As part of the 2019 IBIE BEST in Baking Program, sponsored by IBIE and SF&WB, Cargill was awarded “Top Honors” in the Ingredients category for its work in fostering a higher level of palm oil sustainability while empowering women in Southeast Asia.

Bakers now have a complete line of high-stability soy shortenings to maximize the taste, texture, and functionality of icings, cakes, pies, cookies, donuts, and tortillas.

Bakers and tortilla makers now have a new line of specially designed shortenings to enhance the appearance, mouthfeel, and functionality of icings, donuts, and tortillas.

AAK USA Inc. featured their expanded portfolio of formulation solutions during the 2019 Institute of Food Technologist Annual Meeting and Food Expo (IFT19).

Doughnuts are big business, and that’s not going to change anytime soon.

Many people have heard about omega-3s, and even the omega-6s in sources like flax and hemp oils. But what about omega-9s?

Healthy & Green Solid Oil 4.0, is the result of intense research and development works conducted by Borges Agricultural & industrial Edible Oils teams, with the aim of providing a healthy solution to the food industry that replaces saturated fats.

Fats, oils, starches, fiber, dough conditioners and texturizers all serve critical functional roles in snacks and baked goods, particularly maintaining the quality of the product throughout the desired shelf life. As consumers demand cleaner labels, more health-and-wellness benefits and better sustainability, product developers face a wide range of functional ingredient challenges.