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Cargill collaborates with farmers, food makers and industrial customers to bring new ideas to the table.

 
Bakery breads

Bakery Applications

In the food industry today, growth comes through innovation. If you are looking for a partner to enhance your existing bakery application product line-up or drive brand excitement and sales with new products, turn to Cargill. From bakery technical ideation through launch, we offer marketplace knowledge, technical capabilities and bakery ingredients you need to develop breakthrough bakery products that will delight your consumers and help your business thrive.

Cargill’s approach to customer innovation

Cargills Approach to Innovation

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.

Innovation Exchange

Impact your bottom line with optimization

 

Bakery plant improvements made to optimize water, energy, yield, asset utilization and waste can have an enormous impact on your bottom line. Cargill Process Optimizers (CPO) can recommend improvements for these common bakery challenges.

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Innovation Exchange

Replace oil in sweet bakery products

 

Cargill developed a crème cake with 50% sugar and 50% oil reduction that yielded a product with a 26% calorie reduction.

 

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Innovation Exchange

Whole wheat health and flavor with potential cost benefits

 

WheatSelect® white spring whole wheat flour optimizes baking performance, reduces bowl costs and provides consumer approved baked products.

 

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