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Food Ingredients Masters Series

Customers turn to Cargill for our expertise, whether the challenge is enhancing an existing product or uncovering a new solution. 

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Food Ingredients Masters Series

We’re excited to bring you this video series where you will meet some of the people behind the science and explore amazing insights in our food ingredient research and discoveries of today.

More Than Just Ingredients

Why Label-Friendly Dairy is More Than Just Ingredients to Consumers 

Familiar Ingredients Lead to Innovation

Why Familiar Ingredients and Label-Friendly Lead to Innovation

Label-Friendly Bakery

What is Label-Friendly Bakery?

Bakery Ingredient Sourcing

Bakery Ingredient Sourcing & Transparency: Are You Meeting Your Customer Needs?

Food Transparency

Why Consumers Are Demanding Food Transparency in Convenience Foods

Plant Proteins Driving Innovation

Plant Proteins: Why Are They Driving Label-Friendly Innovation?

Label-Friendly Beverages

Label-Friendly Beverages Are Meeting Consumers High Taste Expectations

Q&A with the Masters

Christine Addington

Christine Addington - Food Masters Series

Senior Technical Services Specialist, Dairy


Vince Cavallini

Vince Cavallini - Food Masters Series

Beverages, Snacks and Cereals Application Manager


Tim Christensen

Tim Christensen - Food Masters Series

Senior Research Scientist and Certified Master Baker


Bill Gilbert

Bill Gilbert - Food Masters Series

Principle Food Technologist and Certified Master Baker 


Brent Rogers

Brent Rogers - Food Masters Series

Research and Development Director


Wade Schmelzer

Wade Schmelzer - Food Masters Series

Principal Scientist


John Sweeney

John Sweeney - Food Masters Series

Director of Shared Capabilities 


Jamie Underwood

Jamie Underwood

Senior Technical Services Manager – AMCAS