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Scientific expertise that creates distinctive value

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Scientific expertise that creates distinctive value

Our customers turn to Cargill for our scientific expertise when the challenge is enhancing an existing product, improving process efficiencies, or uncovering a solution that helps them launch a first-to-market innovation.  Our goal is to leverage Cargill research and development capabilities to generate distinctive value through new, improved products and innovative wys to reduce costs or both.

Unsurpassed breadth and depth of technical expertise and resources
Our global team includes more than 1,300 research, development, applications, technical services and intellectual property specialists working in more than 200 locations. Together, they provide a spectrum of services encompassing technical service, applications, development, research, intellectual asset management, and scientific and regulatory affairs.
We can provide the people, capabilities and facilities to solve virtually any technical challenge across a range of industry segments, including:

  • Animal and fish feed

  • Bioindustrial products and biofuels

  • Food ingredients

  • Meat and other proteins

Leveraging global knowledge across markets

With R&D centers in Europe and North America and applications and technical services professionals in locations across the Americas, Europe, the Middle East, Africa, and Asia, Cargill has a window on the world. Our global presence enables us to stay at the forefront of emerging customer needs and solutions and bring important new knowledge to you.

In addition, the breadth of our technical expertise enables us to leverage technologies developed in one area to solve customer challenges in others. For example, our deep knowledge of animal nutrition is informing solutions for human nutrition.
Our ability to immediately tap our technical expertise across businesses and disciplines around the world allows us to leverage our best, most relevant knowledge to solve problems quickly. This access to Cargill’s world of scientific and technical knowledge helps avoid the time and cost of reinventing — and allows you to move your product to market more quickly.
Tailoring foods for local tastes and cultures 
Cargill’s strong regional presence enables us to provide customers with the applications and technical services support to create products tailored to local tastes and cultures. Few, if any companies, can provide both global R&D support and regional solutions that we can.

Understanding both product ingredients and processes

Helping our customers create value includes deep understanding of both product ingredients and product processes. Our technical teams include experts whose sole focus is effective and efficient process solutions. Their expertise can help you reduce costs and generate added value.
R&D achievements

  • BIOH™ polyols. Environmentally-friendly BiOH® polyols, a foam-making ingredient that reduces petroleum use.

  • Naturally Sourced Cholesterol Reducer™. Milk that helps lower cholesterol while featuring great taste.

  • Truvia™.

A natural zero-calorie sweetener.

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Rue de Sondeville, 134


Tel: 32-(0)69362610 - Fax: 32-(0)69773919
Email: Web:
Contact person: Mr Vincent CAULIER

The family Caulier began to be involved in the beer sector in 1933 when Charles Caulier left his job in the mines to set up as beer retailer in the village Bonsecours.

In the sixties, his two sons, Roger and Christian, who had in the meantime married two sisters, decided to take over the family business. Their sole purpose in life was to make the business flourish.
In 1980, they handed over the company to the third generation. Roger Caulier Junior and his wife Linda had the same sense of entrepreneurship. The warehouses became quickly too small and they decided to purchase new buildings in Péruwelz.
However, their dream was to create their own brewery …
This dream came true in 1995 when they got the chance to purchase the equipment of the Deneve brewery in Brussels. Suddenly, the project mushroomed! In 1996, the Bonsecours and its unique swing-top bottle were launched on the market.

Service, expertise and hard work brought the Family Caulier where they currently are. The youngest generation has a new ambition: an international future for the brewery!

Brewery Caulier has opted for a traditional production: without filtration or pasteurisation. The second fermentation in the bottle continues for many months in your cellar and makes Bonsecours a “Living Beer” (bière vivante). The Cauliers give a lot of importance to the quality of the raw materials, which is the major guarantee of a top quality beer. Besides the region’s remarkable water, the company only uses the best candy sugar, malt, hop and yeast.
Brewery Caulier’s products consist of range of 8 products available in bottle of 33 cl and 75 cl, as well as in bigger ones from 3 to 18 liters!

  • Bonsecours Amber

  • Bonsecours Blond

  • Bonsecours Brown

  • Bonsecours Blueberry

  • Bonsecours Raspberry

  • Bonsecours Christmas

  • Abbaye Paix-Dieu

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Rue de la Cour, 11


Tel: 32-(0)69775101 - Fax: 32-(0)69775226
Email: - Web:
Contact person: Mr Fabrice CAULIER

Founded in 1989, Maison Caulier is a producer of chocolate and pralines.

Chocolate "Ballotine"

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Rue de Cazeau, 67


Tel: 32-(0)69352553 - Fax: 32-(0)69352553
Email: -Web:
Contact person: Mr Laurent AGACHE

The Brasserie de Cazeau has been a traditional farm brewery since 1753. Beer-making was halted in 1969 but restarted in 2004. Tournay is a classic beer brewed in the purest tradition of high-fermentation Belgian beers. Tournay is the only beer brewed in the whole of the Tournai region. Tournay is a natural beer which is refermented in the bottle, unfiltered and unpasteurised and there are no added spices.


