PROSWEETS PREVIEW


CARGILL BRINGS A UNITED CONFECTIONERY PORTFOLIO TO PROSWEETS/ISM 2026


At ProSweets, Cargill will showcase how collaborative innovation across sugar confectionery and chocolate alternatives can help manufacturers balance indulgence, health, cost and resilience.


Hall 10.1 | Stand H018-G019 A


t this year’s ProSweets/ISM, Cargill will present a unified confectionery portfolio under the theme “Co-Creating Sweet Success!”, demonstrating how its broad capabilities


can support confectionery manufacturers facing today’s most complex formulation and market challenges. From sugar reduction and plant-based reformulation to rising costs and supply volatility, the company’s presence highlights practical, scalable solutions designed to keep brands competitive without compromising on consumer appeal. In Hall 10.1, Cargill brings together expertise from both sugar confectionery and chocolate innovation, reflecting the increasingly interconnected nature of the category. Visitors can explore how the company’s ingredient systems work in harmony to deliver taste, texture and stability across a wide range of applications. Sugar reduction remains a key focus, and Cargill will spotlight its


comprehensive sweetening toolbox, spanning full-calorie to zero- calorie options. These solutions are supported by complementary fibres and texturisers that help manufacturers overcome the technical hurdles often associated with reduced-sugar recipes. The result is confectionery that maintains the familiar sensory experience consumers expect, even as brands respond to growing pressure to cut sugar. Health-forward indulgence is another important theme on


the stand. Cargill will demonstrate concepts that incorporate functional benefits while keeping enjoyment front and centre. Solutions featuring EpiCor® postbiotic illustrate how added-value ingredients can be integrated into confectionery formats without detracting from taste or texture, aligning with consumer interest in products that offer more than simple indulgence. Plant-based formulation continues to gain momentum,


particularly as brands look to replace animal-derived ingredients such as gelatin. Cargill will showcase a broad portfolio of alternative texturizers, including starches, pectin and carrageenan, designed to help manufacturers create gummies, jellies and other confections with the desired bite, elasticity and mouthfeel — all while meeting plant-based or vegetarian positioning. Cost efficiency is also firmly in focus, as manufacturers


navigate ongoing economic pressures and raw material volatility. Cargill’s glucose-fructose syrups and system-based approaches demonstrate how quality and value can be balanced, helping producers manage costs without sacrificing performance or consistency. At ISM and ProSweets, Cargill’s application experts will bring


these trends to life through a range of prototypes, including hard- boiled candies, gummies and jellies, allowing visitors to see — and taste — how these solutions perform in real-world applications. Alongside sugar confectionery, the stand will also feature


SOLUTIONS FEATURING EPICOR® POSTBIOTIC ILLUSTRATE HOW ADDED-VALUE INGREDIENTS CAN BE INTEGRATED INTO CONFECTIONERY FORMATS WITHOUT DETRACTING FROM tASTE OR TEXTURE


Cargill’s Cost-Effective Delights portfolio of chocolate and coating solutions. A key highlight is NextCoa™, the company’s confectionery alternative to chocolate that contains no cocoa. Designed to offer manufacturers greater flexibility in volatile cocoa markets, NextCoa™ delivers a familiar indulgent sensory experience while helping to mitigate supply and price riskssupport visitors, offering structured access to key themes such as future ingredients and the global sweets value chain. With its expanded programme and cross-industry approach,


ProSweets Cologne 2026 aims to strengthen its role as a leading international content and business platform for the sweets and snacks industry.K-Tron – precision feeding and weighing


34 • KENNEDY’S CONFECTION • DECEMBER/JANUARY 2025/26


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