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.

Sales of cake, pie, and cheesecake products are up, and formulators need ingredients that deliver on functionality.

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.

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.

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

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.

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).

Four new leaders are joining Cargill's executive team.

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

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).