Cargill Acidulants: Providing Alternative Solutions

The history of Cargill dates back to 1865 when the company was founded as a merchandiser of grain products. Over the years, Cargill has become a leader in the foods and food ingredient business, recently focusing on becoming a leader in the nutraceuticals industry as well. In 1990, Cargill formed its Acidulants business unit with the purpose of using its fermentation technology to produce citric acid.

With more than 20 million adults suffering from osteoarthritis, Cargill recognized the increasing demand for arthritis and joint pain supplements and as a result, in 2003, utilizing its fermentation technology, the Acidulants business unit introduced Regenasure™ glucosamine. What sets Cargill’s Regenasure glucosamine apart from other glucosamine products, which are traditionally extracted from shellfish, is that it is the first commercially available glucosamine product being offered to manufacturers that is made from a non-shellfish source—corn.

Consequently, the fact that it is made from corn automatically makes it more consumer-friendly, especially to those who have shellfish allergies. Discussing the company’s motive for developing the product, Tom Fox, director of marketing, Emerging Products, Cargill Acidulants, said it was the company’s customers that drove it into the glucosamine category. “In working with the major nutritional, food and beverage companies, they expressed an interest in having a glucosamine product that provided them with unique quality advantages over what was currently available,” he said. “Regenasure glucosamine is the result of those discussions. It allows our customers to offer a vegetarian alternative, free of shellfish allergen concerns.”

Regenasure glucosamine is sold in the hydrochloride form, which has at least 83% active glucosamine as compared to the sulfate form, which has approximately 50% active glucosamine, according to the company. Last year, after having spent more than $10 million, Cargill opened a HACCP/ISO 9002 certified facility in Eddyville, IA, for the product. The new facility is HACCP/ISO 9002 certified.

Discussing Regenasure’s future was Mr. Fox. “We are very optimistic about the long-term prospects for Regenasure glucosamine. The demand for this product will only continue to grow as the population ages and becomes more concerned about joint health,” he said. “We also look at Regenasure as a platform for other fermentation-based health ingredients derived from vegetable sources. The Acidulants business unit has a team of R&D people at our facility evaluating new and different health ingredients utilizing our fermentation expertise.”

As for expanding into new markets, Mr. Fox said, the recent ComDec decision 2002/994/EC banning the importation of Chinese origin fish products has opened high interest in Europe for Regenasure glucosamine. As a result, he said, “We anticipate having approval to sell Regenasure glucosamine in the EU shortly.” Regenasure was also recently approved by the Japan Ministry of Health, Labor and Welfare.

As for the future of the nutraceuticals industry, Mr. Fox said Cargill believes the industry is moving toward a more scientifically based, quality oriented platform. “Suppliers will be more collaborative with their customers to provide consumers with products that provide better overall health solutions. Cargill also sees continued significant growth in functional foods and beverages as consumers look for different delivery forms,” he said. “Health ingredient suppliers who can meet the challenges of the food and beverage industries will enjoy long-term growth. We also anticipate more regulatory scrutiny, which candidly, Cargill welcomes due to our high quality standards. Ingredient suppliers will need to recognize that government and consumers will expect a high standard of quality and science to be successful in the future.”—T.W.


Cargill Worldwide Acidulants Group
400 East Diehl Road
Naperville, IL 60563
Telephone: 630-505-7326
Fax: 630-505-7846
E-mail: tom_r_fox@cargill.com
Website: www.cargill.com