Omega-9 Canola Oil and shortening systems from Dow AgroSciences are naturally stable and a proven solution for applications currently employing 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.

Bunge Oils’ UltraBlends Enzymatic Solutions products are enzymatically interesterified shortenings and oils that remove trans fat from products, while optimizing saturated fat content.

AlgaWise High Stability Algae Oil from Solazyme is a versatile cooking oil with over 87 percent monounsaturated fatty acids.

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

ENSEMBLE from Corbion Caravan is a full line of nonpartially hydrogenated oil (PHO) emulsifiers that delivers drop-in functionality, while maintaining flavor and texture.

To complement its traditional line of brown- and yellow-toned caramel colors, Sethness Products Co. offers a full line of red-toned (RT) caramel colors suitable for a variety of food applications.

Puratos’ Deli Cheesecake is a ready-to-use, easy-to-bake cheesecake base that enables bakers to personalize their cheesecakes.