Trans Fatty Acids - Trans Fat

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.

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Many factors to replacing PHOs

- The base oil has the most impact on product performance.

Going non GMO, sustainable with new ingredients

- As today’s world becomes more interconnected, issues of sustainable sourcing arise.

Emulsifier innovations

- Food technologists have made great advances in replacing PHOs in emulsifiers.

Replacing PHOs in emulsifiers

- Bakers challenge emulsifier suppliers to get rid of PHO-based materials but keep the performance.

Let's talk organogels

- Natural waxes may open another door to replacing trans fats without increasing saturated fats.
Phasing out PHOs