Cargill to showcase innovative solutions for poultry processors at 2009 International Poultry Expo
Company expert will provide InfoMart presentation on managing costs, improving yields and enhancing poultry product performance.
MECHELEN,Belgium — 22nd January 2009 — Cargill, one of the world’s leading suppliers of texturizers and emulsifiers to the global food and beverage industry, will showcase innovative ingredients and solutions at the 2009 International Poultry Expo, all designed to help meat and poultry processors succeed in a highly competitive business environment.
In addition to introducing the latest ingredient solutions, Cargill Senior Food Scientist Tom Katen will present an InfoMart session on smart ideas to help processors manage costs, improve yields and enhance the performance of poultry in a volatile market. “Innovative Ingredient Solutions for Poultry” will be held at 1:30 p.m. on Thursday, January 29 at InfoMart Theatre C.
“Poultry and meat processors are constantly striving to improve their products in a highly competitive environment. Our focus at this year’s show is to demonstrate how our application specialists can help with new formulas, processes and cost strategies that bring the most value to business,” said Werner Barbosa, meat and convenience foods category marketing manager for the company’s North American region.
Ingredient solutions for poultry processors
Information on a variety of ingredient solutions to help meat and poultry processors succeed will be available at Booth #1426. For example:
Aubygel™ and Satiagel™ Carrageenans
Aubygel™ and Satiagel™ carrageenans improve moisture and flavor retention, meat firmness and texture, sliceability, appearance, and freeze-thaw stability. They also provide excellent yield improvement in injectable brine solutions, control syneresis and ensure good processing economy through lower drip loss.
Accubind™ SCR 001 Ingredient System
The Accubind™ SCR 001 ingredient system is a functional blend of soy flour and modified food starch that can be used as a 1:1 replacement for soy protein concentrate in meat products. The product offers economic value to customers, and improves yield in pre-cooked processed meat applications. A prototype of turkey meatballs made using the Accubind™ SCR 001 ingredient system will be featured at Cargill’s booth during the Expo.
Prosanté™ Soy Protein Products
Cargill’s Prosanté™ soy protein products brand lineup includes both Prosanté™ textured soy flour and soy flakes, in addition to Prosanté™ XCL textured soy protein. Prosanté™ XCL textured soy protein mimics meat’s natural structure, texture and chewing properties; helps formulators create a complete protein meat replacement; and provides economic value versus more costly alternatives. Prosanté™ soy protein products exhibit no off-flavors and hydrate faster in cold water, allowing shorter production mixing times and are available in a variety of shapes, sizes and colors.
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Further commercial information from:
Werner Barbosa, werner_barbosa@cargill.com
Tom Katen, tom_katen@cargill.com
Press contacts:
Laura Clementi, Carmichael Lynch Spong (612) 375-8509, laura.clementi@clynch.com
Dana Craig, Cargill (952) 742-6606, dana_craig@cargill.com
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.
