This range fuses our chocolate and oils and fats expertise to create an unlimited menu of fillings for application ranging from confectionery to bakery and beyond.
Last but not least for our Q&A session, we will also be joined by Irving, senior technical account manager for coatings and fillings, and Ella, our technical business development manager for bakery.
So if you have any specific questions you would like one of our experts to answer today, please use the messaging bar.
We will do our very best to go through as many questions as possible at the end of this session.
So with that, I'd like to hand you over to our first speaker Loreen, who I'm sure is going to show us some great examples of the latest trends in bakery and confectionery and new products that address them.
Loreen, the floor is yours.
Thank you Anne, and thank you everyone for joining us today.
So as Anne mentioned in her introduction, my name is Lauren Frankie and I'm the market intelligence specialist for Cargill's food ingredients and bio-industrial enterprise in IAEA.
At Cargill, we believe it's critical to have a deep understanding of consumers, and that's to be able to offer our customers the right solution at the right time.
We really keep our fingers on the pulse.
We continuously monitor the markets throughout the years and we partner with -known research agencies and data providers, and that's to ensure that we stay ahead of consumer trends.
With this in mind, I will dive straight into the trend that we are observing in the bakery and confectionery categories in Europe.
Using Scargin trend Tracker, which is our proprietary perspective on food and beverage trends.
I will highlight how these trends present in the bakery and confectionery categories.
Today I will focus on three macro trends that are particularly important for bakery and confectionery, and these are healthy for me, conscious consumption, and experiences.
Let's start with healthy for me.
These days, consumers are taking a more proactive, personal and holistic approach to health.
They seek to achieve balance and they feel empowered to make their own decision about what's healthy and what's not healthy.
So let's now see how it presents in bakery and confectionery.
The first one we'll deep dive into is the cleaner eating trend.
Many consumers seek to avoid processed bakery and confectionary products, and they often refer to the ingredients to help them understand how processed a product is.
We know that consumers look for recognizable ingredients.
55% of European consumers say that recognizable ingredients are important in brand selection, and 42% of them also look for clean labeled ingredients.
Furthermore, 42% of European consumers say that the mention has fewer ingredients is important in brand selection, and these figures are increasing by 3 to 6% points in the past couple of years.
If we look at this chocolate bar from Ritter Sports, that's a perfect example of these trends.
It highlights clearly on the back that it contains only 4 ingredients.
If we now look at the product launches, we see an increase in the number of bakery and confectionery products with a clean label claim, and that's led by organic products, but also products without additives and preservatives.
Here is a product from Premier Food which uses 100% natural flavors and no artificial colors.
Another trend that we are seeing is the growing significance of healthier oils in bakery and confectionery products.
Just less than 50% of European consumers are extremely concerned about trans fats, hydrogenated oils, and saturated fats, with an increase of between 7 to 12% points since 2016.
If we look specifically at saturated fats, we see that our fattitudes proprietary research shows that 2 in 5 European consumers say that they are more likely to purchase food or beverages if they are low in saturated fats.
And this consumer concern is leading manufacturers to introduce more bakery and confectiony products with healthier oils, such as, for example, this filled croissant from Boli with no hydrogenated fats, but also these field biscuits from Velveeta which have a low saturated fat content.
After looking at the healthy for me trend, the next macro trend I'd like to focus on is the conscious consumption trend.
So this trend is about people wanting to make decisions with a clear conscience and the knowledge that they are doing the right thing.
They see their product choices as a reflection of who they are and what they value.
So how does it present in bakery and confectionery?
One trend that you simply can't miss when talking about confectionery and bakery is a growing concern around sustainability.
44% of European consumers say that they are more likely to purchase food or beverages with a sustainable claim.
And while consumers have personal values around sustainability, they also have high expectations of companies and brands.
87% of global consumers said that they expect companies to invest in sustainability, and that represents a significant increase of 22% points in the past couple of years.
Evidence that manufacturers are taking action in support of sustainability in bakery and confectionery is the growth of the new product launches making ethical claims in Europe.
If we look at new product launches tracked with a human claim, they show 15% kegger from 2015 to 2019.
