Formulating Ideas

Cargill To Host Free Webinar on Solutions for Salt and Sodium Optimization

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.

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.

How to rise above the challenge of gluten-free baking

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...

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