Cargill and Baker’s Association Kerala partner to boost innovation in bakery industry

To support the growth of local bakers and small businesses in Kerala

Cargill and the Baker’s Association Kerala (BAKE) have signed a Memorandum of Understanding (MoU) to co-create healthier and innovative food solutions for the Indian Food and Bakery industry. This partnership enables Cargill to bring its global expertise in food ingredients, product formulation, technology, and innovation to consumers in Kerala and will revolutionise the state’s vibrant bakery community.

The MoU was signed at Cargill Innovation Center in Gurugram in the presence of Vijesh Vishwanath, the President of BAKE, and Simon George, Managing Director of Cargill’s Food Ingredients business, South Asia.

As part of this collaboration, Cargill will conduct workshops and seminars to enhance the skills and knowledge of bakers in Kerala. In addition, Cargill will provide customer feedback to help bakers understand the requirements and preferences of consumers, today and in future. Thus, enabling bakers to develop superior bakery products that meet the evolving needs of their customers.

Furthermore, Cargill will conduct ‘train the trainer’ programmes for upcoming bakers in Kerala. These programmes will help junior bakers learn new skills and techniques that will enhance the quality of bakery products available in Kerala. Cargill will also test all new products developed at its facility in the Innovation Center in Gurugram, to ensure products meet the highest standards of food safety and quality.

This initiative represents the shared commitment between Cargill and BAKE to support the growth of local bakers and small businesses in Kerala. It is a significant step towards bringing global innovation to Kerala’s bakery industry and promoting knowledge sharing and skill development in the bakery industry, leading to better and more sustainable food products across the bakery industry.

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