skip to main content

Dairy Innovation

Texture and sweetness that helps you rise to the top.

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:

  • Reduce sugar content while maintaining great taste and texture
  • Replace less desirable ingredients with label-friendly ingredients
  • Reduce the number of ingredients on the label
  • Use ingredients with features that are particularly desirable for certain consumers (such as non-GMO, organic, vegetarian, gluten-free)
  • Develop dairy alternatives that deliver on consumer expectations for taste and texture


 

Sweeteners

EverSweet™ Zero-calorie Sweetener

The future is here and it’s sweeter than ever! Cargill’s EverSweet™ next-generation sweetener has great taste with up to 100% sugar replacement.  It is made with the same sweetness that is found in the stevia leaf, to delight your taste buds with calorie-free joy.

[North America]/[]

ViaTech® Stevia Sweeteners

ViaTech® stevia sweeteners are high performance ingredients that help food and beverage manufacturers achieve optimal taste and sweetness at higher usage levels.

[North America]/[]

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. 

[North America]/[]

Texturizers

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.

[North America]/[]

Hydrocolloids

Cargill offers the food industry a wide range of hydrocolloids: biopolymers (xanthan gum and scleroglucan), carrageenan and pectin.

Lecithins

Lecithin is a multi-purpose food ingredient that primarily functions as an emulsifier and dispersing agent. Lecithin is also a surfactant.

Oliggo-Fiber® Chicory Root Fiber

Oliggo-Fiber® chicory root fiber helps food and beverage manufacturers capitalize on key consumer trends, such as clean label and sugar reduction, without affecting taste and texture.  

[North America]/[]

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.

[North America]/[]

Starches & Derivatives

Cargill’s starch portfolio addresses the formulation, cost optimization as well as nutritional needs of our customers.

Dairy Application Articles & Resources

 

Dairy

Flavored Milk Infographic

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

Yogurt Infographic

The U.S. yogurt category has been evolving in recent years, due to a convergence of trends and changing consumer behavior.

Formulators Roundtable

Formulator's Roundtable

Balancing sugar reduction, taste and function in dairy.

High Protein Dairy Trends

High Protein Dairy Trends

Consumers are seeking protein like never before. The reason for this is that they perceive protein as the macronutrient most beneficial for top health issues like cardiovascular health, weight loss and energy. 

dairy alternatives

The Growing Appeal of Dairy Alternatives

Leverage our specialty sweetness and texture ingredient portfolio to bring consumer-pleasing dairy alternatives to market. 

Sugar Reduction in the Dairy Case

Sugar Reduction in the Dairy Case

Consumer attitudes toward sugar have changed dramatically over the past decade.

Dairy Texturizing Systems

Dairy Texturizing Systems

Tailored, label-friendly solutions for enhanced  performance and appeal.

Rich Texture in Reduced Sugar Frozen Desserts

Rich Texture in Frozen Desserts

Textural attributes are key for decadent, reduced sugar frozen desserts.

New Era in Dairy Products

New Era of Dairy Products

Meeting the high bar for health in “clean label” dairy.

Ice Cream Trends

The Scoop on Ice Cream Trends

The quest to cut sugar in the freezer aisle and more consumer trends.

Texture Innovation

New Places for Dairy at the Table

Texture innovation smooths the way for today’s dairy.

Health Conscious Consumers

What's Next for Yogurt

Health-conscious consumers drive demand for yogurt innovations.

Pectin Advancements

The Versatility of Pectin

Pectin advancements spur new consumer-friendly product innovations.

Cut the Sugar

Cut the Sugar

Reduced-sugar frozen dairy treats that keep consumers coming back for more.

Label Friendly Sweetness and Texture Innovation in Dairy

Label-friendly Dairy Innovations

Meeting evolving consumer expectations without sacrificing taste.

Cargill's custom texturizing solutions.

Custom Texturizing Solutions

Customized formulation solutions for food and beverage manufacturers.

Cargill's custom texturizing solutions.

Infographic: Label-friendly Dairy

See how our experts can formulate a custom, label-friendly texturizing system for you.

 

Flavored Milk Infographic

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.

Download

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.