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.

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.

In the wake of highly pathogenic avian influenza (HPAI) H5 outbreak, the bakery industry and other food product manufacturers are seeking egg replacement solutions.

Chicago will host this year’s IFT Annual Meeting & Food Expo.