Emulsifiers, Fat & Oils

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Harvest reports from the major olive growing areas around the world indicate a significantly smaller crop in 2014, and combined with the steady growth in demand for Extra Virgin Olive Oil, the news has experts expressing concern about a shortage of top quality olive oil.

At the heart of the partnership is the shared responsibility of accelerating sustainable market transformation for Palm Oil. The partnership was signed at Unilever’s Partner to Win Summit in Wembley, London (UK).

ALS is a progressive disease that causes nerve cells in the brain and spinal cord to break down and die. The condition is relatively rare, with roughly 5,000 patients being diagnosed with ALS each year.

PhytoBake is a trans-free, reduced saturated fat shortening that—in certain applications—can extend the freshness of finished food products through better moisture retention.

Palsgaard Inc. says extensive testing shows its Emulpals® 110 activated cake emulsifier works well in gluten-free applications

CHS Inc., St. Paul, Minn., said Mark Palmquist, executive vice president and chief operating officer, Ag Business, will leave the organization effective Aug. 31, 2014, to become managing director and chief executive officer of GrainCorp, Sydney, Australia, on Oct. 1, 2014.

For years, food formulators have wanted to mimic natural taste and cream for their products

Whether for pizza, casseroles, salad or a snack, cheese gives many dishes a special appeal.

Ingredion Incorporated has published “Beverage Emulsion Science 101,” a new technical booklet for various levels of formulation expertise

Tocotrienol oil is derived from annatto, red palm fruit and rice bran, although a number of fruits, nuts, grains and vegetables have some small amounts. Like tocopherols, they’re lipid-soluble and can be transported by that portion of any formulation.