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Fats & Oils
Packaging enhancements, a twist on shapes and ingredients and many new flavor combinations continue to win over consumers.
Ingredient briefs from various suppliers. Check it out!
The Food and Drug Administration (FDA) has been on a roll lately. Its regulatory agenda is so full that advocates went to court to force timelines on the multitude of food-safety regulations required by the Food Safety Modernization Act (FSMA).
Cargill and Filippo Berio Olive Oil have reached agreement under which Cargill will be licensed to market a set of foodservice olive oil products under the Filippo Berio Culinary Selection brand. The deal includes five distinct olive oil products that meet the varying foodservice needs.
Bunge North America promotes George Allard to vice president and chief financial officer and names Matt Gibson vice president and general manager of its grain operations.
St. Louis-based Bunge North America completes the previously announced purchase of the wheat milling business of Grupo Altex S.A. de C.V.
New formulations, changing government regulations and market volatility all come into play regarding the fats and oils market. Even though fat remains an important part of a healthy diet, some fats are better than others. Here’s a look at what’s happening in the category, from high-oleic soybean oil to trans-fat-free and enzymatically interesterified products that transform liquid oil into bakery shortening without creating any trans-fat.
There is a lot of health news right now in the snack food and bakery industries. With the Food and Drug Administration (FDA) issuing its long-expected draft regulation to practically eliminating trans-fat in food to its draft guidance to help growers, manufacturers and foodservice operators take steps to reduce levels of acrylamide in certain foods and so many other health issues, we find this month that our pages are filled with health issues.
The IOI Loders Croklaan Group opens a Creative Studio in Channahon, Ill.