shortenings | Prepared Foods

Next-Generation Fats and Oils for Snack and Bakery R&D

Fats and oils play integral role in product quality, nutrition, manufacturing, and shelf life

February 17, 2022

Toward the end of 2020, the USDA and HHS issued the 2020 Dietary Guidelines for Americans. The guidelines include key recommendations to reduce trans fats and limit the intake of saturated fats to less than 10 percent of daily calories. It also suggests that as part of a healthy eating pattern to include the consumption of plant-based oils such as canola, corn, olive, peanut, safflower, soybean, and sunflower.

B&G Foods to Acquire Iconic Crisco Brand

The acquired business will continue to benefit from increased demand due to the COVID-19 pandemic and generate annual net sales of approximately $270 million

October 27, 2020

B&G Foods, Inc. announced that it has entered into an agreement to acquire the iconic Crisco brand of oils and shortening from The J.M. Smucker Co. for approximately $550 million in cash, subject to a post-closing inventory adjustment.

Bakers: Performance Shortenings

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

September 5, 2019

Bunge Loders Croklaan is launching three new Vream Elite shortenings to build on the existing line of icing, donut, and tortilla shortenings that debuted earlier this year. All three new products deliver tremendous workability across a wide range of temperatures.

Stratas Foods: Clean Shortenings

Stratas Foods brings cleaner soy shortenings to IBIE

August 30, 2019

Released in 2018, Superb Select 1020 is a soy based, palm free shortening made without hydrogenated oils which substantially reduces saturated fats compared to most shortenings. Released by Stratas in 2016 ahead of the FDA mandate to remove partially hydrogenated oils (“PHO’s”), Apex continues to be a key innovation, offering a high stability non-PHO soybean based shortening which dramatically improves the functional range of soy shortenings.

AAK: Shortening Flakes

AAK’s offers new flavors of shortening flakes to inspire sweet goods innovation

November 28, 2018

The new flavor options also complement trends that are driving sales in the sweet baked good category. Juicy orange and creamy vanilla are the newest flavor concepts available to help inspire bakers on their development journey.

Olera: Sustainable Solution

Olera Shortenings and Oils will completely convert its palm kernel shortenings and oils to 100% Certified Sustainable grade by end of 2017

February 22, 2017

Olera® Shortenings and Oils, a food division of Global Agri-trade Corporation (GATC), announced its plan to completely convert its full offerings of palm and palm kernel shortenings and oils to 100% Certified Sustainable grade by end of 2017.

Olera Shortenings and Oils: Certified Sustainable

Olera Shortenings and Oils offers segregated grade, 100% certified sustainable palm shortenings in North America

January 12, 2016

Olera® Shortenings and Oils, the food products division of Global Agri-trade Corporation (GATC), is taking another major step in its commitment to be a competitive supplier of 100% RSPO certified sustainable palm oil (CSPO) products in North America.

Trans-free Shortening

Bunge’s PhytoBake is a trans-free, reduced saturated fat shortening that helps finished foods retain moisture and stay fresh

August 25, 2014

PhytoBake is a trans-free, reduced saturated fat shortening that—in certain applications—can extend the freshness of finished food products through better moisture retention.

Trans-Free Alternatives to PHOs

November 11, 2013

As the U.S. Food and Drug Administration announces its preliminary determination that partially hydrogenated oils are not “generally recognized as safe” (GRAS), global oils leader IOI Loders Croklaan is inviting food manufacturers to its Creative Studio to reformulate applications with its existing suite of readily available trans-fat-free solutions.

Products: Reduce Fat, Maintain Function -- January 2008

January 9, 2008

Shortening is critical in baking. It provides structure, mouthfeel and all the associated flavor characteristics and sensory attributes. A baking fat needs to provide structure in the form of solids to achieve the desired end results.

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