Welcome to Perspectives
Perspectives is written for technical professionals by Cargill’s food and beverage scientists. Each month, Cargill technologists and applications scientists address some of the key challenges being faced by food and beverage formulators.
Adding digestive health benefits with inulin, an “invisible” fiberBy Betsy Jones Cargill's Oliggo-Fiber® inulin is an "invisible" fiber that can be used in a wide range of beverages, bakery and dairy items, snacks, confections and more. This is good news for consumers who have a growing interest in fiber for its role in digestive health and weight management, in addition to just wanting to boost their fiber intake. |
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Functional FoodsFunctional foods go beyond basic nutrition to provide additional health benefits. Cargill has a broad ingredient portfolio and technical expertise that can help our customers incorporate functional ingredients into their food and beverage formulations. See what Cargill technologists and applications scientists have to say about some of the ingredients we offer to help promote better health. |
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SolutionsCargill helps our food ingredient customers with solutions to drive growth through new product innovation, increasing supply chain efficiency, optimizing product formulations and cost management. See what solutions Cargill technologists and applications scientists have for key food industry challenges. |
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IndulgenceCargill helps our customers create indulgent formulations that meet today's consumer preferences. |
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Cost managementIn addition to supplying ingredients and formulation expertise to our customers that consistently produce high-quality products, Cargill also helps our customers manage costs by boosting operational efficiency, managing market risks and optimizing product formulations. |
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Reduced fat and healthy oilsConsumer needs and policy initiatives are driving reduced fat and healthier oils dialogue and action in the food industry. Cargill’s solutions can help satisfy these needs in your food applications. See what Cargill technologists and applications scientists have to say about some of the key challenges being faced by food formulators. |
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Reduced calories and sugarConsumer needs are driving reduced calories/sugar dialogue and action in the food industry. Cargill’s solutions can help satisfy these needs in your food and beverage applications. See what Cargill technologists and applications scientists have to say about some of the key challenges being faced by food and beverage formulators. |
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Explore the Innovation Exchange Discover real-world examples of how Cargill helps the food industry and beverage manufacturers drive top-line growth and bottom-line results. |
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations. |
