Cargill puts slowly digestible carbohydrates on the menu at first Asian Soy Beverage conference
Cargill will present on the potential of using slowly digestible carbohydrates at the upcoming Soy Beverage Innovations Conference 2006. This will be the first time the event is held in Asia – an area thought to be responsible for over 30% of the recent world growth in the soy beverage market.
The conference, titled “Health & Performance Innovations in Fruit & Soy Beverages” takes place in Bangkok over the 11th and 12th of September, immediately prior to the 2006 FiA show. This event is designed for senior managers involved in or interested in gaining entry to the soy beverages market, notably healthy and nutritional soy, dairy and fruit drinks.
The speaker, Peter De Cock of Cargill, will present on the opportunities for soy beverage innovation offered by the use of slowly digestible carbohydrates such as Isomaltulose, and the choice of a soy isolate with optimal taste and nutritional profile. Peter will also be discussing how new zero-calorie sweetness concepts, which support dental health, are supporting the healthy image of soy drinks, and will boost the growth of fruit drinks.
In this session delegates will also learn more about:
- Evolution from niche to mainstream wellness beverages
- Slowly digestible carbohydrates
- Regulatory information on Isomaltulose and Erythritol
- Technological challenges for optimal taste/nutritional profiling
- New ideas for sugar replacement
Anne Mollerus, Product Line Manager for Xtend Slowly Digestible Sweetners at Cargill, says: “Consumers are showing increasing interest in the nutritional aspects of fruit and soy drinks. These types of beverages are offering an ideal answer to the demand for more choice in healthy refreshments – the challenge is to meet consumers' taste and texture expectations. We are very much looking forward to participating in the conference and debating some of these issues.”