Our strong research and development capabilities and decades of years of experience ensure in-depth knowledge of formulations and interactions between ingredients, constant improvement in manufacturing processes, and thorough control methods and tests.

Our scientists and technologists test their innovative and cost-effective solutions through our fully equipped pilot plants to both qualify and quantify the interaction and behavior of all ingredients during the various stages of manufacturing. Our technical service and application specialists have expertise in fresh and cultured products and can help you scale up or start up new processes that include our solutions from stabilizers and sweeteners, cocoa ingredients, vegetable oils and fats and nutritional ingredients to cultures and enzymes.

Cargill offers:

Superior research, development and technical expertise

We retain a focus on technology and innovation, food science and culinary expertise in ingredients, ingredient systems and finished food systems and creative and innovative dairy product formulation expertise. Put our extensive know-how and rich recipe portfolio at your disposal. Our application centers work on the edge of innovation — closely connected to our research centers.

Comprehensive sensory, culinary, and pilot testing

Our sensory testing capabilities make it easy for us to test food attributes and consumer acceptance for your new product. We can help you achieve the right formulation of your new products with skills in sensory analysis, texture and taste.

Rapid delivery of concepts, prototypes and formulations

Our dairy pilot facilities can reproduce numerous dairy products for testing formulations. These include technologies on UHT/HTST, pasteurization, sterilization homogenization, whipping, emulsification, stabilization, separation, fermentation. We have all equipment for standard dairy processing and making processed cheese products.

Our pilot facilities enable us to address customer needs quickly and to develop multi-ingredient solutions that optimize the total recipe, which are tested in real-life conditions before being proposed.

Nutrition, regulatory, supply chain and risk management

Cargill’s nutrition scientists help identify new health opportunities for our ingredients and develop the science in support of those benefits. Our experts can help you address the regulatory challenges of bringing new opportunities to market. Our supply chain and risk management professionals can help you develop efficiencies in ingredient sourcing while managing ingredient risk.