sustainable sourcing of ingredients? Cornelia says: “As consumer access to nutritional information improves, they are increasingly aware of the impact of fats and oils on their diets and health. Most consumers have reported changes in their shopping behaviour, with almost 1 in 3 consumers reporting that they pay more attention to the ingredients in food and beverages now, and 42% are trying to buy healthier products (Source: Cargill’s IngredienTracker 2022).” Fats continue to be a top ingredient


that consumers look at on the nutritional label, beaten only by sugar in terms of top nutritional information sought. Oils are also in the consumer spotlight – those that are recognisable and sound ‘natural’ such as organic sunflower and coconut oil are perceived as a slightly healthier option. Conversely, palm oil and chemical sounding ingredients are all perceived as less healthy, a real consideration for food manufacturers hoping to tap into the clean label and healthy eating trend.


One way that Cargill is helping its customers navigate these demands is with its CremoFLEX ® filling fat range, a customisable range of premium filling fats. These range from “the volumizer”, which enables fluffier delicacies to “the intensifier”, which helps to achieve true indulgence. The CremoFLEX ® filling range can be tailored to suit different specific formulation needs - including the use of RSPO certified palm solutions - and can be used in several applications like filled biscuits and sandwich cookies, wafers, filled chocolates tablets and pralines. In addition, the portfolio is entirely compliant with Cargill’s commitment to ensuring that 100 percent of its global edible oils portfolio will comply with the World Health Organization’s (WHO) recommended best practice of a maximum two grams of industrially produced trans-fatty acids (iTFA) per 100 grams fats/oils by the end of 2023, including in countries where there currently is no legislative mandate. CremoFLEX ® also meets the WHO standard (which is also the standard for European Union regulation) and offers the ability to develop indulgent products with a lowered saturated fatty acid (SAFA) by comparison to conventional solutions and provides clean label non-hydrogenated products. Our range of solutions are tailored to our customer’s need, including “the


volumizer” to enable fluffier delicacies, “the equalizer” to reach healthier filling options, “the intensifier” for true indulgence and the “all-rounder” for cost effective and easy processing solutions. So, what role does innovation play in maintaining a competitive edge in the food industry in terms of healthy fat and oil? Cornelia says: “The world is fast-paced and changing quickly, with volatility becoming the new ‘normal’. As an organisation, we are adapting accordingly to work more regionally with our customers, providing them with a breadth and depth of resources that set a new standard for innovation and collaboration. “Our customers are looking for a growth and innovation partner who engages further on sustainability, while continuing to deliver reliably. Cargill Food Solutions is our response, where we innovate to new heights, deliver comprehensive solutions, and accelerate sustainability – all anchored by connections to revitalise food for


happier, healthier lives. “Our customers can depend on our


insight-led innovation to create nutritious and tasty products that contribute to happier, healthier lives. One great example can be found in the development of plant- based and healthier solutions to tap into macro trends. Another example can be found in Cargill’s broad range of baking oils and fats solutions; that can tackle any sensorial or nutritional challenges within the dough and batter of bakery products.” The food industry faces challenges due to the environmental impact of animal agriculture and the need for sustainable alternatives to meet growing global demand. Despite investment in plant-based options, current alternatives often fall short in taste and functionality. Oliver Zahn of Climax Foods advocates for leveraging plant resources through data-driven innovation and Bunge’s Beleaf™ PlantBetter offers a promising solution, replicating traditional butter’s qualities sustainably.


bakeryproduction.co.uk


Kennedy’s Bakery Production Feb/March 2024 25


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