Posts Tagged ‘Cargill’

How Cargill is staying ahead of the food safety curve

March 17th, 2018

The rapid pace of advancement in food safety technologies are going to add to the pressures food and beverage manufacturers are currently under, said Mike Robach, vice-president of food safety, quality and regulatory affairs for Cargill, Minneapolis. Mr. Robach spoke Jan. 22 during an education session at the Dairy Forum, which is hosted by the International Dairy Foods Association and taking place this week in Palm Desert.

While such emerging technologies as whole genome sequencing, blockchain and data analytics may present challenges, they also may create opportunities, he said.

“At Cargill we operate 1,500 food production plants in over 70 countries,” Mr. Robach said. “Our supply chain is really a network. And on top of it we have the increased complexity of governments and regulatory oversight, transparency and consumer trust.”

It is within that framework that Cargill is working with the emerging new technologies. Because of the specificity of whole genome sequencing, for example, regulators can link outbreaks to specific products more rapidly.

“Disease detection is becoming much more sophisticated,” Mr. Robach said. “I can tell you from personal experience that two illnesses can be considered a cluster and trigger a recall.

“New pathogens are emerging, and those never associated with certain commodities are now being linked. What about E. coli and dairy? It won’t grow in a freezer, but it will survive. What about wheat flour? Who would have thought?”

The opportunity for Cargill is how the company is using whole genome sequencing to its benefit.

“It (whole genome sequencing) allows us to trace the ecology of microorganisms from the farm through processing,” he said. “We do carcass mapping in our meat plants; we are doing mapping of our flour operations. It is extremely valuable information to have to understand your critical control points.”

The challenge is regulators think it is a great technology as well. Mr. Robach said what needs to be understood is identification of a pathogen in a plant does not imply a link to a food safety incidence.

“They still have to have the epidemiology,” he said. “They have to have the link between the patient and the food.

“What we are finding with whole genome sequencing is some of these unique organisms aren’t really unique. Now, when they (regulators) have gotten a look at the longer sequences, they are finding organisms they thought were different are actually the same.”



Food Safety ,

Cargill Offers Insights into New Coating and Filling Range

April 8th, 2017
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Cargill announced a new range of specialty coatings and fillings, developed to meet key market requirements, from indulgent and healthy to sustainable and natural solutions.

Each of the coatings and fillings responds to a trend identified in Cargill Cocoa and Chocolate’s recently issued trends report: Healthy, Sustainable and Clean, and Indulgent.

To find out more about the new range, WorldBakers talked to Brigitte Bayart, senior marketing manager chocolate, at Cargill Cocoa & Chocolate.

WB: What did the development of the new range entail?

Brigitte Bayart: Our new coatings and fillings are the result of the joint efforts of our marketing and research and development teams.The new range has been created to answer market needs and trends, and help Cargill’s customers innovate successfully.

WB: What are the requirements for using this product in confectionery goods – (special techniques/ equipment)?

BB: The range is in line with customers’ existing capabilities and does not require any new equipment. Requirements depend on applications and include, for example, common filling, extrusion, enrobing and drizzling techniques.

WB: In what countries are the new ranges available?

BB: The range has been launched primarily for the European markets, but is available more widely on request.

WB: How does the launch meet the new trends identified in Cargill’s report? 

BB: In part it does, but we also undertake other regular trend monitoring that we publish and share with the market, which we use to provide insight to anticipate our customers’ needs. This helps them be successful in their markets using products such as our new coatings and fillings.

The indulgent range of coatings and fillings contains:

  1. Salted caramel-flavored coating and filling, with applications in confectionery, bakery and biscuits, cereals and cereal bars, ice dips;
  2. Lemon-flavored coating and filling, with applications in confectionery, bakery and biscuits, cereals and cereal bars, ice dips;
  3. Strawberry-flavored coating and filling, with applications in confectionery, bakery and biscuits, cereals and cereal bars, ice dips.

The healthy coating and filling range contains: 

  1. Reduced sugar coatings and fillings, with applications in cereal bars, biscuits and bakery;

These coatings and fillings have been reformulated to reduce sugar by at least 30%, contributing to the reduced sugar claim on manufacturers’ end products.

