Epogee LLC used the virtual 2020 Institute of Food Technologists Annual Meeting and Food Expo to introduce EPG, a low-calorie alternative fat technology made from GMO-free plant-based oil.

AAK USA Inc., one of the world’s leading manufacturers of value-adding specialty vegetable fats and oils, featured a wide range of specialty fats and oils solutions for the 2020 Institute of Food Technologists Annual Meeting and Food Expo (IFT20) virtual event. 

ABITEC Corporation, an ABF Ingredients company, announced that it has acquired Larodan AB, a manufacturer and international marketer of state of the art, high-purity research grade lipids. This strategic acquisition will expand ABITEC’s functional lipid product offerings and scientific capabilities to better serve the pharmaceutical, nutritional and industrial market sectors.

AAK USA Inc., one of the world’s leading manufacturers of value-adding specialty vegetable fats and oils, announced that Anthony JaliJali has joined as head of finance and a member of AAK USA’s leadership team.

Construction of Merit Functional Foods’ 94,000-square foot production facility is underway.Merit’s facility will produce the high purity and quality pea and canola protein

Epogee LLC said that its revolutionary new alternative fat, EPG, has achieved additional GRAS (Generally Recognized As Safe) status by the United States Food and Drug Administration (FDA). 

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).

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. 

Confectionery players now have a solution at hand to achieve unprecedented levels of sugar reduction without the worry of compromising on product taste.

To broaden the understanding and benefits of egg functionality in food matrices, the American Egg Board (AEB) has developed a one-of-a-kind, online Egg Functionality curriculum in collaboration with premier online culinary school, Rouxbe Global Food Group.