Dairy Innovation

Texture and sweetness that help 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

The evolving dynamics of dairy alternatives

As plant-based eating has emerged from its niche into a mainstream trend, profiling the plant-based dairy alternative consumer has become increasingly complex. Our whitepaper discusses what's driving interest in plant-based dairy alternatives including demographics, purchase criteria and consumption habits, attitudes around plant-based dairy alternatives as well as opportunity spaces for future growth.

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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.

A frothy future - dairy alternatives - 2021

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.

Label Friendly Sweetness and Texture Innovation in Dairy

Sweetness & Texture Innovation

Nutrient-rich dairy products are fueling health-minded consumers’ appetites for convenient nourishment – but in new ways.

A New Era in Dairy Products

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

The Versatility of Pectin

Pectin advancements spur new consumer-friendly product innovations.

Custom Texturizing Solutions Brochure

Customized formulation solutions for food and beverage manufacturers.

Custom Texturizing Systems for Dairy

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

Doubling Down on Dairy

See how dairy consumers set the bar high when it comes to dairy products.

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 Reduced Sugar Frozen Desserts

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

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.

The Scoop on Ice Cream Trends

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

What's Next for Yogurt

Health-conscious consumers drive demand for yogurt innovations.

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.

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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.

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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.

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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.

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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.

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.

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Pectin

Pectin is an ingredient and a natural component of plants that is especially abundant in apples and citrus fruits.

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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.

Plant-based Dairy by Design

As plant-based dairy alternatives continue to gain momentum, it will be increasingly important to push the envelope in innovation and sourcing.

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.