  1. Stevia leaf extract chocolate hazelnut coating and filling, with applications in confectionery, pralines;
  2. Protein coatings and fillings, with applications in cereal bars, biscuits and bakery. Surpassing free-from, sports nutrition niche, protein has now moved mainstream. Packed with around 20% protein, these coatings and fillings are ideal to contribute to the protein claim of cereal bars, biscuits and other final applications with no taste trade-off.
  3. Yoghurt-flavored coating and filling, with applications in confectionery, bakery and biscuits, cereals and cereal bars, ice dips.

Sustainable and clean coatings and fillings range contains:

  1. Naturally-colored coatings and fillings with plant extract, with applications in confectionery, bakery and biscuits, molding of seasonal items, cereals and cereal bars, ice dips;
  2. Coatings and fillings with segregated palm oil;
  3. Sunflower lecithin in coatings and fillings.

They are naturally colored with plant extracts, as consumers are increasingly looking for natural ingredients and to avoid additives and colorings, which can be perceived as unhealthy. Created using plant extracts to replace colorants – from beetroot to give a warm red color, to spirulina for a deep blue – these coatings and fillings create endless possibilities.

Source: World Bakers


Companies, Confectionery ,

Cargill report highlights latest trends in cocoa and chocolate

December 6th, 2016
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Cargill’s cocoa and chocolate business has released its comprehensive report highlighting key trends in chocolate.

Based on insight gained from interactions with customers across numerous application categories, and on information gathered from projects with customers through Cargill’s application centres, the report highlights trends across four key themes: indulgent; premium; healthy; and sustainable and clean.

Cargill’s four trending areas


Today’s consumer is looking for an ever-more indulgent experience, across flavour, texture and colour, inspiring new levels of creativity in sweet foods around the world. In flavours – vegetable and chocolate combinations are becoming popular across a range of categories, for example kale flavour fillings in chocolate bars and chocolate featuring alongside beetroot in cakes.

Texture is also evolving towards more indulgence, with larger chocolate chunk inclusions as well as new combinations of textures such as crispy chocolate layers on top of creamy desserts.

Cocoa powder is increasingly being used to play with shades and add depth of colour.


Demand for premium products is at an all-time high, with provenance and origin being key among cocoa and chocolate products. Besides specifying the origin of cocoa or chocolate, manufacturers increasingly highlight on the pack the country where the end-product was manufactured, satisfying consumers’ desire to buy local products. Inspiration from the artisanal industry is also observed. Processes behind the product are becoming more prominent on packaging – with details included such as ‘stone ground’ or ‘slow churned’ and even the conching time of chocolate.


How diet affects health and wellness is increasingly on consumers’ minds, leading them to avoid ingredients perceived as unhealthy, and look for those perceived as healthy. Besides the long standing trend for sugar reduction and gluten free, lactose free claims are increasingly being observed in cocoa and chocolate products, with milk alternatives such as coconut milk increasing in popularity. Looking at ingredients seen as beneficial, the trend for protein is still booming and becoming mainstream, breaking free from the sports nutrition niche and focusing on satiety rather than sports recovery.

Sustainable and clean

Where food comes from, how it is produced, and its true ethical and environmental cost, really matter to today’s consumer. Certified chocolate products are becoming more popular and spreading their reach out from chocolate tablets into dairy, bakery, biscuits and ice cream. Answering consumers’ needs for more transparency, clean and clear labelling is also more important than ever. In the quest to remove e-numbers, real fruits and plant extracts are being increasingly used to naturally colour products.

Niklas Andersson, Cargill European marketing director for cocoa and chocolate, said: “Whether working in confectionery, biscuits, bakery, cereals, dairy or ice cream, our report provides real insights that can help manufacturers get a head start on the competition when creating new products and innovations.

“Today’s discerning consumer is looking beyond value for money. They are better informed than ever before and, as our research demonstrates, they consider the contents of their food and its impacts on the future more than ever before. In short, they want food that tastes good, is good, helps them to be good and does good.”



Chocolate, Companies , , ,

Cargill to launch five bakery shortenings at IBIE

October 8th, 2016
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Cargill plans to launch its Regal line of bakery shortenings at the International Baking Industry Exposition (IBIE) Oct. 8-11 in Las Vegas. The Regal portfolio of five shortenings includes high-performance shortenings as well as non-palm shortenings with optimized performance, according to Minneapolis-based Cargill.

Regal Icing Shortening NH, a non-hydrogenated icing shortening, creates “brilliant white icings” without any whitening additives, and it holds up in the most intricately decorated cakes, Cargill said. A patent is pending for the technology behind the product.

