Cargill enters Omega 3 food ingredient business

MINNEAPOLIS – Cargill has entered the Omega 3 food ingredient business with an ingredient that promises to be an innovative alternative to existing Omega 3 products in the area of flavor. Preliminary development studies show that incorporation of up to 150 mg of Cargill’s Omega 3 per serving can be added to products with no discernible change in flavor or shelf life. Cargill’s new Omega 3 ingredient will be showcased at the Vitafoods International Show in Geneva, Switzerland, May 8-10, 2007.

To support the product’s entry into the global marketplace, Cargill has hired David Lewis as Omega 3 product manager. Lewis will report to David Henstrom, general manager, Europe, Middle East and Africa, Cargill Health & Food Technologies.

Prior to joining Cargill, Lewis was business unit director for Lipid Nutrition in North America, responsible for its nutritional oil business. Prior to Lipid Nutrition, he worked in the soy protein isolate and milk protein businesses at PTI and NZMP, respectively. Lewis received his MBA from Western Illinois University.

"David brings great experience in the nutritional oils arena, and specifically in Omega 3s," said Henstrom. "In addition, he brings solid, specialty ingredient sales and marketing skills to our business, all of which will help us help our customers succeed in meeting consumer needs."

Lewis will be based in the company’s Minneapolis, Minn., office.


Cargill is an international provider of food, agricultural and risk management products and services. With 149,000 employees in 63 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. For more information, visit

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.