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Frying the non-trans way, part 2

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.

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