Anne Mertens-Hoyng, Indulgence Category Director at Cargill, and Adam Maxwell, Chief Executive Officer of Voyage Foods
Please introduce yourselves and your roles within your respective companies.
Anne Mertens-Hoyng is the Category Director for chocolate confectionery and ice cream at Cargill Food Solutions EMEA.
Adam Maxwell is the Founder and CEO of Voyage Foods.
Can you describe the nature of the partnership between Cargill and Voyage Foods?
Anne Mertens-Hoyng (AMH): Cargill is proud to announce a commercial partnership with Voyage Foods, who offer a patented technology for replicating favorite foods in ways that are delicious, more sustainable and produced with no nut nor dairy allergens used in the recipe formulation, such as chocolate and nut spreads without their traditional ingredients – cocoa, peanuts & hazelnuts.
As part of this partnership, Cargill will be the exclusive B2B global distributor for Voyage Foods’ cocoa alternative confectionery and spreads with no nuts or dairy. This will further expand Cargill’s comprehensive portfolio for indulgence so that we can offer customer more flexibility and alternatives to cocoa – and nut – based products.
What inspired the collaboration between Cargill and Voyage Foods to create cocoa alternative confectionery solutions?
AMH: This partnership with Voyage Foods is one example of how Cargill is developing a range of future-proof products to meet consumer demands and market regulations when it comes to even more sustainable and flexible options.
Using its breakthrough technology, Voyage is decoupling foods from traditional source material — creating new alternatives to the food and drink we love in ways that are even more sustainable, scalable, cost effective and comparable in taste and industrial application to their traditional counterparts.
How does this partnership leverage the strengths of both Cargill and Voyage Foods?
AMH: This partnership is complementary to and further expands Cargill’s comprehensive portfolio for indulgence, which includes chocolate, coatings and fillings, starches & sweeteners and oils & fats.
The new cocoa alternative confectionery could be used across all categories such as bakery, ice cream and confectionery. While this offering delights the consumer with a tasty indulgence, it also offers a good solution for consumers looking for no nuts nor dairy used in the recipe formulation and an even more environmentally friendly option. As an example – a cereal bar with cocoa alternative confectionery chips and drizzle or an ice-cream with a layer of cocoa alternative confectionery coating.
Adam Maxwell (AM): Voyage’s strength lies in its innovative food technology that uses affordable, widely available, and even more sustainably sourced raw materials to create alternatives to the foods and flavors we love. These products are a one-for-one replacement for their traditional counterparts, comparable in taste and industrial application.
What are the main goals of this collaboration for both companies?
AMH: Our expectation with this collaboration is to accelerate an even more sustainable and diverse offering through innovation and new technology which align with Cargill’s overall sustainable growth plans.
AM: By partnering with Cargill, Voyage can multiply our distribution footprint, resulting in a broader global impact. Cargill has the established reach and brand power to bring these ingredients to customers across markets.
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Editor, International Confectionery
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