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Not all pectin created equal for cholesterol-lowering activity: Cargill
10-Jan-2012 - Daily consumption of pectin-containing foods may lower LDL cholesterol by as much as 10%, says a new study funded by Cargill, but the effects are dependent on the type of pectin used.
Market volatility spurs Cargill profit surge
13-Oct-2010 - Cargill has reported a 68 percent surge in profits for the first quarter of 2011 to August 31, on the back of renewed volatility in global agricultural commodity markets, the company said.
Cargill says economic outlook ‘uncertain’; reports FY earnings drop
18-Aug-2010 - The outlook for economic growth remains uncertain, Cargill said on Tuesday, as it reported a 22 percent drop in full-year earnings to $2.6bn, from $3.3bn a year earlier.
Sports drink stabilizer alternative to gum arabic
12-Aug-2010 - Cargill has introduced a new starch-based stabilizer for use in sports drinks as a possible replacement to gum arabic – an ingredient susceptible to supply and cost issues.
Economising texturiser cuts fat and maintains cake moisture - Cargill
24-Jun-2010 - A new texture ingredient for baked goods can reduce fat content by up to 50 per cent, preserve taste and lower production costs, claims Cargill.
Cargill gets Novel Foods for Xtend sucromalt
28-May-2010 - A sucromalt ingredient from Cargill has received Novel Foods approval in Europe, opening up the use of the sweetener in a range of food and beverage products in the bloc.
Cargill denies allegations of illegal deforestation for palm oil production
07-May-2010 - Cargill has denied allegations made by the Rainforest Action Network (RAN) which claims that the company has destroyed rainforest for its palm oil plantations.
Supply: Joining the glucosamine supply gaps
16-Apr-2010 - In the second part of this NutraIngredients focus on joint health, we analyse the elbow work going on in the supply channel.
Hydrocolloids may enhance white sauces in ready meals
26-Mar-2010 - Replacing modified starch with hydrocolloids like xanthan gum can enhance the textural and stability of white sauces used in ready meals, says a new study from Belgium.
Hydrocolloids may inhibit acrylamide formation
08-Mar-2010 - Common hydrocolloids like pectin may inhibit the formation of acrylamide in French fries by up to 60 per cent, according to new research from China.
Cargill agrees Australasian fats acquisition
11-Dec-2009 - Cargill has entered into an agreement to acquire the edible fats and oils business of Goodman Fielder in Australia and New Zealand, which it says will aid efficient future growth in the region.
Cargill claims strength in recession despite Q4 earnings slump
19-Aug-2009 - Cargill has reported a huge drop in earnings during the fourth quarter of fiscal 2009 compared to a year earlier, but said that it had entered the economic downturn with several effective strategies in place.