A lawyer representing six alleged child slaves working in cocoa in a class action against Nestlé, ADM and Cargill says the ramifications of the case on the chocolate industry could be huge.
Ingredients giant Cargill will invest €35m to expand its sweetener options throughout Europe in anticipation of strict sugar production quotas that will end in 2017.
Cargill is on track to make its goal of completely sustainable palm oil supply by 2020, the company has said in its second palm oil progress update, summing up the efforts made so far by the US-headquartered agriculture major.
Swiss firm Evolva Holding and Cargill have signed an agreement to co-develop a “sustainable, customisable, and cost-effective fermentation production process” to produce new food and beverage ingredients.
The leading cocoa processors say they will support brand manufacturers to achieve fully sustainable cocoa, but decline to publicly set their own targets.
Cargill joins Barry Callebaut as the joint industrial chocolate powerhouse after its acquisition of ADM’s chocolate operations, but the move is risky in the volatile cocoa economy, says an analyst.
Cargill has finalised an exclusive agreement for the distribution of the carbohydrate ingredient TREHA trehalose in the US and Europe, the firm has confirmed.
Cargill and Evolva Holding SA have announced the achievement of a technical milestone in their joint development program of fermentation-based minor steviol glycosides - the compounds responsible for the sweet taste in the stevia leaf.
Copersucar and Cargill have announced an agreement to combine their global sugar trading activities into a new joint venture that will produce, commercialise and trade raw and white sugar.
The taste of stevia-derived sweeteners has come a long way in just a few short years, and the major stevia suppliers are now focusing on cutting sugar by half in mainstream soft drinks.
Cargill says it is diversifying its carrageenans portfolio in both location and species to combat the associated supply risks of the texturing ingredient derived from seaweed.
The pace of progress on the joint development program of Cargill and Evolva to produce fermentation-based steviol glycosides is ‘exceeding expectations’ with the resulting ingredients potentially hitting the market earlier than expected.
Cargill has bolstered production flow efficiency and consistency for repeat orders at its flavours plant in Grasse, France, through a ‘significant investment’ in re-design and equipment.
Cargill has completed its acquisition of Royal Nedalco’s alcohol business from Royal Cosun, giving a new home to a division of the refocused Dutch company.
Q: What do the car industry and reduced calorie beverages have in common? A: Tribology, or the science of interactive surfaces in relative motion, according to Cargill, which is using it to determine the textural characteristics to be rebuilt in reduced...
Cargill is to acquire Indonesian starch and sweetener company PT Sorini Agro Asia Corporindo, deal designed to help it better serve its customers in the Asia Pacific region.
Cargill is introducing three new functional systems to help manufacturers meet growing demand for Asian bakery products, whilst replicating the sensory properties of traditional recipes and improving their healthy profile.
It started with beverages, but with intense work being carried out by the food industry on other applications for stevia sweeteners novel products are coming to market in the US, and in other global markets with regulatory approval - from yoghurts, to...
Cargill’s sweetener experts have further enhanced its reduced calorie chocolate prototype that was shown at FIE in November 2009, with the commercial product set to hit the market at the end of 2011, said the company.
Food ingredients giant Cargill says there is "extensive" European interest in its natural stevia-based sweetener Truvia Rebiana, ahead of anticipated approval from the EU Commission for use of steviol glycosides as food ingredients.
Cargill said its planned investment of $5m over the next three years in sustainable cocoa initiatives will help address the worst forms of child labour in cocoa growing communities in the Ivory Coast and Ghana.
Patents filed by PepsiCo and Cargill reveal they are exploring new sources of natural sweeteners from oats and monatin, a naturally-occurring substance found in a plant grown in South Africa.
Cargill has reported a huge drop in earnings during the fourth quarter of fiscal 2009 compared to a year earlier, but said that it had entered the economic downturn with several effective strategies in place.
Cargill is increasing its glycerine capacity with the opening of a new refinery in Frankfurt, Germany, after entering the market in the US just three years ago.
Cargill has officially opened a new plant for chocolate fillings and coatings in The Netherlands, as part of a wider plan to grow its cocoa and chocolate operations.
Clutched to the president’s chest like a medal of nationalisation, Cargill Venezuela cannot be sitting very comfortably this week as it awaits the fate of its rice plant.
Cargill's product manager for starches explains why the firm has a global manufacturing base, and the systems it has in place to predict raw material supply problems.
Cargill has started production of two new xanthan gum products out
of its facility in China, after implementing technology transfer
from France and ensuring quality and safety standards meet
requirements.
Cargill yesterday gave a name to its stevia brand, further to the
publication of an overview of the science supporting the use of
rebiana as a sweetener.
Chinese ingredients company GLG Life Tech has signed a 10-year
agreement to supply Cargill with extract from the stevia plant to
make its rebiana sweetener.
Ingredients firm Cargill yesterday completed the expansion of its
Polish wheat processing facility, designed to meet consumer demand
across the European bloc.
Cargill has reported strong growth for its third financial quarter,
largely due to increased demand for agricultural commodities in
developing countries as well as swelling global energy needs.
Cargill has developed a new functional system for the creation of
frozen desserts and lollies with a chewy-creamy texture, a concept
that could engender much innovation amongst manufacturers.
