Cargill

Cargill develops starches and texturizers to meet the needs of the food industry. As a starch supplier, Cargill offers a variety of starches and texturizers for use in different food applications with various functional requirements.

• Maltodextrins are spray-dried maltodextrin obtained by enzymatic conversion of common corn starch. At DE levels of 5 to 18, they provide good solubility, bland flavor, low sweetness, no hygroscopicity, reduced browning and carbohydrate source, and cost optimization. 
• Corn Syrup Glucose solids are obtained by enzymatic conversion of common corn starch. These nutritive carbohydrates in a DE range of 24 to 42 provide moisture retention and control crystallization. They influence vital properties such as browning, hygroscopicity, and sweetness.
• Cargill’s Modified Starches portfolio has been developed to fulfill the needs of the food industry. Modified food starch is a product that offers functional benefits like gelling, thickening, and bulking and contributes to the overall quality of food and beverages. Cargill’s modified food starch offerings include thinned modified starch, stabilized starch, roll-dried starch, and cold water swelling starch.
• Native Starches are generally used for texturizing and thickening. Native starch is derived from maize, waxy maize, high amylose maize, wheat, tapioca, and potato. Native starch is insoluble in cold water and swells to different degrees depending on temperature. Native starch has thickening, gelling, moisture retention, and anti-staling properties. 
• SimPure™ Label-Friendly Starches from Cargill offers a diverse selection of label-friendly, nature-derived texturizers. The portfolio and integrated formulation and regulatory expertise enable product development with friendlier labels while maintaining quality, functionality, and cost competitiveness.

Lecithin is a multi-purpose food ingredient that primarily functions as an emulsifier and dispersing agent. Lecithin is also a surfactant. Lecithin interacts very well with other substances in foods, such as proteins, lipids and carbohydrates.Lecithin can be used in various applications such as chocolate and confectionery, instant products, beverages, margarine and spreads, bakery, snacks, dietary supplements, industrial applications, pharmaceuticals, and care products.

• Sunflower lecithin is non-GMO and does not have to be declared as a major food allergen. It offers comparable taste, color, and functionality to soy lecithin and is available as liquid or deoiled. Sunflower lecithin has shown double-digit growth in new product launches since 2013, according to Innova market trends data.
• Soy continues to dominate the lecithin market and is available in either liquid or deoiled form. Try our non-GMO soy lecithin as a label-friendly option for your non-GMO needs.

Cargill’s extensive portfolio of edible oils, deep level of consumer insight, and decades of experience with food product formulation can help you produce successful, high-quality food products that meet the needs of today’s demanding consumers and food safety standards:

• High oleic oils
• All-purpose shortenings
• Cake and emulsified shortenings
• Confectionery and specialty fats
• Donut frying shortenings
• Salad and cooking oils
• Tortilla shortenings

Foodology by Univar Solutions offers various cocoa powder, chocolate, compounds, and specialty ingredients to suit your most decadent formulation needs.

Cargill Cocoa and Chocolate North America offer a range of dark, milk, and white chocolate products that meet all your confectionery, baked goods, biscuits, ice creams, and cereal needs. Cargill’s diverse lineup opens up exciting possibilities, with access to the finest chocolates in convenient forms and viscosities to optimize production. 

Cargill produces high-quality cocoa powders guaranteed to deliver consistent color and delicious taste anytime, anywhere. Cargill’s Gerkens ® cocoa powder products range from natural light brown non-alkalized to black, heavily alkalized cocoa powders in regular and high-fat grades.

Hydrocolloids can be applied to many food applications and categories. They are widely used in prepared frozen meals, sauces and dressings, and processed meat. Moreover, they can be used in frozen desserts, dairy products, beverages, fruit preserves (jam and jelly), and confectionery. 

Hydrocolloids have many functional properties in foods, including thickening, gelling, emulsifying, stabilization, and coating. Foodology by Univar Solutions offers a broad range of hydrocolloid products from Cargill, including pectin, xanthan gum, and custom texturizing systems.

