Formulating Ideas

Targeting Generations X and Y with functional foods designed to maintain joint health

Joint concerns are on the rise with consumers across many age groups.  In fact, in the most recent Global Health & Wellness Trends report from Health Focus International (HFI), joint health is rated one of the top ten health concerns globally with 42% of respondents indicating that they were extremely...

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...

Inulin Fiber Helps Add Digestive Benefits to Food and Beverages

Cargill's Oliggo-Fiber® inulin is an "invisible" fiber that can be used in a wide range of beverages, bakery and dairy items, snacks, confections and more.   This is good news for consumers who have a growing interest in fiber for its role in digestive health and weight management, in addition to...

Heart-healthy Formulation How-To: Free sterols or sterol esters?

On Feb. 21, 2012, the U.S. Food and Drug Administration (FDA) announced that it would allow continued use of the health claim linking consumption of free plant sterols as well as sterol esters to a reduced risk of coronary heart disease until a final rule is issued.

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,...

Consumers Look to Include More Whole Grains in their Diets

Larry SoterTechnical Services SpecialistCargill

How The Food Industry Can Best Address The Challenges Of Meeting The New Whole Grain Requirements

The new standards for the U.S. Department of Agriculture’s (USDA) National School Lunch Program and School Breakfast Program will bring changes to the meals served in lunchrooms across America.

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.