Cargill Website To Help Chinese Food Professionals Meet Today's Texturizing Challenges

Mechelen, Belgium - Recently Cargill comes a step closer to helping food manufacturers in China with the launch of its texturizing website in Chinese, www.cargilltexturizing.cn. The website provides a wealth of technical insight and application-specific advice on texturizing food ingredients. The site is an invaluable resource for technical, application and market specialists operating in all sectors of the food processing industry, including: beverages, dairy, ice cream and frozen desserts, confectionery and chocolate, baking, convenience foods, processed fruit and vegetables, and processed meat and fish. The website also has a section dedicated to products and solutions for the pharmaceutical and personal care industries.

According to Philip Lin, Asia Pacific Marketing Manager for Cargill's texturizing business: "In order for Cargill to meet the rapidly evolving needs of the Chinese market it was crucial to have an online resource in Chinese. We believe that the site is highly informative, with a clear structure, coupled with both fast and easy navigation. The site is also fully searchable with a contact function on each page."

Within the Chinese market, Cargill offers a most extensive range of texturizing ingredients including: hydrocolloids such as pectins, alginates, carrageenans, guar- and locust bean gums and xanthans; lecithins; soy proteins; starches; cultures; and functional systems (special synergistic blends of food ingredients supplied in ready-to-use form) which all contribute to create and develop innovative, multi-functional food products adapted to local tastes.

"The launch of this website underlines Cargill's commitment to our Chinese customers" said Dr Weiyu Fan, Asia Pacific Commercial Director for Cargill Texturizing Solutions. "We already have a strong presence in China with sales offices in Shanghai and in Beijing, production facilities in Beijing and in Zibo, as well as an Application Center in Beijing, where our experts develop formulations specifically adapted to Chinese tastes and eating habits. By being on the ground with our customers and speaking the same language we make sure that we develop and deliver products which precisely fit their requirements in terms of texture, process and cost."

SOURCE: Cargill