02 Dec 2022 --- Addressing a changing global regulatory landscape for F&B players, Kerry has launched a digital tool designed to support manufacturers in optimizing the nutritional profile of... Read More

15 Nov 2022 --- South Korea is on track to outpace other global markets in its rate of patent filings for cell-based meats, according to analysis of the developing market of future protein sources.... Read More

04 Nov 2022 --- The US government is strengthening its crackdown on combatting corporate concentration in the meat sector, with a US$375 million cash injection. In the first round of investments,... Read More

01 Nov 2022 --- Research from Cargill is unraveling consumer attitudes toward sustainable cocoa, underscoring the growing significance of cocoa’s environmental impacts and link to human... Read More

31 Oct 2022 --- More than 30 Asia-Pacific stakeholders in the novel foods space have come to an agreement on using “cultivated” as the standard descriptor for novel cell-based products.... Read More

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 More

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.

26 Mar 2021 --- Cargill has observed significant interest in its pea protein solutions among sports nutrition and meat alternatives formulators. “These are clearly dynamic categories driven by health and sustainability attributes,” notes Tom Vanderborght, product line manager proteins. He underscores, however, that pea protein is presenting wider applicability in bakery, among other sectors.

23 Jul 2020 --- Following on from IFT’s virtual exhibition, Cargill has been spotlighting the growing appeal of dairy alternatives. Christine Addington, a senior technical service representative at the company, shares insights on the trends dominating the space.  

12 Dec 2019 --- Cargill’s prototypes were available for tasting at its “Food Market” during FiE in Paris last week. The company speaks with FoodIngredientsFirst about diverse application possibilities as well as clean label, sugar reduction and sustainability trends.

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.

20 Feb 2014 --- Key suppliers offer their thoughts on the trends that will drive the sweet goods market in 2014. Which flavor trends hold high potential and what about the combination of sweet and savory?

01 Oct 2012 --- DSM continues to strengthen in its position in food & nutrition. The recent move to acquire Cargill’s cultures and enzymes business is just the latest in a spate of acquisitions. It would be the eighth in Nutrition since DSM announced a new strategy in September 2010.

01 Dec 2009 --- Cargill Texturizing Solutions has been keen to highlight its cost engineering solutions in the downturn. Ralph Appel talks about business trends in the ingredients market.

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.

13 Aug 2021 --- This week, a flurry of acquisition activity within major meat sectors was flagged – the latest being Cargill and the Continental Grain Company moving to buy chicken producer Sanderson Farms. Barry Callebaut launched a scorecard to define and develop sustainable practices in coconut production, together with Nestlé and Proforest. Meanwhile, PepsiCo’s Mountain Dew-branded alcoholic beverage is expected to launch in early 2022.

16 Jul 2021 --- In F&B developments this week, a roundtable of coloring foods specialists discussed advancements in the search for brilliant blue – including a new compound sourced from red cabbage using enzymes. Industry reacted to Nestlé’s recent deep dive into cell-based meat. In business developments, Next Gen Foods netted US$20 million in an extended seed round to bring TiNDLE plant-based chicken to the US. Meanwhile, Cargill entered the European soluble fiber market with a US$45 million investment in Poland.

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