Cargill is introducing a new range of meat ripening cultures for dry fermented meats like sausages and salamis, which are said to bring green, fruity flavour notes and save costs by working more quickly.
Cargill has launched a Spanish version of its texturising website, so it can share application and technical tips with professionals in the Spanish and Central and Latin American markets.
Cargill Texturizing Solutions has set up the global corporation’s first office in Algeria, as it spies growing opportunities for its ingredient range in the high growth North African market.
Cargill Texturizing Solutions' regional director explains how combinations of texturisers can produce the required effect in foods, and how texture descriptions like 'velvety' and 'crunchy' now crop up in promotional materials.
Cargill Texturizing Solutions explains how the food industry must adapt to ongoing raw material price volatility, and what consolidation amongst manufacturers means for their suppliers.