Items Tagged with 'Cargill'



ADM to pursue sale of chocolate business only

Company plans to keep the majority of its cocoa press operations.
April 16, 2014
ADM also said it had recently had extensive negotiations with a potential buyer about the sale of the company’s global cocoa and chocolate business, but in the end, they couldn’t agree on terms.
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New Sugar Company

Cargill, Copersucar come together to create new global sugar company

Two companies reach agreement to combine global sugar trading activities in new joint venture.
April 2, 2014
The move is an effort to better the sugar supply chain by increasing its efficiency, quality and services.
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Sweeteners: Sweetening Consumers’ Candy Choices

Ongoing debate about sugar intake sparks renewed interest in sugar-free, reduced-sugar confections.
January 23, 2014
There's a movement toward sugar reduction, and it’s making itself felt in the confectionery sector.
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One-on-one with Bryan Wurscher, Cargill Cocoa & Chocolate's new president

Exec emphasizes innovations, empowerment
January 21, 2014
"We have people here who understand how to make chocolate... I want to ensure that we have an environment where these people can thrive,” Wurscher says.
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Cargill to double capacity at Belgian chocolate facility

$48-million facility to double capacity during the next two years
December 18, 2013
The additional capacity will meet growing demand for chocolate in confectionary, bakery, dairy and artisanal applications from European customers.
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AACT’s Iron Confectioner competition almost too close to call

Cargill’s Joe Sofia provides a judge’s perspective.
October 9, 2013
The sixth edition of the Iron Confectioner had just begun, and frenzy ensued as both teams began collecting various caramel ingredients to bring back to their workstations.
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Starch trends: Clean label requests foster experimentation

Starch suppliers respond to specific ingredient demands from manufacturers, consumers.
September 16, 2013
“Organic compliance is still a niche market,” says Wen Shieh, technical leader for Cargill’s Texturizing Solutions. “Yet it is a market that traditional moulding starch will not be able to meet the regulations.”
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Sustainable cocoa… that is the future

Bloomer, Cargill talk about hitting the 2020 goal, making cocoa farming profitable, and combating child labor
August 28, 2013
According to most projections, about 60 percent of all cocoa grown in 2020 will need to be certified. That’s equals to about 2 million more tons. How does one go about doing that, one asks?
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Cargill to hold Chocolatier's Workshop Sept. 23-25

Three-day, hands-on seminar melds confectionery making with business basics
July 31, 2013
Tom and Debra Ocasio, owners of The Chocolate Lounge in Long Branch, N.J., recently participated and Tom says the amount of knowledge and expertise they received from the staff and the other participants was priceless.
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Robert Weidner joins Blommer commodity team

Former Cargill v.p. to develop new sourcing strategy for cocoa and other commodities
July 31, 2013
Robert Weidner has joined the Blommer commodity team as senior strategic sourcing manager.
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Can Today's Cocoa Sustainability Efforts Succeed?


On-Demand Key players in the cocoa and chocolate processing world who are engaged in preserving chocolate for future generations will discuss their approaches and programs in this webinar. Processors will provide case histories of how their sustainability programs are making an impact in cocoa-growing regions throughout the world.

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Image Galleries

A Venetian Carnival, a Jelly Belly sculpture and gourmet chocolates! Oh my!

Candy Industry takes you into the French Pastry’s School For the Love of Chocolate event in Chicago, held Feb. 25.


Candy Industry Magazine

April 2014 Cover

April 2014

In this issue of Candy Industry, Editor Bernie Pacyniak reports on three candy manufacturers from his visit to Florida, hard candy is making a comeback, interpack, and more!
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Easter Sales

How do you expect Easter sales to be this year?
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Candy Industry Store

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Natural Food Flavors and Colorants

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Candy Industry's Kettle Awards

Kettle Awards

Since 1946, Candy Industry magazine has recognized leaders in the U.S. confectionery industry with the highest recognition possible, the Kettle Award. The distinguished recipients have captured this most coveted award by not only excelling within their companies, but by contributing to the greater good of the industry. It’s virtually a who’s who of past and present professionals who have left their mark as confectioners and business mavens. Learn more about the voting process as well as the annual Kettle Awards Ceremony by visiting our Kettle Awards Website

Clear Seas Research

Clear SeasWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


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