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Fats and Oils

Fats and oils

New technologies, federal regulations and market volatility all have played roles in the evolution of the fats and oils business.

showing 1-25 of 37 articles

Diets tilting toward fats

- Nuts, added fats gain share, sugars lose, during 2000s.

Designing pho-free shortenings

- When the F.D.A. pulled the GRAS status of partially hydrogenated oils, innovation in bakery shortenings cranked up and multiplied formulating choices.

Managing costs while working with pho alternatives

- Companies seek ways to manage costs through the functionality of emulsifiers and the potential shelf life benefits of certain oils.

Suppliers design PHO-free shortenings

- When FDA pulled the GRAS status of partially hydrogenated oils, innovation in bakery shortenings cranked up and multiplied formulating choices.

High-oleic options

- Food companies need to choose a source of high-oleic oils and how to promote them.
Fry with stability