Blogs

Confection Trends: Not your mother's bonbon

The busiest time of the year for confectioners is upon us, where the results of their innovation and product development show up in holiday party spreads and gifts. This year, expect to see a lot of novel ingredients paired in adventurous flavor combinations; ultra-dark, premium chocolate; cake and truffle pops;...

The secret of bliss-producing chocolate products

Katy Cole Technical Services Manager Cargill Cocoa & Chocolate

Whole Grain Corn Flour Helps Food Processors Keep Costs Down While Meeting 2010 Dietary Guidelines

When choosing breakfast cereals, breads and other food products, consumers search for the Whole Grain Stamp on the packaging. They've gotten the message about the positive role of whole grains in heart health, weight maintenance and glycemic control and are looking for convenient ways to get at least 3 servings...

Cargill working with food manufacturers to maximize impact – and minimize cost – of cocoa powder in formulations

Kimberly StanglAssociate Food TechnologistCargill Cocoa & Chocolate

Food processors can relieve cost pressures by looking at their oils

The current economic stagnation coupled with very high commodity prices has led food manufacturers to understandably become very price-sensitive. At Cargill, we're always trying to find ways to help our customers promote their products while saving costs.

How To: Save Money Through Big Picture Process Improvement

Charles Sanderson, PhDTechnical DirectorCargill Process Optimizers

Omega-3s: How to boost nutrition while lowering saturated fat

Our customers wanted to enrich their products with omega-3 fatty acids — but without the grassy flavor they often impart. Enter Clear Valley® omega-3 oils and shortenings.

Cargill to host free webinar on reducing fat in food products

Cargill is hosting a free Webinar on September 28 with Food Processing's very own Diane Toops as moderator.

Cost containment will be a big focus at this year's International Dairy Foods Association show

Our dairy customers are frequently asking us how we can help them deal with rising input costs while continuing to produce the great tasting, high quality products that their customers expect from them. Here at Cargill, we're gearing up to showcase and roll out some innovative and great-tasting cost-containment solutions...

Are your consumers watching their fats for heart health? Why not “block” cholesterol?

Consumers are demanding great tasting foods to enlist in the fight against heart disease, the No. 1 killer of both men and women in America. Elevated blood cholesterol is a major risk factor in the development of heart disease.