Milling & Baking News - June 14, 2022 - 49

BARRY CALLEBAUT'S PLANT-BASED LINE EXPANDS
WITH DAIRY-FREE ORGANIC CHOCOLATE LAUNCH
Barry Callebaut, which has a North American
office in Chicago, has added dairy-free
organic chocolate to its North American
portfolio as part of its Plant Craft plantbased
systems. The Plant Craft range
includes ingredients for applications such
as confectionery items, baked foods and ice
cream. Other items in the Plant Craft range
include dairy-free compounds, dairy-free
chocolates and cocoa powders.
" We have seen an increased demand for
GIVAUDAN'S NEW
'FUTURESCAPING'
PLATFORM USES
DATA, AI TECHNOLOGY
Givaudan, Vernier, Switzerland, has
developed a Customer Foresight " futurescaping "
platform to leverage big data,
artificial intelligence (AI) technology and
Givaudan's expertise to co-create food
experiences with customers and meet the
ever-changing needs of consumers. By
partnering with Givaudan, companies
may detect signals and emerging trends
to enhance their
product development
processes.
Givaudan is
piloting the platform
in two test
markets ahead
of its launch in
2023.
" Customer Foresight can help anticipate
tomorrow's challenges and untangle the
future of consumer expectations, " said
Louie D'Amico, president of Taste & Wellbeing
at Givaudan. " Its power is found in
the combination of external mass data and
proprietary Givaudan information that
is harnessed into highly valuable insights
through AI, along with the in-depth knowledge
of the food ecosystem that our experts
bring to the equation.
" This holistic approach, combining technologies
and human expertise, will allow
our customers to address the full scope of
future consumer needs. "
For more information, visit
www.givaudan.com/taste-wellbeing.
bakingbusiness.com
more information.
TATE & LYLE EXPANDS PRESENCE IN SOUTH AMERICA
THROUGH ITS NEW INNOVATION CENTER IN CHILE
Tate & Lyle PLC, London, has opened a customer
innovation and collaboration center
in Santiago, Chile, for working on applications
and prototypes. The company's food
scientists will work with customers in the
region to address demand for products that
help reduce sugar, fat and calories as well as
add fiber. Tate & Lyle will offer its expertise
in categories such as baked foods, beverages,
dairy, soups, sauces and dressings.
" Tate & Lyle has been in Chile for over
15 years, and it's a very important market
for us, " said Oswaldo Nardinelli, senior
vice president and general manager, Latin
America for Tate & Lyle. " The new center
in Santiago will be part of our integrated
network of centers across Latin America,
including in Brazil and Mexico. "
Visit www.tateandlyle.com for more
information.
CARGILL MORE THAN DOUBLES PRODUCTION CAPACITY
OF ORGANIC TAPIOCA SYRUP AT PLANT IN INDONESIA
Cargill, Minneapolis, invested $2.4 million
to expand the processing capabilities of
its sweetener plant in Cikande, Indonesia,
more than doubling the company's
production capacity for organic tapioca
syrup. Sourced from the cassava plant,
tapioca syrup is used in products such as
ice cream, snack bars and confectionery
items like hard candies, caramels, marshmallows
and gummies. Cargill's portfolio
includes a range of carbohydrate profiles
and dextrose equivalent levels.
The plant upgrades, which include
mation.
additional filling stations, blending
and storage tanks, and warehouse
improvements, will allow Cargill
to produce 12,000 tonnes of tapioca
syrup annually by 2024.
" American consumers' appetites
for products made with ingredients
perceived as simple, familiar and
responsibly sourced continues
to grow and evolve, " said Dana
MILLING & BAKING NEWS 49
plant-based indulgence over the years, "
said Steve Woolley, chief executive officer
and president of Americas at Barry Callebaut
Group. " The continuous expansion
and innovation in our Plant Craft line,
bolstered by our best-in-class manufacturing
capabilities, explains why Barry
Callebaut is a pioneer in the chocolate
industry. "
Visit www.barry-callebaut.com for
Johnson, vice president of the sweetness
segment, Cargill starches, sweeteners
and texturizers North America. " As our
customers look to satiate that demand, our
tapioca syrup is increasingly in the sweet
spot - offering transparent sourcing,
organic and non-GMO certifications, and
positive consumer perceptions. "
Visit www.cargill.com for more inforsupplier
INNOVATIONS
BBARRY CALLEBAUT, GIVAUDAN AND CARGILL
http://www.barry-callebaut.com http://www.tateandlyle.com http://www.cargill.com http://www.givaudan.com/taste-wellbeing http://www.bakingbusiness.com
Milling & Baking News - June 14, 2022

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