Cargill's new ideas on health and wellness, and cost management to be showcased at AMI Expo

Cargill will showcase new ideas in the areas of health and wellness, and cost management, specifically with regards to creating meat products with reduced sodium, healthier fats, and alternative lean beef raw materials options at The American Meat Institute (AMI) Expo, April 13-16, 2011, in Chicago's McCormick Place. Visitors to Cargill's booth (#2052) can learn more about these topics and sample four processed meat prototypes.

The prototypes available for tasting are:

• A sliced ham featuring Premier™ potassium chloride sodium reduction system, that could deliver up to 50 percent less sodium without compromising taste, texture or shelf stability.
• Beef hot dogs featuring the Accubind® functional system, the Premier™ potassium chloride sodium reduction system, and Cargill's finely textured beef, to manage against rising beef costs. The combination of these functional ingredients provides a great-tasting hot dog that can have up to 50 percent less saturated fats and sodium.
• Beef snack sticks featuring Cargill's finely textured beef and Premier™ potassium chloride sodium reduction system for taste parity with up to 50 percent less sodium compared to using salt alone.
• A beef chili featuring finely textured beef and CreamTex® tapioca starch for an appealing, great-tasting, better-for-you chili that can generate increased yields and profits.

Additionally, Cargill technical experts will conduct a live presentation – "Meat Applications: Reformulating to Reduce Fat and Sodium" – in the Meat Tech Theatre on Wed., April 13 at 3 p.m., Thurs., April 14 at 3 p.m. and Friday, April 15 at 2 p.m. The presentation will provide an overview of the policy environment, the challenges faced by food makers striving to reduce the sodium and fat in meat products, and solutions for overcoming them to create great tasting products.