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Cargill introduces new range of coatings and fillings

FBR Staff Writer Published 01 March 2017

Cargill Cocoa & Chocolate has launched new additions to its range of coatings and fillings for bakery and snacks.

The company said the new products would extend manufacturers’ capabilities, with innovations designed to respond to key trends and consumer preferences.

The coatings and fillings have been reformulated to reduce sugar by at least 30%, contributing to the reduced sugar claim on final products.

They are also packed with around 20% protein to act as a source of protein in cereal bars, biscuits and other final applications.

The coatings and fillings meet several indulgent demands, including increasing demand for both citrus and salted caramel flavours.

To address the growing indulgent trend in consumers, Cargill has come up with lemon-flavoured, salted caramel-flavoured among other coatings to give natural colours and flavours to various food products.

The salted caramel coating and filling combines a vintage toffee flavour with a silky texture. There are also wider possibilities to innovate with even more colours and flavours, like the orange and strawberry or the on-trend coconut.

In another development, Cargill has completed the sale of two European oilseed processing facilities to Bunge.

The company sold its soybean/rapeseed crush and oil refinery and the beans discharging operation alongside its processing facility in the port of Amsterdam, Netherlands as well as its soybean/rapeseed crush plant in Brest, France

The employees attached to the sold facilities have also been transferred to the global agribusiness and food company, Bunge.

Image: Cargill Cocoa & Chocolate’s lemon coating and filling. Photo: courtesy of Cargill, Incorporated.