Items Tagged with 'soybean oil'

AAK, one of the world’s leading manufacturers of value-adding specialty vegetable fats and oils, now offers a line of natural plant-based specialty lecithin emulsifier solutions that help improve nutrition, functionality, and processing of a wide variety of food and beverages.

Calyxt, Inc., a plant-based technology company, announced that its high oleic low linolenic (HOLL) soybean has been deemed a non-regulated article under the “Am I Regulated?” process by Biotechnology Regulatory Services of the Animal and Plant Health Inspection Service (APHIS), an agency of the United States Department of Agriculture (USDA).

Vegetable oils still lead the field over animal-based fats when it comes to new food oil developments. Perceived as healthier in that they contain more unsaturated fatty acids, they have faced challenges when it comes to cooking or baking, as they are not normally robust at the high temperatures needed in heat processing. 

Happy National Nutrition Month! I use this bully pulpit often to decry the persistent plague of rampant – and often nefarious – nutrition miscommunication.

To demonstrate the oil’s versatile and value-added attributes, QUALISOY hosted celebrity chef and food buttercream sculpture artist Becky Wortman for a special customer event at New Orleans’ Calcasieu restaurant.

Stratas Foods’ approach to the market is to develop and commercialize products at the right time to meet customers’ anticipated needs and determine the difference between a passing fad and a stick-around trend that needs to be addressed.

Bunge introduced Whole Harvest™ USDA certified organic soybean oil and Non-GMO Project Verified milled ancient grains at the 2016 SupplySide West (October 6-7) and IBIE (October 8-11) shows in Las Vegas. 

Dietary advice on fats has gone from reducing all fat to consuming the “good” and avoiding the “bad” fat. Asim Syed, director, Global R&D, Healthy Oils Applications at Dow AgroSciences, explained this and more in his Prepared Foods’ R&D Seminar presentation titled “Fats and Oils: Developing Today for a Healthier Tomorrow.”

Ahhh... the smell of baked goods. We've just come off a time when our houses very well may have been filled with the scent of baking breads and sweets.