Articles Tagged with ''partially hydrogenated oils''

Cargill has ingredient solutions available to replace most partially hydrogenated oil (PHO) uses while maintaining product taste and function.

Soy-based innovations are available to replace partially hydrogenated oils for trans-fat-free snack foods and bakery products, says Qualisoy.

Richardson Oilseed offers margarines and shortenings that are not hydrogenated or partially hydrogenated.

Food manufacturers will have three years to remove partially hydrogenated oils—which FDA says are not generally recognized as safe for use in human food—from products.

A growing and consistent theme in the policy debates in which the American Bakers Association (ABA) is engaged is the importance of science to fortify our position.

"PHO Removal 201," a two-day course, will be held in May and August at the IOI Loders Croklaan Creative Studio in Channahon.

According to the company, the program qualifies for Certified Food Scientist re-certification contact hours.

Oils and fats manufacturers continue to develop ingredients that help bakers and snack producers create healthier versions of the products consumers love.

The Food and Drug Administration (FDA) has been on a roll lately. Its regulatory agenda is so full that advocates went to court to force timelines on the multitude of food-safety regulations required by the Food Safety Modernization Act (FSMA). 

The Independent Bakers Association (IBA) says pending federal regulations pertaining to partially hydrogenated oils, sanitary transportation and school wellness are slated for discussion during its membership meeting on March 16 in Scottsdale, Ariz.