AAK’s flaked fats deliver the perfect pizza experience
March 19, 2019
Crust type, quality and mouthfeel are a big part of what consumers are looking for when choosing pizza.1 AAK’s flaked fats are the ideal solution for companies wanting to respond to this trend, providing a simple way to improve the texture and mouthfeel of crusts in both thin and deep-pan pizzas.
Bunge Loders Croklaan introduces ColdChurn® Non-GMO Culinary Crème at NPEW’19
March 7, 2019
ColdChurn is Non-GMO Project Verified and crafted by churning four premium ingredients in a chiller, creating a smooth and creamy texture with buttery flavor. It is made from high-stability sunflower oil, palm fruit oil, salt, and natural flavor.
Corteva Agriscience marks March 6, promotes Omega-9 Canola Oil
March 7, 2019
Omega-9 is high in monounsaturated fats and low in saturated fats. Omega-9 oils, like high oleic canola and soybean oils, should be an important part of a healthy diet.
When discussing healthful fats, it is more accurate to refer to the component fatty acids, the chains of carbon atoms that differ in both length and degree of saturation.
Stratas Foods’ Chef Vincent Barcelona adds culinary craft to manufacturers’ new clean label foods
January 18, 2019
Today, Barcelona works with Roger Daniel, Stratas Foods’ vice president, Research and Development and Innovation, to determine the difference between industry fads and trends.
SternLife’s new keto products are also based on MCT derived from high-quality coconut oil
January 18, 2019
One example that is becoming more and more popular is ketogenic nutrition. This diet consists of 75% fat, 20% protein and only 5% carbohydrate. It brings about in changes in energy metabolism. Because of the reduced carbohydrates, there is no longer enough glucose available as a supply of energy.
Brenntag helps a bakery reformulate its gluten free pastry formula for vegan consumers
December 18, 2018
The esteemed reputation of JP Pastry’s products had been built on a trusted recipe. However, that recipe included egg, which, being an animal product, is off the menu for vegans.
Radical shifts in how consumers and the FDA are viewing oils and fats today are influencing the fats and oils supply chain and creating a market for new ingredients that appeal to both.