Cargill hosted its Taste of the Future, an event aimed at showcasing innovations that will shape food and agricultural, on Feb. 6 in New York City.

The event commenced with a cocktail hour where Cargill executives discussed its latest innovations, including using sugar alternatives, such as stevia, in both beverages and foods. Attendees got a chance to sample these foods of the future, and were event invited to a lemon-lime soda blind taste to determine which drink has sugar and which one offered a sugar substitute. 

Of note to the dairy industry, Cargill showcased a vegan ice cream product containing just 70 calories per bar.

Following the cocktail hour, guests were treated to a sit-down four-course meal, (the dessert is pictured) with each aspect of the meal narrated by both chefs Pete Geoghegan and Stephen Giunta, as well as Cargill executives Florian Schattenmann, chief technology officer, as well as chief sustainability officer Pilar Cruz.

All foods were free from trans-fatty acids (iTFAs). Although there is a legislaticed mandate in the United States, these foods are allowable in other areas of the world. However, Cargill announced that as of Jan. 1, it is first and only current global ingredient supplier whose entire edible oils portfolio worldwide meets the World Health Organization's (WHO) best practices on iFTAs, including in countries where there is no legislative mandate. 

"This means no matter where they are in the world, Cargill's customers can be confident that the fats and oils we supply them comply with the WHO's recommended best practices, the company said.