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Emulsifiers, Fat & Oils
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Olera Shortenings and Oils: Certified Sustainable

Olera Shortenings and Oils offers segregated grade, 100% certified sustainable palm shortenings in North America

January 12, 2016

Olera® Shortenings and Oils, the food products division of Global Agri-trade Corporation (GATC), is taking another major step in its commitment to be a competitive supplier of 100% RSPO certified sustainable palm oil (CSPO) products in North America.

Projections indicate fat-free and low-fat item sales will experience big growth in 2016

Fat Replacers

Fats play so many roles in foods that replacing them requires an in-depth understanding of every one of their multiple functions

Kantha Shelke PhD, CFS

January 11, 2016

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Replacement of fat in formulations, without sacrificing taste and functionality, is a challenging (but blooming) opportunity for prepared food makers.

2015 US Dietary Guidelines: Statement from Dow AgroSciences

Dow AgroSciences commends recommendations related to fats and oils

January 11, 2016

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The USDA recently issued its 2015 Dietary Guidelines for Americans (DGA) recommendations.

Cargill: Label-friendly Options

Cargill offers label-friendly alternatives for monoglycerides and DATEM in bread

January 8, 2016

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Following the FDA's 2015 ruling on partially hydrogenated oils (PHO), Cargill Texturizing Solutions is offering bread manufacturers a successful replacement for monoglycerides and DATEM, which are sometimes made from PHO.

AAK: Non-Hydro Whipped Topping Solutions

AAK uses Prepared Foods event to discuss “Formulating Whipped Toppings with Non-Hydro Fats”

November 23, 2015

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AAK, one of the world’s leading manufacturers of high value-adding specialty vegetable fats, recently presented “Formulating Whipped Toppings with Non-Hydro Fats” at the Prepared Foods R&D Applications Seminar, Chicago.

Consumers and regulators are pushing PHOs out of the food supply

Fat, Oil Solutions

Experts help Prepared Foods R&D Seminar attendees eliminate partially hydrogenated oils, embrace new options

November 16, 2015

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Public health and nutrition guidance over fats has changed over the years, beginning with the 1980s, where the guidelines were to avoid too much fat, saturated fat and cholesterol.

Corbion: Replace Egg Whites

Corbion Caravan is expanding its Function Plus product line to include Function Plus 250W

November 15, 2015

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It's been said that "the devil is in the details," and that's certainly the case when it comes to replacing egg whites in angel food cake.

IOI Loders Croklaan: PHO Removal Classes

IOI Loders Croklaan hosts PHO Removal 201 course for customers

November 4, 2015

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Food fats and oils supplier IOI Loders Croklaan next month will host a free customer education course, titled “PHO Removal 201.” The final class for 2015 will be held on December 9-10 at IOI Loders Croklaan’s Chicago-area “Creative Studio” in Channahon, Ill.

Thrive Algae Oil

Culinary oil is made from algae, which has wellness and sustainability benefits

November 3, 2015

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Thrive Algae Oil launched this month as a culinary oil made from algae, a food source that has wellness and sustainability benefits.

American Egg Board: Natural Mouthfeel Aide

Egg yolk emulsions improve food mouthfeel in two ways

October 15, 2015

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The phospholipids, lipoproteins and proteins found in egg yolks are surface active agents that enable the formation of emulsions between immiscible liquids such as oil and water. Egg yolk emulsions improve food mouthfeel in two ways.

Heinz Dip & Crunch

Sugar Reduction Efforts No Longer are Limited to Straight Sugar Replacement

Sunkist, Sokol Sauces & Dressings

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Events

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.

June 28, 2022

How Acacia Fiber Improves Active Nutrition

Consumers are looking for convenient, natural, and organic fortified products, such as bars, shots, or powder to fulfill their nutritional needs and to answer their quest for health benefits. This webinar will highlight why you should use our fabulous prebiotic acacia fiber. inavea™ PURE ACACIA is an all-natural, organic, and Non-GMO Project Verified dietary fiber, perfect for clean labeling.

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