Cargill at the Institute of Food Technologists Food Expo

May 26, 2011 | Corporate Member News

Prototypes and technical presentations offer manufacturers new ways to overcome formulation challenges associated with health and wellness, cost management and sustainability

Contact: Niki Larson, 952-742-2122, [email protected] 

Demonstrating that it’s up to the challenge of helping food and beverage makers overcome formulation problems associated with health and wellness, cost management and sustainability, Cargill will showcase new ingredients and ideas for creating breakthrough products to help food manufacturers innovate and grow at the 2011 Institute of Food Technologists (IFT) Food Expo, June 11-14, 2011, at the New Orleans Morial Convention Center.

Visitors to Cargill’s booth (#6039) can take the TasteWise challenge to determine which they like better – a standard zero-calorie lemon-lime soda versus one made using TasteWise™ reduced calorie solutions – and sample nine food prototypes:

  • A lemon lime zero-calorie carbonated beverage, featuring TasteWise™ reduced calorie solutions, delivers a zero-calorie soda with a full-calorie taste experience.
  • A sausage pizza, featuring FlakeSelect™ sodium reduction system, that results in a great-tasting pizza with 35 percent less sodium than traditional pizza. The pizza also offers whole grain nutrition benefits.
  • Berries and white chocolate granola bars, featuring Clear Valley® high oleic canola oil and Wilbur® Y252 white chocolate drops, deliver a snack with the taste and texture consumers expect, with no additives, zero grams trans fat and low saturated fat.
  • Ice cream bars, featuring Oliggo-Fiber® inulin, provide an indulgent ice cream product with digestive health benefits, such as increased fiber, without compromising on taste or texture.
  • Churro snack bar, featuring Cargill’s Whole Grain Corn Crisps, exhibit a unique and delicious snack that satisfies consumers’ desire for increased fiber and whole grains.
  • Corn muffins, featuring CitriTex™ stabilizer blend, Clear Valley® omega-3 oil and MaizeWise® whole grain corn, exceed consumer taste experience expectations with 33 percent less fat than traditional corn muffins, and qualify for a whole grain stamp and a good source of ALA omega-3 claim.
  • Savory snack crisp clusters, featuring Barliv® barley betafiber crisp and GrainWise® Wheat Aleurone, deliver a heart healthy, fiber rich snack that qualifies for a structure-function claim regarding heart health.
  • Cajun-style creamy vegetable soup, featuring Cargill’s Natural Dairy Flavors and PolarTex® modified food starch, delivers the desired flavor and texture consumers crave in this shelf-stable soup formula with 70 percent less fat.
  • A vanilla-flavored energy gel, featuring Xtend® sucromalt, provides a convenient source of fuel and sustained energy delivery without the blood sugar peaks and valleys of traditional carbohydrate sweeteners.

Additionally, Cargill technical experts will conduct a live presentation – Great Science Meets Great Taste: A Revolutionary New Approach for Formulating Great Tasting Reduced Calorie Beverages – in the Special Events Pavilion on the IFT Food Expo show floor on Mon., June 13, at 10:30 a.m. In this session, Brian Guthrie, research fellow in Cargill’s Global Food Research group, and Andy del Rosal, team leader of Cargill’s beverage application scientists, will review the preliminary results of a multi-year research and development program to understand how beverage ingredients interact to affect taste, sweetness and mouthfeel to ultimately drive overall consumer liking in reduced calorie beverages. They will also provide an overview of TasteWise™ reduced calorie solutions, a new science-based approach for optimizing taste in reduced calorie beverages.

Other sessions featuring Cargill experts include:

Sun., June 12

3:00 -5 p.m, Hall I-2
Barley β-glucan can improve insulin sensitivity in individuals at high risk for type 2 diabetes
Lore Kolberg, associate director, Cargill Scientific and Regulatory Affairs

3:00-5:00 p.m., Hall I-2
Sucromalt, a low glycemic sweetener
Carol J. Lowry, senior application scientist, Cargill Health & Nutrition, and Kristen L. Dammann, post doctoral scientist, Cargill Scientific and Regulatory Affairs

Mon., Jun 13

1:30 p.m., Room 295
Challenges of Reformulating Food Products to Meet Sodium Targets
Janice Johnson, food applications leader, Cargill Salt

1:30 p.m., Room 393
Developing Reliable Testing Standards to Assess the Purity and Quality of Stevia-Based Food Ingredients
Ting Carlson, research fellow, Cargill Health & Nutrition

2:00 p.m., Cargill’s booth (#6039)
Building a Sustainable Palm Oil Supply Chain and the Implications for Food Manufacturers
Kris Knudson, account manager, Cargill Oils & Shortenings

Cargill also will host a press conference (exclusively for members of the media) at the booth on Mon., June 13, at 11:30 a.m. to launch a number of new products, including:

  • FlakeSelect™ sodium reduction system – A new patent-pending process that creates a compacted flake that can combine components with uniform distribution and minimal segregation to maintain the benefits of salt in products with reduced sodium levels.
  • Cargill RSPO (Roundtable on Sustainable Palm Oil ) certified palm – To support growing customer and consumer demand for more eco-friendly ingredients and practices, the sustainable palm oil is now available to North American food manufacturers.
  • Clear Valley® 80 high oleic canola oil – A next generation high oleic oil that provides the best flavor, stability and label friendliness of any vegetable oil currently available in the market place.
  • TasteWise™ reduced calorie solutions research findings – Initial results of a research program to understand how beverage ingredients interact to affect taste, sweetness and mouthfeel, and ultimately drive overall consumer liking.

If you are interested in attending, please contact Niki Larson at [email protected].

About Cargill

Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 131,000 people in 66 countries. Cargill helps customers succeed through collaboration and innovation, and is committed to applying its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business. For more information, visit

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