Visitors to Cargill’s stand had the chance to discuss the ingredients’ properties and application possibilities.
The prototypes covered trends such as clean-label, sodium and calorie reduction, cost optimisation, specialised nutrition and plant-based alternatives.
A new type of carrageenan
Included were a gelled dairy dessert with a new type of sustainably-sourced carrageenan, a drink providing essential nutrients for an ageing population, and a calorie-reduced soft drink.
Other highlights were a plant-based frozen dessert containing sustainably-sourced coconut oil, 30% sugar-reduced pralines and up to 30% sodium-reduced potato chips.
“In today’s society, sustainable practices are no longer a ‘nice-to-have’ – they are a given requirement”, said Taco Terheijden, director of cocoa sustainability at Cargill.
‘Fast-growing trend towards ethical eating’
“We are seeing a fast-growing trend towards ethical eating and sustainability, growing 36% over the last five years. Our global presence, market insights and supply chain capabilities ensures we are well-positioned to deliver more sustainable options for our customers.”
Cargill also used FiE to detail its plans to develop a transparent global seaweed supply chain.
Please click here to sign-up for our free monthly Food Ingredients, Health & Nutrition (FIHN) newsletter.