Global ingredients manufacturer Cargill has committed to removing iFTAs to comply with a World Health Organization initiative to reduce the amount of iFTAs in the global food supply chain.
List view / Grid view
The new pectin plant also has significant sustainability credentials, with Cargill confirming it will be run on thermal energy generated from biomass and biogas.
The findings are from Cargill's FATitudes, an annual study constructed to learn more about consumers’ awareness, perceptions and behaviours around fats and oils found in packaged foods, and to help inform the future of food innovation.
Through the Cargill Cocoa Promise, the company uses technologies, such as mobile money, GPS mapping and digital data collection to allow for greater transparency on how cocoa is grown and sourced from farmers.
Cargill, Agrocorp and Rabobank worked together via a blockchain solution to ensure intercontinental agricultural trade could take place during the COVID-19 pandemic, and did so in five days.
The European investment aims to enable food manufacturers to create calorie-reduced products with improved nutritional profiles.
Cargill has announced plans to transform its production site in Krefeld, Germany, from a corn to wheat processing plant in a bid to meet evolving market demands.
A programme has been launched in the Twin Cities – Minneapolis and St Paul – to mentor and accelerate emerging talent in the food industry.
8 March 2017 | By New Food
We celebrate International Women's Day by looking at what Cargill are doing to empower women in the cocoa supply chain...
2 June 2016 | By Victoria White, Digital Content Producer
The US Food and Drug Administration (FDA) has issued a GRAS (generally recognised as safe) No Objection Letter, for Cargill’s EverSweet...
5 May 2016 | By Victoria White, Digital Content Producer
The acquisition of Cargill’s Dressings, Sauces and Mayonnaise business furthers Ventura Foods’ strategy to grow, strengthen and diversify...
4 May 2016 | By Victoria White, Digital Content Producer
Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes...