There will be pressure from some corners to give the food industry several years to phase out partially hydrogenated oils, but from a technical perspective, viable alternatives are already out there for pretty much every application, according to one...
Bunge’s award-winning functional shortening has allowed manufacturers of bakery products to boost the nutritional profile of formulations, but a surprise discovery has led to a new application: Microwave pizza.
Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.
The hydrogenated fat content of bakery products may be reduced by replacing trans fats with sunflower or coconut oils, and still maintain characteristics similar to ‘full-fat’ products, says new research.
Using new emulsifiers or combining high structurizing fats with low saturated fat oils can help overcome the technical challenges involved in saturated fat reduction, said Barry Callebaut as it launches an extended healthier product line.