At IFT23, Cargill showcased a trio of new solutions that offer improved functionality and address prevailing consumer trends from plant-based formulation to improved nutritional profiles, as well as trending product concepts developed specifically for the event.

Go!Drop

Representing a leap forward in plant-based formulation, Cargill showcased Go!Drop, a fat solution developed by CUBIQ FOODS. Created using specialized, patent-pending technology that creates a structured emulsion, stabilized with plant-based ingredients, this technology allows Go!Drop to more closely mimic animal-based fats, while also offering an improved nutritional profile.

Earlier this year, Cargill and CUBIQ FOODS showcased Go!Drop’s advantages in plant-based burgers. At IFT23, Cargill featured Go!Drop in a plant-based ice cream alternative, where it builds back mouthfeel, creaminess and structure, and improves flavor. At the same time, Go!Drop also supports improved nutritional profiles, enabling brands to reduce calories and total fats, and even makes it possible to create indulgent plant-based ice creams with 0 grams of saturated fats per serving.

In consumer testing, Cargill’s plant-based ice cream prototype earned high scores for overall liking, flavor liking and mouthfeel, illustrating how Go!Drop can be used to create the “healthy indulgences” consumers crave.

Gerkens Sweety Cocoa Powder

Permissible indulgence is the driving force in Cargill’s new Gerkens Sweety cocoa powder range, which enables up to 15-30% sugar reduction—depending on factors like the amount of cocoa powder and sugar in the original product, as well as sensory profile preferences—without compromising on great chocolaty taste. Designed for chocolate dairy beverages and similar chocolate-flavored drinks, Gerken’s Sweety cocoa powders are low in bitterness but still maintain a balanced chocolate flavor with a sweet perception. As a result, less sugar is needed in the final application, enabling sugar reduction without additional sweeteners or artificial ingredients.

The Sweety range includes two distinct cocoa powders. Gerkens Revelry features stronger chocolate and cocoa notes, whereas Gerkens Bliss offers a milder chocolate flavor and heightened creaminess.

Pink Himalayan Salt

Cargill will soon be adding to its premium salt offerings with a line of Pink Himalayan salt for food manufacturing customers, offering the quality, supply reliability and technical expertise expected from Cargill. As one of the fastest growing salt categories, Cargill’s Pink Himalayan salt is ideal for food manufacturers who want to position their products as premium and want to play in the natural, better-for-you space.

Mined from ancient salt deposits, Cargill’s Pink Himalayan salt line includes a broad range of crystal sizes, such as Pink Himalayan Salt Flour, ideal for applications that require extremely fine sizing for blending, such as dry soup, cereal, flour and spice mixes, as well as topping snack foods, and a fine Pink Himalayan Salt, versatile for use in a variety of applications.

Sustainable Solutions

Cargill also revealed findings from its latest life cycle assessment (LCA), completed for its EverSweet stevia sweetener. The third-party verified LCA found EverSweet, which is produced via fermentation, uses 98% less water, produces 83% less CO2 and requires 98% less land than beet sugar.

The assessment also affirmed the environmental advantages of fermentation over other stevia production methods, including leaf-based and bioconversion. The results are especially relevant as consumers prioritize the environmental impact of what they consume, and many food and beverage manufacturers work to meet aggressive Scope 3 sustainability goals. EverSweet, with its small environmental footprint, can support both groups on their sustainability journeys.