PRODUCT FOCUS


innovation T


HOW CARGILL BRINGS BITE-SIZED


Today’s consumers crave snacks that surprise and delight. How do you keep up with this demand?


he snacking industry is shifting from “convenience only” to sustainability and holistic health. It comes as consumers focus more on labels and


nutritional content, which is creating opportunities for healthier snack bars. At the same time, they still seek out enjoyment through sensorial sensations, new formats, and indulgent concepts. Cargill Food can cover up to 45% of a


protein bar’s weight*, enabling trend-leading innovations with our extensive snack solutions portfolio and full formulations approach. Our versatile portfolio caters to various snack categories, including snack bars, with ingredients like syrups, oils, salt, starches, and humectants. We also offer enrichment options like choline in lecithin, and pea protein. Take Cargill’s expertise in cocoa & chocolate,


to bring an extra indulgent dimension to your sweet snacks. From on-trend cocoa powders, to delicious chocolate options, to tailored coatings, our solutions make it easy to create snacks that stand out, and stay cost-effective.


Our expertise, your ideal combination Combining Cargill’s extensive ingredient portfolio, technical expertise, and holistic recipe approach enables the rapid development of innovative products that meet any functional and sensory need. To showcase our capability as a key partner


for snacks & cereals, our experts have developed a range of on-trend prototypes using our portfolio and expertise. “We took the trends that we saw on the


marketplace, such as plant-based, high protein and sugar reduction, and tried to transform these into applications that fit within these trends,” says Ann Van-Meerbeeck Senior Application Specialist, Snacks & Cereals. “Through the careful formulation and application of our ingredients, we have been able to overcome the technical and organoleptic challenges that come about by going down these routes,” she adds.


On-trend snacking concepts Right now, consumers are well aware of rising prices, with cocoa being notably affected. It means that snack producers who can combine cocoa indulgence, fruit-based snacks, and cost- effectiveness, have the potential to create more demand for their brand. In line with this trend, our experts created a “Compound coated bar” that satisfies consumers desire for chocolate and red fruit taste combination, while keeping an eye on cost. The product utilizes compound coatings from our “Cost-effective delights” range to mitigate rising chocolate prices, while maintaining the indulgent chocolate experience consumers love.


Another trend that is on the rise is the demand for reduced sugar products. Here, food manufacturers can leverage natural alternatives and new technologies


to


reduce sugar content while maintaining flavor and taste. Our “Zero added sugar cereal bar.” The product is sweetened with maltitol for a guilt-free snack that satisfies cravings. It enables a “no added sugar” claim, which is a key selling point for health-conscious, label-savvy shoppers. The concept is crunchy and delicious, with the rich chocolate flavor combining nutritional demands and prioritizing taste. But these are just a couple of


possibilities. For example, imagine a date & nut bar paired with dark inclusions or a granola that’s been elevated with gourmet- inspired decorations – our applications experts bring these ideas to life, and helping snacking innovators turn insights into irresistible concepts.


COMBINING CARGILL’S


EXTENSIVE INGREDIENT PORTFOLIO, TECHNICAL EXPERTISE, AND HOLISTIC


RECIPE APPROACH ENABLES THE RAPID DEVELOPMENT OF INNOVATIVE PRODUCTS THAT MEET ANY FUNCTIONAL AND SENSORY NEED


Let’s layer snacking excellence together In summary, at Cargill, we’re transforming consumer insights into tailored, bite-sized innovations, creating snacks that combine functionality and taste. By blending insight, creativity, and technical precision, we’re enabling you to keep pace with evolving trends.


*Evidenced by prototypes developed by our experts and ingredient analysis.


For more information, including on


our coatings & inclusions concepts: Cargill.com/sweet-snacks


8 • KENNEDY’S BAKERY PRODUCTION • DECEMBER/JANUARY 2025/26


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40