Cargill to discuss texture in confections at PMCA Annual Production Conference
MECHELEN, BELGIUM — 19th MARCH 2008 — Firth Whitehouse, Ph.D, a senior food applications scientist at Cargill, will discuss texture in the world of confections at the 62nd Annual PMCA Production Conference, April 7-9, in Hershey, Pa.
“Texture plays a critical role in the development of all types of confections,” said Whitehouse of Cargill Texturizing Solutions. “For confection manufacturers, texturizing ingredients do everything from providing stability to extending shelf life. For consumers, texture is what gives a confection a pleasing mouthfeel, a key part of an enjoyable sensory eating experience.”
During her presentation, Whitehouse will explain how texture is measured in confections to create superior consumer products. According to Whitehouse, Cargill has the market knowledge, technical capabilities, applications expertise and ingredients to help customers create winning confectionery products.
Cargill manufactures and markets a wide range of high quality texturizing ingredients including lecithin, starch, pectin and carrageenan for confectionery applications including:
- Chocolate
- Confectionery fillings
- Confectionery gums & jellies
- Confectionery coatings
- Aerated confections
- Chewing gums and bases
- Panned confections
The Annual Production Conference consistently draws a large, international audience and is geared toward those individuals responsible for production, operations management, research & development and quality control. PMCA’s 62nd Annual Production Conference will feature a technical program and supplier exhibit. The Supplier Exhibit draws a broad range of suppliers to the industry, both domestic and international.
*****
Further information from:
Firth K. Whitehouse,Ph. D., Sr. Food Applications Scientist, (952) 742-3387
Press contacts:
Cindy Palermo, Cargill (952) 742-6557, cindy_palermo@cargill.com
*****
Editor’s Notes
PMCAPMCA is a non-profit international trade association in the confectionery industry whose goals are to provide open forums for the free exchange of technical information through its Annual Production Conference, to promote and direct basic and applied scientific research in the science of chocolate and confectionery through its Research Program at leading universities and to educate and train technical and manufacturing personnel worldwide through its Short Course Program. The Pennsylvania Manufacturing Confectioners Association was chartered on January 26, 1907 by the Court of Philadelphia County.
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.