Many dairy products are naturally wholesome, making them a popular choice for consumers seeking greater authenticity and simplicity in their food.
Cargill can help you further enhance your dairy products' appeal with solutions that:
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Label-Friendly Dairy Insights
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Heightened expectations, fragmented audiences and non-traditional approaches are reshaping the strategies for success in the dairy market. Learn more in our report.
Dairy Formulation Resource Center
Label-Friendly Dairy
Solving Challenges in Dairy & Dairy Alternatives
Consumers are pushing for more products with less sugar on the label but expect a great tasting product. Watch our video to see how you can overcome some common challenges.
What's Next in Dairy Alternatives
This category is here to stay, but how much it will grow and where it’s headed next are the questions.
Label-Friendly Dairy
More consumers are seeking label-friendly dairy, but what exactly are they looking for? And how can you deliver with new and reformulated products?
Challenges and Solutions for Dairy Alternative Product Development
In this webinar, Cargill technical and applications experts address key differences in formulating with plant-based vs. dairy sources, as well as solutions to meet sensory and functional goals.
Sweetness & Texture Innovation
Nutrient-rich dairy products are fueling health-minded consumers’ appetites for convenient nourishment – but in new ways.
Custom Texturizing Solutions Brochure
Customized formulation solutions for food and beverage manufacturers.
Challenges, Opportunities in Label-Friendly Dairy
In our latest Insights Report, we delve into the trends that are re-shaping the dairy industry and their impact on product formulation.
Custom Texturizing Systems for Dairy
See how our experts can formulate a custom, label-friendly texturizing system for you.
Sugar Reduction in Dairy
Sugar Reduction in Dairy
Move over, fats; sugar is now the watchword in dairy. Learn what's behind the trend, plus solutions we've developed to reduce sugar while meeting consumers' high expectations.
Balancing Sugar Reduction, Taste & Function
Cargill dairy experts discuss approaches to sugar reduction without sacrificing taste or functional attributes.
Sugar Reduction in the Dairy Case
Consumer attitudes toward sugar have changed dramatically over the past decade.
Rich Texture in Frozen Desserts
Textural attributes are key for decadent, reduced sugar frozen desserts.
Cut the Sugar - Not the Satisfaction
Reduced-sugar frozen dairy treats that keep consumers coming back for more.
Plant-Based Dairy Alternatives
Plant-Based Dairy Alternatives
Shifting consumer attitudes and significant advancements are creating momentum in plant-based dairy. But it takes expertise to achieve the desired sensory experience.
Solving Challenges in Dairy & Dairy Alternatives
Consumers are pushing for more products with less sugar on the label but expect a great tasting product. Watch our video to see how you can overcome some common challenges.
Tips to Create Vegan Cheese
Watch our video to learn how plant-based cheese can be a great alternative for a variety of applications including pizza.
Plant-Based Yogurts Catching Consumer Eyes
Consumer attitudes toward yogurts are changing again. Plant-based yogurts are the new market disrupter, as the rising star of the dairy case.
High Protein Dairy Trends
Consumers are seeking protein like never before, perceiving protein as the macronutrient most beneficial for top health issues.
The Growing Appeal of Dairy Alternatives
Leverage our specialty sweetness and texture ingredient portfolio to bring consumer-pleasing dairy alternatives to market.
Specific Dairy Applications
Novelty, Nutrition in the Frozen Dessert Aisle
When it comes to frozen desserts, increasingly consumers expect more than a great-tasting, indulgent treat.
Flavored Milk Infographic
As parents and schools have learned, kids are more likely to drink their milk when it’s flavored. That’s sparked some debate about balancing nutritional value and added sugars.
Yogurt Infographic
The U.S. yogurt category has been evolving in recent years, due to a convergence of trends and changing consumer behavior.
Sweeteners & Texturizing Ingredients for Dairy
EverSweet® Stevia Sweetener
Cargill’s EverSweet® next-generation stevia sweetener has great taste with up to 100% sugar replacement. It has the same sweetness that is found in the stevia leaf, to delight your taste buds with calorie-free joy.
ViaTech® Stevia Leaf Extract
ViaTech® stevia sweeteners are high performance ingredients that help food and beverage manufacturers achieve optimal taste and sweetness at higher usage levels.
Zerose® Erythritol Sweetener
Zerose® erythritol is a natural*, zero-calorie bulk sweetener that looks and tastes like sugar, making it ideal for food and beverage applications promoting sugar reduction and weight management.
Custom Texturizing Systems by Application
Cargill offers custom texturizing systems for a broad range of application categories from dairy, bakery and fruit prep to beverages, confectionery and convenience foods.
Hydrocolloids
Cargill offers the food industry a wide range of hydrocolloids: biopolymers (xanthan gum and scleroglucan), carrageenan and pectin.
PURIS™ Pea Protein
Protein-packed. Non-GMO Project Verified.* USDA Certified Organic. When it comes to label-friendly formulation, PURIS™ pea protein checks all the boxes.
Starches & Derivatives
Cargill’s starch portfolio addresses the formulation, cost optimization as well as nutritional needs of our customers.
PURIS™ Pea Protein is a trademark of PURIS Foods, a Cargill strategic partner.
EverSweet® is a product of Avansya, a joint venture of DSM and Cargill.
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.