MINNEAPOLIS, June 26, 2013 /PRNewswire/ -- Focused on solutions for a healthier future, visitors to Cargill's booth (#2329) at the 2013 Institute of Food Technologists (IFT) Food Expo will learn more about how the company's solutions and technical expertise can enable more nutritious kid-friendly foods and beverages and more sustainable supply chains. IFT will take place July 13-16, 2013, at the Chicago McCormick Place South.
With a holistic approach in applying its broad ingredient portfolio and formulation expertise, Cargill food scientists have developed great tasting kid-friendly foods and beverages that contain less sodium, sugar and fat, and more whole grains, fiber and protein in accordance with specific childhood nutrition standards. Many of the prototypes may also allow for claims that are important to parents as they make food and beverage choices for their kids:
- Whole grain chocolate chip cookie, featuring Horizon Milling® WheatSelect® white spring whole wheat flour, Clear Valley® shortening, Safar modified food starch, Truvia® stevia leaf extract, Oliggo-Fiber® chicory root fiber, and Wilbur® S833 semisweet chocolate drops, delivers a great-tasting treat that meets the Children's Food and Beverage Advertising Initiative (CFBAI) standards for grain items, with 10 grams of whole grain per serving and a good source of fiber.
- Chewy chocolate peanut butter snack bar, featuring MaizeWise® whole grain corn, Oliggo-Fiber® chicory root fiber, Wilbur® 854 dark protein compound coating and Wilbur® B558 gourmet semisweet chocolate drops, meets CFBAI standards for grain items, is a good source of fiber, and is also made with 11 grams of whole grain and 5 grams of protein per serving. It offers on-the-go nutrition that kids will enjoy.
- Sour tropical punch snack puffs, featuring MaizeWise® whole grain corn flour, is a fun and tasty snack that meets CFBAI standards for grain items and contains 10 grams of whole grain per serving.
- Peanut butter spread, featuring Oliggo-Fiber® chicory root fiber, is a kid approved sandwich filling or snack that meets CFBAI standards for nut butters and spreads and is a good source of fiber.
- Reduced sodium sausage pizza poppers made with whole grain, featuring FlakeSelect® potassium chloride, Prolia® soy flour and Horizon Milling® WheatSelect® white spring whole wheat flour, meets CFBAI standards for mixed dishes and contains 40% less sodium per serving than regular sausage pizza and 22 grams of whole grain.
- Turkey sliders on a whole grain-rich bun, featuring Cargill's Harvest Provisions turkey pot roast on a bun featuring Horizon Milling® WheatSelect® white spring whole wheat flour, MaizeWise® whole grain corn flour and TransEnd shortening, contribute to USDA school lunch requirements by providing one meat equivalent, one bread equivalent and half a serving of whole grain (8 grams) per slider.
- Apple berry sparkling juice drink, featuring Truvia® stevia leaf extract, is naturally sweetened with no added sugars and meets CFBAI standards for juice items.
- Reduced sugar chocolate milk, featuring Truvia® stevia leaf extract and Gerkens® 10/12 Russet Plus cocoa powder, meets CFBAI standards for dairy milk, with 25% less sugar than regular chocolate milk.
Cargill will also host a press conference (exclusively for members of the media) in its booth (#2329) at 1:00 on Monday, July 15 to announce proprietary consumer research about parents' attitudes and purchase drivers when considering food and beverage choices for their kids and a new tool to help customers identify sustainability challenges and opportunities in their supply chains. If you are interested in attending, please contact Niki Larson at email@example.com.
Finally, Cargill experts will participate as speakers in a number of educational sessions during the annual meeting:
Sun., July 12
10:30 a.m., Room S503
Navigating the Obstacle Course in Stevia Sweetened Product Formulation
Melanie Goulson, Truvia® stevia leaf extract applications manager
1:30 p.m., Room S501cd
FSMA and Intentional Adulteration: Vulnerability Assessment Tool
Joseph Scimeca, vice president, Corporate Food Safety
3:00 p.m., Expo Floor
The Effect of Salt and Potassium Chloride on the Physical Properties and Shelf Life of Deli Hams
Janice Johnson, PhD, food applications leader, Salt
Mon., July 15
8:30 a.m., Room S505
A Pork Processors Perspective on the Global Meat Trade
Rich Gallant, vice president, Pork Supply
10:30 a.m., Room N427cd
Improving Sustainability of the Food Chain: The Value of Agriculture and Production
Jody Longshore, director, Corporate Responsibility
10:30 a.m., Room S403
Replacing Sugars in Food Systems: Obstacles, Difficulties and Complications in Restoring Bulk and Functionality
Teri Paeschke, principal scientist, Global Food Research
10:30 a.m., Room S501ab
Increased Food Ingredient Use for Health and Nutrition in Companion Animal Diets
Bill Aimutis, research fellow, Global Food Research
2:25 p.m., Room S504
Legal and Regulatory Risks and Challenges for Food Companies: An Industry Perspective
Joshua Kim, food lawyer, Law
Tue., July 16
10:30, Room S504
Impact of Global Supply Chain on Food Safety, Risk Management and Crisis Communication
Joseph Scimeca, vice president, Corporate Food Safety
1:15 p.m., Room S404abc
Clear Valley® 80: New High-Oleic Canola Oil for Shelf-Stable Food Applications
Diliara Iassonova, senior research scientist, Oils & Shortenings
1:30 p.m., Expo Floor
Effect of Long-Term Consumption of Sugarfree Candies Made with Erythritol, Xylitol, or Sorbitol on Dental Health
Peter de Cock, global nutrition and regulatory manager, Nutrition and Regulatory Affairs
Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 142,000 people in 65 countries. Cargill helps customers succeed through collaboration and innovation, and is committed to applying its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business. For more information, visit Cargill.com and its news center.