• Pectin is an ingredient and a natural plant component that is especially abundant in apples and citrus fruits. Pectin – as a food ingredient – can be used as a gelling agent, thickening agent, and stabilizer in food applications.

Pectin is used in diverse applications such as yogurt, confectionery, and acid milk drinks. Pectin has the image of a natural product and has acknowledged nutritional benefits. Pectin is also used to optimize the mouthfeel of fruit-based beverages and as a protein stabilizer in acidified dairy products.

• Xanthan gum dissolves readily in hot or cold water, provides uniform brine distribution, is stable in acidic and alkaline solutions, and synergizes with other hydrocolloids such as locust bean gum and guar gum.

Xanthan gum creates a pleasant texture in foods and beverages. As an ingredient in beverages, xanthan gum can produce an increase in the viscosity of a liquid. In foods like dressings and sauces, xanthan gum helps to prevent oil separation by stabilizing the emulsion. Xanthan gum produces desired texture as an ingredient in ice cream and other frozen foods.

• Custom texturizing systems is a worry-free, tailor-made, optimized product formulation solution for food and beverage manufacturers

Cargill plant protein solutions satisfy consumers’ hunger for protein-enriched foods and beverages, with delicious flavor and appeal that keeps them coming back for more.

• Prolia® is 50% protein and defatted soy flour that can add a protein boost to recipes. Used in multiple applications to create functional attributes, Cargill’s Prolía® line of soy flour products is produced from high-quality beans, which are further processed into a variety of soy products, including flour, flakes, and grits.
• Prosante® textured soy flour provides manufacturers with the most sustainable vegetable protein available today with the added benefit of being the most cost-effective complete protein. With a protein content of 50%, the Prosante® brand is a high-quality textured soy protein available in various shapes and sizes. 

Food formulators are searching for ways to develop great-tasting products with less sugar and satisfying mouthfeel, turning to Cargill’s broad sweetness and texturizing ingredient portfolio.

• EverSweet® Stevia Sweetener is a next-generation stevia sweetener with an excellent taste with up to 100% sugar replacement. It has the same sweetness in the stevia leaf to delight your taste buds with calorie-free joy.
• Truvia® Stevia Leaf Extractis a versatile, natural, zero-calorie sweetening ingredient. If you are looking for ways to reduce sugar and calories in your food or beverage product, consider Truvia® Stevia Leaf Extract.
• ViaTech® Stevia Leaf Extract leverages the best-tasting steviol glycosides from the leaf in optimal combinations. ViaTech® delivers 50% or higher sugar reduction.
• Zerose® Erythritol Sweetener is a zero-calorie bulk sweetener that looks and tastes like sugar, making it ideal for food and beverage applications promoting sugar reduction and weight management.

Cargill produces a full line of citrate ingredients and acidulants for customers in the food, beverage, health, and pharmaceutical industries. Citrate ingredients and acidulants can be used in a wide range of applications. Each product is considered “GRAS” (Generally Recognized as Safe) by the United States Food and Drug Administration (FDA). These three products may all be used in food with no limitations other than current good manufacturing practices in accordance with 21 CFR 184.1(b)(1).

• Citric acid
• Sodium and potassium citrate

Cargill has a full range of dry corn ingredients to meet your needs, along with the expertise to help give you a competitive advantage:

MaizeWise® whole grain corn products, such as corn flour, can directly replace existing ingredients or blend with them while helping deliver 100% whole grain nutrition. Product varieties include corn flour, corn meal, and masa flour.

Masa flour from Cargill is a corn flour product line with a wide selection of products and granulations for use in chips, taco shells, tortillas, and other innovative snacks. Cargill has a quality control process that selects the best quality corn to go into our masa flour.

Yellow and white corn flour, corn meal, and corn grits are all dry-milled corn products. Formulated to deliver natural flavor and bright, rich color, Cargill’s yellow and white dry corn goods are used in product applications worldwide, from breakfast cereals, beer, and snack foods, to baked goods and baby foods.