Blogs

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.

Meeting the challenge of reducing saturated fat in foods marketed to kids

The food industry has faced many obstacles in the quest to develop healthier products by incorporating functional oil and shortening ingredients with improved nutritional attributes. Now we're up against another difficult but very important challenge: to develop foods with no more than 1 gram of saturated fat per serving which...

Indulging in better-for-you cakes and muffins

Reduced-fat muffins and cakes that taste as good as full-fat versions? Eating is believing when it comes to baked goods made with Cargill's CitriTex® blends. CitriTex blends are a mixture of citrus pulp fiber and other ingredients that allow you to reduce the oil in muffins and cakes by 50%...

Making fried foods healthier without sacrificing taste

Let's face it: frying in oil or fat achieves a moisture content, flavor profile and crisp finish that is hard to beat. Yet the same oils that make fried chicken, fish, french fries and donuts so tempting are also the reason why they will never make any nutritionist’s Top 10 list.

Achieving great taste in reduced-calorie beverages

More than 60% of adults around the world are trying to improve the healthfulness of their diets, according to market studies. As a result, the market for reduced-calorie food and beverage products is booming: in 2009, more than 25% of adults increased the amount of reduced-calorie food and beverages they purchased.