Frying Oils

Reduced-Sodium Meat Flavor Modifier

Wixon developed a meat flavor modifier for rubs, marinades, seasonings and injection systems called Wix-Fresh™. ...More
March 28, 2012
Posted in News, Dressing / Marinades, Flavor
Chip, Chip Hoo-Lay! A $10 Billion Brand

Picture the lowly potato chip. It's major components are a starchy simple carbohydrate deep-fried in processed oil, likely from GMO plants, liberally sprinkled with sodium. One would expect CSPI to call for it's immediate ban, Greenpeace to picket it with blow-up ...More
March 20, 2012 By Lynn Kuntz
Posted in Blog, Flavor
Baking in a Post-Trans World

Fat and oil processors are identifying the hurdles to successful trans-free baking, and developing alternatives that can clear them. ...More
February 14, 2012
Posted in Articles, Bakery / Cereal
McDonald’s Commits to Sourcing Sustainable Palm Oil

Fast-food giant McDonald’s is extending its Sustainable Land Management Commitment (SLMC) announced earlier this year by joining the Roundtable on Sustainable Palm Oil (RSPO) and committing to source palm oil only from RSPO member companies by the end of this year. ...More
October 24, 2011
Posted in News
Fat’s Balancing Act

The fatty-acid composition of fats and oils controls functionality and nutritional profile. But balancing the two can be difficult. ...More
September 28, 2011
Posted in Articles, Bakery / Cereal
Pioneer Crowns Winners of Frying Frenzy

Pioneer Hi-Bred announced the winners of the inaugural Plenish™ High Oleic Soybean Oil Frying Frenzy competition at the 2011 Iowa State Fair, where local chefs competed to create unique fried appetizers and desserts using Plenish™ high oleic soybean oil. ...More
August 17, 2011
Posted in News, Bakery / Cereal
Guilt-Free Snacks

Snacking often leads to over-indulgence and regret. Thankfully, there are strategies for formulating satisfying, guilt-free snacks, from sweet and savory to crispy and crunchy. ...More
July 26, 2011
Posted in Articles, Bakery / Cereal, Colors, Fiber, Flavor, Nutraceuticals
High-Oleic, Reduced-Saturate Soybean Oils

The United Soybean Board notes that new oils processed from high-oleic soybeans deliver improved oxidative and flavor stability. ...More
June 9, 2011
Posted in Articles, Bakery / Cereal
Omega-9 Oils Replace One Billion Lbs. of Unhealthy Fats

With research showing the negative health implications of trans and saturated fatty acids, the food manufacturers and foodservice operators have been focused on creating products with a healthier fatty acid profile. Currently omega-9 oils have helped remove over 1 billion ...More
May 23, 2011
Posted in News, Bakery / Cereal, Dressing / Marinades
Opportunities and Challenges in Bakery and Cereal Products

The grain-based baking and cereals industries have a lot to contend with these days: rising commodity and energy prices, consumers’ shifting notions of healthy foods, gluten-free and acrylamide concerns, just to name a few. ...More
May 17, 2011
Posted in Blog, Bakery / Cereal