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At IFT 17, Stratas highlights latest pho replacement

LAS VEGAS — Showcasing its latest generation option for replacement of partially hydrogenated oil (pho), Stratas Foods has reinforced its position as a leading packaged oil vendor in North America, said Jonathan Gilbert, general manager, food ingredients.  At IFT17, the 2017 Institute of Food Technologists’ annual meeting and exposition in Las Vegas, Memphis, Tenn.-based Stratas highlighted its Apex Golden Flex technology, targeting some of the most difficult... Read More
at Friday, July 14, 2017

The future of frying fats

KANSAS CITY — When it became clear that partially hydrogenated oils (phos) had fallen out of favor and were going to be phased out, many lamented that this was the end of the donut. Phos uniquely delivered the functionality necessary to fry a donut while also imparting the proper taste, texture and mouthfeel consumers expect. Fats have an important relationship to the foods they fry. They not only conduct the heat necessary to cook the product, but they also become a part... Read More
at Monday, July 10, 2017

With Supreme Oil Company, Stratas Foods Enters 'Culinology' Space

In the five months since Stratas Foods, our 50-50 JV with Associated British Foods, acquired Supreme Oil Company, they've been working through the usual integration steps to get acclimated to each other's businesses and systems. Supreme has switched to Stratas' computer systems and begun using Stratas' infrastructure in areas such as Procurement, Finance, Transportation, Warehousing, and IT. Stratas has benefited from Supreme's geographic access, product lines and... Read More
Posted by Tara Stafford at Friday, March 24, 2017

Eliminating PHOs in Pies

Trans-fat debate began in the 1990's. Stratas Foods began working toward the optimal solution in 2003, at a time when the debate was in full discussion and before the Food and Drug Administratiaon (FDA) instituted the requirement to label trans fats on the nutritional facts panel in 2006.  The pie crust industry has struggled to find a drop-in solution to replace PHO products over the decades.  The next generation solution comes from the research labs of Stratas Foods. ... Read More
Posted by Tara Stafford at Friday, March 3, 2017

A Pivotal Year For PHO-Free

This year will prove to be a pivotal one for bakers across the United States to convert to trans-fat free shortenings and oils. Food companies have until June, 18 2018, to remove partially hydrogenated oils (PHOs) from their products. Stratas Foods, LLC continues to work on the optimum applicatrions for all bakery applications through its own ongoing and extensive research. Continue to the full article.    Read More
at Wednesday, February 22, 2017

Stratas Foods to purchase Supreme Oil Company

Stratas Foods has completed the purchase of Supreme Oil Company, based in Englewood, New Jersey. With this acquisition, Stratas expands its manufacturing presence in the Northeast. Supreme offers a variety of oils, shortenings, mayonnaise and dressings to the Foodservice and Retail industries. Founded in 1945, the company currently has three sites, located in Englewood, New Jersey; Nashville, Tennessee; and Brundidge, Alabama. Stratas Foods is the leading supplier of fats and oils to the... Read More
at Thursday, October 20, 2016

Making up the costs of PHO alternatives

LAS VEGAS - Retail bakers may have a way to alleviate the extra costs when working with alternatives to partially hydrogenated oils (phos) "Bakers should't make their money by buying in the back door," said Mitch Riavez, a certified master baker and national accounts manager for Stratas Foods. "They should make their money by selling in front." Click to read entire article from Baking Business Read More
at Thursday, October 20, 2016

Stratas Foods Introduces Apex

Stratas Foods today introduced Apex, the first non-partially hydrogenated ("non PHO) soybean shortening line using Stratas' proprietary Flex crystallization technology, at the Annual Institute of Food Technologists Meeting and Expo. This new product has been in development by scientists in the Stratas Research, Development, and Innovation Center since 2015. Apex offers a new, unprecedented standard of shortening functionality without the PHO, expanding the reach of non PHO soy based... Read More
Posted by Tara Stafford at Wednesday, October 19, 2016

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 Read More
at Thursday, October 13, 2016

Soy checkoff builds preference through U.S. Soy Advantage

If you simply look at the numbers, there's no doubt that U.S. soy has evolved from a support crop to a major player in the global marketplace. In 1991, the year the checkoff was created, the value of the U.S. soy crop was $11 billion. Fast forward to 2014, and the overall value more than tripled to $40 billion. This evolution of U.S. soy demand both at home and abroad has been due in major part to the efforts of the soy checkoff. Key checkoff activities, such as marketing, research and... Read More
at Thursday, May 19, 2016