In line with its commitment to consistently create healthyand innovative food solutions for the Indian Food and Bakery industry, Cargill hasunveiled a range of exciting offerings at AAHAAR 2023. Joining AAHAAR, one ofIndia’s largest food ingredients exhibitions with the theme Re(discover)what’s possible together, Cargill is showcasing product applications underhealth and nutrition, fusion baking, and innovation, that have been co-createdwith its bakery partners for Indian consumers.
Cargill’s booth at the expo was inaugurated today byMr. Kamal Kant Pant, Principal & Secretary of IHM Pusa, New Delhi, alongwith Mr. Simon George, Managing Director, Cargill’s Food Ingredientsbusiness - South Asia, and is witnessing strong footfalls. Through the expo,Cargill is emphasizing its role as a fully integrated food ingredients andsolutions partner in the South Asian food ingredients market. The productsand solutions showcased reflect the company’s focus on health and nutrition, combiningconsumer trends and Cargill’s proprietary TrendsTracker powered by its globalinnovation capabilities. This will enable Cargill’s customers to stay ahead of consumertrends and embrace a futuristic approach to evolving food consumptionpreferences.
Speaking at the occasion, Simon George from Cargillsaid, “The world around us is rapidly changing with consumers demandinghealthier and tastier options. Cargill’s deep global knowledge in innovations,combining with our local expertise has enabled us to develop a tailoredportfolio of integrated food solutions that cater to Indian palates. Our focuson innovation, global trend tracking capability and proprietary market insightscome together to make us a trusted, reliable supplier of food ingredients forour customers and their go-to partner for growth and innovation.”
Healthy Food Solutions
Cargill highlighted its innovative solutions in Health and Nutrition, showcasingproducts under the theme ‘Healthy for me’ that help customers stay ontrend with their consumers’ preferences and be relevant futuristically. The healthy solutions include healthy jaggery andsesame cookies, high protein cookies and whole wheat cakes made with NatureFreshProfessional (NFP) Lite and Elite Choice that have zero trans-fats, glutenfree, low sugar and high in protein and vitamins.
Food applications in the ‘fusion baking’ category demonstratedby Cargill chefs at the expo included innovative combinations such as gulab jamuncheesecake, masala healthy yoga bars and baked mathri cookies that have ingredientssuch as Nature Fresh Professional (NFP) Lite, White compound and Elite Choicethat combine Indian spices and desserts with global cuisine.
Aligned with global consumer trends of conscious consumption,experientials, convenience and high functionality, Cargill presented a selectionof 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 growingconsumer demand for healthy, nutritious food solutions. This also connects Cargill’scustomers in Asia Pacific, Middle East and Africa to a global network of 10 other innovationcenters and over 2,300 food scientists worldwide.
Nature FreshProfessional - Product Highlights
The event also saw aspecial focus on NatureFresh Professional products including Classic Gold, a one-of-its-kind Puff pastry fat in Indian market, Elite Choice, atrans-fat free proprietary fat for premium cookiecategory, Classic trans-fat-free, a healthy puff pastry fat and Lite, a flavored and low melting fat for bakery category. Many of these areunique products created especially for the Indian market, where there is a risein demand for snacks that are healthier yet tastier, and keeping in mind theneeds and challenges of the domestic bakery industry.
Talking about Cargill’s participation Mr. KamalKant said, “IHM Pusa prides itself in promoting the eat right movement andeliminating plate waste. It grooms next generation chefs to prepare healthy andauthentic dishes. We value the association we have had with Cargill, anorganization that comes with 155 years of experience in sustainable food supplychains and deep insights into food innovation and product development. We areexcited about exploring new opportunities of collaboration with Cargill notonly to harness the full potential for the mutual benefit of both ourorganizations, but to serve the consumers by addressing together their ever-evolving needs in this country.”