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Bakery foods, bread and prepared meals are among product categories generating increased demand for non-G.M.O. options, said Bethany Rahja, commercial analyst for Cargill’s global edible oils business in North America. Cargill offers an extensive non-G.M.O. ingredient portfolio that includes texturizers, sweeteners, fats and oils, starches, fibers, flour and ancient grains, cocoa and chocolate, Ms. Stauffer said. “Cargill has been helping our customers navigate the non-G.M.O. landscape for nearly 20 years,” she said. “Today, we offer the industry’s broadest non-G.M.O. ingredient portfolio, enabling customers to source multiple ingredients through a single supplier. For example, we offer non-G.M.O. stevia, erythritol and chicory root fiber, three key components for many reduced-sugar products. “As a one-stop shop for non-G.M.O. ingredients, we save customers time and help them get to market faster.” The company sees continued demand for both non-G.M.O. and G.M.O. crops, said Jana Mauck, marketing manager for Cargill’s global edible oils business in North America. “We believe the two can and will co-exist to feed a growing population,” Ms. Mauck said. “We believe G.M.O.s are proven safe and help deliver a number of benefits. Cargill believes that biotechnology will play an important role in feeding a growing global population. “We also recognize that some consumers want choice when it comes to the ingredients used in the products they eat. The demand for choice also provides additional markets and options for producers.” Manufacturers should consider key challenges and implications before pursuing non-G.M.O. product verification, said Randal Giroux, vice-president of food safety, quality and regulatory for Cargill. “From a supply chain perspective, companies generally move away from highly flexible and efficient commoditized agricultural supply chains to an identity-preserved program,” Mr. Giroux said. “This increases the risk of potential volume or supply disruptions, can remove transparent price discovery opportunities and requires significant upfront forecasting and planning to meet supply needs. “With a growing number of unique and private certification schemes, it’s important to recognize access to existing non-G.M.O. supplies is not a given as certification criteria may be different. From a sustainability perspective, non-G.M.O. agronomics have been shown to negatively impact several sustainability metrics, including greenhouse gas emissions, environmental impacts and soil biodiversity.” Additionally, he said, the cost of non-G.M.O. ingredients may be significantly higher than conventional inputs. “If those costs cannot flow through to a consumer willingness to pay, these are likely added costs to food manufacturers,” Mr. Giroux said. Food Business News.

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