Emulsifiers, Fat & Oils

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Beginning Oct. 1, in an industry first, Cargill will map all aspects of its North American high oleic canola supply chain through its Knowing Your Roots: from farm to table™ program.

As the national shortage of eggs lingers throughout the U.S., availability of this important ingredient continues to dwindle while cost of whole eggs keeps climbing.

The report "Food Emulsifiers Market by Type (Mono-, Di-Glycerides, Lecithin, Sorbitan Esters, Stearoyl Lactylates & Polyglycerol Esters), Application (Bakery, Confectionery, Convenience & Dairy, Meat), Source (Plant & Animal), & by Region - Global Trend & Forecast to 2020" published by MarketsandMarkets, The market for food emulsifiers is projected to grow at a CAGR of 5.5% from 2015 to 2020 to reach $2.9 Billion by 2020. In 2014, the European region was the largest market for food emulsifiers.

L.V. Lomas Inc. has been chosen by Palsgaard to exclusively distribute and sell its specialty food emulsifiers in the United States, targeting bakery, chocolate, confections, spreads and margarines.

With the FDA ruling on the status of partially hydrogenated oils and trans fats expected soon, Stratas Foods continues to push research forward so that no product applications are left behind as a result of the ruling.

Omega-9 Oils are made from Dow AgroSciences’ Nexera Canola and Sunflower seeds and have a unique combination of high oleic (omega-9) and low linolenic fatty acids.

Palsgaard Incorporated will use the upcoming IFT Expo (Booth 519) to showcase its latest achievements in emulsifiers and stabilizers for confectionery, bakery, and milk-alternative applications.

GOED released research demonstrating a need for further education about the importance of long-chain omega-3 fatty acids for heart health.

Corbion will use IFT 2015 (Booth #1218) as a platform not only to launch exciting new ingredients, but also to showcase its collaborative approach to new product development in the food and beverage industries.