Emulsifiers, Fat & Oils

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GRINDSTED® NG 100 is a next-generation, non-GMO emulsifier that is highly functional and cost effective. Its primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods.

The MiApp tool builds on the business’s digital offerings to customers which include the launch of myCargill.com, a 24-7 customer portal for a pilot group of edible oil customers in the United States, now expanded to pilot customers in Malaysia.

“These talented and experienced team members are a great addition to our team and allow us to deliver on our commitment of providing value-adding formulation solutions to our customer partners,” said Octavio Diaz de Leon, president of AAK USA and AAK North Latin America.

Food oils and fats certainly benefit from the ongoing advancements in seed oil breeding, extraction technology, functionality improvement, and competition in the multibillion dollar field. And, as pointed out in these pages, new sources of oil from seeds, grains, and even algae are constantly expanding the options for processors.

Held in central London in October, and bringing together top chefs and Givaudan experts from around the world, the event explored new culinary concepts for meat and plant proteins as inspiration to develop the future of food. 

AAK created several great-tasting concepts to showcase AAK’s fat and oil solutions that help bakers create indulgent and better-for-you bakery and non-dairy plant-based products consumers will embrace.

Bunge Loders Croklaan is launching three new Vream Elite shortenings to build on the existing line of icing, donut, and tortilla shortenings that debuted earlier this year. All three new products deliver tremendous workability across a wide range of temperatures. 

Released in 2018, Superb Select 1020 is a soy based, palm free shortening made without hydrogenated oils which substantially reduces saturated fats compared to most shortenings.  Released by Stratas in 2016 ahead of the FDA mandate to remove partially hydrogenated oils (“PHO’s”), Apex continues to be a key innovation, offering a high stability non-PHO soybean based shortening which dramatically improves the functional range of soy shortenings.

This global event occurs only once every three years and supports bakeries large and small. Attendees can discover the multiple functional and organoleptic benefits eggs provide to baked goods like sponge cake, batter cake, muffins and more at the AEB booth, which will be featuring samples highlighting a few of the 20-plus functional properties of eggs.

In the intervening years since IBIE 2016, Corbion has brought to market a number of standout offerings that help bakers respond to consumer demands—innovations that didn’t exist when the expo last convened.