Indulgence
In 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.
Past indulgence articles
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How to rise above the gluten-free baking challenge>Bakery applications specialist, Cargill Creating great tasting gluten-free bakery items is very difficult. Without gluten to entrap air, baked goods lack the chewy, plump goodness that make them so worth the calories. Fortunately, Cargill has developed gluten-free baking bases that take the frustration and guesswork out of baking delicious gluten-free breads, cookies, cakes, muffins and sugar free bakery items. |
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Confection trends: Not your mother's bonbon - Joe Sofia>Confections specialist, Cargill Cocoa & Chocolate This year, expect to see a lot of novel ingredients paired in adventurous flavor combinations; ultra-dark, premium chocolate; cake and truffle pops; and products made with sustainably sourced cocoa. |
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The secret of bliss-producing chocolate products - Katy Cole>Technical services manager, Cargill Cocoa & Chocolate Cargill's cocoa and chocolate brands satisfy the demand for every major trend in the indulgent chocolate space, including higher percentages of cocoa solids for an intense chocolate flavor profile. |
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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. |
