At the 2022 International Baking Industry Exposition, Cargill showcased its commitment to the bakery industry with new solutions that offer improved functionality and address prevailing consumer trends around personal and planetary health.

Among the company’s offerings, health took center stage as Cargill debuted its new soluble corn fiber. The ingredient supports sugar reductions of 30% or more, while also giving products a fiber boost. As an ingredient with a minimum 80% fiber content (dry basis), it enables “high in fiber” claims. Alongside its nutritional credentials, the soluble fiber brings other benefits. It labels simply as soluble corn fiber and offers good digestive tolerance, a must for indulgent categories like bakery. It’s functional too, bringing back bulk and mouthfeel to reduced-sugar applications.

Cargill also revealed significant gains on the sustainability front, adding RSPO-certified segregated palm olein and palm stearin to its North American portfolio. With this announcement, the company becomes one of the first palm oil suppliers to offer a full line of RSPO-certified segregated products. RSPO-segregated products offer customers greater assurance and transparency as there’s no co-mingling – they’re kept separate from commodity palm oil supplies, traceable throughout the supply chain and produced according to the criteria established by the RSPO.

Related to the company’s palm oil sustainability efforts, Cargill’s PalmWise® traceability and sustainability monitoring data platform was recognized as a finalist in the 2022 BEST in Baking Program’s Sustainability award category. Updated quarterly, PalmWise provides customers a window into their specific supply chain, giving them easy access to the sustainability data relevant to their palm oil purchases, including traceability details and sustainability performance.

Two other product-related announcements took aim at bakery staples, with an expanded line of icing shortenings and the addition of vital wheat gluten to Cargill’s ingredient portfolio.

Like all products in the PalmAgility® bakery shortening line, PalmAgility 507 and PalmAgility 516 icing shortenings were developed to achieve consistent and reliable performance over a wide temperature range. PalmAgility 507 is specially formulated for the ready-to-use icings that are essential to fresh bakery outlets; while PalmAgility 516 works well in a variety of applications, including those that require freeze-thaw tolerance.

Compared to standard palm-based shortenings, these products have a creamier texture, reduced brittleness and broader plasticity range, resulting in smooth, spreadable icings that are easy to use, even when the icing has been in cold storage.

Long essential to a baker’s toolbox, Cargill announced vital wheat gluten is now part of its North America portfolio, too. The wheat protein joins the company’s existing pea and soy protein offerings, enabling customers to access three major botanical proteins from a single source, all backed by Cargill’s extensive bakery and ingredient expertise.

Visitors to Cargill’s booth at IBIE sampled prototypes highlighting the new ingredients, including a Reduced-Sugar Linzer Cookie made with Cargill soluble corn fiber and ViaTech® stevia leaf extract, and a Savory Spinach Pinwheel, which with 8g of protein per serving, highlighted the company’s vital wheat gluten, PURIS™ pea protein and Prolia® soy flour products.