Cargill Expands Oliggo-Fibers GRAS Status, Educates Dietitians

MINNEAPOLIS—Cargill Health & Food Technologies (Cargill H&FT) announced it expanded the GRAS (generally recognized as safe) status of its Oliggo-Fiber® inulin and oligofructose products. According to Steve Snyder, vice president of sales and marketing, “The expanded GRAS status of Cargill’s Oliggo-Fiber inulin and oligofructose products generates an advantage for manufacturers to create foods with mass-market appeal that address consumer health concerns, such as digestive health and bone health. “Oliggo-Fiber inulin was previously deemed GRAS, but the “general food use” status opens doors for other food formulation opportunities.

In additional news, dietetic professionals attending the 2006 Food and Nutrition Conference Expo in Hawaii were able to sample and learn about the array of Cargill products including sweeteners, meats, health-promoting ingredients, beverages and eggs. Television personality and nutritionist, Laura Diaz Brown (aka Chef LaLa) conducted several demonstration with Z Sweet™ sweetener at the Cargill booth. “Bars and beverages with Xtend™ sucromalt, a slow release carbohydrate, offer consumers the highly desirable benefits of sustained energy release and lower glycemic response,” said Anne Mollerus, global product manager at Cargill.

For more information, visit www.Cargill.com or Booth #7007 at SupplySide West.