News & Analysis on Food & Beverage Development & Technology
Oils and fats – including fractions, shortenings, flakes, and lecithins – play a foundational role in delivering great sensory experiences in meat alternatives, enhancing taste, texture, appearance, aroma, and cooking. Additionally, choosing the right oils and fats is essential to delivering meat alternatives that also satisfy consumer demand for sustainability, nutrition, free-from, and recognizable ingredients. Download this white paper from Bunge Loders Croklaan to learn more.
Many of the attributes consumers love about bakery are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory and functional needs, with key limitations including off white appearance, waxiness, narrow working...
Heart health is the top health feature consumers look for when grocery shopping, and food manufacturers and restaurants should aim to meet consumers’ heart health needs to grow their businesses. To help in this effort, the FDA recently approved Bunge's...
For more product information visit Bunge Oils.