Cargill New in-store roasted deli meat

by Editor fleischwirtschaft.com
Monday, June 18, 2018
Photo: Cargill
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New Orleans USA


Cargill was demonstrating how consumer insights drive protein innovation at the International Dairy Deli Bakery Association (IDDBA) Conference in New Orleans.

At the conference, the company was debuting its new focus area – in-store roasted meats and prepared foods – in addition to sampling new recipes created by its culinary team.

These products give retailers a way to quickly and easily distinguish their delis. Cargill customers will find convenience through simplified operations, speedy oven times, enhanced safe handling of food and a wide variety of applications.

Cargill’s Protein Powered by Insights booth at IDDBA featured members of the company’s culinary team providing real-time demonstrations of the latest food trends. Innovative new recipes, incorporating Cargill-branded products, are available for sampling, including a Turkey Bolillo Panini, a Crispy Gochujang Pork Belly Taco and the Lodge Breakfast Sandwich with Maple Butter featuring ham and egg protein.

The Protein Powered by Insights booth also included an interactive digital product display to showcase more than 30 items from the company’s Castle Wood Reserve, Honeysuckle White and Charter Reserve brands while avoiding food waste.

“We are always focused on the customer and staying ahead of the latest food trends by providing consumer-preferred protein options,” said Chuck Gitkin, Cargill Protein Chief Marketing Officer. “We know our customers want versatility combined with powerful insights and the culinary expertise we deliver. And now, with in-store roasted meat and prepared food capabilities, we are giving our customers more options.”

In addition to recent investments in alternative proteins, Cargill Protein has invested more than $900 mill. in its animal protein business in the past two years, with a focus on long-term growth. Forecasts point to an ongoing demand for more protein as the global population continues to increase to over 9 bn. by 2050.

“Food is Cargill’s business, and our job is to offer products for our customers and consumers that meet the demand of their busy schedules,” said Gitkin. “Our on-the-go options provide convenience, allowing us to move food from shelves and meat cases to wherever and however people want to eat. Product versatility and ease of preparation help differentiate us from others in the protein space.”

 

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