With a holistic approach in applying its broad ingredient portfolio and formulation expertise, Cargill food scientists have developed great tasting kid-friendly foods and beverages that contain less sodium, sugar and fat, and more whole grains, fiber and protein in accordance with specific childhood nutrition standards. Many of the prototypes may also allow for claims that are important to parents as they make food and beverage choices for their kids:

Cargill will also host a press conference (exclusively for members of the media) in its booth (#2329) at 1:00 on Monday, July 15 to announce proprietary consumer research about parents’ attitudes and purchase drivers when considering food and beverage choices for their kids and a new tool to help customers identify sustainability challenges and opportunities in their supply chains. If you are interested in attending, please contact Niki Larson at niki_larson@cargill.com.

Finally, Cargill experts will participate as speakers in a number of educational sessions during the annual meeting:

Sun., July 14

• 10:30 a.m., Room S503 Navigating the Obstacle Course in Stevia Sweetened Product Formulation Melanie Goulson, Truvia® stevia leaf extract applications manager

• 1:30 p.m., Room S501cd FSMA and Intentional Adulteration: Vulnerability Assessment Tool Joseph Scimeca, vice president, Corporate Food Safety
• 3:00 p.m., Expo Floor The Effect of Salt and Potassium Chloride on the Physical Properties and Shelf Life of Deli Hams Janice Johnson, PhD, food applications leader, Salt

Mon., July 15

• 8:30 a.m., Room S505 A Pork Processors Perspective on the Global Meat Trade Rich Gallant, vice president, Pork Supply
• 10:30 a.m., Room N427cd Improving Sustainability of the Food Chain: The Value of Agriculture and Production Jody Longshore, director, Corporate Responsibility
• 10:30 a.m., Room S403 Replacing Sugars in Food Systems: Obstacles, Difficulties and Complications in Restoring Bulk and Functionality Teri Paeschke, principal scientist, Global Food Research
• 10:30 a.m., Room S501ab Increased Food Ingredient Use for Health and Nutrition in Companion Animal Diets Bill Aimutis, research fellow, Global Food Research
• 2:25 p.m., Room S504 Legal and Regulatory Risks and Challenges for Food Companies: An Industry Perspective Joshua Kim, food lawyer, Law

Tue., July 16

• 10:30, Room S504 Impact of Global Supply Chain on Food Safety, Risk Management and Crisis Communication Joseph Scimeca, vice president, Corporate Food Safety
• 1:15 p.m., Room S404abc Clear Valley® 80: New High-Oleic Canola Oil for Shelf-Stable Food Applications Diliara Iassonova, senior research scientist, Oils Shortenings
• 1:30 p.m., Expo Floor Effect of Long-Term Consumption of Sugarfree Candies Made with Erythritol, Xylitol, or Sorbitol on Dental Health Peter de Cock, global nutrition and regulatory manager, Nutrition and Regulatory Affairs

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About Cargill

Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 142,000 people in 65 countries. Cargill helps customers succeed through collaboration and innovation, and is committed to applying its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business. For more information, visit Cargill.com and its news center.