Cargill to Double Tapioca Syrup Production as Demand for Label-Friendly Ingredients Continues to Grow
Sourced from the cassava plant, tapioca syrup is widely used in food products such as ice cream, snack bars and confectionery products
In response to continued consumer demand for label-friendly ingredients, Cargill 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.
“American consumers’ appetites for products made with ingredients perceived as simple, familiar and responsibly sourced continues to grow and evolve,” said Dana Johnson, vice president of sweetness segment, Cargill Starches, Sweeteners & Texturizers North America. “As our customers look to satiate that demand, our tapioca syrup is increasingly in the sweet spot – offering transparent sourcing, organic and non-GMO certifications, and positive consumer perceptions.”