20 March 2023, New Delhi: In line with its commitment to consistently create healthy and innovative food solutions for the Indian Food and Bakery industry, Cargill has unveiled a range of exciting offerings at AAHAAR 2023. Joining AAHAAR, one of India’s largest food ingredients exhibitions with the theme Re(discover) what’s possible together, Cargill is showcasing product applications under health and nutrition, fusion baking, and innovation, that have been co-created with its bakery partners for Indian consumers.
Cargill’s booth at the expo was inaugurated today by Mr. Kamal Kant Pant, Principal & Secretary of IHM Pusa, New Delhi, along with Mr. Simon George, Managing Director, Cargill’s Food Ingredients business – South Asia, and is witnessing strong footfalls. Through the expo, Cargill is emphasizing its role as a fully integrated food ingredients and solutions partner in the South Asian food ingredients market. The products and solutions showcased reflect the company’s focus on health and nutrition, combining consumer trends and Cargill’s proprietary TrendsTracker powered by its global innovation capabilities. This will enable Cargill’s customers stay ahead of consumer trends and embrace a futuristic approach to evolving food consumption preferences.
Speaking at the occasion, Simon George from Cargill said, “The world around us is rapidly changing with consumers demanding healthier and tastier options. Cargill’s deep global knowledge in innovations, combined with our local expertise has enabled us to develop a tailored portfolio of integrated food solutions that cater to Indian palates. Our focus on innovation, global trend tracking capability and proprietary market insights come together to make us a trusted, reliable supplier of food ingredients for our customers and their go-to partner for growth.”
Healthy Food Solutions
Cargill highlighted its innovative solutions in Health and Nutrition, showcasing products under the theme ‘Healthy for me’ that help customers stay on trend with their consumers’ preferences and be relevant futuristically. The solutions include healthy jaggery and sesame cookies, high protein cookies and whole wheat cakes made with NatureFresh Professional (NFP) Lite and Elite Choice that have zero trans-fats, gluten free, low sugar and high in protein and vitamins.
Food applications in the ‘fusion baking’ category demonstrated by Cargill chefs at the expo included innovative combinations such as gulab jamun cheesecake, masala healthy yoga bars and baked mathri cookies that have ingredients such as Nature Fresh Professional (NFP) Lite, White compound and Elite Choice that combine Indian spices and desserts with global cuisine.
Aligned with global consumer trends of conscious consumption, experientials, convenience and high functionality, Cargill presented a selection of food ingredients that demonstrated its proprietary research capabilities. These applications included EpiCor® postbiotic to promote digestive health, RadipureTM, a sustainable plant-based pea protein, and chocolate compounds. In early 2022, Cargill had opened its first state-of-the-art Food Innovation Center in Gurgaon India to address growing consumer demand for healthy, nutritious food solutions. This also connects Cargill’s customers in Asia Pacific, Middle East and Africa to a global network of 10 other innovation centers and over 2,300 food scientists worldwide.
Nature Fresh Professional – Product Highlights
The event also saw a special focus on NatureFresh Professional products including Classic Gold, a one-of-its-kind Puff pastry fat in Indian market, Elite Choice, a trans-fat free proprietary fat for premium cookie category, Classic trans-fat-free, a healthy puff pastry fat and Lite, a flavored and low melting fat for bakery category. Many of these are unique products created especially for the Indian market, where there is a rise in demand for snacks that are healthier yet tastier and keeping in mind the needs and challenges of the domestic bakery industry.
“IHM Pusa prides itself in promoting the eat right movement and eliminating plate waste. It grooms next generation chefs to prepare healthy and authentic dishes. We value the association we have had with Cargill, an organization that comes with 155 years of experience in sustainable food supply chains and deep insights into food innovation and product development.
We are excited about exploring new opportunities of collaboration with Cargill not only to harness the full potential for the mutual benefit of both our organizations, but to serve the consumers by addressing together their ever-evolving needs in this country,” Mr. Kamal Kant Pant.
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