Fats & Oils
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Fats like butter, lard, margarine and shortening, and oils like canola, coconut, corn, cottonseed, nut, olive, palm, peanut and soybean, including monounsaturated, polyunsaturated and low-fat and reduced-fat formulation tactics and trends.

ARTICLES

Bunge Loders Croklaan logo

Bunge Loders Croklaan high-stability shortenings

Vream Elite enables bakers to deliver exceptional sensory and functionality benefits
September 9, 2019
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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.


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Borges

Borges healthy alternative to saturated fats

September 11, 2018
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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.


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Healthy nuts, seeds and inclusions don’t compromise on taste

Healthy nuts, seeds and inclusions don’t compromise on taste

Nutritious inclusions make for delicious snack and bakery products.
Joyce Friedberg
August 7, 2018
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Nuts, seeds and other inclusions add new dimensions of color, appearance, texture, nutrition, flavor and more to an increasing range of snack and bakery products. Nut and seed consumption has continued to increase over the past several years. One of the contributing factors to the growth is consumer awareness and interest in plant-based foods.
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