Speaking at the Soy Beverage Innovations Conference 2006 in Beijing, Cargill’s Peter De Cock intends to highlight the potential of slowly digestible carbohydrates and the newly developed zero-calorie sweeteners, emphasising their ability to drive innovation in the industry.
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With increasing concern about healthy eating, these new texturizing and sweetness solutions will appeal to consumers concerned about their diets and support the healthy image of soy drinks, Cargill said, using the conference as an opportunity to introduce delegates to new sweetening and texturizing products.
Anne Mollerus, product line manager for Xtend Slowly Digestible Sweetners at Cargill, commented: “Consumers are showing increasing interest in the nutritional aspects of fruit and soy drinks. These types of beverages are offering an ideal answer to the demand for more choice in healthy refreshments – the challenge is to meet consumers’ taste and texture expectations.”
