MINNEAPOLIS — Improving bakery shortening performance and powering up bakery and snack sales with plant proteins will be key areas of focus for Cargill at the International Baking Industry Exposition, set for Sept. 7-11 in Las Vegas.

Cargill said it will have experts on hand at IBIE to discuss new product developments and trends in the bakery and snack marketplace.

The company said it will focus on three areas of interest:

Improving bakery shortening performance. Earlier this year, Cargill launched its PalmAgility line of palm shortenings. At IBIE, the company will be adding four new products to the portfolio, designed to stand up to some of the most challenging baking applications, including icings, Danish pastries and donuts.

Cargill said visitors to IBIE will be able to schedule a time to meet with one of Cargill’s shortening experts to learn how this next-generation line of shortenings is addressing some of the biggest needs in the marketplace.

Powering up bakery and snack sales with plant proteins. Cargill recently completed a proprietary study of consumer perceptions related to plant-based proteins. The company talked to consumers across the United States to learn how various factors impact purchasing behavior and perceptions. At IBIE, Cargill will share how bakery and snack makers can use those insights to drive product sales and sample an assortment of protein-rich baked foods, from waffle crisps to biscotti.

Winning the hearts of consumers through premium cocoa and chocolate indulgence. Cargill said visitors to its booth will receive a preview of some of the company’s premium bakery ingredients, including its new Gerkens Duchess cocoa powder, which was designed by its cocoa engineers specifically for use in bakery.