Cargill focuses on value and health with dairy innovations at FiE
Cargill on Stand 8L5
Date: 24 September 2009
Contact: Julia Johnson, Razor Public Relations, +44 (0)1869 353802, email@example.com
MECHELEN, Belgium - 24, September 2009 - At Food Ingredients Europe (FiE 17-19 November, Frankfurt) Cargill will launch a range of products and applications designed to provide customers with solutions to two of the key challenges currently facing the food industry: 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. Dairy innovations that will be on show at FiE include:
Lygomme™ACH Optimum functional system
This is a unique Cargill innovation of cost effective butter and cheese flavors that mimics 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.
Creamy sugar-free, fat-reduced yoghurt
Achieving a creamy, rich taste without the use of sugar is a challenge for yoghurt manufacturers. This application demonstrates that it is now possible to deliver on this concept in vanilla, fruit and chocolate varieties, achieving an estimated 50 to 65 percent calorie reduction.
The authentic taste and texture with satisfying creaminess and full body is achieved by using Cargill's Zerose™ erythritol as a zero-calorie sweetener, together with specialized texturizing ingredients and enzyme modified dairy ingredients (EMDI). Cargill's culture and enzyme expertise with flavor capabilities enables the creation of innovative and tailor-made, cream-based enzyme modified dairy flavors (EDMF).
The conversion of the dairy ingredients into concentrated flavor compounds gives yoghurt a creamier, more indulgent authentic taste, reducing acidity, with a mouth feel sensation.
By adding a strawberry top note to this cream EMDF, Cargill has developed a unique creamy fruity range for sugar-free and fat reduced applications.
Paul Naar, executive vice president (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."
In addition to visiting the Cargill stand, manufacturers can learn more about Cargill's product and applications expertise in the value and health arenas from the presentation programme. Peter de Cock, global nutrition manager for Cargill Health & Nutrition, will speak on "Successfully adding healthy enjoyment with Erythritol" and Ralf Jakobi, Cargill senior scientist, will present on "Delivering the same functionality and sensory experience at a lower price".
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 and meat categories in addition to dairy.
Cargill helps food and beverage manufacturers drive growth through new product innovation and reduce costs by increasing supply chain efficiency, optimizing product formulation and managing commodity price risk. Cargill's breadth of knowledge is unique and its key point of difference is the ability to collaborate with customers and partners to solve complex business problems.
Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 159,000 people in 68 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. For more information, visit www.cargill.com.