Baking&Snack - February 2017 - 80

FATS & OILS

The new oil offers high
stability, longer shelf
life and a neutral flavor
profile without contributing trans fatty acids.
The oil also boasts an improved nutritional profile with
20 to 60% less saturated fat compared with commodity
soybean oil.
Demand continues to grow for products with 0 g
trans
fat and lower saturated fats. "High-oleic soybean
Palm oil and other tropical oils provide
good shelf life and desirable flavor oil offers an economical and secure solution for food
Adobestock
companies to meet that need as well as enhance functionality to make their businesses more successful," said
Richard Galloway, Qualisoy oils expert. "High-oleic soybean oils deliver highly stable products without sacrificing flavor."
Current projections estimate 400 million lb of higholeic soybean oil will be available this year, and 9.3 billion lb will be available by 2024. For bakers, that translates to competitive pricing and a reliable supply.
High-oleic soybean oil offers superior resistance to
oxidation, according to Mr. Galloway. This resistance
extends shelf life for baked goods and snacks. Its neutral
flavor profile makes it ideal for quick breads, muffins,
brownies and cakes.
Cargill offers two high-stability canola oils with either
65% or 80% oleic acid content. They provide extreme
heat resistance, high oxidative stability and buttery flavor and have a low level of saturated fat and 0 g trans fat
per serving.
"At 7% saturated fat, these oils are among the lowest
saturated fat content oils available," Mr. Christiansen
said. "And soon we will provide an even lower saturate oil."
Cargill also offers a range of mid- and high-oleic sunflower oils, one of which is the company's proprietary
stabilized blend that is a source of the omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic
acid (EPA). It combines high-oleic sunflower oil with
fish oil and antioxidants.
"Adding omega-3s to bread applications has historically been challenging due to taste and cost barriers,"
said Diliara Lassonova, innovation development leader. "This ingredient delivers the sensory performance
consumers expect along with 21 days of shelf stability while delivering 32 mg EPA/DHA in one serving of
white whole wheat bread. In a cracker formulation, a

80 Baking & Snack February 2017 / www.bakingandsnack.com

12-month shelf life was achieved."
Researchers at Dow AgroSciences used traditional
plant breeding technology to produce high-oleic canola and sunflower oils, which are sold by a number of
suppliers. The company began with canola because it
has minimal levels of saturated fatty acids and, thus,
already enjoyed a favorable nutrition profile. Both oils
are versatile, affordable and naturally stable, which
helps maintain freshness and taste without additives
or preservatives, keeping labels simple and clean.
Non-genetically modified versions are available as are
expeller-pressed styles.

Expeller-pressed processing
Along with the market's growing interest in simpler
ingredients comes the desire for minimally processed
foods. In the fats and oils sector, expeller-pressed oils are
gaining momentum.
This method for extracting oils from seeds is not new.
In fact, it was the most popular technique used in the
early 1900s. It relies on continuous heavy pressure applied to seeds until their native oils seep out.
"It was the most efficient method at the time, recovering up to 70% of the oil from soybeans," said Brain
Anderson, vice-president of marketing and innovation,
Bunge. "Then in 1941, Germany invented a new method
for extracting oil from seeds by using solvents." Solvent
extraction is more efficient than expeller, yielding up to
99% of the oil, and can operate at higher capacities.
"As manufacturers have been looking to more natural
options, they are moving to expeller-pressed oils over
solvent or chemically extracted oils," Ms. Tesch said.
"To assist, we offer expeller-pressed oils including nongenetically modified and organic canola, corn, sunflower and coconut oils."
Today, this old technique, turned new again, appeals
to a market that eschews chemical-based methods, according to Mr. Anderson. "Good things come back
around," he said. "Consumers associate the expellerpressed label with premium products.
"It's no coincidence that the expeller-pressed market
is expanding at the same time as more and more companies are bringing transparency to all the ingredients
they use, from where they're grown to how they're processed to how they reach people's tables," Mr. Anderson
continued. "In using this type of oil, a company conveys
its willingness to apply an even more critical eye toward
the detailed steps that go into crafting quality foods."
Bunge offers expeller-pressed frying oils, pan sprays
and liquid butter alternatives that are free from cholesterol, trans fats and artificial preservatives. The oils come
in canola, cottonseed, soy and sunflower varieties with
non-GMO and organic options.


