Innovation in action: From stevia to sustainable palm oil… A day at Cargill’s Minneapolis HQ
By Elaine WATSON
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Can you make a perfect zero-calorie cola with stevia? Is the US food industry on track to meet sustainable palm oil targets? Are attitudes towards HFCS changing? What’s next for sodium reduction? FoodNavigator-USA headed to Cargill’s Minneapolis HQ to find out what’s happening at the cutting edge of food innovation.