Articles Tagged with ''Cargill''

Sean Leighton is the global vice president of food safety, quality and regulatory at Cargill.

The sourcing of ingredients for dairy products is becoming increasingly complex.

The COVID-19 pandemic increased consumer interest in immune health and sales of probiotic foods and beverages. Circana (previously IRI and NPD) reports that probiotic beverages have increased both dollar and unit sales for the past three years, and probiotics were found in over 30 beverage subcategories.

Commitment will also leverage up to $15 million in federal funds, leading to the activation of up to $30 million in grant funding over the next five years.

Consumer demand for healthier beverages is not going away. Gut tolerability, the usage of prebiotic fibers and reduced-sugar options are expanding the usage of sweetener solutions that will reduce calories in yogurts, for example, while providing functional benefits.

Ingredients, flavors, colors and toppings give consumers something to “scream about.” Not only will the ice cream category grow 37% over 2021, but consumers are loving the five most popular flavors:  Chocolate, Cookies ‘N Cream, Vanilla, Strawberry and Chocolate Chip.

CUBIQ's novel fats, including Go!Drop, join Cargill’s existing portfolio of plant-based solutions, spanning plant proteins, texturizers and a full array of traditional fats and oils.

Sikes will be the 10th CEO in Cargill’s 157-year history and brings a strong track record of business operational rigor to the role, having grown the company’s global Protein and Salt enterprise into an industry leader.