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Home » Keywords » soybean oil

Items Tagged with 'soybean oil'

ARTICLES

AAK_Lecithin_2021_900

AAK: Plant-based Solution

AAK offers line of natural, plant-based specialty lecithins
February 18, 2021
No Comments
AAK, one of the world’s leading manufacturers of value-adding specialty vegetable fats and oils, now offers a line of natural plant-based specialty lecithin emulsifier solutions that help improve nutrition, functionality, and processing of a wide variety of food and beverages.
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Calyxt’s High Oleic Low Linolenic Soybean Oil Deemed Non-Regulated by USDA

Company expands product portfolio with next generation product candidate anticipated in 2022
June 4, 2020
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Calyxt, Inc., a plant-based technology company, announced that its high oleic low linolenic (HOLL) soybean has been deemed a non-regulated article under the “Am I Regulated?” process by Biotechnology Regulatory Services of the Animal and Plant Health Inspection Service (APHIS), an agency of the United States Department of Agriculture (USDA).
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Calyxt_oil15

Switching to Healthier Oils and Fats Takes Precedence

Many processors are switching to recently developed high-oleic versions of popular and inexpensive oils and shortenings
Deborah Cross
May 26, 2020
No Comments
Vegetable oils still lead the field over animal-based fats when it comes to new food oil developments. Perceived as healthier in that they contain more unsaturated fatty acids, they have faced challenges when it comes to cooking or baking, as they are not normally robust at the high temperatures needed in heat processing. 
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Feder_Viewpoint_Rodent_900

Of Mice and Men: Nutrition Miscommunication

Navigating the gray area of nutrition science in a “better for you” landscape
David feder 200x200
David Feder , RDN
March 25, 2020
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Happy National Nutrition Month! I use this bully pulpit often to decry the persistent plague of rampant – and often nefarious – nutrition miscommunication.
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Qualisoy_0619A_900

QUALISOY: Versatile, Value-Added

QUALISOY uses IFT, special event to highlight high oleic oil benefits
June 27, 2019
No Comments
To demonstrate the oil’s versatile and value-added attributes, QUALISOY hosted celebrity chef and food buttercream sculpture artist Becky Wortman for a special customer event at New Orleans’ Calcasieu restaurant.
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DinnerRolls_900

Stratas Foods: Clean, Clear Labels

Stratas Foods’ Superb Select 1020 Shortening is made with non-PHO soybean oil for a substantial reduction in saturated fats and no hydrogenated fats on the label
December 13, 2018
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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.
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Soybean Oil

US-Grown Soybean Oil Achieves FDA's Qualified Heart Health Claim

Food manufacturers can promote eligible soybean oil products as US grown and now, heart healthy
August 4, 2017
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The Food and Drug Administration authorized the use of a qualified health claim confirming soybean oil's ability to reduce the risk of coronary heart disease.


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Bunge: Organic, Non-GMO

Bunge introduces Whole Harvest USDA certified organic soybean oil and Non-GMO Project Verified milled ancient grains
October 12, 2016
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Bunge introduced Whole Harvest™ USDA certified organic soybean oil and Non-GMO Project Verified milled ancient grains at the 2016 SupplySide West (October 6-7) and IBIE (October 8-11) shows in Las Vegas. 
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Bread and butter

Health and Functionality from Fats and Oils

New technologies on fat- and oil-based ingredients, plus technical tips on reducing fats were offered at one Prepared Foods’ R&D Applications Seminar.
February 14, 2013
No Comments
Dietary advice on fats has gone from reducing all fat to consuming the “good” and avoiding the “bad” fat. Asim Syed, director, Global R&D, Healthy Oils Applications at Dow AgroSciences, explained this and more in his Prepared Foods’ R&D Seminar presentation titled “Fats and Oils: Developing Today for a Healthier Tomorrow.”
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Lowe422_2012_II

Formulate Better Bakery Products

Experts share bakery development insight
M loweweb
Malcolm Lowe
January 4, 2013
No Comments
Ahhh... the smell of baked goods. We've just come off a time when our houses very well may have been filled with the scent of baking breads and sweets.
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April 21, 2021

Great Science Will Fuel the Next Blockbuster Functional Beverage Products

This webinar will focus on a series of ingredients that can be used – today – in functional beverages that deliver hot benefits like cognitive support, joint health, muscle gain, recovery, weight loss and more.
May 26, 2021

Creating Unique Meat Analogs Through High Moisture Extrusion and Protein Blending

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.
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