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Home » Topics » Ingredients » Emulsifiers, Fat & Oils

Emulsifiers, Fat & Oils
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Enjoy Life Foods Grain & Seed Bars

Enjoy Life Foods Earns Palm Oil Free Certification

The allergen-free food product company received the certification for its new Grain & Seed Bars
April 20, 2018
No Comments
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.
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Bunge Completes Acquisition of IOI Loders Croklaan

The acquisition establishes Bunge as a global leader in business-to-business oil solutions with expanded value-added capabilities
March 8, 2018
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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.
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Puratos: Clean Label Cake

Puratos’ Satin Clean(er) Label Silver Layer Cake Mix wins 2018 ASB Innovation Award
February 26, 2018
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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.
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IOI Loders Croklaan, Kerry Group Initiate Small-Growers Support Program

The program is designed to help Kerry work more collaboratively with its suppliers
February 15, 2018
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Wild Asia is the implementation partner for the program that will be managed by both Kerry Group and IOI Loders Croklaan.
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AAK USA's Customer Innovation Center

AAK USA Opens Bakery Fats, Oils Innovation Center

The Customer Innovation Center, located in Louisville, Ky., expands the company's North American capabilities.
January 25, 2018
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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.
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AAK Expands West Coast Customer Innovation Team

AAK is a provider of value-adding vegetable oils & fats
January 11, 2018
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The additional team will support the opening and operations of AAK’s West Coast Innovation Center and Dairy Lab located in Richmond, Calif.
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Chia Seeds
2018 Predictions: Fats & Oils

Trends in Fats and Oils

Oil's Well: Health and ecological responsibility are real trends in fats and oils
David feder 200x200
David Feder , RDN
December 21, 2017
No Comments
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.
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CargillLogo_900.jpg

Cargill: High Oleic, Low Saturated Fat

Cargill’s new canola hybrid reduces saturated fat by 35%, maintains strong performance and taste
December 20, 2017
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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.
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Palsgaard17_900

Palsgaard A/S: Palm-Free

Palsgaard A/S introduces the first palm-free, powdered emulsifier for industrial cakes
October 31, 2017
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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.
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StepanMarinol_900

Stepan: Easy to Use

Stepan shows OmegaWater with Marinol Omega-3 Triglycerides at SupplySide West
September 26, 2017
No Comments
Stepan Lipid Nutrition, Booth #DD174, will offer samples of OmegaWater, which contains Marinol Omega-3 Triglycerides. It’s a new way to demonstrate Marinol’s emulsification properties and ease of formulation.
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May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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