Single Serve Solutions
Beano's - First in Deli. Always Delicious.
Rougette Bonfire Feta-Style Traybake
Cargill Highlights Culinary Innovation at New Orleans IDDBA

Cargill Highlights Culinary Innovation at New Orleans IDDBA

Tuesday, June 12th, 2018

The International Dairy Deli Bakery Association (IDDBA) Conference is the perfect place to catch a glimpse of all that’s new in deli, dairy, bakery, and specialty food. This year, Cargill debuted its new in-store roasted meats and prepared foods that tap into consumer insights and drive protein innovation. Cargill’s latest launches are helping retailers distinguish their delis in delicious and convenient ways thanks to simplified operations, speedy oven times, enhanced safe food handling, and a wide variety of applications.

Chuck Gitkin, Chief Marketing Officer, North America Protein Business, Cargill“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.”

These past couple of days in New Orleans, IDDBA-goers were able to stop by Cargill’s Protein Powered by Insights booth, which featured members of the company’s culinary team showcasing real-time demonstrations of innovative new recipes that incorporate Cargill-branded products, like a Turkey Bolillo Panini, a Crispy Gochujang Pork Belly Taco, and the Lodge Breakfast Sandwich with Maple Butter featuring ham and egg protein. The booth also included an interactive digital product display that highlighted more than 30 items from the company’s Castle Wood Reserve, Honeysuckle White, and Charter Reserve brands.

Cargill Innovation Center

“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,” Gitkin continued. “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.”

According to a press release, Cargill Protein has invested more than $900 million in its animal protein business, in addition to alternative proteins, over the past two years as a means to focus on long-term growth, particularly as forecasts point to an ongoing demand for more protein as the global population continues to increase to over 9 billion by 2050.

For more IDDBA coverage and highlights, keep reading Deli Market News.