AAK uses Prepared Foods event to discuss “Formulating Whipped Toppings with Non-Hydro Fats”
November 23, 2015
AAK, one of the world’s leading manufacturers of high value-adding specialty vegetable fats, recently presented “Formulating Whipped Toppings with Non-Hydro Fats” at the Prepared Foods R&D Applications Seminar, Chicago.
Experts help Prepared Foods R&D Seminar attendees eliminate partially hydrogenated oils, embrace new options
November 16, 2015
Public health and nutrition guidance over fats has changed over the years, beginning with the 1980s, where the guidelines were to avoid too much fat, saturated fat and cholesterol.
IOI Loders Croklaan hosts PHO Removal 201 course for customers
November 4, 2015
Food fats and oils supplier IOI Loders Croklaan next month will host a free customer education course, titled “PHO Removal 201.” The final class for 2015 will be held on December 9-10 at IOI Loders Croklaan’s Chicago-area “Creative Studio” in Channahon, Ill.
Egg yolk emulsions improve food mouthfeel in two ways
October 15, 2015
The phospholipids, lipoproteins and proteins found in egg yolks are surface active agents that enable the formation of emulsions between immiscible liquids such as oil and water. Egg yolk emulsions improve food mouthfeel in two ways.
Demand for cage-free and organic eggs spurs segment growth
October 15, 2015
Consumers in the U.S. and around the world are showing increased concern about how their food products are sourced including whether vegetable and grain products are free of pesticides and/or made grown without the use of genetic modifications; and if non-genetically modified ingredients are being included in the feed of the poultry and livestock from which their animal foods are derived. These concerned consumers also want to know that the animals were raised and slaughtered under humane conditions.
Sternchemie will present new sunflower lecithins for demanding applications at FIE 2015 in Paris
October 14, 2015
Sternchemie, an international supplier of lecithin for more than 30 years, will present new sunflower lecithins for demanding applications at FIE 2015 in Paris (Stand 6F29).
Palsgaard showcases custom ingredients designed for use within cake mixes, industrial bakery, chocolate, dairy, ice cream, mayonnaise, dressings and margarine
September 11, 2015
Here the company will showcase a number of its emulsifiers and emulsifier/stabilizer blends, each custom designed for use within cake mixes, industrial bakery, chocolate, dairy, ice cream, mayonnaise, dressings and margarine. In addition, Palsgaard will present new inspiration for finished products based on the company’s emulsifiers.
New AAK website helps manufacturers navigate issues with partially hydrogenated oils
September 9, 2015
This website is completely dedicated to non-hydro solutions for baking, confectionery and dairy manufacturers, and is a timely resource as they navigate the recent FDA determination regarding partially hydrogenated oils (PHOs).