Whole Grain Chocolate Chip Cookie Concept - Cargill Foods

Childhood
Nutrition
There is enormous pressure to
improve kids’ dietary quality as
obesity rates among children
and teenagers in the U.S. have
tripled in the past 30 years 1 . Along
with pressure to reformulate to
meet various nutrition criteria, a
whole host of cost and consumer
pressures are bearing down on
kid brands. Save development
time and manage risk by taking
a holistic approach to childhood
nutrition with Cargill as your
formulation partner.
Concept
Whole Grain Chocolate
Chip Cookie
Nutrition Facts
Serving Size 1 piece (30g)
WG Choc Chip Cookie
Amount Per Serving
Calories 120 Calories from fat 35
% Daily Value
Total Fat 3.5g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 105mg 4%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 12%
Sugars 10g
Protein 2g
Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 4%
*Percent Daily Values are based on a 2,000
calorie diet. Your daily values may be higher
or lower depending on your calorie needs.
Consumer Fit
Parents are seeking creative ways to increase whole grains and fiber in their kids’ diets, even
in occasional treats like cookies. This great-tasting treat is made with whole grain flour and is
a good source of fiber.
• 72% of parents say they are likely to purchase a cookie that contains whole grains and
76% say the same for a cookie that contains fiber. 2
2
Cargill 2012 Gatekeeper Purchase Drivers Study
Points of Differentiation
Meets CFBAI
10g of whole
uniform criteria in grains per serving
Grain item category
(≤150 calories) 3
(≥1/2 serving of whole grain)
Good source
of fiber (3g) 4
3
Children’s Food and Beverage Advertising Initiative
www.bbb.org/us/storage/16/documents/cfbai/CFBAI-Category-Specific-Uniform-Nutrition-Criteria.pdf
4
See nutrition information for total fat content
Ingredients: Whole Wheat Flour, Sugar, Chocolate
(Sugar, Chocolate Liquor, Milk Fat, Cocoa Butter, Soy
Lecithin (An Emulsifier), And Vanilla), Water, Egg,
High Fructose Corn Syrup, Shortening (Canola
Oil, Hydrogenated Cottonseed Oil), Inulin, Modified
Food Starch, Non-Fat Dry Milk, Molasses, Natural
Flavor, Soda, Salt, Vanilla, Baking Powder (Sodium
Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch,
Monocalcium Phosphate), Stevia Leaf Extract.
Cargill ingredients are orange.
Allergen Statement: Contains Dairy (Milk), Wheat, Egg,
Soy. May Contain Traces Of The Following Allergens:
Peanuts, Tree Nuts, Fin Fish And Crustacea
Prototype# 5089
Safar
Modified
Food Starch
1
http://www.cdc.gov/healthyyouth/obesity/facts.htm

Concept
Whole Grain Chocolate Chip Cookie
Nutrition Standards
The Children’s Food and Beverage Advertising Initiative (CFBAI) is a
voluntary program designed to help shift the mix of foods advertised
to children under 12 to encourage healthier dietary choices. The
initiative began in 2006 by member food and beverage companies
together with the Better Business Bureau. As of May 2013, 17
companies had signed on to the CFBAI, agreeing to follow nutrition
criteria for foods advertised to children or not advertise at all. New
uniform category-specific nutrition standards have been agreed
upon and will go into effect December 31, 2013. The criteria limit
calories, sodium, saturated fat, trans fat and total sugars and
include requirements for nutrition components to encourage such
as essential nutrients, whole grains, vegetables, fruits and dairy.
Truvia ® stevia leaf extract
People have been sweetening foods and beverages with stevia
for hundreds of years. Truvia ® stevia leaf extract provides zero
calorie sweetness in food and beverage applications. The Truvia ®
sweetener portfolio includes a variety of sweetness solutions with
additional innovations in development.
Applications
• Beverages
• Dairy beverages
& yogurt
Clear Valley ®
all-purpose shortening
Clear Valley ® all-purpose shortening can help you meet your
nutritional goals while providing functionality, mouth feel and stability
similar to conventional shortenings. With 0 grams of trans fat per
12 gram serving and over 50% less saturated fat than palm oil,
Clear Valley ® all-purpose shortening allows you to create a variety of
innovative baked goods with improved nutrition profiles, and meet
today’s demand for healthier foods. This palm oil-free shortening
features a creamy white color and delivers a clean taste, pleasing
mouth feel and high stability. It also can help you satisfy the lower
saturated fat requirements for school nutrition programs.
Applications
• Cookies
• Tortillas
• Pie crust
• Ice cream
• Snacks
• Baked goods
• Crackers
• Donuts
Safar modified food starch
Safar starch is a modified food starch that reduces solid fat in a
traditional cookie application. Our bakery team has developed a
range of great-tasting formulations to deliver a variety of benefits.
Benefits of using Safar starch in cookies:
• Cost reduction by reducing palm shortening
• Saturated fat reduction of up to 60%
WheatSelect ®
white spring whole wheat flour
WheatSelect ® whole wheat flour is 100% whole wheat, but gives
products more of the lighter color, softer texture and milder flavor
of white flour – to help you create premium whole wheat products
that appeal to more consumers. WheatSelect ® also requires few
formulation or processing changes and no other added dough
conditioners to achieve the same volume and tolerance as other
white whole wheat flours.
Applications
• Bread
• Buns
• Bagels
• Tortillas
• Pizza crust
• Pasta
• Cookies
• Crackers
• Pancakes & waffles
• Snacks
• Cereal bars
Wilbur ® S833
semisweet chocolate drop
In 1884, H.O. Wilbur founded Wilbur Chocolate in Philadelphia. To
this day, Wilbur ® chocolate is produced in Pennsylvania. Product
offerings include: Chocolate coatings, confectionery coatings, sugar
free coatings, chocolate drops, chocolate chunks, compound
drops, and ice cream coatings.
Wilbur ® S833 semisweet chocolate drops are made with vanilla and
enhance the whole grain cookie with a touch of indulgence while
delivering rich chocolate flavor.
Cargill’s holistic approach to reformulating kids’ foods
Cargill has the broad ingredient portfolio and deep technical expertise to help food and beverage companies meet their goals for improving the nutrition
of kids’ foods. Our ingredient and applications scientists understand what it takes to reduce fat, sugar and sodium and increase whole grains, fiber and
protein across a wide range of food applications. With the help of Cargill, customers can meet nutritional targets, overcome formulation obstacles and
satisfy children’s sensory preferences within their timing and cost constraints. Learn more at www.childhood-nutrition.com.
Cargill has the technical expertise that can help you develop new food formulations.
Contact your sales representative or call us at: 1-888-760-4474
www.cargillfoods.com
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