Items Tagged with 'soybean oil'

Conventional and high oleic soybean oil can be used in a wide range of bakery products and applications.

As more food companies move toward regenerative agriculture commitments to meet bold sustainability goals, close collaboration between the food industry and farmers is key to ensuring true sustainability along the supply chain.

Snack Food & Wholesale Bakery was recently able to talk to United Soybean Board staff and affiliates about the benefits of high oleic soybean oil in bakery products.

A new variety of high oleic soybeans, SOYLEIC, will soon be grown in Illinois.

Snack Food & Wholesale Bakery was recently able to talk to Richard Galloway, oils consultant, United Soybean Board, about puff pastry applications, high oleic soybean shortening, and soy-based baker's margarine

The Food and Drug Administration (FDA) authorized the use of two qualified health claims citing that oils high in oleic acid, such as high oleic soybean oil, may reduce the risk of coronary heart disease.

The soybean industry successfully passed the final regulatory measure to secure global approval for trade of high oleic soybeans upon receiving the European Commission’s authorization on Dec. 22, 2017 to use the stacked traits found in Pioneer brand Plenish high oleic soybeans for food and feed. 

The Food and Drug Administration has authorized the use of a qualified health claim confirming soybean oil’s ability to reduce the risk of coronary heart disease.

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.