Cargill celebrated its 20th consecutive year of successful contracting with farmers to grow VICTORY™ high oleic canola in Canada and the United States. ...More
Horizon Milling LLC, a joint venture formed by Cargill, Inc., and CHS, Inc., is expanding and upgrading its Saginaw flour milling facility to enhance milling efficiencies and capabilities. ...More
Cargill's Truvia® introduced Truvia® Behind the Bar, a zero-calorie sweetening syrup designed for use at bars, restaurants and other foodservice establishments. According to the company, the new product will help meet growing demand for reduced-calorie cocktails, teas and ...More
WILD Flavors GmbH announced it will acquire Cargill’s global juice cold blends and compounds business. The move will provide WILD with more than $200 million in additional annual sales and three ocean-access tank farms in the strategic growth areas of Asia, Europe and North ...More
The American Oil Chemists' Society (AOCS) and Cargill announced the availability of updated official methods of analysis for total fat and fatty acids to help food manufacturers save time and money by formulating products more efficiently. ...More
Cargill's cocoa and chocolate business in Ghana donated $77,250 to help promote literacy in the region and provide 27 local primary and secondary schools with more than 100,000 educational books. The books, distributed through the organization Books for Africa, are ...More
The global market for whole-grain and high-fiber foods is projected to reach $27.6 billion by 2017, with hot and cold cereals remaining strong, and energetic growth from baked goods. ...More
Cargill’s Oliggo-Fiber® inulin is a natural, “invisible" soluble fiber in liquid syrup or powdered form, made from chicory roots that allows food and beverage manufacturers to discretely add fiber to products. ...More
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