At IBIE 2019 in September, Cargill experts will be on hand to discuss new product developments and trends in the bakery and snack marketplace.

The team will focus on three key areas as part of their discussions:

  • Improving bakery shortening performance – Earlier this year, Cargill launched its PalmAgility line of superior-performing palm shortenings. At IBIE, four new products will be added to the portfolio, including icings, Danish pastries, and donuts. They are designed to stand up to some of the most challenging baking applications
  • Powering up bakery and snack sales with plant proteins – Cargill recently completed a study of consumer perceptions related to plant-based proteins. The company talked to consumers across the U.S. to learn how various factors impact purchasing behavior and perceptions, and it will share how bakery and snack makers can use those insights to drive product sales.
  • Winning the hearts of consumers through premium cocoa and chocolate indulgence – Cargill will preview some of its most premium bakery ingredients, including the new Gerkens Duchess cocoa powder – designed by cocoa engineers specifically for use in bakery.

Cargill’s plant protein and shortening experts will be available Sunday, Sept. 8 and Monday, Sept. 9 during IBIE, while its chocolate and cocoa team will be available on Monday, Sept. 9 and Tuesday, Sept. 10.