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Cargill Asia Pacific

Company-logo  COMPANY DETAILS
Cargill Asia Pacific
138 Market Street CapitaGreen #17-01
48946
Singapore

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  +65-63938819


ACTIVE CATEGORIES

bakery mixes and other bakery products, cocoa and cocoa products, fibers, flavor enhancers, hydrocolloids, stabilisers and gelling systems, soya and soya products, starch and starch products, sweeteners (non-sugar)



More than simply a food ingredients supplier, Cargill deeply understands our customers' strategies, consumers, distribution channels and competition. We deliver solutions that help the food industry and beverage manufacturers drive growth through new product innovation and reformulation. Cargill helps reduce costs through supply chain and manufacturing process efficiency and managing commodity price risk. Cargill helps our food industry and beverage manufacturing customers create unique products that fill product pipelines and reduce time-to-market by connecting our diverse food ingredients supplier capabilities — marketers, research scientist, application experts, risk managers and manufacturing process engineers — and seamlessly delivering these resources to customers. As a service and solution-oriented food ingredients supplier, our broad portfolio helps our customers address their food product development needs across the spectrum of applications and categories. Cargill helps our customers safely manufacture products every day around the world by reliably originating and distributing grain, oilseeds and other food ingredient commodities and by processing a diverse food ingredients supplier portfolio that spans core and specialty ingredients, ingredient systems and finished food systems.



Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

Could volcanic microbes hold the key to future plant-based protein?

15 Aug 2019 --- Closely following last week’s report underscoring how plant-based food could be key to the climate change fight, US start-up Sustainable Bioproducts (SBP), has unveiled... Read More

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FOOD INGREDIENTS NEWS

Sustainable beef: Cargill to slash 30 percent greenhouse gas emissions by 2030

29 Jul 2019 --- US-based agriculture giant, Cargill, is launching “BeefUp Sustainability,” an initiative that aims to reduce 30 percent of greenhouse gases (GHG) across its North... Read More

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FOOD INGREDIENTS NEWS

Deforestation disclosure: “Silence is deafening” as most companies fail to divulge soy and palm oil impacts

22 Jul 2019 --- Just 24 percent of high-impact food and agriculture companies are disclosing their effects on forests, according to a report from CDP, a UK-based organization aiming to make... Read More

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FOOD INGREDIENTS NEWS

Fast-tracking “radical” innovation: Givaudan and Bühler partnership nurtures disruptive start-ups

17 Jul 2019 --- Flavor powerhouse Givaudan and global food processing solutions giant Bühler are joining forces to fast-track innovation and accelerate market access for start-ups. The two... Read More

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FOOD INGREDIENTS NEWS

Infusing start-up energy: Cargill and Ecolab accelerate food industry innovation

16 Jul 2019 --- Cargill and Ecolab, are supporting a second class of start-ups through the Techstars Farm to Fork Accelerator. By cultivating innovation in this sector, the program hopes to... Read More




Video Interviews
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Clean label starch opportunities

15 Aug 2019 --- Cargill has expanded its SimPure line with the introduction of a new waxy corn-based starch. “The SimPure line is being launched to replace modified starches in the clean label space, while still offering a richer thicker texture that native starches cannot. Last year, we launched a potato-based line for mostly culinary and meat applications. The waxy corn-based solution opens up new application areas such as dairy and opportunities into retorted applications like canned soups and sauces,” says Shiva Elayedath at Cargill. The ingredient can still be labeled as “starch” and doesn’t have to be called “modified starch.” The company is looking to extend more into processed starches that work more in dairy and beverage.

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Innovation in steviol glycosides through fermentation

10 Dec 2018 --- Last month, Cargill and Royal DSM formed a new sweetness joint venture known as Avansya. Together, the companies will produce highly sought-after, sweet-tasting molecules, such as steviol glycosides Reb M and Reb D through fermentation. The new venture will combine both companies’ technologies for producing steviol glycoside products made through fermentation and will market its products under one brand name, EverSweet. At BrauBeviale 2018, Frank Maus of Cargill spoke about EverSweet and potential applications for the sweetener.

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The debut of a next generation stevia solution

14 Aug 2018 --- Cargill’s broad portfolio of sweeteners is claimed to help customers deliver “great tasting products,” whether they are taking out sugar or doing so for clean label purposes. Cargill recently introduced their EverSweet stevia extract formulation to the market. “Cargill has set a new benchmark for sweetness without calories with our EverSweet sweetener,” says Andrew Ohmes, Global Stevia Business Leader for Cargill. “Our goal has always been to address our customers’ needs to make lower-calorie products that taste great and are affordable to all.” The EverSweet sweetener is claimed to deliver the best of the same sweetness in the stevia leaf. The next-generation sweetener is promoted on the grounds of taste with up to 100 percent sugar replacement possible.

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A wide scope for ingredient innovation

02 Feb 2018 --- “Partner for sustainable growth” was the cornerstone of Cargill’s presence at Food Ingredients Europe 2017 stand. The focal point of Cargill’s stand was an inviting “Market Plaza” where food manufacturers could interact with dedicated specialists and discover how Cargill helps fuel sustainable business growth, with various concepts on display in different application areas. Cargill targets trends that include label-friendliness, sodium and calorie reduction, cost optimization, specialized nutrition and plant-based alternatives.

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New Stevia Development for Sugar Free Options

04 Jul 2017 --- In 2018, Cargill’s EverSweet next-generation sweetener will hit the US market with “great taste with up to 100% sugar replacement.” It is made with the same sweetness that is found in the stevia leaf, to delight your taste buds with calorie-free joy. The new sweetening solution uses the age-old technique of fermentation – with a modern twist. Using a specially crafted baker’s yeast, the EverSweet sweetener delivers the best of the same sweetness in the stevia leaf.




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

VIEW FROM THE TOP: Julian Chase, CEO, Cargill Starches, Sweeteners and Texturizers

30 Oct 2018 --- Cargill recently revealed plans to invest US$150 million in constructing an HM pectin production facility in Brazil. The proposed project is part of a comprehensive plan to strengthen Cargill’s full pectin footprint, including improvements to its existing three plants in Europe (Germany, France and Italy) and adding a new plant in Brazil to take advantage of local resources.

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THE WORLD OF FOOD INGREDIENTS

Right back to the source

22 Jun 2018 --- Key suppliers offer their thoughts on the demand for traceability & sustainability. What is driving the demand for clearer labels and what role can suppliers play?

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THE WORLD OF FOOD INGREDIENTS

View From the Top: Alain Dufait, Managing Director Starches & Sweeteners Europe, Cargill

30 Nov 2017 --- For decades, Europe’s sweetener market has been dictated by the European sugar regime. This limits the production of glucose-fructose syrup (GFS) to 720,000 tons, equivalent to 5 percent of beet sugar production. In addition, while Europe protected itself from imports from non-EU countries, it was faced with a WTO export limit of 1.4 million tons of sugar.

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THE WORLD OF FOOD INGREDIENTS

Translating Key Trends Across Sweet Categories

08 Feb 2017 --- A look at trends across four key themes: Healthy, Sustainable & Clean, Premium and Indulgent.

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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: How to Implement a Sustainable Strategy

23 Jun 2015 --- Key suppliers offer their thoughts on the implementation of traceability and sustainability. What is driving the demand for clearer labels and greater transparency and what role can ingredients suppliers play?




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