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Cargill set to expose bakery shortening performance

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Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 131,000 people in 66 countries. Cargill helps customers succeed through collaboration and innovation and is committed to applying its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business.

To customers in bakery manufacturing, Cargill offer much more than high-quality ingredients. Clients have access to some of the world’s most advanced research and development, technical and food science expertise. Every day around the world, Cargill collaborate with customers to help them solve problems, meet challenges and uncover new opportunities.

The company has technical development centres in the US, Europe, Asia and Latin America, providing the ability to develop and scale up customer solutions. Their scientists convert knowledge to value, whether it is process development or shelf life testing with specific systems or finished products. Through collaboration with technical experts, clients can benefit from rapid delivery of concepts and prototypes for customer projects and consumer testing. Cargill’s application expertise allows them to differentiate products with new formulations and commercial support.

In addition, Cargill’s technical service team supports new systems development, process data gathering and technical documentation to support finished products. Comprehensive sensory, and pilot testing, their pilot testing-based product development delivers unique visual, taste, and texture appeal to make products unique. Their wheat quality assurance lab experimentally mills, analytically tests, and bake tests wheat and flour to ensure that their ingredients will meet the client’s needs.

Improving bakery shortening performance and powering up bakery and snack sales with plant proteins will be key areas of focus for Cargill at the International Baking Industry Exposition, set for September. Cargill said it will have experts on hand at IBIE to discuss new product developments and trends in the bakery and snack marketplace.

The company said it will focus on three areas of interest:

Improving bakery shortening performanceearlier this year, Cargill launched its PalmAgility line of palm shortenings. At IBIE, the company will be adding four new products to the portfolio, designed to stand up to some of the most challenging baking applications, including icings, Danish pastries and donuts. Cargill said visitors to IBIE will be able to schedule a time to meet with one of Cargill’s shortening experts to learn how this next-generation line of shortenings is addressing some of the biggest needs in the marketplace.

Powering up bakery and snack sales with plant proteinsCargill recently completed a proprietary study of consumer perceptions related to plant-based proteins. The company talked to consumers across the United States to learn how various factors impact purchasing behaviour and perceptions. At IBIE, Cargill will share how bakery and snack makers can use those insights to drive product sales and sample an assortment of protein-rich baked foods, from waffle crisps to biscotti.

Winning the hearts of consumers through premium cocoa and chocolate indulgenceCargill said visitors to its booth will receive a preview of some of the company’s premium bakery ingredients, including its new Gerkens Duchess cocoa powder, which was designed by its cocoa engineers specifically for use in bakery.

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