High oleic soybean oil oleic acid levels exceed 70% and can go as high as 75%, and the oil is lower in saturated fat compared to some other high-stability oils commonly used in food production.

Univar will distribute a broad range of Cargill’s products, including starches, specialty sweeteners, texturizers, cocoa and chocolate, and edible vegetable oils and fats.

AAK, known around the world for its co-development process, regularly hosts AAK Academy™ learning events, providing opportunities for knowledge sharing to inspire forward-thinking innovation in new product development. 

While the latter are usually carried on shortening, powdered emulsifiers are activated on starch in a highly sophisticated extrusion process. As a result, they offer several benefits to industrial cake manufacturers, including optimized quality, moistness, mouth-feel, shelf-life and production performance. 

BungeMaxx sunflower lecithin helps provide key product claims, including Non-GMO Project Verified, and its superior functionality makes it a straightforward replacement for other lecithins in formulations from chocolate to beverages.

The latest addition to the already robust Pristine® range of clean-label dough conditioners can be used in both organic and non-GMO formulations, and consistently outperforms competing products—delivering  better machinability and oven spring, increased volume and, in some cases, reduced mix time.

SternMaid America will present its wide range of customer-specific contract manufacturing services, while sister companies Hydrosol, SternEnzym, SternVitamin and Sternchemie all will exhibit trend-oriented food ingredients. These include individual stabilizing and texturing systems for vegan products, trendy vitamin and mineral premixes for different consumer demands, clean label lecithins and oils, and innovative enzyme systems for the efficient and economical manufacture of food products. At their shared IFT Booth #S671, visitors can get customized problem solutions and new inspiration.

Native pecans, in contrast, are the original “wild” pecans that grow all over the American south, along rivers and on ranches. They are small, dark, and much harder to shell. However, they have much more flavor than the cultivated varieties, and contain more oil, with higher levels of polyphenols and other antioxidants.

The pendulum has swung the other way, and fats and oils are not only no longer under a hot light, they're in the limelight.