Regal Donut Fry Shortening was formulated specially for operations serving fresh donuts. The reduced-palm shortening enables a faster set time over standard palm shortenings.

Regal Puff Pastry Shortening delivers the lamination and lift performance of margarine in puff pastry applications, Cargill said. Since it is 100% fat, it may translate into a 20% cost savings per unit of finished product over margarine.

Regal Cake & Icing Shortening, a non-palm icing shortening, performs well in cakes, making it functional for smaller bakery operations. It is 20% lower in saturated fats compared to palm shortenings (based on a comparison of 100 grams of Regal shortening versus 100 grams of palm oil).

Regal All-Purpose Shortening provides a broad working range, plasticity and creaming properties. It is 20% lower in saturated fats compared to palm shortenings (based on a comparison of 100 grams of Regal shortening versus 100 grams of palm oil).

“We have been providing shortenings to the bakery industry for a long time,” said Janet Bones, research and development vice-president for Cargill Global Edible Oil Solutions. “However, we took a hard look at our portfolio and saw opportunities to better meet the needs of our bakery customers. These five products represent the beginning of our journey, as we have additional innovative offerings in our pipeline.”

Also at IBIE, Lynne Morehart, senior principal scientist for Cargill, will give a presentation titled “Structuring Fats: Systems and Bakery Applications” on Oct. 11.



Bakery, Companies, Events , ,

Cargill to modernize, centralize cocoa operations

November 7th, 2015
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Cargill, which earlier this fall completed the $440 million acquisition of Archer Daniels Midland Co.’s global chocolate business, said it will take steps early in 2016 to improve and expand its chocolate, compound and chocolate liquor production offerings and services for North American food and beverage companies.

In January 2016, Cargill said it plans to close its plant in Lititz, Pa., and shift production to its other, more modern and efficient plants in Mount Joy, Lititz (West Lincoln Avenue) and Hazleton, Pa.; Milwaukee; and Ontario.

Also in January, Cargill said it plans to centralize its North American cocoa and chocolate leadership, administrative and customer-focused roles in Milwaukee and Minneapolis. Previously the functions were based in Lititz and other locations throughout North America.

“Cargill’s Milwaukee facility features extensive production and product development capabilities and an expansive, modern office space,” the company said. “Minneapolis is home to Cargill’s corporate headquarters and this move will bring its North American Cocoa and Chocolate business closer to the company’s vast administrative, research and development and marketing resources.”

The changes are expected to result in the elimination of approximately 130 jobs in Lititz. Approximately 30 other employees will be reassigned or offered relocation options for positions at one of Cargill’s other North American cocoa and chocolate sites, the company said.

“These are very difficult decisions, especially when they involve people who have done such great work for us over the years,” said Bryan Wurscher, president of Cargill Cocoa and Chocolate North America. “We are committed to helping those who are impacted find other employment and assist them with this transition.”

The Wilbur Chocolate Candy Americana Museum and Candy Store in Lititz will remain open. Cargill will continue to employ approximately 2,200 employees in its Cocoa and Chocolate and other businesses throughout Pennsylvania.

Cargill’s cocoa and chocolate business operates globally with 27 sites in 11 countries with more than 3,000 employees and serves customer needs worldwide with a range of cocoa and chocolate products for confectionery, bakery, dairy and other applications. The company’s product range includes Gerkens cocoa powders, chocolate, coatings, fillings, cocoa liquors and cocoa butters.



Chocolate, Companies

Trans-Pacific Partnership trade agreement has potential to create more prosperous, food-secure world

October 24th, 2015
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The conclusion of the Trans-Pacific Partnership negotiations in Atlanta take the world a step closer to becoming more prosperous and more food-secure.

Negotiators from 12 Pacific Rim nations including the U.S., Canada and Japan that together make up 40 percent of the world economy reached an accord over what would be the largest trade pact in history. TPP has the potential to set the standard for 21st century international trade, promoting the movement of goods, capital and ideas that spur economic growth, help combat world hunger, and raise labor and environmental standards.

“In many parts of the world, food and agricultural products still face the legacy of high import barriers,” said David MacLennan, Cargill’s chairman and chief executive officer. “We believe the Trans-Pacific Partnership will allow food to move more freely across borders from places of plenty to places of need, which benefits farmers and consumers around the world.”

