June 25, 2008

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Cargill snack concepts will address distinct consumer trends at IFT 2008

On-trend prototypes reflect consumer demand for reduced sodium and indulgence

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 snack prototypes that address the trends towards lowering sodium intake and the time-tested desire for pure indulgence.

Thirty-seven percent of consumers aged 50+ actively manage their sodium intake.* Cargill’s proprietary research confirmed that these consumers are willing to pay a premium for products with less sodium, but taste the same as those which are fully salted. Cargill’s reduced sodium salsa with SaltWise™ sodium reduction system contains 33 percent less sodium than regular salsa (160mg vs. 240mg for regular salsa) and delivers the same familiar taste to consumers.

Cargill has also produced a pistachio and dark chocolate cluster featuring the familiar combination of nuts and chocolate in an indulgent, but not too sweet treat. This cluster was developed using new technology available at Cargill’s new Snacks and Cereal Product Innovation Center in Minneapolis, Minn.

Reduced Sodium Salsa with SaltWise™ sodium reduction system

Cargill’s reduced sodium salsa contains the company’s SaltWise™ sodium reduction system, which makes it easy to reduce the sodium without sacrificing the great taste that salt provides. SaltWise™ sodium reduction system provides a similar taste experience as salt in a 33 percent reduced sodium salsa vs. regular salsa. Cargill ingredient systems and salt expertise were leveraged to create SaltWise™ sodium reduction system, which can significantly reduce sodium in targeted food applications.

The salsa also contains Cargill sea salt, which helps to intensify the flavors within the salsa. As a trusted salt supplier to the food processing industry, Cargill has the ingredient salts food manufacturers need—be it core ingredient salts, specialty salts or ingredient systems.

Pistachio and Dark Chocolate Cluster

The pistachio and dark chocolate cluster delivers indulgence without overpowering sweetness. Its unique formulation creates a balanced and appealing finished product flavor from several ingredients that have distinct flavor and textural attributes. It features Peter’s™ Cambra™ bittersweet chocolate and natural flavors for great taste.

The pistachio and dark chocolate cluster includes Cargill’s ClearValley® high oleic canola oil, which protects shelf life and allows the natural flavor of the pistachios and dark chocolate to come through. ClearValley® high oleic canola oil has zero grams trans fat per serving. It also contains ClearSweet® corn syrup to help bind the product.

Cargill’s cluster also features the company’s Fiber Krunch™ fiber crisp, a high fiber extruded crisp that incorporates crunchy texture into the cluster, while providing great taste and 35 percent dietary fiber per serving. It features MaizeWise® whole grain corn, which delivers whole grain into snacks and cereals. In addition, the cluster includes Prosante® textured soy flour, which is a high quality source of protein and texture.

The cluster also includes GrainWise® wheat aleurone, a natural, concentrated source of the essential vitamins and minerals found in whole grains, and Cargill Alberger® salt, which is used to help intensify the flavors within the cluster.

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