Trans Fatty Acids / Trans Fat
Vilified by public health advocates, trans fatty acid reduction and removal has been a focal point for most food manufacturers. A variety of technologies have been developed to ease the transition and maintain end-product quality. Learn more about how the industry responded to the concern about trans fatty acids in this Research Assistant.
8/20/2014 - Formulations
Expert from Bunge Oils looks at the challenges of formulating baked foods and snacks when moving away from partially hydrogenated oils.
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.