This patent-pending emulsion technology surrounds oils, transforming them into a water-compatible format.

To demonstrate the oil’s versatile and value-added attributes, QUALISOY hosted celebrity chef and food buttercream sculpture artist Becky Wortman for a special customer event at New Orleans’ Calcasieu restaurant.

New solutions include the launch of a new global brand for plant-based foods—AkroPlanet™, which is designed to offer formulators a real-life solution for plant-based food and beverages.

Bunge Loders Croklaan is launching three Vream specialty shortenings. All three have a clean taste and are simple to work with given their wide temperature tolerance and extremely smooth consistency. 

The report describes advancements against Mondelēz International's 2020 sustainable agriculture and environmental footprint goals to combat deforestation while protecting land rights and human rights and scale these efforts in areas where they can have the greatest positive impact.

The global food fats and oils market is expected to surpass $270 billion dollars by 2023, with a compound annual growth rate (CAGR) of 5.2% during the forecast period (2018-2023).

They also work together with customers to “co-develop” customized solutions making the most of two or more companies combined expertise to ideate and develop innovative new products. 

Current consumer trends show that plant-based alternatives remain a topic of great interest, in part because they have clear advantages over meat in terms of sustainability and animal welfare. 

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.

Murray's is a family-owned and operated chicken company based in the Catskill Mountains.