Canola Lecithin
Cargill is a supplier of canola lecithin. Canola lecithin may be used in a wide variety of food applications, including chocolate and confectionery, bakery and convenience foods.
Cargill is here to help our customers meet consumer demand by offering a growing portfolio of label-friendly ingredient solutions.
Innovative new plant proteins are making it possible to deliver the higher protein levels that consumers crave – together with delicious flavor profiles and greater texture flexibility.
With double-digit growth in recent years, the sports nutrition market is a winning proposition for brands. But rising competition and complexity demand nothing less than your "A" game.
Sugar has been on consumers’ minds for a number or years now. But conflicting attitudes and evolving palates can make product development tricky. We offer inspiration for sweet innovation.
The past several years have exerted a lasting impact on eating habits. Learn how to meet consumers where they are now – literally and figuratively – and tap into emerging trends.
As consumers experiment with new eating and diet strategies, research suggests that weight wellness is a part of many peoples’ daily lives – and a driver behind a number of food and beverage trends.
Naturally occurring in citrus fruits and living organisms, citric acid is a label-friendly powerhouse of flavor, preservation, stabilization and more…sustainably made via fermentation.
Now more than ever, consumers are seeking foods with functional benefits. But individualized perceptions can make it hard to hit the mark.
Opportunity spaces are emerging in “mood foods,” as consumers recognize that diet can play a role in mental health and general well-being.
Label-friendly soluble corn fiber is a formulation-friendly solution for improving a product's nutritional profile – plus, it can help reduce sugar and calories.
The idea of exploring new worlds through taste is nothing new… but the trend gained a definite foothold during lockdown. Learn how to harness the excitement.
As consumers learn more about diet and health, they’re realizing that eating habits can be highly personal – and a little flexibility is a good thing.
Vital wheat gluten brings unparalleled function to bread products – plus offers an affordable source of plant-based protein.
Raising the Bar on Protein
Ingredient Advancements Fuel Sports Nutrition Innovations
New Standards in Sweetness
The Best of Both Worlds - Evolving Eating Occasions
Weight Management Wisdom
Fermenting a Label-friendly Future with Citric Acid
Formulating for Function
In the Mood
Getting Sweet on Fiber
Hungry for Adventure
The New Flexitarians
A Bakers Hero - Vital Wheat Gluten
Mainstream consumers are increasingly gaining an appetite for high-protein, low-carb keto foods. Cargill bakery experts discuss the market's rich potential and share formulation strategies for crafting protein-rich, sugar-reduced cookies that deliver on indulgence.
While bakery products may be the ultimate comfort food, these strategies for improving baked goods' nutritional profile present exciting opportunities for innovation.
Consumers are discovering that baked goods can experience a healthy reset without compromising taste or texture.
When it comes to sugar and salt, snack makers are taking to heart "everything in moderation."
Dry corn ingredients bring versatility, flavor and nutritional benefits to a wide range of baked goods.
Label-friendly solutions to make products with more consumer-friendly textures and flavors.
The door is increasingly open for innovation in the bakery and cookie category.
Cargill ingredients can help your bakery product earn a consumer-pleasing cleaner label.
Crafting Delicious, Keto-Friendly Cookies
Bakery Boom
Plant-based Bakery Reboot
Reducing Sugar & Salt
Corn Shines in Bakery Spotlight
The Next Generation of Gluten-Free Bakery Solutions
Cookies - A Delicate Balance Between Taste and Health
Label-friendly Bakery
Powdered beverage mixes have elevated their performance and expanded into the mainstream. But these higher expectations bring formulation challenges. Cargill technical experts unpack solutions for delivering on complex goals.
It's possible to create surprisingly indulgent chocolate beverages with significantly less sugar. Cargill's expertise and ingredients can help you create delicious chocolaty drinks your consumers will love.
Product developers have long searched for zero-calorie alternatives to sugar and artificial sweeteners at the soda fountain. EverSweet® + ClearFlo™ offers a breakthrough.
Consumers across all age groups are dialing back their alcohol intake. Learn what’s behind the “sober curious” movement – and how to tap into it.
