Cargill is hosting a free Webinar on February 29 with Food Processing's very own Erin Erickson as moderator. The webinar will provide an overview of the discussion of the rapidly changing environment surrounding sodium levels in foods.
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.
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.
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.
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.
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...
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;...
Katy Cole Technical Services Manager Cargill Cocoa & Chocolate
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