Responding to Indian consumer preferences that prioritise health and wellness, and engaging sensory experiences, Cargill generated revenue of about $177 billion in 2023 and committed to providing food, ingredients
In response to demands from increasingly health-conscious consumers, the global trend is for food industries to translate nutritional information into consumer reality by developing food products that provide not only superior sensory appeal but also nutritional and health benefits. The busy lifestyles are driving the development of healthy convenience foods. Although the use of new technologies in the production of health foods is often a cause for concern, the possibility that innovative food technology will allow food companies to produce a wide variety of food with enhanced flavour and texture, while at the same time conferring multiple health benefits on the consumer. Let’s explore what’s new in this space.
Responding to Indian consumer preferences that prioritise health and wellness, and engaging sensory experiences, Cargill generated revenue of about $177 billion in 2023 and committed to providing food, ingredients, and industrial products to nourish the world in a safe, responsible, and sustainable way is leading the way with its insightsled innovation to co-create food solutions best suited for local tastes and preferences through its Cargill Innovation Center (CIC) in India. Following its first successful year of operations in India, CIC in December last showcased some of the tailored solutions developed locally by combining Cargill’s extensive global expertise in food solutions and deep market insights into unique consumer trends in India. The offerings include Protex DS, a groundbreaking Vital Wheat Gluten substitute developed in India, designed to enhance cost efficiency and functional superiority for bread and rusk manufacturers, reducing dependency on wheat. It is used as a key ingredient in baking.
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