Articles Tagged with ''Cargill''

Turkeys will continue to receive antibiotics for control and treatment of disease. Cargill's turkey products covered by this decision will be available in the marketplace by Jan. 1, 2017.

Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes. Cargill researchers recently presented the three novel approaches to reducing saturated fat in bakery applications during the American Oil Chemists Society (AOCS) annual meeting.

The business operates from one standalone facility in Port St. Lucie, Florida, and two facilities integrated within the broader operations of Cargill's Fats & Oils Group in Gainesville, Georgia and Sidney, Ohio.

Food and beverage companies are looking for sweetener options to satisfy consumer health without sacrificing great taste. Cargill's answer to this: EverSweet next-generation zero calorie sweetener.

Following the FDA's 2015 ruling on partially hydrogenated oils (PHO), Cargill Texturizing Solutions is offering bread manufacturers a successful replacement for monoglycerides and DATEM, which are sometimes made from PHO.