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.
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