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Can doughnuts survive PHO replacement?

The results of a deep-frying study conducted by Qualisoy in collaboration with Stratas Foods LLC demonstrataed that they will. 

Reproducing the characteristically delicious color, texture, mouthfeel, and shelf-life of doughnuts fried in partially hydrogenated oils (PHO) is not easy. In 2013, doughnuts topped Time magazine's list of "The 7 foods that won't be the same if trans fats are banned." Why?

Read full article from Restaurant News