Environmental claims show 14% ker, and packaging claims show 4% kegger from 2015 to 2019.
In terms of sustainability in bakery and confectionery, one ingredient which is particularly in the spotlight for consumers is palm oil.
If we look at some insights from Cargill's ingredient tracker proprietary research, we see that palm oil is the 4th most avoided ingredient mentioned by consumers.
Manufacturers like Brossard, for example, are responding to this concern by launching more palm frame products.
Actually, new bakery and confectionery product launches tracked with a palm oil-free claim show a kegger of 36% from 2015 to 2019.
Consumers also expect complete transparency about ingredients, including origin and production processes.
64% of European consumers are more inclined to buy food and beverages when they know where they are grown or produced, and we actually predict that COVID-19 will only serve to accelerate this trend.
Here I have used the example of Saint Michel biscuits.
So the brand demonstrates the use of a very detailed narrative around origin.
So their biscuits are made with organic wheat flour, coming from the French countryside and they also use French free range eggs.
Next to transparency and origin, some consumers also pay attention to production processes.
Actually, 4 in 5 global consumers believe brands should be transparent about their production process.
And here's a nice example of Doctor Klaus Karg in Germany, which has done a really a good job at explaining its production process for its bread slice.
So the bran explains how the dough is rolled extra thinly, then cut into handy strips and then slowly baked after it was first left to fully develop.
Last but not least, we will look at the experienced macro trend and how it relates to bakery and confectionery.
Consumers today are placing a high level of importance on experience.
From minor to high impact experiences, to maintain interest, they need to be impressed and delighted.
So as consumers continue to be exposed to new new types of products, experiential expectation will continue to rise.
These days there is increasing demand for healthier, cleaner, but also more sustainable products, but we can't lose sight of the fact that indulgence remains at the heart of new product developments in bakery and confectionery.
And particularly during this current climate of COVID-19, this is going to be even more important as consumers are looking for food to provide comfort during these very difficult times.
Actually, 64% of European consumers agree that it's important to indulge on a regular basis, and this has grown by 5 points since 2017.
When talking about indulgence, of course, taste remains a top priority.
6 in 10 European consumers say that they choose food or beverages just because they taste good.
And this example from from Mondelez, the Prince example, is a perfect one of optimal indulgence.
So they took their flagship product to Prince and they had a maxi filling with an extra chocolate taste.
While taste remains critical, it is no longer the be all and end all, as consumers increasingly demand food that excites all their senses, as you can see here evidenced by this chocolate tablet from Linz.
7 in 10 European consumers agree that the look, feel, and smell of a product is very important.
And one sensory aspect that is particularly growing in importance is texture.
7 in 10 consumers say that texture provides a more interesting experience in food and beverages, and this is particularly true when it comes to bakery and confectionery, as these were the two categories witnessing the most product launches with texture claims in 2019.
If we look specifically at bakery and biscuits, our Cargill proprietary research highlights that creamy and melting are the two most appealing textures when it comes to chocolate fillings.
And one way bakery and confectionery players differentiate is by combining multiple textures into one same product.
For example, this rock bar that you have on the slide coming from the Netherlands, combines a smooth inner layer with a crunchy topping and melt in mouth coating.
This Nutella be Read waffle is also a great example of a texture combination.
It mixes a creamy Nutella heart with a crispy waffle and puffed wheat crispies inside.
So in a nutshell, these are the key trends that we are currently observing in the bakery and confectionery categories in Europe.
So I'd like to thank you for your time today, and if you have any questions, please do enter them in the message box for our Q&A session.
And now I'll pass over to Anne and Edith who will talk to you about how we turn these trends into relevant filling solutions for you.
Anne, the floor is yours.
Thanks, Loreen, for those very interesting and relevant insights on the bakery and confectionery categories.
In this part of our presentation, I will talk about cremaflex, which is our portfolio of filling vats for bakery and confectionery applications.
As has been clear throughout this strange year, the world is evolving faster than ever.
The economic, political, and demographic turbulence that the world is facing right now is a further reminder that we must monitor the fast changing needs of the consumer and have the most relevant solutions available so that our customers can address them.
