Cargill skin-on roasted turkey breast
NEW ORLEANS – Cargill is diving into deli with new roasted deli meat and deli prepared items. The company’s culinary team is in New Orleans attending the International Dairy Deli Bakery Association (IDDBA) Conference showing how consumer insights can drive innovation in proteins.

Members of Cargill’s culinary team distributed samples of new items and provided cooking demonstrations during the event. Innovations in proteins by Cargill include Turkey Bolillo Panini, a Crispy Gochujang Pork Belly Taco and the Lodge Breakfast Sandwich with Maple Butter featuring ham and egg protein.

“We are always focused on the customer and staying ahead of the latest food trends by providing consumer-preferred protein options,” Chuck Gitkin, Cargill Protein Chief Marketing Officer, said in a statement. “We know our customers want versatility combined with powerful insights and the culinary expertise we deliver. And now, with in-store roasted meat and prepared food capabilities, we are giving our customers more options.”

Cargill also is sharing an interactive digital product display to showcase more than 30 items from the company’s Castle Wood Reserve, Honeysuckle White and Charter Reserve brands.

“Food is Cargill’s business, and our job is to offer products for our customers and consumers that meet the demand of their busy schedules,” Gitkin added. “Our on-the-go options provide convenience, allowing us to move food from shelves and meat cases to wherever and however people want to eat. Product versatility and ease of preparation help differentiate us from others in the protein space.”