Cargill to showcase texturizing solutions addressing cost and Halal needs at Gulfood 2008
Gulfood - Dubai – February 24-27, 2008
MECHELEN, Belgium — 18 FEBRUARY 2008 — On Cargill’s stand (C4-25, Hall 4), Cargill’s texturizing solutions business is demonstrating its extensive and unrivalled portfolio of texturizing ingredients, including hydrocolloids, emulsifiers, lecithins, cultures, starches, soy flour and functional systems, which together with its application development capabilities, provide highly tailored solutions that answer local market cost and Halal needs in the Gulf and Middle East.
Proven expertise available for tasting
Cargill’s know-how and proven expertise in developing cutting-edge texturizing solutions will be demonstrated through different prototypes of consumer products that visitors to the Cargill booth will be invited to taste.
In focus at Gulfood will be egg-reduced cookies, made with one of Cargill’s most recent texturizing innovations for bakery manufacturers and a new application for soy proteins in the bakery sector: Profull™ 68141 soy flour. This full fat soy flour is a versatile ingredient which provides a crisper texture, pleasant nutty taste and longer shelf life for biscuits or cookies.
Partial egg replacement with Profull™ 68141 soy flour helps to address manufacturers’ concerns today with the rising cost of eggs as a bakery ingredient. Profull™ 68141 soy flour also creates a smoother, more supple dough that is more tolerant to mixing during processing and offers bakers the economic advantage of higher yields compared with traditional biscuit recipes.
Also available for tasting will be Halal turkey mortadella. Made from a unique combination of ingredients from Cargill’s texturizing portfolio, this protein-rich emulsified mortadella where the meat used is from turkey only, is perfectly suited to the Halal market. In addition, visitors interested in dairy innovations will have the opportunity to taste a chocolate recombined milk drink, in which Cargill’s Lygomme™ ABN 619 R functional system allows a perfect stabilization of the milk fat, leading to a very stable emulsion where cocoa particles will remain in suspension throughout the beverage shelf-life.
From design through development to manufacturing, Cargill is committed to creating innovative new products and solutions with its customers in the Middle East and Africa for consumers to enjoy.
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Further commercial information from:
Denis Palacioglu: +971 4 4278503, denis_palacioglu@cargill.com
Press contacts:
Christine Nicolay, Cargill: +32 15 401 929, mailto:christine_Nicolay@cargill.com
Toni Gill, Razor PR: +44 1869 353807, toni.gill@razor-pr.com
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Cargill
Cargill is an international provider of food, agricultural and risk management products and services. With 158,000 employees in 66 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. For more information, visit http://www.cargill.com
Cargill Texturizing Solutions
Cargill Texturizing Solutions is one of the world's leading suppliers of texturizers and emulsifiers to the global food and beverage industry. From design through development to manufacturing, Cargill Texturizing Solutions is committed to creating with its customers innovative new products for consumers to enjoy. For more information, visit http://www.cargilltexturizing.com.