PHO alternatives available to bakers, snack producers
FDA announced earlier this month that food manufacturers must remove partially hydrogenated oils (PHOs) from their products within three years. A number of ingredient suppliers already offer products that allow bakers and snack producers to remove some or all of the PHOs from their formulations. Check out their offerings:
Enzymatic interesterified oils: Bunge Oils’ UltraBlends Enzymatic Solutions products are enzymatically interesterified shortenings and oils that remove trans fat from products, while optimizing saturated fat content.