Jon Nash, currently head of Cargill’s protein and salt enterprise, will lead the new Food enterprise while Roger Watchorn, who is leading the agricultural supply chain, will become the head of ...

Cargill’s investments in 3D printing and mycoproteins are cracking the code on taste and texture challenges that plagued the ...

"A good ratio is about 1 teaspoon of kosher salt for 1 pound of chicken," says Chef Bradley Borchardt, Strategic Account Chef for Cargill Protein. Borchardt adds that this dry brine can be done to ...

How the food industry—and Cargill—are working to bring more accessible, nutritious and sustainable food options to your table ...

Cargill’s 155,000 employees across 70 countries ... they are faced with several important questions about the future of the protein category: Do I have the right assortment based on consumer ...

Cargill’s CEO says the company is in the middle of a major shakeup as it says consumers will continue to demand more plant-based protein products. Dave MacLennan says Cargill’s analysis shows ...

We've consulted Bradley Borchardt, strategic account chef for Cargill Protein ... At its most basic, brining involves soaking protein in a salt water solution, but Borchardt recommends making ...

Pete McCloskey, left, and other plaintiffs announce their 2020 lawsuit against the U.S. Environmental Protection Agency and Redwood City Salt Ponds, an affiliate of Cargill Inc. Photo courtesy ...