Cargill works to boost childhood nutrition

Cargill has launched an effort to provide more nutritious food for children by working with food and drink makers and foodservice operators. “With this initiative, we are focusing resources to help customers develop formulations with less trans and saturated fat, sugar and sodium, and more whole grains, fiber and protein," said Pat Bowe, corporate vice president of Cargill's food ingredients and systems businesses.

View Full Article in:

Star Tribune (Minneapolis-St. Paul, Minn.) · FoodBusinessNews.net (free registration)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA