Cargill - Articles - Page 17 | Snack Food & Wholesale Bakery

Cargill strengthens North American non-GMO offering with Identity Preservation process

March 15, 2017

Furthering its commitment to help food and beverage customers address growing consumer demand for non-GMO product offerings, Cargill has announced an identity preservation process and several additional Non-GMO Project Verified food ingredients.

Cargill partners with the International Cocoa Initiative (ICI)

February 9, 2017

Cargill and the International Cocoa Initiative (ICI) have partnered to expand their joint actions on child labor in Côte d'Ivoire.

Industrial chocolate market to grow by 3 percent

London-based firm Technavio says demand of organic, sugar-free chocolate continues to grow.

Alyse Thompson

January 11, 2017

The global industrial chocolate market is expected to grow by 3 percent over the next five years, according to a new report by London-based research firm Technavio.

Cargill introduces canola lecithin for label-conscious consumers

December 20, 2016

Cargill is expanding its line of emulsifiers with the addition of deoiled canola lecithin.

Cargill invests in food innovation centers to meet consumer demands now and in the future

Investment in food, nutrition and food safety will help customers anticipate market forces and shifting consumer values

December 16, 2016

Cargill demonstrated an intensified commitment to innovation in food, nutrition and food safety during the final two months of 2016.

Cargill opens innovation center in China to create food of the future

December 5, 2016

Cargill has pulled together its resources and expertise across broad areas in food, including animal protein, edible oils, sweeteners, starches, cocoa, and texturizing solutions, to start Cargill ONE, an innovation center designed to create innovative food products and new flavors for its customers in China.

Clean labels, production efficiencies inspire starch innovation

The search for cleaner labels drives starch innovation, but hybrid technology, acid-thinned starches likely here to stay.

Curtis Vreeland

September 20, 2016

As consumers continue to demand cleaner labels, suppliers have been driven to produce more starches that will allow confectionery products to be labeled as such. And manufacturers seeking to improve production efficiencies have also led to start innovations.

Snack Bar Trends: Savory Satisfaction

Snack bar manufacturers are focusing on using natural, recognizable ingredients and experimenting with savory flavor combinations.

Abigail Watt

March 30, 2016

Snack bar manufacturers are going above and beyond to deliver bars with more nutrition and better ingredients.

Flavor trends: A Natural Dilemma

Consumer desire for all-natural confections can lead to challenges for flavorists trying to create new flavor profiles.

Abigail Watt

March 28, 2016

When it comes to food, and especially candy, flavor is king. It’s a fact that the industry understands well — if it doesn’t taste good, consumers won’t eat it.