Milling & Baking News - April 25, 2017 - 49

Cargill's cocoa buying company in
Ghana offers traceability benefits
Cargill, Minneapolis, now has its own licensed buying
company, Cargill Kokoo Sourcing Ltd., in Ghana that
allows the company to source cocoa directly from certified
farmers in Ghana.
Farmers deliver their cocoa to warehouses where their
beans are weighed digitally and assigned a traceable bar
code. Funds then are transferred to the farmer 's phone or
e-wallet using e-money through partnerships with e-zwich,
MTM Mobile Money and Tigo Mobile Money. The new
bar code system allows Cargill
to trace each individual bag of
Ghanaian cocoa beans sourced
through Cargill Kokoo Sourcing
to the individual farm.
"Never before has it been more
critical for cocoa farmers in Ghana
to be the master of their own
destiny and improve their own
livelihoods," said Lionel Soulard,
managing director, West-Africa
Cargill Cocoa & Chocolate. "With
the introduction of an innovative
digital payment system, or mobile
money for short, this first-of-its
kind initiative at scale in Ghana is
creating a great opportunity for smallholder finance at the
farm level."
Cargill Kokoo Sourcing began operating last November.
While more than 25,000 farmers in Ghana have registered,
about 9,000 are pursuing selling beans through the Cargill
Kokoo Sourcing network.
For more information, visit www.cargill.com.

Incorporate wild blueberries to
increase consumer appeal
A majority of consumers prefer muffins and baked
foods made with wild blueberries, according to a report
called "The Power of Wild" from Wild Blueberries of
North America, Old Town, Maine. The report found 66%
of consumers said they
would be more likely
to buy more blueberry
muffin mixes if they
were made with wild
blueberries while 76%
said a restaurant's
prepared muffin would
taste better when made
with wild blueberries
and 61% said store-bought muffins would increase health
benefits when made with wild blueberries.
The full report covers not only muffins but also
smoothies, yogurt, jams and preserves, and ice cream and
frozen yogurt. The results showed 67% of respondents
said they consider wild foods closer to nature and 63%
said they prefer ingredients closer to nature. Forty-five
per cent said they were likely to pay more for products
containing wild blueberries, and 31% said they might or
might not.
For more information, e-mail wbresearch@wildblueberries.com.

bakingbusiness.com / world-grain.com

Supplier Innovations

Baking powder comes with
potassium, without sodium
Thymly Products, Colora, Md., offers sodium-free
baking powder by replacing sodium with potassium and
other ingredients. The
baking powder offers
the same leavening
power of regular
baking powder. While
the Dietary Guidelines
for Americans 20152020 recommends
people consume 2,300
mg or less of sodium
per day, Americans
on average consume 3,400 mg of sodium per person per
day. The Dietary Guidelines also said Americans do not
consume enough potassium.
For more information, visit thymlyproducts.com.

F.D.A. has no questions on GRAS
status of algae butter
TerraVia Holdings, Inc., South San Francisco, has
received a "no questions" letter from the Food and Drug
Administration regarding the Generally Recognized As
Safe (GRAS) status of algae butter, a palm-free, nonhydrogenated, vegan system for bakery, spreads and
confectionery applications, the company said April 13.
SB Oils, a joint venture of TerraVia and Bunge, will
produce algae butter. Bunge North America, St. Louis, will
market the ingredient in the United States.
"The food industry has been searching for a replacement
for palm and hydrogenated vegetable oils that maintains
quality, taste and
functionality and also
meets their rigorous
criteria for sustainable
sourcing," said Mark
Brooks, senior vicepresident of TerraVia.
"We believe algae butter
is a game changer for the
structuring fats industry in
terms of sustainability and
nutrition."
Algae butter provides
a clean taste and has been shown to reduce saturated fat
by up to 50% in most applications, TerraVia said. A quickmelting feature improves the performance and sensory
experience of the ingredient.
"We are excited to be offering this innovative solution as
an additional choice to our food service and food processor
customers in the U.S.," said Mark Stavro, senior director of
marketing for Bunge North America. "The potential of the
product to meet so many on-trend demands has been met
with strong levels of interest from a number of our food
customers."
For more information, visit terravia.com.
For information on submitting an item for Supplier Innovations, e-mail
mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.

Milling & Baking News XApril 25, 2017 / 49

http://www.thymlyproducts.com http://www.cargill.com http://www.terravia.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - April 25, 2017

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