This is why our team of experts is working even harder right now to connect the latest emerging consumer trends so that our customer needs are firmly met.
Our extended Cremoflex portfolio directly connects with the three strong trends that Loreen spoke about already healthy eating, conscious consumption, and engaging the senses to create the right experience.
We as Cargill are levering each of those key trends in order to build upon our customers' innovation capability.
We believe in a partnership approach that uses cope formulation activities.
In order to successfully achieve that customer innovation driven strategy, we are highly reliant on our state of the art innovation and R&D application center in Ville Florida, which features the work of the best in class experts.
The confectionery and bakery industry was already introduced to our fillings Fets line 2 years ago.
In fact, many of our customers are now already experiencing the differentiated value that deserves to address their technical requirements.
At the time this line of plant-based formulation solutions further reaffirmed Cargill as the dedicated partner for bakery and confectionery fillings.
So, let's go through the 4 solutions from the Cramaflex range that can help you to deliver the winning properties that you need for your next confectionery or bakery innovation or indeed reformulation project.
Before I talk you through the complete Cremoflex portfolio, I want to stress that one aspect that all products in the range have in common is the focus on responsible and sustainable formulations.
When it comes to the cremo flex options in the range that contain palm oil, all are made through the sole use of sustainably sourced palm oil.
The entire portfolio consists of label friendly and healthy solutions that are made with non-hydrogenated oils and which are low in trans fat.
So with the first product I want to draw attention to is Chromoflex S, which has several technical advantages.
This product has been created with the intention to match the true indulgent trend.
And it allows for the release of intense flavor with a mouthful journey for our consumer.
Its semi-hard texture and intense melting profile release in the mouth with a targeted texture.
Chromoflex F is our second solution, and it is a true all-rounder.
The aim is to allow for a multi-sens sensory experience for end consumers.
This introduction is particularly important right now as it overcomes many of the technical challenges involved in creating highly complex and customized product launches.
Chromoflex L is our third solution that I like to highlight.
We call it the equalizer, as it allows you to achieve a healthier option due to the lower saturated fat content.
This helps to fulfill the health requirements that are becoming increasingly important for consumers.
As as being healthier, it delivers a gentle, soft, and prolonged mouth feel profile that enables you to achieve the right solution with an easy process.
And last but not least is Chromoflex E, which we like to think of as the enabler within the range.
As already mentioned, all products in the Cremoflex range are made through the use of sustainable palm oil.
But if you are looking to avoid the use of palm oil due to specific market demands, Chromoflex E is the right solution for you.
This variety enables you to create label friendly options when developing new products without Palmer.
So just to summarize all of the benefits of our Cremaflex filling fats, we've briefly outlined all of them here for you.
I would like to add that there are, there are, and there will be many more Chromoflex solutions added to the portfolio moving forward.
We continue to closely monitor consumer trends and demands so that we can connect them with your new product development pipeline.
Don't hesitate to contact the Cargill oils and fats team to discuss how we can help you to address your specific needs.
I will now hand over to Adi who will present the flax fillings offering.
Thank you, Anna.
First of all, I would like to thank you for joining us today to learn more about our Crema Flex and Fleck fillings.
My name is Edith Van Strata and I'm the commercial marketing manager for chocolate and coatings and fillings.
As Lauren explained, taste remains the most important sensory attribute for confectory and bakery consumers, although texture is gaining momentum.
And customers are looking for new and exciting flavor combinations to try too.
In fact, 62% of our consumers are interested in more novelty and fun in their everyday product choices.
At the same time, 56% of consumers are on the lookout for new types of chocolate products and flavors.
So think about flavor combinations such as savory or pepper.
Another now more established flavor in this field is salted caramel, which is also on the right.
The graph on the right shows the differences in attitudes per country when it comes to texture and flavor experimentation.
For example, Italy and Turkey score higher versus the average of 56%.
This all indicates that there is a continuing interest in new products or flavors within chocolate.
With the Cargill flex filling range, we introduce an unlimited menu of fillings for different kinds of applications such as confectionery, think pralines or bonbons, and bakery.
There's no one size fits all recipe or fillings.
