These products will be differentiated from conventional turkey offerings because they come from turkeys that are never treated with antibiotics
August 25, 2016
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.
Cargill identifies trio of novel solutions to reduce saturated fats in baked goods
May 9, 2016
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.
Cargill has reached an agreement to sell its Dressings, Sauces and Mayonnaise (DSM) business to Ventura Foods, based in Brea, Calif.
May 3, 2016
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.
Zero calories, great tasting: Cargill introduces new EverSweet next-generation, stevia sweetener
January 26, 2016
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.
Cargill offers label-friendly alternatives for monoglycerides and DATEM in bread
January 8, 2016
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.
In early 2016, Cargill will take steps to improve and expand its chocolate, compound and chocolate liquor production
November 5, 2015
In early 2016, Cargill will continue to take steps to improve and expand its chocolate, compound and chocolate liquor production offerings and services for North American food and beverage companies.
Cargill is investing $111 million to convert its ground beef plant at Columbus, Neb., to a cooked meats facility and relocate ground beef production currently taking place there.
Gregory R. Page will step down as executive chairman and continue to serve on the board as an executive director
September 30, 2015
Cargill's board of directors today elected David W. MacLennan, currently Cargill's president and chief executive officer, as chairman of the board in addition to his current responsibilities.
Companies looking for flexible flavor options can now use Zerose erythritol at up to 1.25% in select beverage categories and label the ingredient as “Natural Flavor"
September 22, 2015
Companies looking for flexible flavor options can now use Zerose® erythritol at up to 1.25% in select beverage categories and label the ingredient as “Natural Flavor.”