Emulsifiers, which combine the fat and water elements of confectionery, offer a wide range of potential benefits.

Much of the confectionery industry is held together by emulsifiers — literally. They are the magic that combines water and fat ingredients with each other. 

As consumers continue to watch their calorie intake and strive to live a healthier lifestyle, food and beverage manufacturers are in need of great-tasting, zero-calorie sweeteners to help them achieve these goals.

As part of the 2019 IBIE BEST in Baking Program, sponsored by IBIE and SF&WB, Cargill was awarded “Top Honors” in the Ingredients category for its work in fostering a higher level of palm oil sustainability while empowering women in Southeast Asia.

Cargill and the National FFA Organization share the belief that agriculture can solve some of the world's toughest sustainability challenges.

Cargill and CARE are building on the successes and learnings of their Rural Development Initiative to increase food and nutrition security as well as climate change resilience around the world.

Cargill has invested an additional $75 million in PURIS, the largest North American producer of pea protein.

Recognizing the critical role that innovation plays in creating a safer and more sustainable food system, Cargill and Ecolab are supporting a second class of startups through the Techstars Farm to Fork Accelerator. 

Cargill’s 2017/2018 Cargill Cocoa & Chocolate Sustainability Report highlights the work being done every day to improve the lives of farmers and their communities in five origin countries where the company sources cocoa—Brazil, Cameroon, Côte d’Ivoire, Ghana, Indonesia.

Cargill has announced that it will break ground in June on the construction of a state-of-the-art pectin plant in Bebedouro, Brazil, with a completion date by end of 2021.