Keep up-to-date with the latest U.S. Soy news.
Today’s fats and oils ingredients category continues to evolve. In recent years, the food industry undertook a large reformulation effort after the U.S. Food and Drug Administration in June 2015 announced that partially hydrogenated oils (PHOs) would lose their generally recognized as safe (GRAS) status. With a requirement to remove PHOs from the food supply by June 2018, manufacturers of fats and oils worked with food developers and foodservice operators to find the optimal alternatives to PHOs that provided acceptable function and nutrition. All involved met the challenge.
Now food manufacturers are addressing the needs of their health-focused consumers who want plant-based products, such as vegan cheese and meat alternatives, or food products that offer nutrient benefits that go beyond the standards, such as...continue reading at IFT.org.
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Fat innovation centers on sugar reduction | July 27, 2020
People staying at home during the coronavirus (COVID-19) pandemic are munching more on cookies, chips and other snacks. Fat and oil selection plays a role in how healthy those snacks are. Oil blends are one way to reduce the amount of saturated fat in...
FDA Authorizes Qualified Health Claim for Oils High In Oleic Acid
A new FDA qualified health claim states that oils high in oleic acid, such as high oleic soybean oil, may reduce the risk of coronary heart disease.
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