Kemin Industries offers new interactive infographic at its website for Kemin Food Technologies-North America. The new resource can help manufacturers rise above inflationary challenges and keep bakery and snack products fresher and safer for longer.

Today’s suppliers do more than simply mix a formulation to the customer’s request; they offer guidance and expertise, typically staffing nutritionists, biochemists, and medical experts, as well as experts on regulations. They realize that often the company ordering a premix might not have the knowledge or in-house experience to create a safe and effective blend that includes the appropriate amounts and delivered bioavailability for each vitamin, mineral, or other component.

Bunge’s plant-based lipids business, Bunge Loders Croklaan, has launched NuliGo[1], a uniquely structured medium- and long-chain triglyceride (sMLCT) that supports muscle building and maintenance.

With such an acute focus on well-being in the wake of a year and a half of an ongoing global health crisis, consumers are paying closer attention than ever to the ingredients in the foods they eat. Moreover, with working from home shifting from a temporary to a permanent state for many workers, these same consumers have learned the hard way that calories count, so counting calories is back.

The acceleration of successful launches of healthy products is driving a demand for healthier fats and oils. Specialty oils and fats are an important beneficiary of this growing trend.

The need for attractive oils that provide or enhance a desired set of functions, from textural to organoleptic to metabolic, is driving technologists to develop multiple new takes on oils and fats for preparation and use in food and beverage formulations.