Articles Tagged with ''Cargill''

We touched base with the great-grandson of August Merckens Sr., founder of the brand, plus a Cargill representative to talk about the past, present, and future of the brand.

The organization has announced the election of its new board officers, following the completion of the previous officers’ two-year term.

First-time host Puratos Corporation welcomed industry professionals to its facility for The ABCs of Compound: Formulating, Applications & Troubleshooting, held June 4-6 by PMCA. 

The international nutrition foundation is recognizing Cargill’s leadership on industrially produced trans-fatty acid removal.

Registration will open soon for Retail Confectioners International’s (RCI) Caramels, Toffees, and Brittles course, taking place August 12–14 at Wockenfuss Candy Company in Baltimore, MD. 

Julie Robey, go-to-market sustainability director, food North America, Cargill, recently spoke at the PMCA conference about sustainability in the cocoa industry.

Palm oil plays an important role in many baked goods and snacks, and shoppers are looking for reassurance that it is sustainably sourced.

When working fats and oils into their formulations, bakery and snack producers have to balance a number of factors to keep consumers happy.

The brand credited with inventing milk chocolate honors its legacy while embracing future innovation.

Consumers increasingly seek products with better-for-you nutritional profiles; the right ingredients can help deliver.