As CPG brands look to innovate in the plant-based meats category, they often meet a host of formulation challenges, including ensuring products have a similar taste, texture, and appearance as their animal-based counterparts. At Natural Products Expo...
The ingredients supplier has joined forces with Spanish food tech start-up Cubiq Foods aimed at accelerating healthier, more sustainable and better-tasting plant-based food solutions.
We caught up with Cargill at EuroTier in Hanover last week and heard about what the company has been doing in relation to methane emissions reduction in dairy cattle.
As more consumers add plant-based foods to their diets, Cargill is expanding its RadiPure pea protein into the Middle East, Turkey, Africa (META) and India, which it said will help food and beverage manufacturers in the region respond to evolving marketplace...
This week, we have three features on the podcast. We have conversations with Erin Radermacher, Cargill senior technical services specialist; Klaus Hockl, managing director, Cardbox packaging; and Sarah de Wit, founder of the Virtual Cheese Awards.
Cargill is expanding its portfolio of label-friendly SimPure starches, adding tapioca starches to its existing lines of corn- and potato-sourced starches.
Consumer attitudes toward dairy alternatives are changing, as trendy dairy-free yogurts, ice creams and milks continue to gain shelf space. According to a recent report from Innova Market Insights on the global dairy alternatives space, the increased...
Cargill's 2019 annual report was released this week, highlighting its recent efforts to be more environmentally friendly and continue growing sustainably.
Cargill recently completed a study on consumer perceptions of plant-based proteins in the US. Matthew Jacobs of Cargill shared the findings with DairyReporter at the Natural Products Expo West show in Anaheim this month.
Cargill took a hit in its second quarter with a 20% drop in net earnings compared to the year-ago period. It cited a ‘world of uncertainty’ affected by the struggling US dairy industry and lingering trade wars throughout 2018.
French grain cooperative Axéréal will acquire Cargill’s malt business under the Axéréal malt subsidiary Boortmalt, affecting 15 global facilities and more than 500 people.
Cargill has created Satiagel Seabrid, a new carrageenan extract, based on 100% cultivated seaweed, which the company said creates a supply of sustainably-sourced ingredients that delivers a texture preferred by consumers.
Cargill says it is diversifying its carrageenans portfolio in both location and species to combat the associated supply risks of the texturing ingredient derived from seaweed.
Clutched to the president’s chest like a medal of nationalisation, Cargill Venezuela cannot be sitting very comfortably this week as it awaits the fate of its rice plant.
Cargill has started production of two new xanthan gum products out
of its facility in China, after implementing technology transfer
from France and ensuring quality and safety standards meet
requirements.
Cargill yesterday gave a name to its stevia brand, further to the
publication of an overview of the science supporting the use of
rebiana as a sweetener.
Ingredients firm Cargill yesterday completed the expansion of its
Polish wheat processing facility, designed to meet consumer demand
across the European bloc.
US based cocoa producer Cargill has developed a new method of
processing cocoa which allows for reduced fat content and greater
dispersibility in cocoa powder.
Cargill has announced the launch of a proprietary ingredient system
to increase fiber content and maintain crispiness, as the company
expands its health-promoting solutions portfolio.
Cargill plans to use next month's Health Ingredients Europe event
to unveil a number of products that food and beverage manufacturers
can use in future product launches.
Leading US ingredient firm Cargill last week reported strong fiscal
year earnings, although the performance of the firm's food
ingredients business lagged the year-ago level.
Cargill is seeking the go ahead for its Regenasure vegetarian
glucosamine hydrochloride to be used in functional beverages, which
would open up a whole new area for the joint health market in
Europe.
Ingredients giant Cargill has launched a new line of sweeteners
designed to reduce the number of calories in frozen dairy desserts
and sweetened bakery products such as cake, muffins and brownies,
without altering the taste.
Acquisitive US ingredients firm Cargill leapfrogs into a leading
pectin position as the Citrico acquisition clears allowing pectin
products to fall into Cargill's portfolio, reports Lindsey
Partos.
Signing yet another deal to feed its seemingly insatiable appetite
for acquisitions, US ingredients firm Cargill makes a drive into
the whey derivatives market, reports Lindsey Partos.
Hydrocolloid industry sees competition step up a gear as US
ingredients firm Cargill, for the first time, buys into the pectin
market through the acquisition of Citrico, reports Lindsey
Partos.
Increasingly dominant ingredients supplier Cargill ups its stake in
the Romanian edible oils market, as the competition authorities
clear the way for the US firm to buy Olpo Podari, the largest
Romanian sunflower oil maker.
Ambitious US ingredients supplier Cargill boosts its war chest,
announcing a 35 per cent rise in profit for the third quarter of
2005, on gains from commodity trading and its animal feed and steel
businesses.
US food giant Cargill is launching its new soy isolate, Prolisse
500, across Europe, in response to growing demand for soyfoods and
high protein products.
Food giant Cargill has opened a plant to manufacture erythritol, a
sweetener that is claimed to taste like sugar but contain no
calories. The group believes there is real potential in the
product, and has already signed an agreement...
Cargill and Riceland Foods have announced their intention to link
up to manufacture, market and sell lecithin products to food,
pharmaceutical, and technical customers.
