Cargill has introduced the lowest saturated fat, high oleic canola oil available to commercial food customers worldwide.

Cargill is expanding its line of emulsifiers with the addition of deoiled canola lecithin.

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

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