Cargill’s Asset Network, Innovation Help Food Businesses Manage Market Volatility
April 14, 2025 | 1 min to read
Amid surging cocoa prices, which increased over 170 percent last year due to supply risks, Cargill is adapting to market demands by innovating in cocoa butter substitutes. John Fering, the group president of food Asia-Pacific, highlights the company's flexibility in creating palm oil-based products that mimic cocoa butter's taste, providing cost-effective solutions for food and beverage brands facing rising cocoa costs.
The American conglomerate sees rising demand for more cocoa butter substitutes as cocoa prices surge
In agribusiness where volatility remains, food giant Cargill is responding to its customers’ evolving needs with flexibility and innovation.
“We are fortunate as Cargill … has the flexibility to work across different value chains,” John Fering, the company’s group president of food Asia-Pacific (Apac), told The Business Times.
One example is Cargill’s innovation in cocoa butter-equivalent products. They are palm oil based but maintain the same taste profiles, providing more affordable substitution options for food and beverage (F&B) brands tackling rising cocoa costs. Cocoa prices surged more than 170 per cent last year amid supply risks.
To learn more, please visit The Business Times.