Articles Tagged with ''Cargill''

“No sugar tonight in my coffee. No sugar tonight in my tea. No sugar to stand beside me. No sugar to run with me.”

Cargill is investing in ENOUGH's most recent (Series C) growth funding campaign and has signed a commercial agreement to use and market its fermented protein.  

Ingredient supplier hosted an event aimed at showcasing innovations that will shape food and agricultural on Feb. 6 in New York City.

Mark Fahlin, Category Leader – Dairy, Dairy Alternatives, and Specialized Nutrition at Cargill, joins Dairy Foods for Episode 37 of the “Let’s Talk Dairy” podcast, where he discusses the important role of dairy foods in promoting health and wellness in consumers of all ages. 

Cargill’s sustainability strategy is intentionally designed to deliver on the company’s purpose of nourishing the world in a safe, responsible and sustainable way, by creating products, partnerships and programs in the prioritized areas of Climate, Land and Water and People.

Sean Leighton is the global vice president of food safety, quality and regulatory at Cargill.

The sourcing of ingredients for dairy products is becoming increasingly complex.

The COVID-19 pandemic increased consumer interest in immune health and sales of probiotic foods and beverages. Circana (previously IRI and NPD) reports that probiotic beverages have increased both dollar and unit sales for the past three years, and probiotics were found in over 30 beverage subcategories.

Commitment will also leverage up to $15 million in federal funds, leading to the activation of up to $30 million in grant funding over the next five years.

Consumer demand for healthier beverages is not going away. Gut tolerability, the usage of prebiotic fibers and reduced-sugar options are expanding the usage of sweetener solutions that will reduce calories in yogurts, for example, while providing functional benefits.