The demand for new and better beverages transcends all beverage types, with growing consumer interest in functional beverages across the spectrum. Read our article to learn more about what consumers desire from their beverages.
Tap into the trends driving today's beverage culture and come away with solutions to help you rise to the top.
As consumers take more of an active approach to their diets, they have rising expectations for beverages.
Wider trends from the food industry have drastically changed our drinking habits.
Discover how the market for alcoholic drinks is undergoing a massive transformation in form, function and flavor.
The global alcoholic beverages market shows no signs of slowing down – though it’s taken some surprising turns lately.
This label-friendly, plant-based ingredient provides a lot of functionality in today’s popular beverages.
Over the past couple of years, consumers turned to indulgence for a boost…then realized that too much isn't a good thing. Confectioners now have the opportunity to remake sweets in a healthier image.
As with most other food and beverage categories, healthier, better-for-you options are also pervading confectionery. There has been a definitive shift toward new or reformulated confections that offer guilt-free indulgence.
Erythritol: ideal for food and beverage applications that promote sugar reduction.
It takes a new mindset among brands and formulators to experiment in this quickly evolving category.
No longer relegated to health food stores, dietary supplements have gone decidedly mainstream. It’s a reflection of broader trends, implicit in today’s label-conscious consumer mindset.
Technical advancements in pectin – as well as consumer’s interest in label-friendly and reduced-sugar products – have encouraged more manufacturers to include this fruit-derived thickener and gelling agent in product formulations.
Spending more time at home has re-shaped ideas about mealtime and the role of convenience foods. Tap into these strategies for rapid-prep success.
Indications are that some of the pandemic's impact on consumer eating habits represent more wide-scale, permanent changes. See what that means for product development.
Food culture shifts have prompted a revolution in the industry over the past decade, with convenience foods at the forefront.
80% of shoppers like having frozen food at home for when they’re “out of time or need something quick”
For years, modified starches were staples of the texturizing world. But today, simpler labels and familiar ingredients reign supreme.
For today’s label-conscious consumer, simple recipes and recognizable ingredients are no longer enough. Increasingly, consumers want to know how those ingredients were produced. It’s a movement that has sparked a return to familiar ingredients, including basic starches.
Thanks to innovations in native starches, it’s easier for formulators to deliver upgraded convenience products that meet the needs of today’s more discerning consumers.
Partner with Cargill for a full portfolio of ingredients and formulation expertise to meet your goals for label-friendly convenience foods.
Native starches are typically made from corn, cassava, potato, rice and tapioca, have not been modified, but merely stripped down to the starch component. A good label-friendly replacement.
Hard-working, label-friendly ingredients help formulators
deliver the next generation of frozen foods.
The new SimPure™ portfolio of functional native starches offers food and beverage manufacturers a label-friendly solution, together with greater process tolerance, shelf life and storage stability.
Dairy alternatives may have disrupted the category in recent years, but dairy is still a huge global market with a lot going for it.
As plant-based dairy alternatives continue to gain momentum, it will be increasingly important to push the envelope in innovation and sourcing.
Humans may have been consuming dairy since the Neolithic age,1 but modern-day dairy is evolving at a dizzying pace. Dairy — and its plant-based alternatives — is a key focus of innovation at Cargill.
This category is here to stay, but how much it will grow and where it’s headed next are the questions.
When it comes to frozen desserts, increasingly consumers expect more than a great-tasting, indulgent treat.
Consumer attitudes toward yogurts are changing again. Plant-based yogurts are the new market disrupter, as the rising star of the dairy case.
The U.S. yogurt category has been evolving in recent years, due to a convergence of trends and changing consumer behavior.
Cargill dairy experts discuss approaches to sugar reduction without sacrificing taste or functional attributes.
Consumers are seeking protein like never before, perceiving protein as the macronutrient most beneficial for top health issues.
Leverage our specialty sweetness and texture ingredient portfolio to bring consumer-pleasing dairy alternatives to market.
Consumer attitudes toward sugar have changed dramatically over the past decade.
Textural attributes are key for decadent, reduced sugar frozen desserts.
