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Fats & Oils
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Administration (FDA) issuing its long-expected draft regulation to practically eliminating trans-fat in food to its draft guidance to help growers, manufacturers and foodservice operators take steps to reduce levels of acrylamide in certain foods and so many other health issues, we find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.
IOI Loders Croklaan will celebrate the opening of its new Creative Studio in Channahon, Ill., on Sept. 5.
Bunge celebrates the opening of a new packaging facility in Decatur, Ala.
Effective April 1, George Allard is vice president and general manager of Bunge North America’s oils business.
Fats and oils suppliers continue to expand and improve their portfolios in response to bakers’ and snack producers’ requests for oils, shortenings and margarines with little or no trans and saturated fats.