Cargill, leading provider of food, agricultural and industrial ingredients, has announced that it will be investing in a number of key specialty starch projects in the Asia Pacific region.
Peter van Deursen, chief executive officer, Asia Pacific, Cargill, shares more with APFI.
The approach can be further developed for use with other pathogens and meats to enable risk-based decisions in products going in or out.
Health-conscious consumers want low-calorie alternatives for food and beverages and food manufacturers are rushing to meet that demand. Using tribology as an analysing tool, innovations leading to acceptable mouthfeel and texture in products have become more effective, accurate and less time-consuming.
Cargill’s EverSweet sweetener offers manufacturers a solution for sweeter options that satisfy consumer health without sacrificing great taste. A zero-calorie stevia sweetener, it is made with Reb M and Reb D, the same sweetness found in the stevia leaf.
The sweetener provides consumers with a sweetness of better intensity, faster onset and improved quality, yet without the bitterness or off-note aftertaste other stevia sweeteners might give.
Produced through fermentation with baker’s yeast, the sweetener makes for not only a commercially viable product, but also one that is sustainable as it uses signifi cantly less land and emits less carbon dioxide than if it were produced through the stevia leaf.
Cargill and Mondelēz International are collaborating to introduce a two-and-a-half year program in Indonesia to support the country’s cocoa industry, specifically to improve the livelihood of smallholder cocoa farmers and driving sustainability in their farming practices.
Cargill has acquired EWOS, a salmon nutrition company, for US$1.53 billion.
Cargill will invest US$ 100 million to double the capacity of its soybean oil crush operation in Borg El Arab to meet the increasing demand in Egypt for soybean meal and vegetable oil.
The centre aims to gain insights from local swine and dairy markets and develop technological applications that can better help the industry.
Tribology, a field of study that is most commonly used in the automotive industry, may be the key to unlock the mystery behind the sensory difference of reduced or zero calorie food products. By Andre Vander Wulp, regional technical director, FIS APAC, Cargill