Cargill moves to create enhanced offerings for ice cream sector
Recognising the rising demand for indulgent treats, Cargill has developed a range of innovative ice cream prototypes, which form part of its extended range of confectionery offerings.
The business recently showcased samples of its latest innovation at the Sigep tradeshow that took place in Rimini, Italy, with Confectionery Production being a media partner for the key food sector event.
As Cargill noted, its proprietary research shows that half of all European consumers are seeking elevated ice cream experiences, and 58% are eager to try new flavors. Meeting these demands, we are introducing a new frozen chocoluxe decadence with a tangy blackcurrant twist and reimagining the breakfast ice cream bar, combining a crunchy granola-chocolate base, refreshing oat milk sorbet, and tangy mango curd, all coated in rich dark cocoa and granola. Opportunities in ice cream are also supported with our new indulgence redefined portfolio, represented by a vegan ice cream with cocoa alternative to confectionery coating.
Anne Mertens-Hoyng, Category Director for Chocolate Confectionary and Ice Cream at Cargill commented: “Today’s consumers want distinct flavors, nostalgic twists, and unforgettable textures. Cargill’s portfolio of sauces, fillings, and coatings can help bring these indulgent, multi-sensory experiences to life, meeting evolving tastes and expectations. With our skilled ice cream specialists and state-of-the-art facilities across Europe, we can tailor solutions to meet our customers’ product requirements.”
