AAK’s new Confao™ non-hydro fillings address confection challenges
March 23, 2016
AAK, one of the world’s leading manufacturers of high value-adding specialty vegetable fats, is providing solutions to the industry’s latest challenge: non-hydro fillings for confection.
Palsgaard A/S can deliver a broad range of emulsifiers based on segregated certified palm oil
March 16, 2016
Palsgaard A/S, inventor of the modern commercial emulsifier, also leads the way in sustainable palm oil consumption. The company is sharing its experiences to help others understand what is required via www.palsgaard.com/sustainable-emulsifiers/
Nature created oil and water specifically so they would not mix, then peppered the food supply with a whole range of other ingredients to help the two mix well
Technology is helping food companies create efficient emulsifiers—among the most critical aspects in the formation of successful emulsion-based food and beverage products.
UMass Amherst food scientist to study ways to improve the nutrition of foods high in saturated fats
January 28, 2016
University of Massachusetts Amherst food scientist Eric Decker has received a three-year, $469,775 grant to explore ways to improve the nutrition of foods high in saturated fats.
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.
Cargill offers label-friendly alternatives for monoglycerides and DATEM in bread
January 8, 2016
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 uses Prepared Foods event to discuss “Formulating Whipped Toppings with Non-Hydro Fats”
November 23, 2015
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.
Experts help Prepared Foods R&D Seminar attendees eliminate partially hydrogenated oils, embrace new options
November 16, 2015
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.