What functionality can emulsifiers bring to baked foods? 03.12.2019 By Charlotte Atchley The ingredient makes formulas easier to process and improve consistency.Read More
PalmAgility improves on palm shortening’s shortcomings 02.05.2019 By Charlotte Atchley Cargill’s latest line of palm-based shortenings improves temperature tolerances for easier storing, handling and product quality.Read More
On the hunt for label-friendly shortening ingredients 02.05.2019 By Charlotte Atchley Bakers look to embrace healthier options that meet consumer demands.Read More
Richardson International to acquire Wesson oil business from Conagra 12.19.2018 By Monica Watrous Months after deal with J.M. Smucker falls through, Richardson International has agreed to acquire the business.Read More
Personalization: The future of shortening ingredients 12.04.2018 By Charlotte Atchley With a variety of needs to meet, bakeries turn to customized solutions.Read More
Sustainable palm oil certification mandated in Malaysia 11.30.2018 By Jeff Gelski The M.S.P.O. certification differs from the Roundtable on Sustainable Palm Oil certification.Read More
With phos out, formulators look to improve shortening performance 11.20.2018 By Charlotte Atchley The shortenings of tomorrow have high standards to meet.Read More
Qualified health claim links oleic acid to reduced heart disease risk 11.20.2018 By Jeff Gelski The F.D.A. finds ‘supportive but not conclusive evidence.’Read More
AAK Academy events seek to inspire new product development 11.13.2018 By Karlee Renkoski Attendees worked with the company’s shortening, fats for compound coatings and filling fats.Read More
Ulrick & Short introduces fat replacement range 11.02.2018 By Anna Wiber Delyte 9 can reduce calorie and fat content in sweet goods. Read More