Tournay Noire

Saison Cazeau

Tournay de Noël

Tournay Triple

Esprit de Tournay

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Pont de Wiers, 6

7608 WIERS

Tel: 32-(0)69772043 - Fax: 32-(0)69776510
Email: -Web:
Contact person: Mr Pierre BOURDON

The story of our company begins in 1984 when Auguste Labiau, mead producer living in Bonsecours, due to the flight of the "Amer Picon" in the North of France, decides to finalise a new cocktail similar to the last one.

After coming by a still he tries to distil bitter plants and fruits in order to succeed in a pleasant cocktail to drink to which he will give his name. The experience reveals itself to be interesting. The Amer Labiau is pleasing to everyone and sells out very well. It will let four generations make a living.
In order to create this cocktail, we need more than 30 plants, especially bitter orange’s rinds imported by herbal medecines from the area of Lessines (Deux-Acren). Once dried, these plants will be dipped into pure alcohol which will make soluble all the fragrant extracts.
Then this mixture of plants and alcohol will be distilling in order to extract the flavour and the fragrance of each plant. We get a distillate, extremely concentrated, which will constitute the foundation for the manufacture of the end product made of alcohol, distilled water, sugar syrup, and caramel which will give the coloration.
100 % natural without any chemical or aromatic products, the "Amer Labiau" certainly wins hands down at this period when natural product soars.
The production, managed by the family’s members, grows year by year practically without advertising but by word of mouth due to tastings organized for groups which want to visit our.
This web site is an opportunity to let you attract to visit us in order to taste our cocktail.

  • Amer Labiau

  • Genièvre

  • Elixir

  • Guignolet Kirsch

  • Mandarine

  • Cocktail Labiau

The other products (home-produced or imported):

  • Eau de Vie

  • Marasquin

  • Triple Sec

  • Bernardine

  • Marignan

  • Monastère Jaune

  • Poire William

  • Liqueur de Poire

  • Framboise Sauvage

  • Rhum de Martinique

  • French Brandy

  • Cognac Dufaur

  • Fine goût Français

  • Armagnac

  • Marc de Bourgogne

  • Marc de Champagne

  • Whisky Hamlet

  • Calvados

  • Crème de Cassis

  • Porto Blanc & Rouge

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Rue Mon Gaveau, 4


Tel: 32-(0)64664800 - Fax: 32-(0)64664857
Email: - Web:
Contact person: Mrs. Fabienne PAINBLANC

Prepared food, caterers, ready to eat and ready to cook dishes

Certified "FEDIS FOOD"

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Quai des Otages, 3

7000 MONS

Tel: 32-(0)65312222 - Fax: 32-(0)65361862
Email: - Web:
Contact person: Mr Thierry LEDANT

CERACHIM asbl was founded in Hornu in 1964.

Scientifical and technical research
Control of agrofood foodstuff

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Chaussée de Lille, 61


Tel: 32-(0)57446901 - Fax: 32-(0)57446906
Email: - Web:
Contact person: Mr Jan CLAREBOUT

Thanks to its more than 35 years of experience in the planting, calibrating, trading and processing of potatoes, private company Clarebout Pota- toes has a world-wide reputation in the potato industry. The production sites are in Nieuwkerke and Warneton.

The Nieuwkerke site has 2 production lines. In March 2009 a third production line was started up in the Warneton plant. Both produc- tion plants are equipped with the most advanced technologies.
Clarebout Potatoes is a Belgian company specialised in pre-fried and frozen potato products.

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Rue de la Sucrerie, 1


Tel: 32-(0)69446600 - Fax: 32-(0)69446622
Email: - Web:
Contact person: Mr Michel DEWAEL

COSUCRA GROUPE WARCOING develops and produces natural food ingredients sourced from locally grown chicory and peas. We work in partnership with more than 400 food manufacturers who use our products in more than 1,000 references worldwide.

Our three brands are:

Directory: publications
publications -> Acm word Template for sig site
publications ->  Preparation of Papers for ieee transactions on medical imaging
publications -> Adjih, C., Georgiadis, L., Jacquet, P., & Szpankowski, W. (2006). Multicast tree structure and the power law
publications -> Swiss Federal Institute of Technology (eth) Zurich Computer Engineering and Networks Laboratory
publications -> Quantitative skills
publications -> Multi-core cpu and gpu implementation of Discrete Periodic Radon Transform and Its Inverse
publications -> List of Publications Department of Mechanical Engineering ucek, jntu kakinada
publications -> 1. 2 Authority 1 3 Planning Area 1
publications -> Sa michelson, 2011: Impact of Sea-Spray on the Atmospheric Surface Layer. Bound. Layer Meteor., 140 ( 3 ), 361-381, doi: 10. 1007/s10546-011-9617-1, issn: Jun-14, ids: 807TW, sep 2011 Bao, jw, cw fairall, sa michelson

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