June 13/New Orleans/PRNewswire -- Cargill is showcasing new ingredients and ideas at the 2011 Institute of Food Technologists (IFT) Food Expo in New Orleans.

Among the products on display at Cargill's booth are nine food prototypes:

• A lemon lime zero-calorie carbonated beverage, featuring TasteWise™ reduced calorie solutions, delivers a zero-calorie soda with a full-calorie taste experience.

• A sausage pizza, featuring FlakeSelect™ sodium reduction system, that results in a great-tasting pizza with 35% less sodium than traditional pizza. The pizza also offers whole grain nutrition benefits.

• Berries and white chocolate granola bars, featuring Clear Valley® high oleic canola oil and Wilbur® Y252 white chocolate drops, deliver a snack with the taste and texture consumers expect, with no additives, 0g trans fat and low saturated fat.

• Ice cream bars, featuring Oliggo-Fiber® inulin, provide an indulgent ice cream product with digestive health benefits, such as increased fiber, without compromising on taste or texture.

• Churro snack bar, featuring Cargill's Whole Grain Corn Crisps, exhibit a unique and delicious snack that satisfies consumers' desire for increased fiber and whole grains. 

• Corn muffins, featuring CitriTex™ stabilizer blend, Clear Valley® omega-3 oil and MaizeWise® whole grain corn, exceed consumer taste experience expectations with 33% less fat than traditional corn muffins, and qualify for a whole grain stamp and a good source of ALA omega-3 claim.

• Savory snack crisp clusters, featuring Barliv® barley betafiber crisp and GrainWise® Wheat Aleurone, deliver a heart healthy, fiber rich snack that qualifies for a structure-function claim regarding heart health.

• Cajun-style creamy vegetable soup, featuring Cargill's Natural Dairy Flavors and PolarTex® modified food starch, delivers the desired flavor and texture consumers crave in this shelf-stable soup formula with 70% less fat.

• A vanilla-flavored energy gel, featuring Xtend® sucromalt, provides a convenient source of fuel and sustained energy delivery without the blood sugar peaks and valleys of traditional carbohydrate sweeteners.


From the June 13, 2011,Prepared Foods' Daily News.