Highlighting its role as an innovative and trusted partner for innovation and growth for the Indian food industry, at AAHAR 2025, Cargill showcased its diverse range of applications and products with a focus on the indulgence categories such as snacks, bakery, confectionery, dairy and ice cream, catering to the evolving preferences of Indian consumers who are increasingly health- and value-conscious yet unwilling to compromise on taste and experience.
Re-emphasizing the theme of “The whole world of possibilities,” this year, Cargill booth was inaugurated today by Simon George, Country President and Managing Director, Cargill Food South Asia along with Tarak Bhattacharya, Executive Director and Chief Executive Officer of Mad Over Donuts.
Showcasing the versatility and unique applications of products in the Cargill portfolio, Cargill’s Corporate Chef Anip Kumar and team conducted live demonstrations at the Cargill AAHAR booth, whipping up Millet Cookies, Berry Fudge, and Sourdough Chips recipes, amongst heavy footfall from visitors. In total, over 50 chef-curated baked applications were on display over the course of the exhibition.
“We are excited to deliver comprehensive solutions that empower our customers to grow their business through innovative products and cost-efficient solutions and at the same time, connecting consumers to the nutrition they need and food they love, building a more food secure world. Through AAHAR, we aim to strengthen our partnerships and reinforce Cargill’s position as a trusted food solutions provider in the industry,” said Simon George, Country President and Managing Director, Cargill Food South Asia
Innovative Functional Blends
Cargill is showcasing its unique and innovative functional blends for snacks, bakery, confectionery, dairy and ice cream industries for the first time for Indian B2B players at AAHAAR 2025. Designed to enhance product quality, taste, and performance across multiple categories and diverse requirements. These product innovations include:
- First of its kind dent corn-based modified starchwhich helps create brighter color and appearance in sauces, enhancing the sensorial acceptability of fresh tomato aroma and smooth taste and texture.
- A cost-effective pectin replacer that can be an effective substitute for expensive pectin used in gummies and jellies, catering to the value conscious consumers
- Other innovations like bake-stable filling that provides optimum flowability and superior mouthfeel post baking, starch based functional systems that adds crispiness in snacks and reduces oil absorption during frying, functional systems for ice creams and frozen desserts that reduces ice crystal growth during storage, improves melting properties, limits shrinkage and enhances overall sensorial acceptability.
Cost-Saving Zone
Cargill also featured a dedicated Cost-Saving Solutions Zone at its booth at AAHAR this year, where visitors explored innovative product alternatives like cookies made with NatureFresh[1] Professional Elite Choice. These solutions are designed to help Indian bakers reduce production and ingredient costs while maintaining superior product quality and taste, ensuring customer delight in the evolving food landscape.
New launches
Cargill presented a range of new products for both B2B and B2C segments this year, including:
- Gemini Plus Trans Fat-Free Vanaspati– Recently launched in Kerala, Trans Fat-Free Vanaspati is developed for HORECA users, a game-changer that is allowing the preparation of the most delectable Biriyanis, Sweets (Laddoos), and Parottas.
- NatureFresh Professional Elite Choice– A premium aerated Cookie Fat NatureFresh Professional Elite Choice provides better yield and saves costs due to its high flour absorption capacity of up to 10%.
- NatureFresh Professional Lite– A butter-flavored vegetable fat designed for exotic bakery applications such as croissants, Danish pastries, and brownies. It is 100% vegetarian and Argemone oil-free.
The booth served as a dynamic platform for chefs, bakers, foodservice brands, small traders, MNCs, and customers, offering an immersive experience into Cargill’s innovative product portfolio and global food expertise. Additionally, Cargill offered visitors a half-day immersive R&D session at the Cargill Innovation Center (CIC) in Gurgaon from the 5th to the 7th of March. This initiative provided an exclusive opportunity to witness firsthand how science and insights drive food innovation at Cargill.
Through AAHAR 2025, Cargill reaffirmed its commitment to the Indian food industry, delivering cutting-edge products and solutions that combine innovation, quality, and sustainability. Through its extensive product portfolio and customer-centric approach, Cargill continues to empower food businesses with the expertise they need to thrive in this ever evolving and competitive market landscape.
