17 Apr 2024 --- Ingredion’s stevia subsidiary PureCircle has received plant breeders’ rights (PBR) for its proprietary stevia plant varietal from Chinese regulators in a move that... Read More

16 Apr 2024 --- Companies are developing novel ways to mitigate the current challenges in the cocoa industry. Climate-induced drought, broader biodiversity issues and disease are ravaging cocoa... Read More

16 Apr 2024 --- Puratos and its Belgian chocolate brand Belcolade have unveiled their latest annual report of the Cacao-Trace sustainable cocoa program that demonstrates it is “on... Read More

15 Apr 2024 --- Indulgence remains one of the essential reasons for purchasing bakery products. However, new research from Cargill reveals that consumers want the best of both worlds and expect... Read More

15 Apr 2024 --- Unliever’s ice cream brand Magnum has unveiled a trio of mood-inspired flavors called the Magnum Pleasure Express to bolster its premium portfolio. These include Magnum... Read More

28 Mar 2024 --- At Natural Products Expo West (NPEW) we talked to Alyssa Leyva, Cargill’s product line manager for high-intensity sweeteners, about the company’s latest research on its stevia sweetener, finding no significant impact on gut microflora. She also highlighted how another study showed that consuming stevia-sweetened beverages pre-meal reduced feelings of hunger and calorie intake. 

19 Mar 2024 --- Fatemeh Khadem, senior technical services manager at Cargill Cocoa & Chocolate, dives into the newly-launched cocoa powders that help customers reduce sugar and bitterness. Some also pair well with oat and almonds for alternative dairy chocolate beverages. 

27 Feb 2024 --- Florian Schattenmann, head of R&D and innovation at Cargill, explains why innovation is crucial to overcoming some of the world’s biggest problems, including climate change and food security. In this wide-ranging interview, Schattenmann provides insights on alternative proteins, sustainable animal agriculture, AI systems and pet nutrition.

14 Dec 2023 --- René Berendse, marketing associate director Enablement & Operations at Cargill, discusses cocreating growth with partners and helping customers address challenges, identify new business opportunities and innovate. He explains how NPD, overcoming formulation challenges, including working on clean label and sustainability solutions, forms a big part of what the company does. He also addresses digital technologies like AI.

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.

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