Fried green pho solutions

by Charlotte Atchley
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While a shortening might make a great drop-in replacement in a certain application, bakers and snack producers have to make sure it also fits other criteria.
 

KANSAS CITY — Key considerations when choosing any fat are availability and cost-effectiveness, especially when looking at alternatives to partially hydrogenated oils.

“To replace pho products, there are additional challenges at play that can influence the decision on the new shortening used, such as sustainability of palm oil, G.M.O.s, natural, organic, no tropical fats, low-¬≠saturate fats, etc.,” said Richard Cummisford, director of quality, Columbus Vegetable Oils.

While a shortening might make a great drop-in replacement in a certain application, bakers and snack producers have to make sure it also fits other criteria, such as sustainable farming and sourcing, non-G.M.O. and basic availability of crop.

“Probably the biggest issue right now is bulking up the availability to provide the pounds necessary to serve the food industry,” said Frank Flider, consultant, Qualisoy. By enhancing availability, the industry can ensure that bakers and snack producers will have cost-effective shortenings and frying oils.

This is an issue Bunge Oils makes a part of its mission.

“We work proactively with our partners across the food value chain to improve the availability of high oleic oils and blends,” said Duncan Guy, director of technical services, Bunge Oils. 
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