The Customer Innovation Center, located in Louisville, Ky., expands the company's North American capabilities.
January 25, 2018
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.
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.
Cargill’s new canola hybrid reduces saturated fat by 35%, maintains strong performance and taste
December 20, 2017
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.
Palsgaard A/S introduces the first palm-free, powdered emulsifier for industrial cakes
October 31, 2017
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.
Stepan shows OmegaWater with Marinol Omega-3 Triglycerides at SupplySide West
September 26, 2017
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.
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 IP Summit Stabilizer boosts texture, flavor, shelf life in fillings, toppings
September 22, 2017
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.
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.