Baking&Snack - April 2011 - 51

FATS & OILS

51

High-oleic oils promise stability gains and improved nutrition for baked foods and snacks. Blends get better, too.
BY LAURIE GORTON lthough not yet commercialized, a new generation of soybean oils — this time with high-oleic content — is poised to make yet another change in fatty acid profiles and functionality in baked foods and snacks. But plenty of progress also is occurring with shortenings and frying oils that have immediate market availability. It’s hard to imagine a basic category of bakery ingredients that has changed more than fats and oils. The big move out of animal fats into vegetable oils during the 1970s was only the tip of the iceberg. Today, choices on the plant-source oil menu encompass liquid and plastic shortenings far better suited to the healthy eating trend than any products before them. Whether produced by blending or breeding, the new oils eliminate trans fat, reduce saturated fats and bring omega-3 fats into everyday products. High-oleic oils are set to further improve stability and shelf life, a path blazed by low-linolenic styles a few years ago. “There’s been a lot of activity in oils, especially with formulations using high-oleic/low-linolenic canola oil and high-oleic/low-linolenic soybean oil” said Tom Tiffany, manager, oils and fats, R&D food applications, ADM Oils & Fats, Decatur, IL. “It’s very exciting, as are the challenges to make improvements to blends to lower saturated fats without sacrificing functional benefits.” Nutritionally better fats and oils holds great promise. “It opens the baking industry’s products to a whole new market of informed consumers willing to spend extra on healthier products,” said Ernesto Hernandez, PhD, director of process development, OmegaPure, Houston, TX.

A

Department of Agriculture (USDA) granted approval in June 2010 to Plenish high-oleic soybeans, a project of Pioneer Hi-Bred, Johnston, IA. Its review by the Food and Drug Administration (FDA) was done in 2009. Vistive Gold, a low-saturate, high-oleic soybean developed by Monsanto Co., St. Louis, MO, completed its FDA biotechnology consultation in January 2010, and its USDA petition is currently under review. The oils extracted from these new soybeans have been self-affirmed with FDA as Generally Recognized as Safe (GRAS), thus allowing them to be tested in foods ahead of full commercialization, expected in 2012, pending full regulatory approvals. In a related development, Monsanto and Solae are collaborating on a new omega-3 oil for food: Soymega, the world’s first stearidonic acid (SDA) soybean oil. FDA GRAS notification has been successfully completed in 2009, and commercialization is anticipated around 2012, pending regularory approvals, according to Al Gallegos, business development director, Solae, LLC, St. Louis, MO. “The food industry needs fats and oils with positive flavor and ▶ Omega-9 oils, created by plant breeding, help cut partially hydrogenated shortenings — and trans fats — out of cookies.
DOW AGROSCIENCES

APPROVAL PIPELINE. Two new soybean varieties have almost finished the regulatory approval process required of genetically modified (GM) crops. The US

