Cargill helps customers withstand market challenges with cost-optimized texture solutions at Gulfood 2009
MECHELEN, Belgium — February 17, 2009 — At this year’s Gulfood in Dubai, Cargill’s texturizing business will showcase prototypes of its cost-optimized texture solutions for Bakery, Confectionery, Convenience, Dairy, and Meat, demonstrating its ability to swiftly adapt to rapidly changing economic situations without compromising on taste, mouthfeel or overall appeal of consumer products.
Middle East manufacturers benefit from an extensive Cargill offering, including hydrocolloids (alginates, carrageenans, guar and locust bean gum, pectin, xanthan gum), emulsifiers, lecithins, cultures and enzymes, starches, soy flour and functional systems. Cargill’s ingredients, backed by its application development capabilities, provide highly tailored solutions that answer local market cost requirements and Halal needs across the region.
Innovative ideas available to taste
In the Meat category, two turkey mortadellas, both Halal certified, will be available for tasting. A conventional turkey mortadella uses a subtle mix of Unimix™ mortadella SY.WF and Aubygel™RPH1060B functional systems, plus C*Gel™30002 potato starch and Prolia™68235 soy protein which altogether create a delicious, protein-rich mortadella with a perfectly stabilized, firm yet juicy texture. A healthier and cost-effective version of this turkey mortadella, where meat has been replaced by vegetable proteins and restructured vegetable fat will also be on display. ProSanté™68313 soy protein mimics the look and structure of cooked meat, and provides a high quality source of protein, while Adrogel™GR-S functional system replaces fat and provides a thermo-resistant gel with a very high melting point and stability level.
In Bakery, the spotlight falls on three prototypes where egg has been partially replaced by alternative, cost-effective solutions. All offer improved handling during manufacture and extended shelf-life, whilst contributing to reduced cholesterol levels in the baked goods. Profull™68147 full fat soy flour improves dough viscosity and handling in biscuits, with a pleasant nutty flavour and longer shelf-life. C*EmTex™06328 emulsifying starch allows up to 25 percent egg replacement in sponge cakes, which remain light and fluffy with excellent crumb structure, moistness and flavour. Lygomme™GER0930 functional system allows up to 50 percent egg replacement in pound cakes and provides excellent volume, crumb structure, flavour and moistness. In taste panels, there has been no discernable difference when compared to standard cakes.
For Confectionery, Cargill experts have developed appealing alternatives for partial or total replacement of gelatin in gummies. C*ClearSet™75505 modified starch is a cost-effective alternative which provides a strong chewy texture, while Satiagel™PG450 carrageenan offer enhanced elasticity. A subtle mix of both ingredients offers the closest match to gelatin texture, with a cost advantage.
For Convenience, prototypes of tomato ketchup and egg-free “mayonnaise-type” dressing help achieve the best balance of consumer appeal, texture, processability and value. C*Tex™06214 starch provides a smooth glossy appearance to ketchup, with excellent heat, shear and acid stability. C*PulpTex™12930 modified starch allows further economical advantages by substituting tomato paste without loss of pulpy texture, while Satiaxane™CX800 xanthan gum provides more gloss and shine and excellent thin-thick viscosity for squeezing and pouring. C*EmTex™06369 emulsifying starch, which can completely replace eggs but will still deliver excellent flavour and textural properties at optimized cost, can be used to create a “mayonnaise-type” dressing. This is suitable for consumers seeking to reduce dietary cholesterol levels as part of a heart healthy diet.
In Dairy, expensive dairy proteins are partially replaced by Lygomme™ACH210 functional system, which creates a thick, creamy smooth texture, which consumers of spreadable cheeses in jars will enjoy. For spreadable cheese in individual portions, Lygomme™ACH585 functional system compensates for dairy protein reduction and perfectly mimics the appearance as well as the delicious sensory experience of traditional triangle-shaped spreadable cheese.
Chance to try and taste
Cargill’s know-how and proven expertise in developing cutting-edge texturizing solutions will be demonstrated through these different prototypes at the Cargill booth (C4-20, Hall 4).
Customers can taste new appetizing concepts for beverage and dairy at a “sensorial treat” event during the show on February 25 at the Al Murooj Rotana hotel.
Customer proximity
The presence of Cargill’s texturizing experts in the Dubai region ensures close ‘hands-on’ monitoring of the local market, allowing Cargill to promptly create new textures adapted to rapidly evolving requirements. This is supported by applications experts in Cargill’s European R&D centers, serving the Middle East and Gulf region. Meanwhile, Cargill Texturizing Solutions works closely with its sister Cargill businesses, such as Cargill Health & Nutrition and Cargill Flavour Systems, offering customer better value through integrated solutions across a wide range of disciplines.
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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, christine_Nicolay@cargill.com
Lucy Ferguson, Razor PR +44 1869 353803, lucy.ferguson@razor-pr.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.