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When should bakers use custom fat or oil ingredients?

When the U.S.. Food and Drug Administration revoked the Generally Recognized as Safe status for partially hydrogenated oils (o.h.o.s), the baking industry scrambled to find replacement fats and oils to deliver the same level of functionality to their products. While bakers still needed fats that could provide the same stability, flavor and ease-of-use, this regulatory change shook up the industry. Read More