bake - March/April 2022 - 44
sweet goods
SUSTAINABILITY IN COOKIES
Cargill's proprietary TrendTracker™ insights, which identify the
global trends that influence how and what consumers buy, finds
rising expectations for brands to engage in socially and environmentally
responsible practices. Six in 10 global consumers say
where and how a product is made is very important to them.1
Here in the United States, more than half of consumers (53%)
say environmental sustainability is important in food products
they purchase.2
Brands are taking note, responding with an uptick
in new product launches that include an ethical environmental
positioning. (+6% CAGR 2016-2020, U.S.)3
Cargill's 2021 global FATitudes™ survey affirms this growing
concern for the environment. Our research, which tracks consumers'
awareness and behaviors around fats and oils found in
packaged food such as potato chips and cookies, revealed that
sustainability has gained importance in consumers' food choices.
We found that 55% of consumers indicate they're more likely to
purchase a packaged food item if it includes a sustainable claim, a
four-point jump since we last fielded this research in 2019.
The global survey, which was conducted in
summer 2021, included approximately
6,000 primary grocery shoppers
in 11 countries. More than half
of the countries surveyed
showed an increase in
the influence of sustainability
claims, including
the US. We
found four in 10
(37%) American
consumers indicated
they were
more likely to purchase
packaged
food with a sustainability
claim. This
represents a 6-point
increase compared to
2019 results and a 16-point
jump since we fielded the
first FATitudes survey in 2013.
44 < MAR-APR 2022 | bakemag.com
For the first time, we asked consumers what type of sustainability
claim they were looking for. In the US, " sustainably
sourced " (63%) and " responsible sourcing " (57%) topped the
list. As consumers become more concerned and aware of issues
surrounding sustainability, demand for ethically and sustainably
sourced products will only grow.
Cargill's Sustainable Cookie Concept
In today's competitive marketplace, it's no longer enough to
create a great-tasting product. Increasingly, it's the compelling
story that captivates consumers. Shoppers expect companies to
provide information and a high degree of honesty about ingredients,
including their origin and production processes. At Cargill,
we've taken those desires to heart, developing supply chains
across our ingredient portfolio that deliver on those demands
for transparency and sustainability.
Too often, we see brands address sustainability in terms of
individual commodities, but we believe customers should take
a more holistic view. To illustrate the possibilities, we created
a Sustainable Cookie Concept that showcases how brands can
truly bring sustainable sourcing to life. It demonstrates that
whatever the customer's product or challenge, we have the ingredient
portfolio and global reach to help them achieve their
sustainability goals.
Made with RSPO-segregated palm oil, responsibly sourced
chocolate chips, sustainably produced stevia, traceable pea protein,
and quinoa and pastry flour produced using stewardship
practices from field to bakery - the cookie showcases Cargill's
sustainability capabilities across ingredients and supply chains.
Individually, each of these ingredients is backed by its own
unique narrative around sustainable sourcing. However, when
used together, they enable brands to tell a more compelling story
around all the major ingredients used in their baked goods.
More than ever, consumers care about the standards behind
the products they buy. They want assurance that raw materials
are sourced in a sustainable, environmentally friendly way, with
high regard for social standards and ethical economic practices.
At Cargill, we're enabling brands to deliver on those expectations,
by building sustainable, traceable and transparent supply
chains across our ingredient portfolio.
1 GFK CONSUMER LIFE, 2020,
2 INTERNATIONAL FOOD INFORMATION COUNCIL, 2021,
3 INNOVA MARKET INSIGHTS, 2020. IMAGE: STOCK.ADOBE.COM
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bake - March/April 2022 - Intro
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