Some of the tailored solutions developed by the Cargill Innovation Center in India for India are:
•    Protex DS, a groundbreaking Vital Wheat Gluten substitute developed in India, designed to enhance cost efficiency and functional superiority for bread and rusk manufacturers, reducing dependency on wheat. It is used as a key ingredient in baking.
 
•    Elite Choice, India's first flavored aerated cookie shortening, a trans-fat free proprietary fat that transforms cookies to make them lighter, crispier, and tastier with a longer shelf life, ultimately elevating the customer and consumer experience.
 
•    Modified Lipid developed at CIC helps manage oil separation to enhance convenience and stability across various food products like peanut butter, fat spread, chocolate spread, RUTF (Ready-to-Use Therapeutic Food), frozen flatbreads, and more. It has been adopted by customers in other regions as well.
 
•    Classic Gold, a light bakery shortening used in making puffs and patties lighter and tastier. It ensures guilt-free indulgence.

Experience it – Consumers are becoming more indulgent with their food choices and are looking to elevate sensorial experiences. They want to go beyond taste to engage all the senses like good texture, mouthfeel, crunchiness, creaminess, chewiness, crispiness and also looking for a healthy twist to their snacks. The Cargill study shows that 28% of Indians have increased consumption of indulgent snacks over the last 12 months, signaling a shift in snacking preferences and 39% of consumers prefer their snacks to be 'tasty but healthy,' emphasizing a growing need for snacks that offer indulgence with health benefits.