From concept to consumer: Cargill focuses on functional ingredient solutions at HIE 2006
Cargill will demonstrate at Health Ingredients Europe 2006 (stand number D10) its ability to provide differentiated sweetness and texturizing solutions with the right nutritional and sensorial profile to create distinctive value for its customers.
The company will showcase its strengths in a number of areas: category expertise, technical capabilities, ingredients and identifying market trends and consumer needs.
In close co-operation with internal and external partners our texturizing solutions business is continuing research programs to develop new texturizers, emulsifiers and bioactive ingredients with nutritional benefits. We are maximizing the opportunities to create new niches for specialized health supporting solutions and will highlight the nutritional benefits of: C* ActiStar – resistant starch, Balantose – double fermented wheat fibre, Arthred – Hydrolysed collagen, Leci PS – Soy Lecithin phosphatidylserine, Leci-Choline – Soy lecithin phosphatidylcholine and ProSanté – textured soy flour.
As a leading supplier of sweetness solutions including Glucose-fructose syrups and Dextrose, we will be highlighting Trehalose (for performance benefits) and sugar-free polyols (such as the superior nutritional benefits of Erythritol). In addition, we are proud to officially launch Xtendä Isomaltulose and Xtendä Sucromalt*, a new specialty carbohydrate which provides sustained energy (slow energy release), blunted blood glucose and insulin response. Our deep understanding of consumer trends in health and nutrition are defining the future of sweetness and providing inventive nutritional options for our customers.
Mark Wastijn of Cargill comments: “From design through development to manufacturing, we are committed to creating with our customers innovative and healthy new products for consumers to enjoy”.
* EU approval pending