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High-oleic canola, soy and sunflower oils give formulators new options to fry with stability for appealing baked foods and snacks, according to Roger Daniels, vice-president, R&D and innovation, Stratas Foods, Memphis, TN. In this exclusive Q&A, Baking & Snack talked to this expert about the challenges and successes of working with new oils. Click to read the full article from bakingbusiness.com Read More

When switching away from partially hydro-genated oils, food companies may risk creating an inferior product. Challenging applications may include icings that are too hard to spread or bags of microwave popcorn that are too oily. In the future, sticking with partially hydrogenated oils (PHOs) also might pose a risk. Click to read the full article from Food Business News Read More