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

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.

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.

Florida Food Products’ FiberGel LC offers bakers a single-ingredient solution to replace egg and egg white in myriad bakery applications.

Food manufacturers will have three years to remove partially hydrogenated oils—which FDA says are not generally recognized as safe for use in human food—from products.

Part of DeutscheBack GmbH & Co. KG’s new TopSweet premix series, TopSweet Berliner 12.5% enables bakers to produce a variety of deep-fried specialties.