Cargill

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Taste, texture, nutrition: Formulating with plant-based proteins

By Elaine Watson

Plant-based proteins are creeping into a dizzying array of foods and beverages, from dairy-free ‘milks,’ ‘cheeses’ and ‘yogurts’ to protein bars, chips, powders and meat analogs. But what are they like to work with? FoodNavigator-USA caught up with experts...

Study unlocks glucosamine’s potential mode of action

Experimental Biology at a glance

Study unlocks glucosamine’s potential mode of action

The potential benefits of glucosamine, the leading ingredient in the joint health market, may be linked to its ability to activate a key mechanism in maintaining cellular health in joints, suggests preliminary data presented at Experimental Biology in...

Cargill vs Chavez: Clash of the rice titans

Cargill vs Chavez: Clash of the rice titans

Clutched to the president’s chest like a medal of nationalisation, Cargill Venezuela cannot be sitting very comfortably this week as it awaits the fate of its rice plant.

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