Blogs

Bye-bye, partially hydrogenated fat

Partially hydrogenated vegetable oil is on the way out, with last week's FDA announcement that it was withdrawing GRAS status for this food ingredient.

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.

How to boost fiber content and cut calories with a virtually invisible starch

While consumers want more fiber in their diets, they don't want it to change the taste or texture of the foods they love. Enter Cargill's ActiStar™ Resistant Tapioca, a modified food starch that boosts fiber and reduces calories in products such as cereals, breads, tortillas, pizza dough, cookies, crackers, pancakes,...

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.

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...

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.

Canola oil and seed: A breed apart

Cargill's ingredient oil customers want heart-healthy solutions that protect their brand as consumer expectations expand and regulations tighten. That means cooking oils that not only have an excellent fatty acid profile (low saturated fat and no trans fat) but that boast a clean, appealing flavor without being cost-prohibitive.