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Home » Topics » Ingredients » Emulsifiers, Fat & Oils

Emulsifiers, Fat & Oils
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DuPont_Bread_900

DuPont Nutrition & Biosciences: Ingredient Super Hero

Hydrocolloids are tools of texture, masters of mouthfeel, geniuses of gelling and virtuosos of viscosity
July 3, 2019
Hydrocolloids belong to a heterogeneous group of long-chain polymers (polysaccharides and proteins) characterized by their property of forming viscous dispersions and/or gels when combined with water.
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Qualisoy_0619A_900

QUALISOY: Versatile, Value-Added

QUALISOY uses IFT, special event to highlight high oleic oil benefits
June 27, 2019
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.
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AAK_CaramelBites_900

AAK: Functional Fat & Oil Solutions

AAK uses IFT to showcase its technology in a wide range of on-trend applications, including high protein confections, plant-based dairy and more
June 13, 2019
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.
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Bunge_Shortening_900

Bunge Loders Croklaan: Specialty Shortenings

Bunge Loders Croklaan’s new Vream premium shortenings deliver superior sensory and functionality
May 29, 2019
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. 
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Mondelez_Impact_900

Sugar Reduction Among 'Mindful Snacking' Targets at Mondelez

The company's mission to lead the future of snacking by creating snacks the right way for both people and planet
May 14, 2019
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.
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Vegetables Sauteed in Oil

Food Oils Are Healthier and More Diverse Than Ever

Oil Boom
Stuart Cantor, PhD
Stuart L. Cantor PhD
April 29, 2019
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).
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AAK_BFY_900

AAK: Indulgent, Better for You

AAK using IFT 2019 to showcase its multi-functional fat solutions in both indulgent and better-for-you products
April 5, 2019
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. 
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Hydrosol_Burger_900

Hydrosol: Meat, Meat Alternatives

Hydrosol using IFFA 2019 to showcase complete solutions for meat, sausage and plant-based alternatives
April 2, 2019
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. 
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AAK_Pizza_900

AAK: Perfect Pizzas

AAK’s flaked fats deliver the perfect pizza experience
March 19, 2019
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.
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Murrays0319_900

Nature’s IQ Chicken

Murray's Chicken introduces omega-3 enriched poultry product
March 18, 2019
Murray's is a family-owned and operated chicken company based in the Catskill Mountains.
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