So for example, 30% of the code in the filling portfolio produced by Cargill changes every single year.
What does this mean?
That the demand is quite diverse, and through the flexibility of this range we are able to adapt to every customer demand.
So flexibility is therefore key.
As Anna mentioned, our team of experts can work with the remaflex line of specialty fats to design the ideal customized recipe to answer your specific sensorial or functional requirements by using different blends of carefully selected fats.
An optimum filling can be designed.
A one size fits all recipe won't always work, and it's not always desirable either.
This is why it's important to have the option to create tailor-made recipes where every variable can be considered and adapted.
As Anna already mentioned, this image sums up the most important sensorial aspects that we consider.
So for example, texture can vary from a very fluid state to a solid one.
Or when it comes to flavor release, it can range from an immediate burst of flavor to a subtle flavor release on the other end of the spectrum.
Furthermore, you need to consider the melt in mouth properties in terms of whether the product melts fast or actually very slowly.
And last but not least.
The mouthfeel should be taken into account when developing that perfect product.
And of course you need to take labor requirements into account.
You may need to be looking towards meeting customer demands around vegetarian, plant-based, and depending on the market, palm oil-free.
Next to that, we work with different certifications around sustainability, including Fair Trade, wood and Rainforest Alliance, and of course our own cargo cocoa promise.
With the cargo cocoa Promise we're committed to improving the lives of cocoa farmers and their communities.
At the same time, this program helps us, but also our customers to secure a long-term sustainable supply.
Next to sensorial and labeling requirements, functional aspects play a role.
Flex fillings deliver excellent bloom retarding effects across the various applications.
Another possible functional aspect is that tempering is not needed, and when looking at nutritional and health aspects, sugar almost seems to be the new vice.
On multiple occasions we've been able to successfully help our customers to reduce the sugar content of the finished products.
The biggest benefit is that Cargill is able to leverage expertise within the wider group.
So thank you for listening, please feel free to contact our experts for all your technical questions.
Thank you very much to Carl Gill for this great presentation.
This is Elizabeth Green once again from Food Ingredients First, and I'll now host Q&A session with our listeners.
Some great questions have already been sent in, so thank you very much.
To get started, our listeners are interested in hearing about key consumer trends around the COVID-19 pandemic, which has significant implications to our industry right now.
So question number one from a listener is how much do you expect the evolution of these trends to be impacted by COVID-19 and its aftermath?
Loreen, maybe you'd like to pick this question up.
Sure.
Thank you, it's for the question.
So, I think that's definitely one of the key questions that we're all wondering about.
So will COVID-19 change consumer behaviors on the long run?
So, of course, what we do at Gargi is that we are monitoring the evolution of the pandemic and its impacts on consumers very closely, and that's since the start of the outbreak.
So, of course, nobody can know for sure what will happen, but we do have some predictions.
So, what we see is that COVID-19 is definitely a big disruption.
But we do not expect it to send consumers in a completely new direction.
So rather, we expect that the disruption will accelerate certain trends that we already observed.
So, one of them will be, for example, an increased focus on health and immunity.
So we can expect healthier products focusing more on seeking more good for you ingredients rather than on avoidance, for example.
We also see that people are looking at food that can help them really reinforce their resistance to the virus.
So immunity is really becoming a key.
We also see, and expect more focus on transparency and traceability.
We see, for example, resurgence of local products, which I believe will be particularly strong in categories like bakery.
And some, that's something that is also quite interesting when we look at sustainability, we see that the social aspects of social of sustainability, so what the social responsibility is is resonating more with consumers.
So that's a key one when you think about categories like confectionery, for example.
So that's definitely one opportunity to highlight even more what's happening behind the scenes with farmers.
Another, another one and one of our predictions is around, mental health.
So we really expect an increased focus on mental health, which will spur growth of indulgent products.
So really bringing comfort via food during these, difficult times.
And last but not least, and one that we simply can't ignore will be the increased value polarization.
So with rising unemployment and economic uncertainty, we expect that consumers are becoming more mindful of how they spend their money, so affordable products will really be key.
But still, we see that there is still room for premium products as long as they target the key focus area of consumers nowadays, such as health and safety, for example.
