Much has changed in consumers’ buying behaviors regarding foods, but their attention to the fats and oils in the packaged foods they purchase remains consistent, according to Cargill’s most recent FATitudes survey, conducted during the COVID-19 pandemic.
There was a time, not so long ago, when nutritional boundaries were more clear-cut. "Indulgent foods weren't healthy," says Mel Festejo, COO, American Key Food Products, Closter, NJ. "They either had a surfeit of nutrients that triggered health issues, or they contained ingredients whose names raised anxiety."
As a natural gum coming from wild trees, Karaya gum is a natural and vegetal ingredient that can be used for many food and pharmaceutical applications.
Royal DSM, a global science-based company in Nutrition, Health and Sustainable Living and Avril, France's fourth-largest agro-industrial group, has announced the launch of their joint venture, Olatein, to produce canola (rapeseed) proteins for the global food market.
European-style flour is made in the USA and available in convenient 27.5-pound bags.
July 10, 2020
The new Di Prim ´Ordine Farina from General Mills Foodservice gives pizzerias and bakeries a premium, European-style flour that they can now get closer to home.
Danisco Planit marks the latest evolution in DuPont’s plant-based ingredient portfolio—a comprehensive range of functional ingredients and application expertise for food and beverages made with a ‘planet forward,’ sustainable approach.
Emulsifier manufacturer Palsgaard A/S has announced the investment of 750 million Danish Kroner (100 million Euro) to more than double production capacity at its Danish facility by 2024.
Epogee LLC announced its revolutionary new alternative fat, EPG, has achieved additional GRAS (Generally Recognized As Safe) status by the United States Food and Drug Administration (FDA).
Snack Food & Wholesale Bakery was recently able to talk to Jamie Mavec, marketing manager, Cargill Global Edible Oil Solutions, Minneapolis, as well as Sonia Punwani, global bakery leader, about Cargill's most recent FATitudes study on oils.