Cargill hosted its Taste of the Future, an event aimed at showcasing innovations that will shape food and agricultural, on Feb. 6 in New York City.
The event commenced with a cocktail hour where Cargill executives discussed its latest innovations, including using sugar alternatives, such as stevia, in both beverages and foods. Attendees got a chance to sample these foods of the future, and were event invited to a lemon-lime soda blind taste to determine which drink has sugar and which one offered a sugar substitute.