So there's still some bright future for, for food and beverage.
Thank you Lauren.
That's very interesting.
Now on to our next question.
One listener would like Carlgill to share some further details about the specific facts that are being used in the Chromoflex range and how to optimize the formulation towards specific applications.
Maybe Anna, you would like to take on this next question.
Yes, thank you, Liz.
I can start by saying that in Cargill, we have a really broad range of base components, including the fractions of different oils and also cocoa butter, for our Cremo Flex e-portfolio.
And the, the modification techniques and the blending capabilities, allow the creation of so many different, recipes.
So I think also a very important, maybe the most critical asset here is actually the technical know-how our teams has when formulating a new solution.
You need to understand the specific requirements, not only the standard given end product application type, but also the specific needs, in processing, on the product quality during the shelf life, specific texture and mouthfeel requirements, labeling requirements, so all these things are considered and , Yeah, maybe to summarize, I can say, together with the broad components portfolio we have and the modification techniques, combined with the technical know-how of our teams, we are capable of, optimizing, the filling fat solutions according to our customers' needs.
Thank you Ella, that's great.
OK, moving on to the next question now, we have, another question which relates to sugar content.
Our listener says sugar continues to be under scrutiny.
Do you currently have a filling solution that is clean label and reduced in sugar?
So Edith, I'd like to put forward that question to you if possible.
Yes, of course, thank you.
Yes, we do have different sugar reduced fillings and we also have different solutions to achieve this.
And customers seem to be more and more aware of this, and this trend actually has become mainstream.
So, we also see that in the requests that are coming in for our R&D team, for example, and on multiple occasions we have developed solutions that reach over 30% sugar reduction.
And, our R&D teams looks into the specific customer or consumer needs first, including clean label requests.
So, since these needs are really vary, we happen to have different approaches to answer these, these needs.
So, for example, like using fibers or proteins.
Super Adi, thank you very much.
It's very insightful.
OK, let's move on.
Let's move on to our next question.
Loreen and Edith.
This is probably a good question for either or maybe both of you.
The question is, you listed several trends that you see happening within the within the industry.
How did you arrive at these trends in terms of your methodology?
Loreen, maybe we can hear from you first.
Yes, sure.
I can, I can start and then edit, please feel free to compliment.
So actually these trends results from perfect.
So the trends results from the continuous monitoring that we do of the markets at Cargill.
So part of this, will be from some proprietary analysis that we do of secondary data.
So secondary data that we get by partnering with -known research agencies and data providers.
So like Nova Marketing site, for example.
So, for example, what we showcased today, so our trend tracker framework.
So that's a great example of such proprietary perspective.
And next to that, so next to that, , secondary data analysis, I would say we also conduct our own primary research internally.
So that's, ensure that we always keep, keep up with the latest trends and that we are equipped to also anticipate our customer challenges and offer them on trend solution.
So one example of that, of the primary research, for example, will be, our ingredient tracker analysis, that we run and, which aim is to better understand consumer perception of our food ingredients.
So, what we also do, and we're also conducting some research that are more specific to one product line or one type of ingredients.
So maybe Edits, you want to comment on some recent research that you conducted in coke and chocolate.
Yes, thank you, Loreen.
Yeah, so we do actually multiple different researches in our company and, one I'd like to highlight is our major proprietary consumer research on category and on sustainability insights that we conduct actually every single year.
So this research, research is done in 10 different European countries and among over 8000 consumers.
Next to that's actually quite a few different subjects are, reviewed.
So for example, consumer attitudes towards sustainability, or the appeal of certain diets, but also the, the popularity of a nutri score or the appeal of a clean label, and for example, the willingness to pay more for this, are being, are being checked out.
So, next to that, we can actually link these subjects to the different categories.
Like today we're talking about confectionery and bakery and so that's of course very handy if we are developing specific recipes for our customers and helping them to integrate this knowledge into into NPD.
So next to that, we also have our own sensory panel in Vilforte, which is frequently used to to develop and to test our new prototypes.
Yeah, and that's, that's basically the, the, the main things I'd like to share with you.
Thank you ladies, very interesting.
