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Home » Keywords » Cargill

Items Tagged with 'Cargill'

ARTICLES

Givaudan, Bühler, Cargill, ITAL, FoodTech Hub Latam partner to strengthen food innovation in Latin America

Givaudan, Bühler, Cargill, ITAL, FoodTech Hub Latam partner to strengthen food innovation in Latin America

New Tropical Food Innovation Lab is planned to open in Q1 2023.
July 14, 2022
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Science and business join forces in Brazil to accelerate innovation in food by focusing on the sustainable use of Latam’s biodiversity and affordable nutrition for consumers.


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Supplier perspectives: Functional fats for desserts

Supplier perspectives: Functional fats for desserts

Doug 200
Douglas J. Peckenpaugh
June 24, 2022
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Sales of cake, pie, and cheesecake products are up, and formulators need ingredients that deliver on functionality.


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Cargill opens House of Chocolate

Cargill debuts House of Chocolate in Belgium

The complex includes a state-of-the art chocolate experience center, a pilot plant, and creative workspace.
May 31, 2022
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As customers’ need for inspiration, innovation, and speed-to-market take precedence in today’s dynamic chocolate market, Cargill’s House of Chocolate provides them with a collaborative, end-to-end customer experience.


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Cargill announces stevia sustainability program benchmarked at Silver Level by FSA 3.0

Cargill announces stevia sustainability program benchmarked at Silver Level by FSA 3.0

Company becomes first stevia supplier to have entire grower network benchmarked by FSA.
May 23, 2022
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After a rigorous validation process, Cargill's stevia sustainability program has been benchmarked at Silver Level by SAI Platform’s Farm Sustainability Assessment (FSA) 3.0, becoming the first stevia producer to have its entire grower network achieve this distinction.


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Cargill RegenConnect expands program eligibility to 15 states for 2022–23 crop season

May 10, 2022
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Program offers growers a simple, flexible, transparent way to access the carbon marketplace through adoption of regenerative agriculture practices.


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Cargill to double tapioca syrup production as demand for label-friendly ingredients continues to grow

May 3, 2022
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In response to continued consumer demand for label-friendly ingredients, Cargill has expanded its processing capabilities of its sweetener plant in Cikande, Indonesia, to more than double the company’s production capacity for organic, non-GMO tapioca syrup.


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CARE, The Starbucks Foundation, and Cargill debut effort to support women's economic empowerment in Côte d'Ivoire’s cocoa-growing communities

CARE, The Starbucks Foundation, and Cargill debut effort to support women's economic empowerment in Côte d'Ivoire’s cocoa-growing communities

March 2, 2022
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CARE, in collaboration with The Starbucks Foundation and Cargill, is launching a new effort that will help transform cocoa growing communities in Côte d’Ivoire and builds on decades of CARE’s experience in developing Village Saving and Loans Associations (VSLAs).


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Cargill hires four new leaders for its executive team

February 28, 2022
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Four new leaders are joining Cargill's executive team.


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Cargill research finds more consumers weighing sustainability claims on packaged food choices

Cargill research finds more consumers weighing sustainability claims on packaged food choices

February 3, 2022
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More than half of global consumers say they’re more likely to purchase products with a sustainability claim.


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Cargill commits entire edible oils portfolio to WHO's best practice on iTFAs

Cargill commits entire edible oils portfolio to WHO's best practice on iTFAs

Company accelerates effort to remove iTFAs by end of 2023; stands ready to help customers eliminate iTFAs from national food supplies.
December 6, 2021
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Cargill has become the first global supplier to commit its entire edible oils portfolio to World Health Organization's best practice on industrially produced trans-fatty acids (iTFAs).


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September 13, 2022

Clean-Label Bakery Product Preservation

However, some traditional bakery product preservatives have fallen out of favor with today’s label-reading consumers. In order to fulfill the need for longer shelf life and a clean label, bakers are turning to an increasing range of novel ingredients and strategies.

January 1, 2030

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