AAK would love to meet attendees and discuss application challenges. AAK can offer a variety of solutions from their toolbox of multi-oil source fats and oils. They use their co-development process, working together with their customers to make the most of their combined expertise, to ideate unique customized solutions using AAK’s applications and ingredient knowledge. Together, AAK can help fulfill consumers’ desires for better-for-you, clean label and sustainable options that look and taste great, for the best outcome.

Palm oil is the most used vegetable oil in the world, according to World Wildlife Fund, and is found in everything from ice cream to laundry detergent. Unfortunately, conventional production has resulted in significant negative environmental and social impact, including large-scale deforestation that’s endangering the future of orangutans.

With Loders, Bunge will provide a comprehensive customer offering, from core products to specialties, for B2B customers in the food processing, industrial and artisanal bakery, confectionery, human nutrition and food service segments.

Puratos’ goal is to optimize ingredients so that industrial bakeries can have the cleanest ingredient statements. As such, the company develops an extensive range of cake mixes that fall in line with the clean label trend.

Wild Asia is the implementation partner for the program that will be managed by both Kerry Group and IOI Loders Croklaan.

AAK USA Inc., one of the world's leading manufacturers of high value-adding specialty vegetable fats and oils, today opened a new Customer Innovation Center located in Louisville, Ky.

The additional team will support the opening and operations of AAK’s West Coast Innovation Center and Dairy Lab located in Richmond, Calif.

Trends in food oils happen at a slower pace. That's because it can take years to develop, grow, and cultivate oilseed (or other sources) and bring the final product to market.

Cargill has introduced the lowest saturated fat, high oleic canola oil available to commercial food customers worldwide. The oil is made from a canola hybrid that contains 4.5% or less saturated fat while maintaining high fry and shelf life performance, freshness and taste. It reduces saturated fat content 35% from previous canola oil generations.

Palsgaard A/S, a leading innovator within emulsifiers and stabilizers, has completed development of the world’s first palm-free, powdered emulsifier for industrial cakes. Palsgaard® SA 6615 neatly solves the challenges faced by the industry in the quest to remove palm oil from cake recipes without damaging product quality.