We'll move on to our next question now that also relates to trends.
Ella, maybe this is a good question for you.
The question is, can you share information of how we can better use the Cremoflex range for the health trend, which is one of the most highlighted trends in the current COVID-19 period.
Over to you, Ella.
Yeah, thank you.
Yeah, I will, I will try to answer the question.
So when it comes to oils and fats and the health, trend, the main thing, the first thing coming into mind is the, low saturated fatty acids.
When you need the texture in, in the solutions and in products like fat-based fillings, the lower saturated fatty acid, levels are really important.
And this is mostly linked to our Crema Flex L portfolio as Anna explained in her presentation.
This is our, feeling fat portfolio, with a low.
OK, I think we might have lost connection.
I'll move on to the next question, which we have, our next question is for Irving.
I'm not sure if Irving's available, but the question is, what kind of sensory capabilities do you have at Cargill?
Irving, are you there?
Can we hear from you next?
Yeah, can you hear me?
Good.
Yes, we can hear you Ivan.
Thank you.
We have a close collaboration.
We have close collaboration with our sensor experts between sites, so we support and provide a wide range of techniques to assess the consumer's perception up to pro performance.
For instance, we can do consumer quality tests to understand product perception, a sessions, co-creations with face to face interview with also focus group.
Can do quantitative tests, understand liking, acceptance, emotions with online service consumer, liking test also, we have the sensory evaluation with, we have a trained panel to describe products, evaluate the degree of difference.
This is kind of, of standard test and describe them with the extra panel uses.
And finally, we have consumer perception where we have analytical and microbio tools.
So depending of our customer scope, we have different approach and solutions.
Thank you very much Irving.
Now I think we lost Ella, so maybe we'll hear from her a bit later to finish off that previous question, but we'll move on now to our next question, which is for Anne.
So the listener says you mentioned sustainable palm for Cremoflex.
What do you mean by sustainable palm?
Can you please elaborate?
Anne, over to you.
Yes, sure, yeah, in our purpose of Cargill, we have captured sustainability, and the purpose of Cargill is to nourish the world in a safe, responsible, and sustainable way.
Cargill is a member of RSPO.
Our palm oil used for Chromoflex is RSPO certified.
And through our palm policy, we are committed to a transparent, traceable, and sustainable palm oil supply chain, and we aim to deliver palm oil, which is produced in accordance with the so-called no deforestation, no peat, and no exploitation.
That's the NPDE practices.
For those who are familiar, and we conduct a constant monitoring, through secondary sources and engagement with local stakeholders to hold palm supply, bomb suppliers accountable to our, policies.
So it's not possible in this webinar to elaborate too long on all sustainability efforts.
And I invite you to visit, our website to read more, but I can mention, one related to deforestation.
Because to have the supply chain transparent and traceable related to palm oil is key.
We are committed to eliminate deforestation from our supply chain, and currently our supply chain is more transparent than ever.
We have now a 100% traceability to mill, and we strive to improve step by step to increase the level of traceability to plantation as.
Thank you, Anne.
That's very interesting.
OK, I think we have Ella back on the line with us now, so I'm gonna go back to the last question.
Ella, you with us?
Yes, yes, you're there now.
So I'm gonna repeat the question just for our listeners.
The question was, can you share information of how we can better use the Cremaflex range for the Cremaflex range for the health trend, which is one of the most highlighted trends in the, in the COVID-19 period?
Thanks, Ella.
Yeah, sorry for the technical issue I had.
Yeah, good that I could connect again.
So, I was already telling that when it comes to the health trends and the oils and fats requiring some texture in the product like the fat-based fillings, the first thing coming into mind is the lower saturated fatty acids, fatty acid contents, and this is Mostly linked to our Cremoflex portfolio where we offer lower saturated fatty acid levels compared to conventional solutions from 35 to 55% saturated fatty acids.
Acid levels are in there in the Cremoflex L portfolio.
In addition to that, Cremoflex L is also allowing the , the tolerance of the nuts and seeds, oils, so, our customers can also add nuts and seeds, paste in their fillings, and, this is very much in line with the health trend as and also lowering the saturated fatty acids even more.
