Reduced calories and sugar
Consumer 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.
Past Perspectives articles about reduced calories and sugar
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Getting the taste of reduced calorie beverages right - Andy del Rosal> Scientist Leader, North America Beverage Applications Some calorie conscious consumers want to lose weight—others want to improve their overall wellbeing. But they all want their reduced calorie foods and beverages to taste just as good as the full-calorie products they’re replacing. Thanks to breakthrough research and development by Cargill scientists, customers can now help consumers turn their desire for calorie reduction into reality. |
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Stevia vs. Rebiana - Scott Rayburn> B.S. Food Science, Applications Manager at Cargill Flavor Systems Simply stated, rebiana is the best tasting component of the stevia plant. This is the “sweet spot” we have been looking for, a clean sweet taste without the off-flavors. |
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A new approach to innovation - Brian Guthrie, PhD> Research Fellow, Physical and Sensory Sciences, Cargill Global Food Research How can you alter the ingredients in an iconic brand while keeping all of the familiar and satisfying sensory attributes intact? How can you create new products that are nutritious or have “clean labels” and also taste great? More and more, major food and beverage makers are asking Cargill these questions. |
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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. |
