Cargill Helps Food Manufacturers Accelerate Product Development Processes With Tailored Functional Systems
08 September 2026, Istanbul: At Foodist Istanbul 2026, Cargill highlighted its functional systems and co-development approach, helping food manufacturers manage their cost, labeling, nutrition, product performance and speed-to-market objectives together.
Cargill met with industrial food manufacturers at Foodist Istanbul 2026, held at the Tüyap Fair and Congress Center from September 1 to 4, 2026. Bringing together manufacturers, suppliers, wholesalers, retail purchasing representatives and decision-makers from different areas of the food industry, the fair provided Cargill with an opportunity to strengthen existing customer relationships and establish contacts for new collaborations.
As they respond to changing consumer expectations, manufacturers need to pursue multiple objectives simultaneously, including controlling costs, developing clean-label products with improved nutritional value, maintaining production efficiency and bringing products to market faster.
These objectives require product and production needs such as sugar reduction, clean label, protein and fiber enrichment, cost optimization, texture development, stability and shelf life to be addressed together.
Functional solutions tailored to production requirements
Manufacturers can benefit from Cargill’s more than 40 years of experience in functional systems, leveraging ingredient combinations that deliver desired texture and structure in the right proportions to meet a specific product and performance objectives. These systems can be tailored to individual needs and production processes, helping manufacturers achieve greater consistency, flexibility and efficiency.
Cargill’s functional systems approach combines its broad ingredient portfolio with application knowledge and technical expertise. This approach helps manufacturers address objectives such as sensory experience, texture, mouthfeel, stability, label-friendly solutions and production efficiency together as part of the product’s overall performance. In this way, manufacturers can develop solutions that respond more holistically to different market opportunities, consumer expectations and production requirements.
Co-development at the INFUSE Application Center
Manufacturers can utilize Cargill’s INFUSE Application Center in Orhangazi, Bursa to test formulations including dairy beverages, yogurt, cheese, cream, desserts and plant-based products, evaluate ingredient performance and simulate industrial production conditions on a smaller scale before commercialization.
Supporting customer innovation through collaboration
Cem Beysel, Cargill Food META Functional Systems and Strategy Senior Director, commented on Cargill’s expertise in functional systems:
“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.
We believe the most effective solutions are developed through close collaboration. By combining our functional systems expertise, application knowledge and innovation capabilities, we work alongside manufacturers to evaluate different formulation options, test concepts and develop solutions that are aligned with their product, production and business goals.”
In addition to its functional systems expertise, Cargill also engaged with chocolate and confectionery manufacturers at the fair, discussing solutions that can help address evolving consumer preferences, product quality expectations and production requirements. Through its industrial chocolate portfolio and application expertise, Cargill supports manufacturers in developing products that align with market trends while maintaining consistent performance and efficiency.
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