Oils and fats manufacturers continue to develop ingredients that help bakers and snack producers create healthier versions of the products consumers love.
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.
Work continues on providing confectionery manufacturers with new fats and oils that streamline ingredient labeling, enhance health benefits and promote sustainability.
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Administration (FDA) issuing its long-expected draft regulation to practically eliminating trans-fat in food to its draft guidance to help growers, manufacturers and foodservice operators take steps to reduce levels of acrylamide in certain foods and so many other health issues, we find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.
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.