Cargill Addresses Confectionery Trends and Solutions
Cargill detailed key trends and challenges in the confectionery sector, emphasizing cost-effectiveness and sustainability, while presenting solutions like NextCoaTM and AI utilization.
Food industry giant Cargill has highlighted key trends shaping the confectionery market, focusing on both affordability and sustainability. Anne Mertens-Hoyng, Bakery Category Senior Director for Food & Beverage EMEA, discussed these trends and Cargill's offerings at the ISM trade fair in Cologne.
The company acknowledged the industry's dual pressure to deliver cost-effective products to consumers while enhancing the environmental footprint of production processes. Cargill is offering solutions such as "NextCoaTM," a cocoa powder designed to meet these demands, alongside "Cost-effective delights" to help manufacturers manage ingredient expenses.
Furthermore, Cargill is employing artificial intelligence to expedite and customize solutions for its clients. This technological integration aims to improve product development efficiency and respond more rapidly to evolving market dynamics. The discussions also touched upon broader areas of Cargill's expertise, including innovations in fruit-based products and cocoa.
Cargill aims to support advancements within the confectionery sector by providing expertise and product development services. These services encompass areas like sugar reduction, ingredient optimization, and process efficiency, enabling manufacturers to meet shifting consumer expectations and increasing industry standards.