The facility forms part of a €50M investment into Cargill’s Saint-Cyr en Val facility in France.
Line of ‘smarter fats’ mimic animal fat in terms of visual appearance, mouthfeel and bite.
Vesper adds sugar to its portfolio of commodities, making it the first user-friendly and independent sugar intelligence platform in the market.
Givaudan, Bühler, Cargill, ITAL and the FoodTech Hub Latam join forces to strengthen food innovation in Latin America with new Tropical Food Innovation Lab.
The House of Chocolate experience serves as the European R&D hub for Cargill’s chocolate, coating and filling activities and its 40 chocolate engineers.
Here is your roundup for the latest ingredients news.
Cargill is committing to remove industrially produced trans-fatty acids, iTFAs, from its entire global edible oils portfolio, complying with the World Health Organization’s (WHO) best practice.
Cargill has entered a multi-year research agreement with vertical farming pioneer and leader AeroFarms aimed at improving cocoa bean yields and developing more climate-resilient farming practices.
Cargill’s Veliche becomes the first gourmet brand to bring chocolate sourced from El Salvador and Democratic Republic of Congo to chefs globally.
Building transparency and traceability through a centralized data platform helps ensure a lasting connection between cocoa farmers and consumers.
The Sustainable Food Trust has said that, in order to reduce associated rainforest destruction, UK livestock farmers could use more local alternatives to soya and palm kernel meal, and consumers would do better to switch to cows milk.