Bakers now have a complete line of high-stability soy shortenings to maximize the taste, texture, and functionality of icings, cakes, pies, cookies, donuts, and tortillas
September 5, 2019
Bunge Loders Croklaan is launching three new Vream Elite shortenings to build on the existing line of icing, donut, and tortilla shortenings that debuted earlier this year. All three new products deliver tremendous workability across a wide range of temperatures.
Stratas Foods brings cleaner soy shortenings to IBIE
August 30, 2019
Released in 2018, Superb Select 1020 is a soy based, palm free shortening made without hydrogenated oils which substantially reduces saturated fats compared to most shortenings. Released by Stratas in 2016 ahead of the FDA mandate to remove partially hydrogenated oils (“PHO’s”), Apex continues to be a key innovation, offering a high stability non-PHO soybean based shortening which dramatically improves the functional range of soy shortenings.
AAK’s offers new flavors of shortening flakes to inspire sweet goods innovation
November 28, 2018
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.
Olera Shortenings and Oils will completely convert its palm kernel shortenings and oils to 100% Certified Sustainable grade by end of 2017
February 22, 2017
Olera® Shortenings and Oils, a food division of Global Agri-trade Corporation (GATC), announced its plan to completely convert its full offerings of palm and palm kernel shortenings and oils to 100% Certified Sustainable grade by end of 2017.
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.
As the U.S. Food and Drug Administration announces its preliminary determination that partially hydrogenated oils are not “generally recognized as safe” (GRAS), global oils leader IOI Loders Croklaan is inviting food manufacturers to its Creative Studio to reformulate applications with its existing suite of readily available trans-fat-free solutions.
Shortening is critical in baking. It provides structure, mouthfeel and all the associated flavor characteristics and sensory attributes. A baking fat needs to provide structure in the form of solids to achieve the desired end results.
Regulations on trans fatty acid labeling are expected shortly. Tactics to replace hydrogenated or partially hydrogenated fats with non-hydrogenated oils depend on the application. Lessons learned from fat replacement efforts may apply.
Check out the June 2020 issue of Prepared Foods, featuring our cover story on creating functional flavors with stocks, bases & sauces, consumers’ appetite for beef and other animal proteins, new dairy and dairy alternative offerings, and much more.