News & Analysis on Food & Beverage Development & Technology
“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences. To say bakery fats are complicated is an understatement. Palm oil has largely replaced PHOs for bakery shortenings over the past decade. But palm oil comes with some functional challenges, high saturated fats and environmental concerns.
In paid partnership with Cargill Oils
Consumers in Asia Pacific are searching for natural-derived, sustainable ways to reduce their sugar intake. Stevia leaf extracts leave scope for improvements, notably in relation to bitter aftertaste, consistency of supply and land use. Cargill responded...
Paid for by Cargill Oils
For centuries, cooks relied on pectin to thicken jellies and jams. Today, this time-tested ingredient is sparking new innovations across an array of food and beverage applications. Find out more…
Until now, solubility limitations have prevented Reb M stevia-based sweeteners from being used in fountain drink syrup formulations. Cargill experts have developed a breakthrough with new EverSweet® stevia sweetener + ClearFlo™ natural flavor.
INFUSE by Cargill™ delivers ingredient solutions that meet new demands around nutritional balance, plant-based, and label-friendliness. It offers you the ease of a blended solution that speeds up your development cycles, so you can get your innovations...
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