News & Analysis on Food & Beverage Development & Technology
“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences. To say bakery fats are complicated is an understatement. Palm oil has largely replaced PHOs for bakery shortenings over the past decade. But palm oil comes with some functional challenges, high saturated fats and environmental concerns.
Paid for and content provided by Cargill Oils
As a soy supplier in the region, Cargill is committed to environmentally responsible sourcing and is making significant long-term investments to achieve that goal. Despite a multitude of challenges from stakeholders on all sides of the soy industry, it...
Until now, solubility limitations have prevented Reb M stevia-based sweeteners from being used in fountain drink syrup formulations. Cargill experts have developed a breakthrough with new EverSweet® stevia sweetener + ClearFlo™ natural flavor.
While indulgence became common practice during the stress of a global pandemic, consumer habits are returning to normalcy… spurred on by new research on potential long-term health benefits of reducing sugar content in foods and beverages.
For more product information visit Cargill Oils.