Articles Tagged with ''partially hydrogenated oils''

Functional ingredients for snack and bakery challenges

A host of functional ingredients―from fats and oils to fibers and starches―are available to help bakers and snack producers resolve formulation challenges.

Maxine Weber

May 10, 2016

During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.

ABA recaps its 2015 achievements, while preparing for 2016

Robb MacKie

February 12, 2016

When 2015 began, most Washington, D.C. observers predicted more gridlock in Washington.

Unmodified soy lecithin products

January 7, 2016

Cargill Texturing Solutions, a Cargill business, is offering bread manufacturers a replacement for monoglycerides and DATEM.

Non-PHO hydrated emulsifiers

November 24, 2015

Two new non-PHO GMS hydrated emulsifiers join Corbion Caravan's Ensemble portfolio.

ALDI reformulates exclusive brand food products

October 13, 2015

The grocer says it has removed certified synthetic colors, PHOs and added MSG from its exclusive brand food products.

AAK USA to build innovation center

July 15, 2015

Located in Edison, NJ, the state-of-the-art facility will enable the producer of specialty vegetable oils to better serve its baking, confectionery and dairy customer partners.

Douglas J. Peckenpaugh

June 29, 2015

Reformulation of foods containing partially hydrogenated oils (PHOs) will require a fresh look at how to best replace the flavor and functionality that trans fats have historically brought to foods.

Omega-9 canola oil

June 29, 2015

Omega-9 Canola Oil and shortening systems from Dow AgroSciences are naturally stable and a proven solution for applications currently employing partially hydrogenated oils.

PHO alternatives available to bakers, snack producers

June 29, 2015

FDA says PHOs must go. Some ingredient suppliers already offer alternatives for bakers and snack producers.

Douglas J. Peckenpaugh

June 29, 2015

FDA’s removal of GRAS status for artificial trans fats like partially hydrogenated oils (PHOs) will catalyze significant R&D efforts to replace the fats in snack products and baked goods.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

BFY bill while still delivering the taste, texture, and other attributes that consumers aren’t so willing to compromise on. In this focused presentation, an expert from a leading producer will discuss their experiences and perspectives on ways to craft recipes that hit all the marks.

Products

Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

See More Products

Articles Tagged with ''partially hydrogenated oils''

Functional ingredients for snack and bakery challenges

ABA recaps its 2015 achievements, while preparing for 2016

Unmodified soy lecithin products

Non-PHO hydrated emulsifiers

ALDI reformulates exclusive brand food products

AAK USA to build innovation center

Replacing trans fats in snack and bakery products

Omega-9 canola oil

PHO alternatives available to bakers, snack producers

FDA bans trans fats

Snack on the latest trends, news, and developments!

Stay in the know with Snack Food & Wholesale Bakery, the premier source of information for snack, bakery, and confectionery professionals.