Balance is the Key Ingredient to Mid-Calorie Beverages

High calories and full-on sweetness? Or zero calories and a seemingly-watery taste? For some people, it's all about meeting in the middle, but does half the calories have to mean half the taste?

Low Glycemic Index Carbohydrate Syrup Helps Sports Drinks Go The Extra Mile

When it comes to sports drinks, consumers want great taste, hydration and energy in one convenient product. They want the kind of fuel that will stick with them throughout athletic events or exercise—especially during the hot summer months.

Childhood Nutrition and Cargill’s Kid-Friendly Food and Beverage Product Solutions at IFT

The topic of childhood nutrition is top of mind for many these days — why? Perhaps it's because research shows that most children in the U.S. don't meet recommendations for healthy eating or physical activity, and the obesity rates have climbed significantly over the past few decades.

How to Reduce Sodium Content, But Not Taste

Cargill has been in the salt business for more than 50 years, so it may seem surprising that when nutrition guidelines began calling for less dietary sodium, food manufacturers turned to us for help. But it made sense, because we know salt—so it stands to reason that we would also...

How to harvest the goodness of whole grain corn ingredients

When looking for a whole grain ingredient to add to a variety of your applications, corn should be on your list.  MaizeWise® whole grain corn ingredient offers whole-grain nutrition in a variety of granulation and flavor profiles for a taste and texture tailor-made to your product.

Whole wheat products with baked-in cost savings

With more than 65% of Americans trying to fit more whole grains into their diets, the market is ripe for whole wheat baked products. Yet increasing whole grain content can present formulation challenges that drive up costs.

New Truvia product offers cost savings for beverage manufacturer

Truvia® stevia leaf extract, Cargill's natural zero-calorie sweetener, is a revolutionary way to achieve sweetness in beverages without all the calories. Now, a new product grade, Truvia stevia RA80, is creating opportunities for manufacturers to save on ingredient costs while formulating great tasting reduced calorie beverages.

Gum Arabic substitute sidesteps rising ingredient costs

If you use gum Arabic in your products, you know that prices reached record highs in 2011 and are nearly 40% higher than they were a year ago. The continuous appreciation of the US Dollar against the Sterling, Euro and other currencies is still causing increases in gum Arabic prices.

How to sweeten your products for less

With high sugar prices and volatile markets, food manufacturers are tapping cost-effective nutritive sweetener alternatives. As Cargill's food processing customers have seen, even a low-percentage substitution can pay huge dividends.

How to rise above the challenge of gluten-free baking

Creating great tasting gluten-free bakery items is very difficult. Without gluten to entrap air, baked goods lack the chewy, plump goodness that make them so worth the calories. Fortunately, Cargill has developed gluten-free baking bases  that take the frustration and guesswork out of baking delicious gluten-free breads, cookies, cakes, muffins...