June 11, 2008

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Cargill concepts will address consumer trends, bakers’ technical challenges at IFT 2008

On trend prototypes reflect consumer demand for gluten-free, whole grain and on-the-go nutrition

MINNEAPOLIS – Visitors to Cargill’s booth (#2826) at the Institute of Food Technologists (IFT) Food Expo (June 28 – July 2, New Orleans) can sample and learn more about two new bakery prototypes that both address bakers’ technical challenges and meet consumer demands.

Many gluten-free products do not meet consumers’ taste or texture expectations. In response, Cargill developed a gluten-free cupcake that indulges consumers with the taste and texture of a traditional cupcake, while containing zero grams trans fat per serving.

Additionally, many consumers want healthier alternatives for their favorite baked goods. Cargill responded with a breakfast cookie, with a soft a chewy texture, which provides an excellent source of fiber and eight grams of whole grains. The cookie contains zero grams trans fat per serving and delivers enhanced nutrition to both kids and adults in a convenient, on-the-go form.

Gluten-Free Cupcakes

Cargill’s food scientists applied a statistical design to optimize important variables, such as starch gelatinization and protein denaturation, in a model cake formula. This revealed important ingredient interactions, leading to an improved cake texture.

The gluten-free cupcakes include Cargill’s Satiaxane® xanthan gum and ActiStar™ RT modified starch. Xanthan gum is used in a large number of applications including, for example, as a suspending agent, an emulsion stabilizer, a foam enhancer, and an improver of dough volume. ActiStar™ RT modified starch is a tapioca starch that can be used to provide structure and texture lost when removing gluten; it makes a soft, fine and lacy crumb cake structure.

Cargill’s cupcake also features the company’s ClearValley™ shortening, which has zero grams trans fat per serving yet delivers the great taste and texture people demand from a cupcake.

Breakfast Cookie

The cookies feature two ingredients from Horizon Milling: GrainWise™ wheat aleurone and WheatSelect® white spring whole wheat flour.

GrainWise™ wheat aleurone is a natural, concentrated source of the essential vitamins and minerals found in whole grains. WheatSelect® white spring whole wheat flour is 100-percent whole wheat, but gives products more of the lighter color, softer texture and milder flavor of white flour that appeals to many consumers.

The cookie also contains Oliggo-Fiber^® inulin, which has the versatility to be incorporated into many foods and beverages without impacting taste or texture; Wilbur™ W011 Cinnamon Drops, a zero trans fat baking drop made with natural cinnamon and no hydrogenated fat, addressing health concerns while delivering real cinnamon flavor; Topcithin® lecithin, which improves baking properties through proper emulsification and is a label-friendly emulsifier; and Gelogen™ stabilizer blend, which controls moisture migration and retains crumb moisture and softness, helping food manufacturers produce a healthier alternative with great texture.

If you’d like to arrange an interview with a Cargill bakery expert, please contact Nicole Reichert at 952-742-4204 or nicole_reichert@cargill.com.