How bakers can go keto with fiber 12.13.2022 By Lucas Cuni-Mertz Bakers can add fiber to their products to achieve a low-carb or low-sugar claim. Read More
Cargill to acquire Owensboro Grain 12.01.2022 By John Reidy Soybean processor operates facility and refinery in Kentucky.Read More
Cargill highlights progress on ESG goals 11.23.2022 By Rachael Oatman Company notes headway on greenhouse gas emissions.Read More
Consumers seeking food as medicine 11.22.2022 By Michelle Smith Foods are fortified with vitamins and minerals to provide functional benefits. Read More
Sikes to step up at Cargill 11.21.2022 By Keith Nunes Will take over as president, CEO on Jan. 1.Read More
IBIE 2022 education and demos tackle the industry’s current challenges 10.25.2022 By Charlotte Atchley Sustainability, automation and the digital marketplace were just some topics reflected in the programming.Read More
Corbion helps to fund Cargill cover crop project 10.21.2022 By Jeff Gelski Corn growers near Corbion’s Nebraska plant take part.Read More
Demand for plant proteins reaches all-time high 10.11.2022 By Lucas Cuni-Mertz Bakers must work extra when formulating with these proteins to meet consumer expectations.Read More
Bakers look to nuts, wheat for added protein 10.04.2022 By Lucas Cuni-Mertz Almond proteins can also help remedy some of the formulation challenges common to plant proteins like pulses.Read More
Pandemic, economic effects shaping eating choices 09.30.2022 By Josh Sosland Cargill data show consumers spending dollars more thoughtfully.Read More