Minneapolis – Cargill showcased several high soluble fiber prototypes containing Oliggo-Fiber® inulin at the 2005 Institute of Food Technologists (IFT) Food Expo, July 17-19 in New Orleans.
Visitors to Cargill’s booth, themed “Your Partner at Every Life Stage,” sampled a variety of great-tasting new prototypes containing Oliggo-Fiber® inulin. Prototypes included a chocolate soymilk, instant chocolate pudding, and iDeserv™ water for joint & bone health.
“Oliggo-Fiber® inulin provides a unique opportunity to increase soluble dietary fiber content in a range of great-tasting, mainstream foods and beverages,” said Pam Stauffer, marketing programs manager, Cargill Health & Food Technologies. Functional benefits of Oliggo-Fiber® inulin include fat mimetic properties, carbohydrate replacement, flavor modulation and shelf-life extension.
Oliggo-Fiber® inulin offers health-promoting advantages, as well. “Inulin is a very versatile ingredient with many health-promoting benefits, such as enhanced calcium absorption and prebiotic benefits,” said Steve Snyder, vice president of sales and marketing, Cargill Health & Food Technologies.
Consumers are beginning to understand fiber benefits and are trying to find ways to incorporate soluble fiber into their diets. Oliggo-Fiber® inulin enables consumer packaged goods companies to incorporate increased amounts of fiber into products without affecting taste and texture. For more information on including inulin in food and beverage products, contact Cargill at 866-456-8872 or visit www.cargillhft.com.
Cargill is an international provider of food, agricultural and risk management products and services. With 124,000 employees in 59 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. For more information, visit http://www.cargillhft.com and http://www.cargill.com.
Sarah Clark, (612) 798-7260,