Cargill’s tailor-made textures receive strong interest from the Russian Market
MECHELEN,Belgium — 8th January 2009 — Cargill received strong interest from visitors at Ingredients Russia in Moscow, Nov. 25 - 28, for its tailor-made textures designed specifically for the Russian Market. Cargill showcased dairy and bakery prototypes, while its texturizing experts demonstrated application solutions for spreadable and processed cheese, as well as the latest developments for the bakery category, focusing on egg replacement and cost optimization.
“With our unmatched portfolio of texturizing ingredients – including hydrocolloids, starches, soy flours, lecithins and emulsifiers, cultures and enzymes and functional multi component solutions, as well as our application expertise, we offer solutions to companies all over the world,” said Christoph Oles, sales manager, Cargill Texturizing Solutions, Eastern Europe.
“The Russian and Eastern European markets are distinct. While some consumer trends such as the growth of healthy eating, are similar to those in the rest of Europe, Cargill recognizes that consumer tastes tend to be different here. In response to these characteristics and needs we have been actively seeking innovative formulations that will benefit our Russian and Eastern European customers, particularly in the dairy and bakery categories.”
Texturizing thoughts for dairy
Two prototypes for processed and spreadable cheese were showcased, both of which ensure a good texture and mouthfeel but can offer overall production cost savings.
The prototype for Processed Cheese was based upon a tailor-made functional system, which is an innovative combination of starch, carrageenan and xanthan gum. This functional system allows for a reduction of the milk proteins in the finished product while maintaining organoleptic properties and preserving sensory sensations, without compromising on texture. This offers cost-saving benefits for the customer.
The functional system for Spreadable Cheese was based upon a combination of locust bean gum and carrageenan – the system helps to aerate the product, keep the whey within the formulation and provide a creamy, smooth texture to the final product.
Texturizing thoughts for bakery
For the Russian and Eastern European bakery market, Cargill has been exploring two key areas via egg replacement: cost optimization and health - through reduction of cholesterol consumption.
Cost optimization applies to a broad range of bakery products by partially replacing egg powder. Egg replacement is becoming an important area for product innovation in bakery. Thanks to Cargill’s in depth knowledge of the functionality of all basic components in bakery applications, the company can offer unique, easy to apply solutions for egg reduction in cakes, muffins and biscuits. Depending on the application and customer requirements, solutions can be based on soy, starch, hydrocolloids and/or functional systems. Cargill’s solutions are designed to address modern consumer concerns about cholesterol levels and manufacturers’ concerns with the cost of eggs as a bakery ingredient.
Egg-reduced pound cakes, made with Cargill’s Prolia™ defatted soy flour and C*DeliTex™ tapioca starch, provide multiple benefits, including a high protein content in a cholesterol free product. With no perceptible soy taste, the combination provides a high water binding capacity and good solubility. Batter is smooth and has the right viscosity, while the product has an excellent softness and an improved shelf life.
By using Prolia™ defatted soy flour and C*DeliTex™ tapioca starch combined, 25 percent of the eggs normally used in bakery goods are replaced, but with no loss on cake volumes. Ultimately, using Prolia™ defatted soy flour and C*DeliTex™ tapioca starch to replace eggs in treats, such as pound cakes, results in a great-tasting indulgence which is both nutritious and enjoyable for the whole family.
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Further commercial information from:
Christoph Oles, Sales Manager Eastern Europe, Cargill Texturizing Solutions
+ 49 2151 575 705, Christoph_Oles@cargill.com
Press contacts:
Christine Nicolay, Cargill +32 15 401 929, christine_nicolay@cargill.com
Nikki Barber, Razor PR +44 1869 353804, nikki.barber@razor-pr.co.uk
Cargill
Cargill is an international provider of food, agricultural and risk management products and services. With 160,000 employees in 67 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.