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US Twin Cities programme to identify new stars in the food industry
A programme has been launched in the Twin Cities – Minneapolis and St Paul – to mentor and accelerate emerging talent in the food industry.
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Cargill
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Why Cargill’s Cocoa Promise represents the fight for gender equality
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...
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Palm oil – a sustainable product?
26 July 2016 | By Stephanie Anthony, Editor New Food
What does 'sustainable palm oil' entail and is producing this oil in a sustainable manner even possible? The IIASA say it is...
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GRAS No Objection Letter for Cargill’s EverSweet stevia sweetener
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...
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Cargill sells its Dressings, Sauces and Mayonnaise business to Ventura Foods
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...
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Fat systems that lower saturated fat in baked goods
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...
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Cargill eliminates 20% of shared-class antibiotics used for beef-cattle
9 March 2016 | By Victoria White
Cargill has announced that it is eliminating 20% of shared-class antibiotics from its four feed yards in Texas, Kansas and Colorado...
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Are essential oils the key to reducing antibiotics in poultry?
2 February 2016 | By Victoria White
Cargill researchers studying additives found that selected essential oils had the most comprehensive effect on overall gut health...
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Cargill inaugurates wet corn milling plant in Karnataka
22 January 2016 | By Victoria White
The new $100 million state-of-the-art site is spread over 44.5 acres of land and has a capacity to mill 800 tonnes of corn daily...
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Cargill’s lecithin products ready to go for bakery customers
8 January 2016 | By Victoria White
Following the US Food and Drug Administration’s 2015 ruling on partially hydrogenated oils (PHO), Cargill is offering bread manufacturers its lecithin products as a successful replacement for monoglycerides and DATEM...
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Cargill launches low-fat yoghurt solution, C CreamTex 06329
1 December 2015 | By Victoria White
Cargill says C CreamTex 06329 modified starch enables a minimum of 50% fat reduction with minimal impact on the taste and mouthfeel of yoghurt...
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Cargill to modernise its NA Cocoa and Chocolate business
29 October 2015 | By Victoria White
Cargill says it will continue to take steps to improve and expand its chocolate, compound and chocolate liquor production offerings and services in 2016...
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Cargill to showcase product innovation at FiE 2015
16 October 2015 | By Victoria White
The focal point of Cargill’s stand at FiE will be its Innovation Hub, where food manufacturers will be able to interact with the R&D specialists and discover new product concepts...
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Cargill introduces its next-generation stevia sweetener
2 October 2015 | By Victoria White
Cargill is set to unveil its next-generation sweetener, EverSweet, at SupplySide West. It is expected to be commercially available in 2016...
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Cargill converts ground beef plant to cooked meats facility
25 September 2015 | By Victoria White
The converted plant will give the Cargill capabilities it currently does not possess to produce specific types of cooked meat products for its customers...
