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Cargill has ingredient solutions available to replace most partially hydrogenated oil (PHO) uses while maintaining product taste and function.

Soy-based innovations are available to replace partially hydrogenated oils for trans-fat-free snack foods and bakery products, says Qualisoy.

Bunge Oils’ UltraBlends Enzymatic Solutions products are enzymatically interesterified shortenings and oils that remove trans fat from products, while optimizing saturated fat content.

AlgaWise High Stability Algae Oil from Solazyme is a versatile cooking oil with over 87 percent monounsaturated fatty acids.

Richardson Oilseed offers margarines and shortenings that are not hydrogenated or partially hydrogenated.

ENSEMBLE from Corbion Caravan is a full line of nonpartially hydrogenated oil (PHO) emulsifiers that delivers drop-in functionality, while maintaining flavor and texture.

Did you miss the new products, ingredients and equipment posted on www.snackandbakery.com this week? If so, check them out now.

The flexible and specialty rigid packaging manufacturer expects to cease operations at the facility the first quarter of 2016.

Flexicon Corp. now offers a FLEXI-DISC sanitary tubular cable conveyor for fragile bulk foods and nonfoods that can be quickly washed down between production runs.

To complement its traditional line of brown- and yellow-toned caramel colors, Sethness Products Co. offers a full line of red-toned (RT) caramel colors suitable for a variety of food applications.