Cargill edible oils meet WHO standards 02.01.2024 By Brooke Just Meets maximum tolerance level for industrially produced trans-fatty acids. Read More
Keeping tabs on the latest fats and oils trends 01.02.2024 By Donna Berry Consumers are becoming more specific about their preferences.Read More
InnoBLQ introduced by Kemin Food Technologies 12.04.2023 By Brooke Just Functional protein may improve battered, breaded, fried applications.Read More
Staying in supply of fats and oils 11.21.2023 By Lucas Cuni-Mertz Extreme weather and the war in Ukraine have posed supply and cost challenges for manufacturers in securing fats and oils.Read More
Producers get a helping hand from high-oleic oils 11.15.2023 By Lucas Cuni-Mertz High-oleic oils offer saturated fat reduction, shelf life stability and more to baked foods.Read More
Preserving functionality when reducing saturated fat 11.08.2023 By Lucas Cuni-Mertz The best strategy will depend on how heavily a product relies on it as well as the specific functionality these saturates provide. Read More
Reducing saturated fat with finesse 10.31.2023 By Lucas Cuni-Mertz Saturated fat reduction is a growing goal for food manufacturers but poses structural challenges in many products.Read More
Cargill inks deal to supply certified palm oil 10.13.2023 By Brooke Just Company no longer supplies conventional palm oil.Read More
Sustainability matters when considering palm oil strategies 07.27.2023 By Jeff Gelski Research discovers alternatives: certifications are available. Read More
Ferrero Group highlights sustainability progress 06.22.2023 By Zachary Sosland Company says it’s on track to meeting key sustainability goals.Read More