Following the FDA's 2015 ruling on partially hydrogenated oils (PHO), Cargill Texturizing Solutions is offering bread manufacturers a successful replacement for monoglycerides and DATEM, which are sometimes made from PHO.

With consumer and customer pressures growing around "label-friendly ingredients," Cargill has worked to find replacements that consumers will embrace. Liquid and de-oiled soy lecithin came out on top.

Cargill developed its solution even before the FDA's move to revoke GRAS status for PHO mid-2015, which also had repercussions for monoglycerides and DATEM, emulsifiers widely used in bakeries as dough strengtheners, volume increasers and crumb softeners. Cargill's unmodified soy lecithin products replicate those characteristics in a cost-effective manner and give customers a ready-to-go workaround.