Articles Tagged with ''Cargill''

Fat and oils are important functional ingredients that can also impact the nutritional profile in snack and bakery products. 

The gummies will be powered by Cargill's EpiCor postbiotic.

The oils meet World Health Organization standards on industrial-produced trans-fatty acids.

Avansya, a 50/50 joint venture between Cargill and dsm-firmenich, offers food and beverage customers a non-artificial, calorie-free sweetening solution that enables advanced sugar reduction and is sustainably produced.

van Poppel will lead the food solutions firm in its efforts to improve its environmental impact.

Check out the latest podcasts and videos from the Snack Food & Wholesale Bakery and Candy Industry team.

Brian Sikes succeeds Dave MacLennan, who will retire as executive chair of Cargill’s Board at the end of 2023.

The Dietary Guidelines for Americans recognize grains as an important part of a healthy eating pattern. Grain foods provide dietary fiber as well as essential vitamins (i.e., folate, thiamine, niacin, vitamin B6, riboflavin, and vitamin A) and minerals (i.e., iron, zinc, manganese, copper, magnesium, phosphorous, and selenium).

Processing aides are ingredients typically used in small quantities, but they can have a big impact on the functional properties in snack and bakery products. Emulsifiers and enzymes are two examples of such ingredients. 

The report highlights the snack and bakery solutions provider’s environmental achievements.