We're thrilled to have Cargill as our Headline Sponsor for Bridge2Food North America 2025. What aspects of this event best reflect Cargill’s vision for the future of food?
Bridge2Food brings together the people, science and ideas shaping what comes next in food, and that’s what makes this event exciting for us. We look forward to being part of conversations that go beyond trendspotting and focus on actionable innovation that scales. This means understanding shifting consumer expectations and helping our customers move faster in a market that never stands still.
As a company that operates across the global food system, we don’t just watch the future – we’re helping build it. Whether it’s optimizing existing proteins, unlocking new ones, or building the systems to support both, that work depends on partnership. What excites me most is the spirit of collaboration at Bridge2Food. The future of food requires partnerships and that kind of cross-sector dialogue is exactly what this conference encourages. We know that meaningful change doesn’t happen in isolation.
What can participants expect to discover at Cargill's "Permissible Indulgence: Texture-Forward Vegan Puddings" workshop?
The “little luxuries trend” and “permissible indulgence” cultural trends are fueling innovation within the single serve dessert space especially in the refrigerated aisle where we see new launches of classic desserts, such as pudding, with a modern twist. The Cargill team is demonstrating their take on these trends in the form a decadent soy-based pudding highlighting Cargill’s broad range of cocoa powder and label-friendly starch – blending the desire to have an indulgent treat while opting for more label-friendly and sustainable ingredients. The demonstration will also feature a variety of toppings, allowing attendees to customize their dessert experience with texture and added flavors.
Soy-based pudding
Ingredients:
- Simpure Native Corn Starch
- Sugar
- Coconut oil
- Cargill Cocoa Powder
- Sienna
- Midnight
- Regent
- Russett Plus
Your fireside chat focuses on "Leading with Purpose" in food innovation. How does purposeful leadership shape Cargill's approach to addressing evolving consumer expectations and sustainability goals?
For me, purposeful leadership starts with clarity – knowing the outcome you’re working toward and being honest about what it takes to get there. At Cargill, our goal is simple but powerful: make the food system work better for more people, in more places, more of the time.
That doesn’t mean chasing every new trend. It means staying grounded in what people actually need - safe, nutritious, affordable food - and scaling solutions that deliver on that promise in a way that works for both people and planet.
We’re in the middle of major shifts: rising expectations around health and wellness, climate pressure on supply chains, and rapidly changing consumer behavior. Through all of it, scale is what makes the difference. Innovation isn’t defined by what works in a lab – it’s defined by what works in the real world, consistently and at speed.
Purposeful leadership means asking the right questions, building the right partnerships, and making sure ideas don’t get stuck in theory. Because at the end of the day, innovation has to move. It has to reach the shelf, the menu, the dinner tables. That’s the only way it makes a real impact.
Looking at the future food landscape, what trends or opportunities in North America is Cargill most excited about right now?
There’s strong momentum across North America, and at Cargill, we’re focused on translating that energy into real solutions for our customers and consumers. Four key opportunities are shaping the future of food.
First, demand for protein continues to rise. With global consumption projected to grow 70% over the next 30 years, consumers are seeking foods that support their health goals—starting with protein. But adding protein isn’t enough. Products still need to deliver on taste and texture. That’s where Cargill comes in. Our food scientists partner with customers to solve formulation challenges and bring craveable, protein-rich options to market.
Second, health and nutrition are top of mind. Consumers are looking for food that fits their lifestyles - less sugar and sodium, more fiber and functional benefits. We’re helping make better-for-you choices easier to access, without compromising on taste.
Third, full-menu innovation matters especially in foodservice and retail. From snacks to center-plate items, we’re co-creating solutions that balance taste, value, and nutrition.
And finally, indulgence isn’t going anywhere. People still want comfort foods – they just want them with fewer tradeoffs. We see big potential in meeting that need with products that deliver on both pleasure and purpose.
These are the areas where we see real opportunity and where we’re focused on helping our partners lead.