Thank you, Ella, that's very interesting.
Thank you.
So we're gonna move on to our next question now, and it's tailored for Edith.
The listener says one of the topics that makes industry innovate is the drive for healthier products, including improving the NutrisScore label, for instance.
How can Carl Gill help with this?
Edith, over to you.
Yes, OK, thank you.
Yes, I'm sure you're quite aware of what, what the Nutri score is.
It's, it's really the labeling of food and beverages, based on its nutritional profile, and they're actually using a color-coded system.
To, to track this.
And you can see it on quite a few packages, nowadays, and it was actually, founded in France not that long ago, just a few years ago, and actually getting adopted by more and more companies nowadays.
So, sugar reduction is obviously, an important factor to improve the nutri score, but we also work, on all the other parameters to help them to optimize this.
And this includes working on the total formulation of the finished products.
So, we're the only large scale producer who's actually able to combine all These different expertises.
So when looking at a certain product, so we look at the end products, for example, and we then also include our application experts.
So if we're looking at a cookie, we will have our bakery experts, , involved, or with an ice cream, we will have that person involved, but also at the other businesses like Today that we're having this this webinar together from our cocoa business together with our oil and fats division, but also our sweetness and texturizers colleagues are are often involved in in this kind of things to improve the nutri score or also looking at the reduction of of the sugar content in in a certain product.
Thank you again.
Thank you very much.
We have another question here for Loreen, which is, do you have any specific texture tips that you think will really take off in the coming months?
Lauren, are you there?
Yes, I'm here.
Can you hear me?
Perfect, yes.
Perfect.
Yeah, thanks a lot for, for the question.
So first, before diving into the specific texture claim, so what we observed is definitely that texture is gaining more traction.
So manufacturers are increasingly communicating around textures and that has actually become a way to further differentiate.
So if we now look at the more specific texture claims, so I would say that we often see the usual suspects on top of the list.
So if you look at the recent proprietary research that we conducted with European consumers, so the one that Eli was mentioning a little before, that shows that creamy and melting are the top two most appealing texture claims when it comes to biscuits and bakery fillings.
Now, if we want to talk a bit more around the, the texture claims that are taking notes, the more emerging one.
The best is to look at the product launches and look at the one with the fastest evolution.
So, so we've done that.
We, we look at the, at the innov database for that and we see that among bakery and confectionery launches in Europe, some are, of course, growing faster than overall texture claims.
So that's the case, for example, for the thin texture.
So we see more and more, thinner products, answering definitely the trends for more permissible indulgence or portion control.
Another one that's, is quite interesting also is the chunky texture claim.
So that's another fast-growing one.
So, we see, for example, if we look at the bakery, which is our category of interest here, we see more and more cookies with bigger chocolate chunks, for example.
And , one of the last ones that I find particularly interesting, when it comes to, when it comes to bakery and confectionery and maybe even more probably, on confectionery is the texture claim tracking.
So that's also one that is growing fast, and why I find it particularly interesting is because it doesn't only refer to the texture itself but also to the sound.
So, for example, a cracking chocolate.
So that's really reinforced the need to bring a multi-sensory experience to consumers.
Thank you, Loreen.
That's very interesting.
I think we have time for one more question now.
So I'm going to take another question from our listener, which is, does Chrimaflex E also help in oil separation in fillings or spread instead of palm, what is the oil base for this product?
So maybe Ella, maybe I can put forward that question to you if possible.
Yeah, thank you, Liz.
First, it was about the oil separation.
Does Cremoflex E help with the oil separation, in the fillings or, spreads?
The answer is yes, thanks to the modification.
Techniques we apply to the blends when producing this specialty filling fats.
They help to avoid or to retard the oil separation in the filling solutions, and the , specific, let's say the special ingredient in the Cream of Flexe portfolio is, the cocoa butter.
Our Cream of Flex E solutions, they include cocoa butter, which has a very nice perception, very niche, type of, end product, on the, on the labels, as.
Thank you Ella.
That's really interesting and thank you to all of our listeners today from our listeners and speakers from Cargill today.
That concludes our Q&A session.
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