With widening adoption and heightened performance in plant-based meat alternatives, it's essential to keep pushing boundaries in formulation innovation. Learn more in our article.
What's next? Learn how consumers are embracing the idea of plant-based eating in a big way.
Plant-based meat alternatives are emerging as the new star of the alternative category, and as these products reach parity in taste, texture and price, they are also gaining steam in one of America’s favorite food categories – convenience.
Alternative meat has been around for a long time, but in recent years, it has seen an extraordinary rise in popularity. Some insight is provided here.
Plant-based proteins are gaining awareness and acceptance, propelled by interest in healthy eating, sustainability and animal welfare.
Demand for meat alternatives is booming, as U.S. consumers modify their protein preferences to include a healthy dose of plants.
As snacking has become an integral part of daily life, the baseline for success has undergone a seismic shift.
We share consumer insights and current trends shaping snack strategy.
Tortilla chips are a national snacking staple. And why not? The crunchy, corn-based treat dials into many of the biggest trends in the snack landscape as well as sensory appeal. Learn more about this delightful snack in our report.
As snacking has become a mega-trend, the category itself has been transformed. Learn how to cater to current consumer expectations.
Bars are now for everyone, but it is important to note that their expansion is tied to the rise of snacking culture – as consumers look for convenient, nutritious foods that can double as an on-the-go meal. Learn more in our report.
A snack is no longer considered an occasional treat – it’s become part of consumers’ daily diets.
Snacks are considered one of the most promising categories in the consumer goods space.
When it comes to sugar and salt, snack makers are taking to heart "everything in moderation."
Cargill’s ingredient experts continue to find new ways to get more out of the corn kernel.
Cargill can supply you with the label-friendly ingredients you need to satisfy consumer demand for nutrient-packed snacks.
Experts predict continued growth in this category for several years.
Once the sole purview of bodybuilders and hard-core, predominately male athletes, sports nutrition products have muscled their way into the mainstream.
Today everyone, from your neighbor to your grandmother, is looking for a more efficient way to maintain a healthier lifestyle.
Taking to new levels. Products must now be designed, positioned and marketed with pinpoint accuracy.
The sports nutrition category is booming. Consumers worldwide are turning to foods and beverages which support their healthy lifestyles and tout improved energy, endurance or alertness.
As people become more sophisticated in their understanding of environmental and public health issues, they increasingly expect brands to align with their values.
Learn how Cargill is setting the standards for a sustainable stevia supply chain through multi-level programs that assure full traceability from the field to formulation.
Proprietary research shows that sustainability claims are carrying ever-more weight in purchase decisions. Learn how Cargill's multifaceted approach to sustainable sweeteners can help you win with consumers.
We talked with Ryan Siroli, Cargill's row crop sustainability manager, to better understand how the company is advancing sustainable agricultural practices.
Products that contain label-friendly ingredients and that are produced sustainably have taken a stunning leap in consumer awareness in the last couple of years.
Nearly three in four consumers now say they would definitely or probably change their consumption habits to reduce their environmental impact.
Cargill is a supplier of canola lecithin. Canola lecithin may be used in a wide variety of food applications, including chocolate and confectionery, bakery and convenience foods.
Our knowledgeable technical applications team can help you successfully integrate functional Custom Texturizing Systems in existing food and beverage products or in new product development.
Cargill offers a diverse selection of label-friendly, nature-derived texturizers.
MaizeWise® whole grain corn products, such as corn flour, can directly replace existing ingredients, or blend with them, while helping deliver 100% whole grain nutrition. Product varieties include corn flour, corn meal and masa flour.
A label-friendly bulking agent with half the calories of sugar, no impact to taste/texture and the nutritional benefits of dietary fiber.
More and more, ingredient familiarity matters. SimPure™ 92260 harnesses one of nature's most traditional botanical sources – rice – to create a label-friendly alternative to maltodextrin.
Cargill's portfolio of tapioca syrups features a full range of carbohydrate profiles and Dextrose Equivalent (DE) levels plus Certified Organic lines.
Our proprietary taste-prediction model can optimize steviol glycosides – the best-tasting parts of the leaf – for sugar reductions of 50%+.
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.