Cargill encourages the governments of the TPP countries to follow through on the progress made by the negotiators, as TPP would benefit many sectors of the world economy, including food and agricultural production. Farmers in producing countries could potentially reach nearly 500 million new customers in Asia, who would in turn gain access to more affordable, higher quality products. Trade agreements have historically boosted export and import flows between participating nations, leading to higher-paying jobs and improved living standards.

“Over time, the most successful countries have been those that embraced international trade,” MacLennan said. “Modern trade agreements like the TPP will continue that trend, while also setting high standards for labor, human rights and sustainability.”

Source: Cargill


Food Safety ,

Cargill Acquires FMC’s Pectin Operations

August 22nd, 2015
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Acquisition strengthens Cargill’s texturizing portfolio to meet growing demand for label-friendly food ingredients.

Cargill has signed an agreement with FMC to acquire its pectin operations, including a production site in Milazzo, Sicily (Italy).

Pectin is a key component of Cargill’s texturizing portfolio and the company is keen to further develop its offering. “We took this step so we can provide food companies around the world with a strong supply of high quality pectin available; a ‘label-friendly’ food ingredient for which we see a clear growing demand,” says Colleen May, president of Cargill’s texturizing solutions business. “With a direct access to fresh citrus peel, the facility is ideally located. It will be a perfect addition to our existing network of facilities in Europe and complement our supply chain.

The Milazzo plant is a highly specialized pectin production facility located in the middle of the citrus orchards near the Tyrrhenian Sea in Sicily. Since 1990 the facility produces high quality HM (high methoxyl) pectin, running primarily on fresh peel. The site comprises fresh peel washing and drying equipment, a pectin production line, dry peel storage silos and a quality control laboratory. It is operated by an experienced team with an outstanding processing and safety record.

Frank Monmont, EMEA regional director of Cargill’s texturizing solutions business explains: “This acquisition underlines our commitment to drive distinctive value for our stakeholders. We intend to further develop the relationship with the local lemon processing companies, ultimately to the benefit of our customers, who seek reliable partners to meet their growing pectin demand”.

The transaction is subject to regulatory approvals and is expected to close in the next few months.

Source: Asia Food Journal


Companies, Ingredients , ,

Cargill and TFT join hands to advance sustainable palm oil

September 20th, 2014
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cargill-logoTaking an important step forward in its commitment to sustainable palm oil, Cargill is becoming a member of The Forest Trust (TFT), the international non-governmental organization that partners with companies to build responsible supply chains.

“We are proud of the work we’ve done with TFT over the last year and very pleased to become a member,” said Cargill’s Vice Chairman Paul Conway. “TFT has been instrumental in helping us get the work done that laid the foundation for the new palm oil policy we launched earlier this year. We are now looking forward to continuing the effort and applying the knowledge we’ve developed in other locations.”

Palm oil plays an important role in feeding a growing world population. It is the highest yielding edible oil crop, using less land per ton produced than any other vegetable oil. Millions of people rely on it to feed their families. “We are convinced their needs can be met, while at the same time conserving biodiversity, reducing greenhouse gases, improving people’s livelihoods and ensuring food security,” Conway said.

In the recent past, Cargill has taken several steps towards building environmentally sustainable, socially responsible practices in its palm oil business. With the help of TFT, the company has mapped the full supply chain of its Malaysian palm oil refineries to the individual mill. Cargill can now offer its customers 1 million tons of traceable palm oil from its own refineries and is continuing its efforts to map third-party suppliers in Indonesia and Malaysia.

At its PT Hindoli plantation in Indonesia, Cargill completed an extensive analysis to identify and preserve high carbon stock (HCS) forest areas, which act as stores for carbon. High conservation value (HCV) areas, which are a haven for biodiversity, were identified previously. They often overlap with HCS areas and also will be protected. Cargill will extend the experience and expertise it has acquired to three of its local business partners, who will conduct their own HCS studies.

“We’ve learned a lot from piloting the HCS tool with TFT,” said Paul Conway. “We’ve fine-tuned the methodology and demonstrated that it is, in fact, capable of identifying valuable tracts of natural forests. Now, we’re ready to apply the model elsewhere.”

Cargill joined the Roundtable for Sustainable Palm Oil (RSPO) in 2004 and signed the Sustainable Palm Oil Manifesto earlier this year. A new, more progressive palm oil policy was adopted in April.

