Exploring solutions in sustainable food production and label-friendly formulation
Expertise Center
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Consumers are scrutinizing ingredient lists before they buy—and they’re avoiding products with unfamiliar ingredients, like maltodextrin. A new soluble rice flour from Cargill now offers a label-friendly alternative to 10DE maltodextrin that can mirror its functionality.
Familiarity wins in Cargill’s maltodextrin alternative
– white paper
Research & special reports
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To solve modern food formulation challenges, product developers are turning to an old technology for inspiration—fermentation. This technology is now seen as an important solution for today’s most significant food system issues.
The argument for fermentation: Opening a door to new opportunities — article
FORMULATOR’S CORNER
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Understanding consumer demands for sweetness and sustainability – white paper
CLEAN LABEL TREND SPOTLIGHT
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The new world of weight management
Two powerful forces are influencing food and beverage development: demand for reduced sugars and expectations around sustainably sourced ingredients. Learn more about consumers’ complex and changing attitudes about sustainable sweetness.
Plant-based eating has become a food and beverage phenomenon. In this webinar, Cargill and NEXT Data & Insights take a deep dive into changing consumer attitudes that are propelling plant-based meats and the formulation strategies needed for success. Watch now!
Consumers are
driving the rise of plant-based meat alternatives – webinar
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Exploring solutions in sustainable food production and label-friendly formulation
Expertise Center
Download
Consumers are scrutinizing ingredient lists before they buy—and they’re avoiding products with unfamiliar ingredients, like maltodextrin. A new soluble rice flour from Cargill now offers a label-friendly alternative to 10DE maltodextrin that can mirror its functionality.
Familiarity wins in Cargill’s maltodextrin alternative – white paper
Research & special reports
READ NOW
To solve modern food formulation challenges, product developers are turning to an old technology for inspiration—fermentation. This technology is now seen as an important solution for today’s most significant food system issues.
The argument for fermentation: Opening a door to new opportunities — article
FORMULATOR’S CORNER
DOWNLOAD
Two powerful forces are influencing food and beverage development: demand for reduced sugars and expectations around sustainably sourced ingredients. Learn more about consumers’ complex and changing attitudes about sustainable sweetness.
Understanding consumer demands for sweetness and sustainability – white paper
CLEAN LABEL TREND SPOTLIGHT
Plant-based eating has become a food and beverage phenomenon. In this webinar, Cargill and NEXT Data & Insights take a deep dive into changing consumer attitudes that are propelling plant-based meats and the formulation strategies needed for success.
Watch now!
Consumers are driving the rise of plant-based meat alternatives – webinar
The new world of weight management
From harvesting her own honey and arranging flowers to baking homemade pies, Cargill’s Technical Services Manager Keyla Rodriguez is passionate about life’s sweeter things. Most especially, she loves the discovery process that comes with product innovation.
The key ingredient – Cargill’s Keyla Rodriguez and sweetness
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