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Home » Topics » Ingredients » Emulsifiers, Fat & Oils

Emulsifiers, Fat & Oils
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AAK_Shea_900

AAK: Sustainable Shea

AAK’s Kolo Nafaso sustainable shea program supports ethical chocolate category surge
August 31, 2021
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AAK has extended its Kolo Nafaso shea sourcing program to support the growing demand for ethically produced chocolate confectionery. The program already reaches 320,000 women in West Africa, representing 8% of the global shea industry’s workforce.


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Terviva_PouringOil_900

New, Traditional Oils and Fats are Heating Up in Food Product Product Development

At more than twice the calories of carbohydrates and protein, oils and fats are once again being scrutinized more closely
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David Feder , RDN
August 24, 2021
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With such an acute focus on well-being in the wake of a year and a half of an ongoing global health crisis, consumers are paying closer attention than ever to the ingredients in the foods they eat. Moreover, with working from home shifting from a temporary to a permanent state for many workers, these same consumers have learned the hard way that calories count, so counting calories is back.


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fudgebrownies_AAK

Bakery Flavors Have Been Undergoing Changes that Call for Attention

Ingredients such as malted grain syrups, cinnamon, chocolate, fruits, vanilla, spices and even flavored salts and soy sauce are what bring baked goods to life
Marisa churchill
Marisa Churchill
July 26, 2021
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To claim that flavorants used in baked goods are a secondary concern in batch production would be inaccurate. Yet the focus on the flours, texturants, fats, and leavenings in discussions of bakery production seems to overwhelm all other ingredients. Yet ingredients such as malted grain syrups, cinnamon, chocolate, fruits, vanilla, spices and even flavored salts and soy sauce are what bring baked goods to life.
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AAK_IFT21_A_900

AAK: Functional Fats

AAK used year’s virtual IFT21 to showcase better-for-you bakery, confectionery, and plant-based foods
July 20, 2021
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AAK offers a wide range of multi-functional fat solutions that help manufacturers create foods for today’s marketplace, including plant-based versions of everyone’s favorite foods that keep taste and texture intact. All items feature one or more of AAK’s multi-functional fat solutions and are non-hydrogenated and low in saturated fat.
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ButterBuds_21_900

Butter Buds: Dairy-Free Butter

Butter Buds offers dairy-free option to replace block butter
July 20, 2021
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Butter Buds Inc., a global leader in dairy and non-dairy concentrates, recently developed an oil-based solution that allows manufacturers to replace block butter in many formulations, such as bakery products. 
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Ingredion_Mayo21_900

New Approaches to Crafting Foods & Beverages with Appealing Texture

When the texture of a product is finalized developers can begin to fine-tune flavor
Joseph Light
July 12, 2021
No Comments
According to the International Taste Institute, taste drives 88% of F&B consumer purchase intent, making it the most important attribute for food and beverage products’ success and overshadowing other considerations like price, health and convenience. Yet taste, as the palate perceives it, is not merely a combination of aroma and flavor.
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Hydrosol_CreamCheese_900

Hydrosol: We Texture Taste

Hydrosol embraces new slogan to reflect growing capabilities
June 21, 2021
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For almost 30 years, Hydrosol has been one of the leading international suppliers of specialty food ingredients system solutions. As it expands its long-term market position in this rapidly growing category, the company builds on its comprehensive knowledge of functional ingredients, industrial production processes, and the challenges of food shelf life and regional eating habits.
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Epogee_Gatsby_900

Epogee: Full Taste, Fewer Calories

Epogee fat replacement technology drives groundbreaking better-for-you chocolate bar
June 21, 2021
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Gatsby’s breakthrough product delivers melt-in-your mouth indulgence and achieves unheard-of calorie reduction—thanks to Epogee’s EPG GMO-free, plant-based fat alternative technology. The result is a deliciously satisfying chocolate experience with significantly less calories.
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Epogee_Campbell_900

Epogee Adds New Sales Leadership

Brent Campbell to take on role as sales director
June 3, 2021
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Campbell will lead sales efforts, as food innovators embrace Epogee’s revolutionary alternative fat technology to make better-for-you foods without any compromise.
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Sternchemie_A_21_900

Sternchemie: Natural Appeal

Sternchemie’s new hydrolyzed, de-oiled sunflower lecithin is an ideal alternative to artificial emulsifiers
June 1, 2021
No Comments
Three of Innova Market Insights’ Top Ten Trends for 2021 have everything to do with health (including immunity, food and mood and “nutrition hacking”). Meanwhile, Innova also identifies “transparency” as another key topic resonating with today’s consumers. This focus relates to the ethical, ecological and clean label aspects of a new product.
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Scoopful of Sugar

Sweet Times: New Trends in Sweeteners

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May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

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. 

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