“We are excited to take this important next step with Cargill related to ensuring that all the palm oil they produce, buy, sell and trade globally conforms to their Policy on Sustainable Palm Oil,” said TFT Director Robin Barr. “It’s clear from our work together thus far that Cargill takes the implementation of its policy very seriously, and this will send a strong message to its suppliers that practices related to deforestation and exploitation must be eliminated from the palm oil industry.”

Cargill’s commitments

Under its updated palm oil policy, Cargill pledges to build traceable and transparent palm oil supply chains for everything it produces, buys, sells and trades, including the following:

  • Protection of high conservation value (HCV) and high carbon stock (HCS) areas
  • No development on peat, regardless of depth
  • No exploitation of the rights of indigenous peoples and local communities

To achieve these goals, Cargill will work with all stakeholders, including suppliers, customers, governments, and non-governmental organizations. The company supports, and will help further develop, a scientifically, socially, politically and economically acceptable approach to identifying and protecting natural forests.

Cargill prohibits abusive labor practices, including forced and child labor. The company is committed to the protection of human rights and non-discrimination practices for all workers, including contract, temporary and migrant workers.

Cargill respects the rights of indigenous and local communities to give or withhold their free, prior and informed consent (FPIC) for the use of lands to which they hold legal, communal or customary rights. The company supports the inclusion of smallholders into sustainable palm supply chains.

Cargill will publish four palm oil-related progress reports annually. In the next few weeks, the company will announce a detailed, time-bound plan on how to achieve the goals outlined above.


Companies, Ingredients ,

Chocolate director appointed

August 29th, 2014
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cargill-logoCargill’s Europe, Middle East and Africa (EMEA) and Asia cocoa and chocolate business has appointed Inge Demeyere as its new managing director, chocolate.

Demeyere began her career working in the vegetable oils sector and joined Cargill from Vandemoortele in 1998 as a purchasing manager. Following a range of roles in Cargill’s European refined oils business, Demeyere started in the company’s cocoa and chocolate business in 2009 as risk manager, later moving into the role of commercial director chocolate.

Commenting on her new role Demeyere says: “This is an exciting time to become the new managing director, Chocolate because not only are we experiencing strong cocoa, sugar and dairy market volatility but at the same time we are also growing the business, by expanding our facilities in Rouen, Berlin and Mouscron. I look forward to taking on this role, to working to develop an even deeper knowledge of our customers’ needs so we can add even more value and innovation.”

Demeyere reports directly to Jos de Loor, president of Cargill Cocoa & Chocolate.

Jos de Loor says: “Inge brings to her new role a broad knowledge of the cocoa and chocolate business, with her experience in supply chain, pricing and risk management. This knowledge, allied to our R&D expertise, will meet our customers’ need to differentiate their products and make them stand out from the crowd.”

Source: Confectionery Production


Companies ,

Cargill CEO discusses responsible supply chains

May 30th, 2014
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cargill-logoSpeaking at the Fortune Brainstorm Green 2014 conference on May 20, Cargill President and Chief Executive Officer David MacLennan highlighted complexities and tradeoffs involved in producing more food, more sustainably as a growing global population becomes more urban and more prosperous.

MacLennan commented on the implications of prices, changing diets and climate change on the future of food and cited some of the collaborative efforts in which Cargill is involved to address challenges inherent in producing food sustainably.
MacLennan was joined on the panel by Jack Sinclair, executive vice-president, grocery division, for Walmart U.S. At Walmart’s April 2014 sustainability summit, Cargill said that by 2020 it will bring more than one million acres in North America into its NextField precision agriculture system which helps farmers maximize productivity with minimum environmental impact.
Asked by panel moderator Jib Ellison what food companies should do to improve sustainable food production, MacLennan said: “Three things. Go faster. There are 900 million undernourished people in the world depending on us figuring out how to get them food. Be transparent. The world wants to know ‘where’s my food coming from, how was it made, how was it grown.’ And don’t be afraid to work in partnership, and that might be working with your competitors, NGOs, governments. We are one part of the supply chain. You need to work effectively and aggressively with the right partners.”
The Fortune Brainstorm Green conference is a leading U.S. conference on business and the environment. In his remarks, MacLennan highlighted Cargill’s efforts to improve sustainability across a diverse range of agricultural supply chains. He emphasized the need for the global food system to be resilient and adaptable in the face of the need to produce more food while protecting the planet.
Source: World Grain

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