Cargill Becomes Exclusive US-Europe Distributor for TREHA™ Trehalose Sweetener
Food manufacturing titan Cargill as inked a deal with Tokyo-based pharmaceutical and food processing ingredient manufacturer Nagase Group. As a result of that deal, Cargill has become the sole United States and Europe distributor of TREHA™ trehalose, a sweetener produced by Nagase Group subsidiary Hayashibara Co. Ltd.
A naturally occuring glucose-based disaccharide, trehalose is classified by Cargill as a specialty sweetener and a multi-functional sugar with myriad potential ingredient applications for the food processing industry. Cargill is marketing the ingredient as a perfect addition to beverages ranging from energy drinks and nutritional shakes to powdered drinks and bottled coffee. The product also offers properties beneficial to food manufacturing such as an ability to retain moisture while preventing the formation of ice crystals, thereby helping to extend the shelf life and overall quality of baked goods and frozen foods. According to Cargill, TREHA™ can also increase juiciness and texture in proteins, mask unpleasant aftertastes in other artificial sweeteners, and preserve the color and vibrancy of vegetable and fruit juices.
The teams at Nagase Group and Cargill have expressed excitement over the deal and the opportunity to bring the ingredient from manufacturing in Japan to food processors in Europe and the U.S.:
“TREHA™ trehalose could literally go into 20 different finished products for 20 different reasons. This really is a unique ingredient that provides value in many areas due to its many functional properties,” said Deborah Schulz, Cargill specialty carbohydrates product line manager.
“TREHA™’s unique functionalities have been harnessed for food and beverage innovation in Asia in extremely diverse ways,” said Bradley Hilborn, director of business development at Nagase America Corporation. “Our partnership with Cargill will help us bring these innovative solutions to the U.S. and European communities, as well as work together to discover new possibilities for the ingredient.”
New inclusive restaurant in New York, Contento
After a difficult year for the hospitality industry, a new New York restaurant, Contento, has raised the bar, by making it accessible to those with disabilities.
Contento beverage director, Yannick Benjamin, who uses a wheelchair, was tired of straining his neck each time he looked up at a customer. He and business partner George Gallego, who also uses a wheelchair, have designed a restaurant for people with disabilities to enjoy for a glass of wine or a night out, as the world gets back to normal.
Contento is a barrier free restaurant, inclusive of those with disabilities
Over the pandemic period, working from home has led to the evolution of hybrid working, an option which gives equal access to those with a disability.
Now as life gets back to normal, some hospitality businesses are adapting to make sure their buildings are inclusive.
Contento is a ‘barrier free restaurant’ where all customers are welcomed and catered for.
At Contento, half of the bar is low enough for people in wheelchairs to come up and order a drink, without the bartender looking down at them.
"There's a power dynamic that's quite annoying," said Benjamin. "I'm looking at [customers] and I've got to strain my neck."
But at Contento, customers who use a wheelchair can be eye-to-eye with Benjamin when they order. In addition:
- The space between tables is wide enough for wheelchairs to pass in between (which will also be useful for social distancing).
- Customers with visual impairments can scan a QR code on the menu, to have the menu read out loud to them.
The new normal is inclusive
15% of the world’s population lives with a disability. Each of these people deserve a seat at the table in their local bar.
"The key is that anyone who has a disability would be able to walk in here freely and comfortably," said Benjamin.
The world may be slowly getting back to normal, but for some, it will be even better.