Cargill

Tapioca starches in the SimPure 996 series create soft gel textures, suitable for spoonable yogurts. Pic: Getty Images/Andrey Elkin

Cargill adding tapioca to range of starches

By Jim Cornall

Cargill is expanding its portfolio of label-friendly SimPure starches, adding tapioca starches to its existing lines of corn- and potato-sourced starches.

Exploring plant-based protein with Cargill at Expo West

Exploring plant-based protein with Cargill at Expo West

By Beth Newhart

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 reports a 20% earnings loss in Q2

By Beth Newhart

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.

The sale is expected to boost Axéréal's global malt footprint.

Cargill sells malt business to Axéréal

By Beth Newhart

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 says it has reduced supply chain risks with its new cultivated carrageenan texturizing products

Cargill cultivates carrageenan supply chain

By Annie-Rose Harrison-Dunn

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.

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