When discussing healthful fats, it is more accurate to refer to the component fatty acids, the chains of carbon atoms that differ in both length and degree of saturation.

Today, Barcelona works with Roger Daniel, Stratas Foods’ vice president, Research and Development and Innovation, to determine the difference between industry fads and trends.

One example that is becoming more and more popular is ketogenic nutrition. This diet consists of 75% fat, 20% protein and only 5% carbohydrate. It brings about in changes in energy metabolism. Because of the reduced carbohydrates, there is no longer enough glucose available as a supply of energy. 

The esteemed reputation of JP Pastry’s products had been built on a trusted recipe. However, that recipe included egg, which, being an animal product, is off the menu for vegans. 

Radical shifts in how consumers and the FDA are viewing oils and fats today are influencing the fats and oils supply chain and creating a market for new ingredients that appeal to both.

Stratas Foods’ approach to the market is to develop and commercialize products at the right time to meet customers’ anticipated needs and determine the difference between a passing fad and a stick-around trend that needs to be addressed.

The NASPON was launched in December 2017 by the Roundtable on Sustainable Palm Oil (RSPO) to educate, build momentum and assist North American companies in making and delivering on commitments to source sustainable palm oil.

The new flavor options also complement trends that are driving sales in the sweet baked good category. Juicy orange and creamy vanilla are the newest flavor concepts available to help inspire bakers on their development journey.

Activated powdered emulsifiers are unlike ordinary food ingredient emulsifiers. While the latter are usually carried on shortening, powdered emulsifiers are activated on starch in a highly sophisticated extrusion process.

High oleic soybean oil oleic acid levels exceed 70% and can go as high as 75%, and the oil is lower in saturated fat compared to some other high-stability oils commonly used in food production.