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Baking&Snack - April 2011

Table of Contents for the Digital Edition of Baking&Snack - April 2011

Baking&Snack - April 2011
Contents
Contents
EDITORIAL - Responding to a Greater Call
Baking companies pull together for Japan
Japan’s food sector shaken but little damaged by quake
Donor honor roll
Wonder Bread celebrates 90th anniversary
Mexican companies focus on front-ofpack labeling
Groups earmark $40 million for Ug99 research
NEWS IN BRIEF
Utz introduces anniversary bag, throwback price
Bloomfi eld Farms opens gluten-free plant
NEWS IN BRIEF
Grupo Bimbo presents food science awards
NEWS IN BRIEF
NEWS - PEOPLE
HIP to be SQUARE
HOT AND COOL TRENDS
FOLLOWING ‘PLAN A’
BRIGHT IDEA
Sabor Y Nutrición
Health and Nutrition
Getting to Know the Neighborhood
NEW ON THE SHELF
Generation Next
Reducing With Microdroplets
Clean Sweep
Fighting Acrylamides
The First Enzyme
In Times to Come
Simple Math
INGREDIENT NEWS
Micro Management
Handle It Aff ordably
Too Hot to Handle
To Change or not to Change
Pros and Cons
Flat is Where It's At
Laning Thin Buns
Precise Slicing
The GOLDEN MILLISECOND of Food Safety
Zero Tolerance
Insect Growth Regulator
Occasional Invaders
AIM Higher
PRODUCTS & PACKAGING
Truly the Best Week in Baking
Society of Bakery Women supports the next generation
CALENDAR OF EVENTS
RECENT PATENTS
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT - Smarter Snack
Baking&Snack - April 2011 - Baking&Snack - April 2011
Baking&Snack - April 2011 - 2
Baking&Snack - April 2011 - 3
Baking&Snack - April 2011 - 4
Baking&Snack - April 2011 - 5
Baking&Snack - April 2011 - 6
Baking&Snack - April 2011 - Contents
Baking&Snack - April 2011 - 8
Baking&Snack - April 2011 - Contents
Baking&Snack - April 2011 - EDITORIAL - Responding to a Greater Call
Baking&Snack - April 2011 - 11
Baking&Snack - April 2011 - Baking companies pull together for Japan
Baking&Snack - April 2011 - Donor honor roll
Baking&Snack - April 2011 - Mexican companies focus on front-ofpack labeling
Baking&Snack - April 2011 - 15
Baking&Snack - April 2011 - NEWS IN BRIEF
Baking&Snack - April 2011 - 17
Baking&Snack - April 2011 - NEWS IN BRIEF
Baking&Snack - April 2011 - 19
Baking&Snack - April 2011 - NEWS IN BRIEF
Baking&Snack - April 2011 - 21
Baking&Snack - April 2011 - NEWS - PEOPLE
Baking&Snack - April 2011 - 23
Baking&Snack - April 2011 - 24
Baking&Snack - April 2011 - 25
Baking&Snack - April 2011 - HIP to be SQUARE
Baking&Snack - April 2011 - 27
Baking&Snack - April 2011 - 28
Baking&Snack - April 2011 - 29
Baking&Snack - April 2011 - 30
Baking&Snack - April 2011 - 31
Baking&Snack - April 2011 - 32
Baking&Snack - April 2011 - HOT AND COOL TRENDS
Baking&Snack - April 2011 - 34
Baking&Snack - April 2011 - 35
Baking&Snack - April 2011 - 36
Baking&Snack - April 2011 - FOLLOWING ‘PLAN A’
Baking&Snack - April 2011 - 38
Baking&Snack - April 2011 - 39
Baking&Snack - April 2011 - BRIGHT IDEA
Baking&Snack - April 2011 - 41
Baking&Snack - April 2011 - 42
Baking&Snack - April 2011 - Sabor Y Nutrición
Baking&Snack - April 2011 - 44
Baking&Snack - April 2011 - Health and Nutrition
Baking&Snack - April 2011 - Getting to Know the Neighborhood
Baking&Snack - April 2011 - 47
Baking&Snack - April 2011 - 48
Baking&Snack - April 2011 - NEW ON THE SHELF
Baking&Snack - April 2011 - 50
Baking&Snack - April 2011 - Generation Next
Baking&Snack - April 2011 - 52
Baking&Snack - April 2011 - 53
Baking&Snack - April 2011 - Reducing With Microdroplets
Baking&Snack - April 2011 - 55
Baking&Snack - April 2011 - 56
Baking&Snack - April 2011 - 57
Baking&Snack - April 2011 - 58
Baking&Snack - April 2011 - 59
Baking&Snack - April 2011 - 60
Baking&Snack - April 2011 - Clean Sweep
Baking&Snack - April 2011 - 62
Baking&Snack - April 2011 - 63
Baking&Snack - April 2011 - Fighting Acrylamides
Baking&Snack - April 2011 - 65
Baking&Snack - April 2011 - The First Enzyme
Baking&Snack - April 2011 - 67
Baking&Snack - April 2011 - In Times to Come
Baking&Snack - April 2011 - 69
Baking&Snack - April 2011 - Simple Math
Baking&Snack - April 2011 - 71
Baking&Snack - April 2011 - INGREDIENT NEWS
Baking&Snack - April 2011 - 73
Baking&Snack - April 2011 - 74
Baking&Snack - April 2011 - Micro Management
Baking&Snack - April 2011 - 76
Baking&Snack - April 2011 - 77
Baking&Snack - April 2011 - Handle It Aff ordably
Baking&Snack - April 2011 - 79
Baking&Snack - April 2011 - 80
Baking&Snack - April 2011 - 81
Baking&Snack - April 2011 - Too Hot to Handle
Baking&Snack - April 2011 - 83
Baking&Snack - April 2011 - 84
Baking&Snack - April 2011 - 85
Baking&Snack - April 2011 - Pros and Cons
Baking&Snack - April 2011 - 87
Baking&Snack - April 2011 - 88
Baking&Snack - April 2011 - Laning Thin Buns
Baking&Snack - April 2011 - 90
Baking&Snack - April 2011 - 91
Baking&Snack - April 2011 - 92
Baking&Snack - April 2011 - Precise Slicing
Baking&Snack - April 2011 - The GOLDEN MILLISECOND of Food Safety
Baking&Snack - April 2011 - 95
Baking&Snack - April 2011 - 96
Baking&Snack - April 2011 - Insect Growth Regulator
Baking&Snack - April 2011 - Occasional Invaders
Baking&Snack - April 2011 - 99
Baking&Snack - April 2011 - 100
Baking&Snack - April 2011 - AIM Higher
Baking&Snack - April 2011 - PRODUCTS & PACKAGING
Baking&Snack - April 2011 - 103
Baking&Snack - April 2011 - 104
Baking&Snack - April 2011 - 105
Baking&Snack - April 2011 - Truly the Best Week in Baking
Baking&Snack - April 2011 - Society of Bakery Women supports the next generation
Baking&Snack - April 2011 - 108
Baking&Snack - April 2011 - 109
Baking&Snack - April 2011 - 110
Baking&Snack - April 2011 - 111
Baking&Snack - April 2011 - 112
Baking&Snack - April 2011 - CALENDAR OF EVENTS
Baking&Snack - April 2011 - RECENT PATENTS
Baking&Snack - April 2011 - MARKETPLACE
Baking&Snack - April 2011 - 116
Baking&Snack - April 2011 - 117
Baking&Snack - April 2011 - 118
Baking&Snack - April 2011 - 119
Baking&Snack - April 2011 - 120
Baking&Snack - April 2011 - AD INDEX
Baking&Snack - April 2011 - NEW PRODUCT SPOTLIGHT - Smarter Snack
Baking&Snack - April 2011 - 123
Baking&Snack - April 2011 - 124
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