Cargill set to showcase key sugar-reduced solutions for confectionery and bakery at FIE

Cargill is set to showcase key ingredients breakthroughs at this year’s Food Ingredients Europe (FIE), including plant-based series and its soluble fibre sugar-reduction solutions for confectionery and bakery ranges, reports Neill Barston.

As the business explained, it will be presenting a total of 13 on-trend prototypes developed for the sector at the event taking place at the Paris Expo Porte de Versailles between 6-8 December.

It follows swiftly in the wake of this month’s Gulfood Manufacturing, where the company made a notable appearance displaying its latest innovations to the region (pictured, full report to come in our next edition).

According to Cargill, its soluble fibre has been devised to target reducing sugars by at least 30% as calories, and enriching in fibre, while offering label-friendly appeal. Available in both powder and liquid, the series is made using exclusively licensed micro-reactor technology developed in partnership with Germany’s Karlsruhe Institute for Technology.

Notably, it provides a minimum 80% fibre content, low colour and low off-flavour, leading to great taste and appearance. The new fiber solution helps achieve minimum 30% reductions in sugars and enables Nutri-score improvement in a wide range of food applications such as confectionery, bakery, dairy, beverage and more. At FiE, Cargill features the new fibre solutions in two prototypes with improved Nutri-Scores – a reduced-calorie ice cream and a yummy gummy.

Among its other core series is Gerkens cocoa powders that enable 30% sugar reduction in a natural way, designed not to compromise on taste. These have been created for the chocolate beverage market, being low in bitterness but still maintain a well-balanced chocolate flavour. As a result, less sugar is needed in the final application, enabling sugar reduction without additional sweeteners or artificial ingredients.

Equally important, sensory testing with both adults and children affirm Sweety’s chocolaty flavour is a hit with all ages. At FiE 2022, Cargill will sample a reduced-sugar cocoa drink, illustrating this alternative approach to sugar-conscious formulation.

For confectionery, Cremoflex is the latest in the company’s customisable range of premium filling fats. It enables food manufacturers to create light indulgence experiences with fluffier textures for tailor made bakery and confectionery applications. There will be five different filling concepts on display at the event in Paris.

Other trends, products and prototypes from across Cargill’s ingredient portfolio will also be exhibited at the firm’s stand, including a chocolate chip cookie made with sustainably sourced ingredients, a sodium-light pumpkin seed snack created with 30% less salt and a collection of sweet & savory plant-based crackers and spreads.