Fats and oils—ingredients that enable bakers and snack manufacturers to produce their scrumptious goods—continue to be analyzed by medical researchers, maligned by nutritionists and misunderstood by many consumers, despite food labeling, restaurant restrictions and educational information generated by government agencies and public health organizations.
Cognizant of the scrutiny their products are under, as well as committed to helping their customers create nutritious and tasty foods, fats and oils producers have been working diligently for many years to develop ingredients that will allow bakers and snack manufacturers to produce better-for-you goods with less or no “bad” fats (trans and saturated) and acceptable levels of “good” fats (mono- and polyunsaturated).