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Emulsifiers, Fat & Oils
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The future is sunny for oil and seeds from the big yellow sunflower

September 22, 2017

The upcoming ban on trans-fats has sent many processors scrambling to fill the functional shoes while bettering the health profile of their products that previously were cooked in or contained the partially hydrogenated oils (PHOs) that are the main source of the offending fat form.

Holton’s: Clean Label Solution

Holton’s IP Summit Stabilizer boosts texture, flavor, shelf life in fillings, toppings

September 22, 2017

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Holton Food Products’ IP Summit Stabilizer is a premium grade, hot process stabilizer formulated to support the appearance and eating quality of dessert fillings and toppings throughout shelf life.

Bunge to Acquire 70% Ownership Interest in IOI Loders Croklaan

September 13, 2017

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The transaction expands Bunge’s value-added capabilities, reach and scale across core geographies to establish Bunge as a global leader in B2B oil solutions.

Finlandia Spreadable Butters with Canola Oil

The 25% reduced-fat butter contains 70 calories, 8 grams of fat and 50 milligrams of sodium per 1-tablespoon serving

August 24, 2017

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The regular full-fat butter contains 90 calories, 10 grams of fat and 35 milligrams of sodium per 1-tablespoon serving.

AAK: Fats & Oils Solutions

AAK used IFT to literally demonstrate product performance with bakery, confection prototypes

August 7, 2017

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AAK, one of the world’s leading manufacturers of high value-adding specialty vegetable fats and oils, embraced a theme of “Development in AAKtion” with live demos throughout the 2017 Institute of Food Technologists Expo (IFT17).

US-Grown Soybean Oil Achieves FDA's Qualified Heart Health Claim

Food manufacturers can promote eligible soybean oil products as US grown and now, heart healthy

August 4, 2017

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The Food and Drug Administration authorized the use of a qualified health claim confirming soybean oil's ability to reduce the risk of coronary heart disease.

PepsiCo Reports Continued Progress Towards Goal of 100 Percent Sustainable Palm Oil

August 3, 2017

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PepsiCo today reported continued progress in the company's efforts to strengthen its palm oil supply chain, including new steps taken to promote human rights, responsible land use and supplier transparency.

Spice Infused Coconut Oil

Coconut Oil Creations is a convenient way to get coconut oil, along with anti-inflammatory and immune boosting spices into a daily diet

July 19, 2017

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Coconut Oil Creations infuses generous amounts of organic spices directly into coconut oil and does not use extracts.

Palsgaard: Emulsifier Solutions

Emulsifier pioneer Palsgaard showing IFT visitors how whipping-active emulsifiers influence bakery product quality

June 7, 2017

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Visitors to Palsgaard’s Booth #2450 will get the chance to perform a hands-on demonstration of the progress made since then—using a simple cake mix as an example.

Corbion: Ingredient Solutions

Corbion’s IFT solutions for clean label, food safety and more

May 31, 2017

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In applications ranging from bakery, confectionery, dairy, beverages and meats, the Corbion ingredient solutions featured at IFT17 make it easier for manufacturers to consistently deliver product experience customers expect every time.

Heinz Dip & Crunch

Sweet Times: New Trends in Sweeteners

Sugar Reduction Efforts No Longer are Limited to Straight Sugar Replacement

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Events

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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