Global cocoa and ingredients company Cargill has announced a new commercial partnership with Voyage Foods to produce alternatives to cocoa-based products and nut spreads without using cocoa, peanuts, and hazelnuts.
Cargill showcased the breadth of its protein portfolio and sustainable sourcing partnerships in a multi-course tasting earlier this month in New York City.
As part of an investment of €50m into Cargill’s Saint-Cyr en Val facility in Orleans, France, American multinational Cargill is opening a protein innovation hub. The hub promises to give the company's customers the tools to trial, create and taste...
Cargill, one of the world’s largest cocoa suppliers, has been ordered by a Brazilian court to pay 600,000 reais ($120,185) as indemnity for allegedly buying cocoa from farms where child labour or forced work has been identified.
The project will see Cargill supply cocoa shells to CCm Technologies, who in turn will manufacture fertiliser for two farms supplying Nestlé UK & Ireland.
Food ingredient company Cargill will showcase its latest innovation in salty solutions at IFT FIRST next week with a new line of Pink Himalayan Salt products, as food manufacturers increasingly look to the ingredient for its perceived better-for-you benefits,...
As CPG brands look to innovate in the plant-based meats category, they often meet a host of formulation challenges, including ensuring products have a similar taste, texture, and appearance as their animal-based counterparts. At Natural Products Expo...
While consumers often look to the sweet bakery category for sugary fixes and chocolatey crunches, CPG companies might have an opportunity to innovate a new — healthier — path forward for the space, according to a recent survey and analysis from food ingredient...
Biomanufacturing everything from ‘animal-free’ dairy and egg proteins and high-intensity natural sweeteners to heat-and pH-stable red pigments is a hot topic in food tech. But which microbes will be the production workhorses in future, will new cell-free...
Ghanaian cocoa processing company Niche Cocoa has announced a major investment in the US with the opening of a manufacturing facility in Franklin, Wisconsin.
In the hierarchy of nutrition labeling, over half of consumers (58%) say they check total and added sugar content followed by the type of sweetener (52%) used in a product, claims Cargill.
Three years since first debuting its ClearFlo modifying ingredient technology used to reduce sensory off notes of stevia, Cargill is debuting a single solution and combination of the two: EverSweet stevia + ClearFlo, giving food and beverage manufacturers...
Interest and demand for products that support the immune system increased since the pandemic began and according to a new survey, the dialogue has ushered in consumer knowledge of the strong interrelationship between digestive and immune function.
Cargill has opened a $150m pectin production facility in Bebedouro, Brazil, to meet growing global demand for the label-friendly texturizing ingredient.
Cargill and vertical farming pioneer AeroFarms are combining their areas of expertise in a multi-year research agreement to unlock new ways of creating a more resilient and productive cocoa sector.
If you look at the ingredients lists of most plant-based burgers, they’re not wildly different – a combination of extruded plant proteins, hard and liquid fats, natural flavors, yeast, methylcellulose, starch, seasonings and perhaps added vitamins and...
A combination of supply chain disruptions and surging demand for sugar alternatives has created a very tight market for selected specialty sweeteners - notably erythritol and crystalline allulose – with some firms reporting shortages, longer lead times,...
Viewed as the antidote to a tough day, chocolate was the indulgence of choice for one-third of US grocery shoppers during the pandemic, according to a survey from Cargill's North American Cocoa & Chocolate team, which uncovered the primary purchase...
The FDA has responded with a letter of no objection to Cargill’s GRAS (Generally Recognized As Safe) notification for EpiCor – a ‘postbiotic’ ingredient claimed to have immune, digestive, and respiratory health benefits.
US retail sales of plant-based milk surged 21.9% to $2.542bn in measured channels in the year to Jan. 24, 2021, while sales of plant-based cheese and yogurt (far smaller categories) were up 43.6% to $233.9m and 16.4% to $346.2m respectively in the year...
Cargill has made new hires to its executive leadership team, effective April 1, to position the company for accelerated growth in sustainable food and agriculture solutions.
Market projections for meat and dairy alternatives vary wildly, with Impossible Foods’ CEO predicting animal agriculture could hit a ‘death spiral’ by 2035, while Wells Fargo reckons plant-based meat will account for a rather more modest 4% of the US...
Cargill is in advanced conversations with CPG brands about using EpiCor – a ‘postbiotic’ ingredient claimed to have immune, digestive, and respiratory health benefits – in a range of applications from yogurts to tea as it seeks to take it beyond dietary...
Kids are drinking less milk and juice as they get older, but what are they drinking instead, and is it good for them? How do parents evaluate what types of drinks are good for kids? What are parents looking for on food labels?
As tensions – and lawsuits – mount in the meat industry as plants balance the need to protect workers with pressure to maintain the nation’s food supplies, food trade associations have urged Congress to move to protect essential businesses from ‘unfounded’...
Meat giants Cargill Protein and Tyson Foods are flexing their supply chain muscles to adjust to a sudden shift in demand away from foodservice and towards retail as consumers stay at home.
Cargill has entered a joint development agreement with Renmatix to explore new applications and commercial opportunities to scale a proprietary, water-based process which converts unused plant materials into functional food ingredients with the clean...
Avansya - a joint venture between Cargill and DSM - has opened the first commercial-scale facility in the US producing stevia sweeteners via microbial fermentation.
Cargill has invested an additional $75m in North American pea protein producer, PURIS, which will double production of its proprietary pea proteins, starches, and fibers for the food and beverage industry.
Young consumers (18- to 34-years-old) or ‘Generation Yum’ (a term coined by food author Eve Turow) are growing increasingly interested in learning where their food comes from and care more about animal welfare than older generations, recent research by...
Cargill has unveiled its new 188,000-square-foot North American protein headquarters in Wichita, Kansas, designed to foster employee collaboration and drive innovation in the protein category.
Over the past five years, 44% of American and British consumers surveyed that they have added more fish to their diets, followed closely by poultry, Cargill’s recent Feed4Thought survey showed.
Mondelēz, Cargill, Nestlé and Tony’s Chocolonely will discuss progress and challenges in implementing Child Labor Monitoring & Remediation Systems (CLMRS) in cocoa communities at a panel during the World Cocoa Conference.
A consumer survey, commissioned by US producer Cargill, has revealed the growing popularity among millennials of natural supplements to aid digestive health, along with animal well-being.
A joint venture between ingredient suppliers Cargill and PURIS announced today will allow for the significant expansion of pea protein production at a time when more consumers are looking for plant-based options that deliver health benefits, are sustainable...
Agri-giant Cargill has announced it has suspended sourcing palm oil from Reforestadora de Palmas del Petén, S.A (REPSA) after the Guatemalan supplier failed to meet Cargill’s sustainable palm oil policy.
Plant-based proteins are creeping into a dizzying array of foods and beverages, from dairy-free ‘milks,’ ‘cheeses’ and ‘yogurts’ to protein bars, chips, powders and meat analogs. But what are they like to work with? FoodNavigator-USA caught up with experts...
The challenges of clean label formulation might hit hardest at the humblest of ingredients, texturizers and preservatives—those behind-the-scenes stage hands that do the dirty work of making food formulations palatable and shelf stable.
EverSweet - the hotly-anticipated ‘next-generation’ Reb D and Reb M sweetener from Cargill and Evolva produced via fermentation – is on track for a 2018 launch, now that the two partners have thrashed out a production and commercialization deal.
