Advancing nutrition science for better health
We recognize diet and health are linked. We believe the global food system can meet the nutritional needs of every person, yet today more than 3 billion people are malnourished, consuming too much or too little food, or missing the micronutrients needed to thrive. Undernutrition and obesity are critical problems. These challenges over time can lead to physical, social and economic constraints for individuals, communities, businesses, and governments.
Cargill is advancing healthier ingredients in order to tackle concerns from malnutrition. We are constantly looking for new ways to produce food ingredients that are more affordable, nutritious and safe.
We play a role in shaping a healthier future by working to meet consumer needs and preferences for product taste, appearance, convenience, shelf life, price and nutrition. Our broad portfolio combined with global insight, sustainable supply chains, and R&D capabilities make this possible. We share with partners how ingredient choices, production and processing methods can affect nutrition and other product attributes.
Cargill solutions are used to improve food quality and access around the world. We supply ingredients that change the nutritional content of foods, including healthy grains and oils, and options to reduce sugars, trans fats and sodium.
We have worked with the Food Fortification Institute (FFI) for over a decade to improve health by advocating for fortification in industrial grain mills. We have invested more than $1.2 million to help FFI advocate and champion fortification legislation for all major cereal grain-based staple foods.
We provide healthier oils that reduce total fat, saturated and trans fat content but that don’t compromise on taste, texture or mouthfeel. In some regions, we also fortify oils with essential vitamins.
We help consumers optimize their sodium intake. As a leading producer of salt and sodium solutions, we work with food manufacturers to identify the best ingredient formulas and processing conditions to preserve the flavor, texture and freshness that salt delivers to food while reducing sodium. We understand the science behind salt, such as the way particle size and shape affect taste and the way sodium interacts with other ingredients. We help customers reduce sodium and improve performance with products that blend consistently, dissolve faster and adhere to food so less is wasted.
We deliver caloric and non-caloric sweeteners that help food and beverage companies worldwide make safe, affordable and nutritious foods consumers will enjoy.
We have been helping our customers move away from partially hydrogenated oils (PHOs) containing trans fats to alternative products for more than 20 years. PHOs were used in foods to improve shelf life and texture, but today there are healthier alternatives, including palm oil and high oleic canola oil. Cargill is a leading supplier of fats and oils, and our scientists have developed solutions for replacing most PHOs without compromising flavor, texture, consistency or shelf life in products consumers love and trust. We stopped selling PHOs for food use in the U.S. in 2015.
We support efforts to help consumers make informed food choices about the food they eat, through labeling, education and other solutions.