Fats and Oils
New technologies, federal regulations and market volatility all have played roles in the evolution of the fats and oils business. Get a comprehensive look at how the business has evolved with this Research Assistant.
7/1/2014 - Formulations
Expert from ADM Oils details the rising number of choices when moving away from partially hydrogenated oils for fried baked foods and snacks.
5/14/2014 - Formulations
Expert from Stratas Foods recommends strategies for working with new high-oleic oils for formulating baked foods and snacks without partially hydrogenated oils.
4/29/2014 - Formulations
Expert from IOI Loders Croklaan describes success when using new frying fats to replace those containing trans fatty acids.
1/8/2014 - Operations
With FDA proposing to reclassify partially hydrogenated oils, the effect will be to alter the baker’s options in frying equipment, too.
8/14/2013 - Formulations
Emulsifiers drive texture and shelf life when baked foods travel trans-free and low-fat routes.