12 Apr 2021 --- Throughout the global COVID-19 pandemic, FoodIngredientsFirst is dedicated to bringing its readers all the latest and most relevant industry updates. Visit this news feed for the... Read More

07 Apr 2021 --- Environmental and personal health trends are driving the confectionery segment. Spurred by COVID-19, the importance of immunity is coming to the fore while sustainability is... Read More

31 Mar 2021 ---  In a new report, the Good Food Institute (GFI) highlights opportunities to utilize India’s 8,100 km long coastline for seaweed cultivation, which in turn could provide... Read More

22 Mar 2021 --- As the world continues its recovery from COVID-19, demand for dairy shows no sign of slowing down, as global consumers seek immunity-supporting, protein-rich products.This is... Read More

19 Mar 2021 --- Researchers at Wageningen University & Research (WUR) in the Netherlands are the first to develop a quantitative method that can compare the textures in meat with variations in... Read More

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.

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.

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.

12 Jun 2020 --- Consumers expect brands to be proactive, by combining sustainable solutions with trends like label friendliness, sodium, sugar and calorie reduction, and plant-based alternatives. I am excited to announce that we will shortly launch a label- friendly sweetener made from wheat and barley malt in Europe, adding to our diverse range of stevia-based specialty sweeteners, says Peter Van Deursen, Group Leader, Cargill Starches, Sweeteners & Texturizers

11 May 2020 --- Global Tastes for the Modern World. Key suppliers offer their thoughts on ready meal trends to look out for in 2020. What twists will industry see on global cuisine as the plant-based revolution powers on?

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.

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?

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.

05 Mar 2021 --- In F&B developments this week, the IFT Annual Event and Food Expo announced plans to transition online in light of the pandemic. Cargill and Tesco spearheaded major programs to improve ocean biodiversity and reduce the fishing industry’s carbon emissions. Meanwhile, Starbucks introduced two new plant-based iced shaken espresso beverages along with the US launch of oat milk, to roll out in stores this spring.

19 Feb 2021 --- This week, Nestlé continues its plant-based pivot with a major portfolio boost –  the launch of the first vegan KitKat which is on the horizon for later this year. Interest in chocolate and cocoa ingredients is typically rising as consumers continue to turn to chocolate as a way to indulge. Meanwhile, CARE and Cargill released their latest partnership successes in a new report highlighting cocoa sustainability.

29 May 2020 --- In this week’s industry developments, Kerry debuted a new range of “suitable for organic” flavoring modulators, ahead of updated EU regulations for organic F&B products set to take effect next year. Meanwhile, Cargill’s global FATitudes study revealed that sixty-eight percent of consumers worldwide are closely monitoring the type and amount of fat and oil in packaged food.

17 Apr 2020 --- While the ongoing pandemic spurs a cataclysm of supply chain challenges, the global crisis is also pushing businesses toward previously unexplored digital solutions. Key agri-food suppliers Cargill and Agrocorp have teamed up with Rabobank to pilot blockchain for faster cross-continental commodity trading in five days, initially focusing on wheat. Other COVID-19 updates include how the EU dairy sector is slipping into a deepening crisis. As the demand for milk and milk ingredients has significantly dropped, produced milk volumes can no longer be absorbed, warn the European Milk Board.You can also follow our exclusive interviews with Corbion and Prova on how they are weathering the coronavirus storm, plus other industry news. 

02 Oct 2018 --- Cargill Starches, Sweeteners & Texturizers business is developing sustainable ingredients made from renewable sources. Cargill currently processes value-added ingredients dedicated to four major markets: food & beverage, papermaking & corrugating, pharma and animal nutrition industries. Cargill recently revealed plans to invest US$150 million in constructing a new pectin production facility in Brazil. FoodIngredientsFirst spoke with Julian Chase, President of Cargill Starches, Sweeteners and Texturizers, who discussed the recent investments for pectin in Brazil and the company's starch portfolios. 

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