Cargill Highlights Functional Systems at Foodist Istanbul
When attending Foodist Istanbul 2026, Cargill presented its functional systems and co-development approach with the aim to help food manufacturers address texture, nutrition, cost, and shelf-life challenges.
According to Cargill, manufacturers are increasingly required to address several product and production objectives at the same time, including sugar reduction, clean-label formulations, protein and fiber enrichment, cost optimization, texture development, stability and shelf life.
Cargill’s functional systems approach combines its ingredient portfolio with application knowledge and technical expertise. The company said these systems can be tailored to individual products and production processes, helping manufacturers improve consistency, flexibility and production efficiency.
Cargill also highlighted its INFUSE Application Center in Orhangazi, Bursa, where manufacturers can test formulations for products such as dairy beverages, yogurt, cheese, cream, desserts and plant-based products. The center allows companies to evaluate ingredient performance and simulate industrial production conditions on a smaller scale before commercialization.
Cem Beysel, Cargill Food META Functional Systems and Strategy Senior Director, stated: “Meeting with industry stakeholders at Foodist Istanbul 2026, listening more closely to their needs and exploring new opportunities for long-term collaborations was very valuable for us,”
In addition to its functional systems portfolio, Cargill engaged with chocolate and confectionery manufacturers at the event, presenting solutions aimed at supporting product quality, consumer preferences and production requirements.
