Specialty food ingredients: texturizers and flavours
Cargill sells several special types of food ingredients from its office in St Germain-en-Laye. These ingredients are made from traditional and modified starches, from maltodextrins, spray-dried glucose syrups, dextrose, sorbitol, mannitol, maltitol, xylitol, erythritol, from cyclodextrins, wheat gluten, corn oil and from ingredients destined to be used in animal feedstock, and also, glucose syrup and high fructose corn syrup.
Many of these speciality ingredients are used to improve stability, texture, consistency and lengthen the conservation time of food products.
Cargill's acquisition of Degussa’s food ingredients business in 2006, is the second largest acquisition in the history of the company. This acquisition included the texturizer and flavouring facilities at Grasse, Baupte, Redon, La Ferté-sous-Jouarre and Lannilis, which considerably increased its range of texturizing solutions and expertise in the flavouring sectors. The portfolio of texturizing solutions includes various families of products, including hydrocolloids, blends, lecithin, pectin, alginates, cultures and bioactive ingredients. The portfolio of flavourings consists of flavouring solutions primarily for the beverage, dairy product and confectionary sectors, and we provide the essential expertise in terms of formulation, application, applied chemistry and sensory analysis.