AAK created several great-tasting concepts to showcase AAK’s fat and oil solutions that help bakers create indulgent and better-for-you bakery and non-dairy plant-based products consumers will embrace.

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. 

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.

This global event occurs only once every three years and supports bakeries large and small. Attendees can discover the multiple functional and organoleptic benefits eggs provide to baked goods like sponge cake, batter cake, muffins and more at the AEB booth, which will be featuring samples highlighting a few of the 20-plus functional properties of eggs.

In the intervening years since IBIE 2016, Corbion has brought to market a number of standout offerings that help bakers respond to consumer demands—innovations that didn’t exist when the expo last convened.

Recent FDA approvals of qualified hearth health claims for commodity soybean oil and high oleic soybean oil allow for on-pack and on-menu heart health messaging, which recent survey data suggest is desirable to consumers.

There is simply no denying that plant-based cheese is a rising star in today's food and beverage marketplace.

Beyond the demand for a tasteful, finished oil product, there's another driver behind the growth in the expeller-pressed oil market: consumers see the brands they support as extensions of themselves.

Hydrocolloids belong to a heterogeneous group of long-chain polymers (polysaccharides and proteins) characterized by their property of forming viscous dispersions and/or gels when combined with water.

This patent-pending emulsion technology surrounds oils, transforming them into a water-compatible format.