Innovation in action: From stevia to sustainable palm oil… A day at Cargill’s Minneapolis HQ

By Elaine WATSON

20-May-2013 - Last updated on 21-May-2013 at 03:20 GMT

Can you make a perfect zero-calorie cola with stevia? Is the US food industry on track to meet sustainable palm oil targets? Are attitudes towards HFCS changing? What’s next for sodium reduction? FoodNavigator-USA headed to Cargill’s Minneapolis HQ to find out what’s happening at the cutting edge of food innovation.

Innovation in action: From stevia to sustainable palm oil… A day at Cargill’s Minneapolis HQ

Industrial applications of stevia: ‘The focus now is on optimizing the minor glycosides’

We have a clear advantage over other stevia suppliers in this space in that we have a presence at retail

Consumer products: Truvia is #1 in natural sweeteners with a 51.6% share

Truvia is #2 in the US sugar substitutes market at retail with a 13.1% share

Stevia and sustainability

Finding the sweet spot: Formulating with stevia

High fructose corn syrup

We are getting more questions about what it would take and how much it would cost to switch to non-GMO ingredients

Healthy hearts, and healthy blood glucose

Sodium reduction: Natural cheese remains a big challenge

Many consumers still (mistakenly) believe that sea salt contains less sodium than table salt

From aleurone to eco-flour: Milling in action

Food for kids… and why younger parents are less likely to prepare separate meals for their children

Texturizers: We’re the bit of the business everyone needs and no one understands

Sustainable palm oil: Originally this issue was being driven by corporate affairs. Now, commercial people are involved

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