Cargill bakery series responds to Nutri-score labelling demands
pic: Adobestock
The Cargill group has reported success with its product development within bakery categories in devising ranges that meet the higher ratings for European Nutri-score nutrition labelling systems, writes Neill Barston.
As Confectionery Production has previously reported, the colour-coding methodology was first introduced in France back in 2017, with the aim of assisting consumers with their product choices in terms of the ingredients profiles of respective food offerings, including for chocolate, sweets and snacks.
According to the team at Cargill, its latest work on the topic has been forged to meet the rise of both “premium indulgence” and “guilt-free” consumer survey trends, with its application experts have successfully proven that improved Nutri-Score rating for bakery goods can be achieved through use of the company’s portfolio of ingredients and its technical expertise.
For example, Cargill reformulated a brownie with reduced sugar, lower sodium and higher fibre content that resulted in improved Nutri-Score ratings of C, B and A. Brownie applications are not traditionally associated with nutritional indulgence and typically have Nutri-Score rankings of D or E. However, the company said it aims to change this dynamic by offering customers holistic solutions to address the growing consumer need for improved nutritional profiles in cake applications without compromising on taste and texture.
Ellie van der Burg, Cargill’s Bakery Marketing Manager, commented: “Improved nutrition is becoming an increasingly important topic for bakery consumers, with research showing that nutritional information is now a prime consideration for 67% of consumers.
“In line with this trend, Cargill’s Sweet Delights research reveals that even though indulgence remains a key purchase trigger, consumers want the best of both worlds. Beyond indulgence alone, they are looking for tasty products with an improved nutritional profile, an energy boost without the sugar crash, and portion control.”
