Cargill learns parents emphasize nutrition when choosing for kids; adults prioritize taste for themselves
March 9, 2020
A recent survey gauged attitudes across four key snack categories—including snack bars, salty snacks, candy and sweet baked goods—and it explored consumers’ decision-making processes when choosing snacks for themselves and their children.
Ingredion’s new EVANESSE CB6194 helps processors meet package claims; maintain taste, texture and functionality
March 5, 2020
EVANESSE CB6194 clean label emulsifier is a vegan chickpea broth that delivers the emulsification performance of traditional additives and the appeal of a single, recognized ingredient—without compromising taste and texture.
Facility investment aims to accelerate customer product launches
February 5, 2020
The new facility will allow the edible oils business to conduct multi-scale, continuous piloting, starting with the refining of new vegetable oils and blends and ending with innovative shortening solutions for breads, cakes, cookies, frying and other uses.
GRINDSTED® NG 100 is a next-generation, non-GMO emulsifier that is highly functional and cost effective. Its primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods.
Cargill’s Market Intelligence mobile application provides customers with continuous visibility on global commodity prices
December 18, 2019
The MiApp tool builds on the business’s digital offerings to customers which include the launch of myCargill.com, a 24-7 customer portal for a pilot group of edible oil customers in the United States, now expanded to pilot customers in Malaysia.
New members will join the company's Edison, N.J.-based team
December 16, 2019
“These talented and experienced team members are a great addition to our team and allow us to deliver on our commitment of providing value-adding formulation solutions to our customer partners,” said Octavio Diaz de Leon, president of AAK USA and AAK North Latin America.
Food oils and fats certainly benefit from the ongoing advancements in seed oil breeding, extraction technology, functionality improvement, and competition in the multibillion dollar field. And, as pointed out in these pages, new sources of oil from seeds, grains, and even algae are constantly expanding the options for processors.
Givaudan publishes insights from Givaudan’s Chef’s Council 2019 and announces new breakthrough fat encapsulation technology for plant protein
November 14, 2019
Held in central London in October, and bringing together top chefs and Givaudan experts from around the world, the event explored new culinary concepts for meat and plant proteins as inspiration to develop the future of food.
AAK showcases flavorful multi-functional fat, oil solutions at IBIE 2019
September 9, 2019
AAK created several great-tasting concepts to showcase AAK’s fat and oil solutions that help bakers create indulgent and better-for-you bakery and non-dairy plant-based products consumers will embrace.
Bakers now have a complete line of high-stability soy shortenings to maximize the taste, texture, and functionality of icings, cakes, pies, cookies, donuts, and tortillas
September 5, 2019
Bunge Loders Croklaan is launching three new Vream Elite shortenings to build on the existing line of icing, donut, and tortilla shortenings that debuted earlier this year. All three new products deliver tremendous workability across a wide range of temperatures.