Cargill Works on New Technology for Fat Production

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U.S. food company Cargill and Spain’s Cubiq Foods are working on a new fat technology to fit into plant-based meat and dairy products, where fats and oils help provide structure, flavor, texture and nutritional profile according to the statement on Cargill’s website.

“Signing the joint development and commercial agreements represents the next phase in our partnership, as our groundbreaking technology is now ready for application development, production scale-up and widespread commercialization – roles that Cargill is uniquely equipped to help us advance. Together, we’ll help food manufacturers and consumers reimagine what’s possible in the quest for healthy and satisfying foods.” said Andrés Montefeltro, chief executive officer at CUBIQ FOODS.

With this strategic partnership, Cargill will now have access to CUBIQ’s innovative technologies to help customers develop plant-based alternative foods with benefits that surpass typical products made with animal fats or tropical oils, such as:

  • enhances flavor,
  • may improve total fats and saturated fats,
  • may improve caloric content, and
  • may incorporate essential fatty acids (omega 3).

Cargill first invested in CUBIQ FOODS in May 2022, as part of ongoing efforts to rapidly advance promising food technology and support customers with novel solutions. The collaboration complements Cargill’s previous investments in alternative protein sources, including PURIS and Upside Foods (formerly known as Memphis Meats), and aligns with the company’s ambition to be a leader in innovative food ingredients.

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