Tag: Cargill

Cargill earns #1 global ranking for removing trans fats from edible oils portfolio

Stuart Mitchell

Cargill earned the top spot on the inaugural Edible Oil Supplier Index 2025, published by global nonprofit Access to Nutrition initiative (ATNi). The ranking recognizes the company’s leadership in removing industrially produced trans-fatty acids* (iTFAs) from its entire edible oils portfolio, even in markets with no regulatory mandate. Cargill’s leadership in this space has made a tangible difference for customers and consumers around the world. Chantilly, a cherished brand in Mexico known for its bakery, pastry and confectionery products, is a standout example. The company credits Cargill as a key…

Read More

Cargill’s Bioindustrial business Partners with Arizona State University to Explore New Materials for Semiconductor Innovation

Stuart Mitchell

Cargill Bioindustrial and Arizona State University (ASU) are launching a new, year-long research partnership focused on advanced materials used in semiconductor technology — the foundation of modern electronics from smartphones to electric vehicles. The research is focused on Cargill™ Priamine™ dimer diamine, which is made from bio-based ingredients. With support from ASU’s Biodesign Institute, scientists will study how and why this material performs so well, and how it might be used to improve the speed, efficiency, and reliability of electronic devices.  Originally developed for other applications, Priamine™, dimer diamine has…

Read More

Five Cargill Innovations Win 2025 Edison Awards™ for Transforming the Future of Food and Agriculture

Stuart Mitchell

Cargill is honored to win five 2025 Edison Awards, recognizing the company’s bold innovations that are shaping the future of food and agriculture. From advancing climate-smart farming to driving breakthroughs in nutrition and water access, each award-winning solution showcases how Cargill is building a more secure and resilient food system.   The Edison Awards, named for inventor Thomas Edison, celebrate the best in innovation, recognizing products and teams that solve global challenges, shape markets and inspire change. This marks the third consecutive year Cargill’s innovations have been named among the winners.  …

Read More

Consumers are Seeking More Protein for Health and Taste in 2025

Stuart Mitchell

People are eating more protein than ever before, with 61% of Americans increasing their protein intake in 2024 versus just 48% who did so in 2019. These are only a few of the major findings from Cargill’s 2025 Protein Profile, an annual trends report that provides a comprehensive look at trends in protein consumption for the year ahead. This year’s report also found that animal proteins like beef, chicken and eggs are the preferred protein sources for most consumers due to their taste, nutrition and versatility. The research – from…

Read More

Global Water Challenge and Cargill Improve Clean Water Access for 150,000 People in Water-Stressed Regions

Stuart Mitchell

Cargill and Global Water Challenge (GWC) recently announced an important milestone of improving access to safe drinking water for more than 150,000 people through their Cargill Currents partnership. Spanning five continents, Cargill Currents’ achievements demonstrate the power of strategic partnerships and collective action in addressing critical issues in water-stressed regions. Cargill Currents, a joint initiative of Global Water Challenge and Cargill, tackles water challenges in priority communities through adaptable solutions tailored to local needs. The partnership supports Cargill’s global ambition to enable a water positive impact in its operations, supply…

Read More