30 Nov 2023 --- Artificial intelligence (AI) holds the potential to transform the consumer food sector by refining operation processes, forging deeper connections with consumers and developing... Read More

29 Nov 2023 --- Reporting from the Food Ingredients Europe (FiE) Innovation Awards in Frankfurt, Germany, Food Ingredients First speaks with the winners from each category. Among the winners,... Read More

20 Nov 2023 --- Technology group Bühler has launched an innovation hub in Uzwil, Switzerland. This new development integrates four specialized Application & Training Centers (ATCs) —... Read More

17 Nov 2023 --- In industry news this week, Tate & Lyle research highlights young people are driving growth in the bakery across Europe. Meatable opened a facility to further scale up... Read More

15 Nov 2023 --- The palm oil industry is largely unprepared for the EU’s incoming Deforestation Regulation (EUDR), according to a new assessment by the Zoological Society of London (ZSL). The... Read More

27 Nov 2023 --- In conversation with Food Ingredients First, Geert Maesmans, Cargill group R&D leader, details how the company innovates to “new heights” to co-create with customers. Cargill is positioning itself beyond an ingredient supplier to set new standards for innovation and collaboration. We discuss future trends and regulations, investing in research, innovation, safety, food application, formulation and scaling capabilities.

26 Jul 2023 --- Chocolate beverages can now contain less sugar while still maintaining the same perception of sweetness. Nick Gauger, technical services innovation consultant for cocoa and chocolate at Cargill, explains how Gerkens Sweety cocoa powders are processed to achieve a darker, richer color and taste with less bitter notes. 

16 Jan 2023 --- Two Cargill executives talk through the company’s latest solutions, including the launch of Cargill’s soluble fiber, based on wheat and corn fibers, produced in a recently opened factory in Poland. Cargill is targeting sugar reduction as well as fiber enhancement and how solutions can improve the NutriScore of products.

17 Oct 2022 --- Cargill’s vegetable oils & fats solutions are enabling sustainable, reliable, cost effective milk fat replacement across the dairy category, without compromise on taste or texture. We’re your reliable, solutions-driven, innovation partner in dairy robustness! So whether you’re making analogues to cheese, ice cream, spread, dessert, cream, dairy drink, or dairy powder, we have the right solution for you! Discover MoreThis Video is from Cargill.

14 Jul 2022 --- Carla Saunders, senior marketing manager at Cargill, speaks to FoodIngredientsFirst about the company’s new sweetener Eversweet+ClearFlo designed with improved flavor modulation. The solution is said to offer better dissolution, solubility and stability. Saunders calls it a “game-changer” in the stevia space as it allows Cargill to access products where stevia was difficult to include in its formulations, including functional beverages, concentrates and confection.

06 Dec 2021 --- The CocoaWise™ Portal is making sustainability metrics, insights and human stories easily accessible. It integrates information from our data collection tools to deliver greater supply chain transparency to our customers. Download our white paper to discover how our digital platforms are contributing to a more sustainable cocoa sector.

14 Aug 2023 --- In this week’s NewsBite, we explore the latest rule on the usage of partially hydrogenated oils in food and the UK government’s consultation on improving the enforcement and regulation of nutrition and health claims on food and drink products. Meanwhile, Cargill is bolstering efforts to protect forests by leveraging satellite-powered risk monitoring capabilities, and Campbell Soup Company is set to acquire Sovos Brands for US$23 per share in cash.

27 Jan 2023 --- This week’s NewsBite episode details how plant-based innovation remains one of the most notable and progressive F&B trends of our time. Meanwhile, Cargill’s latest consumer insights reveal healthy indulgence desires in the bakery segment, while Roquettes expands its pea protein investment.

14 Jan 2022 --- This week, Biosciences data company Brightseed and olam food ingredients harnessed AI to explore which black pepper and garlic varieties deliver the highest levels of bioactives. Cargill targeted Europe’s growing flexitarian appetite with a new range of vegan chocolate and couverture chocolates, while Fooditive unveiled dairy-free casein derived from precision fermentation. Meanwhile, cell-based players heralded 2022 as pivotal, with cultured beef set to finally hit the US market.

10 Sep 2021 --- This week, advancements in alternative proteins were spotlighted. Givaudan opened a new European hub to keep up with increased demand for meat-free protein. Meanwhile, Cargill inaugurated a US$150 million pectin production facility in Brazil and beef exports to China were halted from Brazil following a mad cow disease crackdown.

27 Aug 2021 --- Layn Natural Ingredients continues its expansion in botanicals with a boost to its portfolio of Non-GMO Project Verified botanical extracts. Flavorchem is helping brands tap into the booming hard seltzer trend with a new line of clean label flavors. Cargill is set to acquire Aalst, a Singapore-based chocolate manufacturer, in an investment that expands the company’s Asia-Pacific cocoa and chocolate offerings and capitalizes on APEC’s growth potential.

31 Jan 2023 --- Plant-based remains one of the most exciting food & beverage trends, with confectionery standing out as a particularly fast growing category within this exciting arena. This insightful webinar offers a brief market overview of the “Plant Popularity” trend, and provide practical tips and tricks on how to position your plant-based chocolate products in 2023 and beyond. It features presentations from Cargill chocolate engineers, who introduce a range of highly innovative plant-based power ingredients that have been developed for sensorially outstanding vegan chocolates. In short, we show that by unlocking its full potential, plant-based chocolate is not just for Veganuary!

24 Feb 2021 --- In this latest webinar, we examine solutions to the challenges of removing functional ingredients such as sugar or animal-based ingredients. Meeting this need is INFUSE by Cargill™ – a new service offering model from Cargill Starches, Sweeteners & Texturizers Europe. It tailors ingredient blends to answer specific customers’ requests to develop innovative products that meet challenging consumer demands.

09 Feb 2021 --- Today, consumers are becoming increasingly mindful of the food they eat and where the ingredients come from. They seek innovative, sensory experiences while clean label, plant-based, nutritional profile and sustainability continue to influence purchasing decisions. To meet this need, Cargill is uniquely positioned to offer deep oils and fats and chocolate expertise. This webinar delves into the company’s capabilities to deliver optimal ingredients for specific filling applications.

19 Jan 2012 --- Translating 2012 Food Trends into Your Chocolate Applications