http://www.bakingandsnack.com

Baking&Snack - February 2017

Table of Contents for the Digital Edition of Baking&Snack - February 2017

Baking&Snack - February 2017
Contents
Contents
Editorial - Bake to the future
Newsfront - ABA, B&CMA make headway on merger talks
BEMA Summit brings together experts, opportunities
Food companies join sustainability initiative
Kellogg invests in ‘superfood’ snack bar maker
FDA gives bakers options in listing added sugars
In Memoriam
News/In Brief
BEMA-U - What about the people?
BEMA-U creates leadership, transformed
2017 Baking Hall of Fame - Excellence in leadership
Making a difference
Champion in ACTION
Brothers in BAGELS
Industry Confidence Survey - HAPPY DAYS
The IBIE effect on purchasing
What is the future of sanitary packaging design?
Survey sample profile
Just Desserts - GETTING IT JUST RIGHT
Technology for a safer environment
Searching for new destinations
Grain Foods Marketing - I Still Heart BREAD!
FortifIcation & Enrichment - THAT SOMETHING EXTRA
Why enrichment still matters
Fortify … or enrich?
Structure/function claims — for food
Fats & Oils - A CHANGING WORLD
Ingredient App - Lasting Impressions
SANITATION STRATEGIES - CONSTANT COLLABORATION
Dough Handling - Get a Grip on It
Seeking safe, sanitary solutions
Conveyors - Little Soldiers
Small, safe, easy-to-clean
Inline Safety - All-Seeing Sentinels
The science of detection
Packaging Automation - Sum OF THE PARTS
It’s all about balance
Packaging Trends - A WHOLE new world
INDUSTRY INSIGHT - Eliminating Speed Bumps
Meeting Preview: ABA - A UNITED FRONT
Meeting Preview: interpack - SETTING RECORDS, SAVING FOOD
Meeting Preview: ProFood Tech - STEPPING UP TO THE PLATE
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking&Snack - February 2017 - Baking&Snack - February 2017
Baking&Snack - February 2017 - 2
Baking&Snack - February 2017 - 3
Baking&Snack - February 2017 - 4
Baking&Snack - February 2017 - 5
Baking&Snack - February 2017 - 6
Baking&Snack - February 2017 - 7
Baking&Snack - February 2017 - 8
Baking&Snack - February 2017 - Contents
Baking&Snack - February 2017 - 10
Baking&Snack - February 2017 - Contents
Baking&Snack - February 2017 - Editorial - Bake to the future
Baking&Snack - February 2017 - 13
Baking&Snack - February 2017 - 14
Baking&Snack - February 2017 - 15
Baking&Snack - February 2017 - Food companies join sustainability initiative
Baking&Snack - February 2017 - 17
Baking&Snack - February 2017 - In Memoriam
Baking&Snack - February 2017 - 19
Baking&Snack - February 2017 - News/In Brief
Baking&Snack - February 2017 - 21
Baking&Snack - February 2017 - BEMA-U - What about the people?
Baking&Snack - February 2017 - BEMA-U creates leadership, transformed
Baking&Snack - February 2017 - 24
Baking&Snack - February 2017 - 2017 Baking Hall of Fame - Excellence in leadership
Baking&Snack - February 2017 - Making a difference
Baking&Snack - February 2017 - 27
Baking&Snack - February 2017 - Champion in ACTION
Baking&Snack - February 2017 - 29
Baking&Snack - February 2017 - Brothers in BAGELS
Baking&Snack - February 2017 - 31
Baking&Snack - February 2017 - 32
Baking&Snack - February 2017 - Industry Confidence Survey - HAPPY DAYS
Baking&Snack - February 2017 - The IBIE effect on purchasing
Baking&Snack - February 2017 - 35
Baking&Snack - February 2017 - 36
Baking&Snack - February 2017 - 37
Baking&Snack - February 2017 - What is the future of sanitary packaging design?
Baking&Snack - February 2017 - 39
Baking&Snack - February 2017 - Survey sample profile
Baking&Snack - February 2017 - 41
Baking&Snack - February 2017 - Just Desserts - GETTING IT JUST RIGHT
Baking&Snack - February 2017 - 43
Baking&Snack - February 2017 - 44
Baking&Snack - February 2017 - 45
Baking&Snack - February 2017 - 46
Baking&Snack - February 2017 - 47
Baking&Snack - February 2017 - Technology for a safer environment
Baking&Snack - February 2017 - 49
Baking&Snack - February 2017 - 50
Baking&Snack - February 2017 - 51
Baking&Snack - February 2017 - Searching for new destinations
Baking&Snack - February 2017 - 53
Baking&Snack - February 2017 - 54
Baking&Snack - February 2017 - 55
Baking&Snack - February 2017 - 56
Baking&Snack - February 2017 - Grain Foods Marketing - I Still Heart BREAD!
Baking&Snack - February 2017 - 58
Baking&Snack - February 2017 - 59
Baking&Snack - February 2017 - 60
Baking&Snack - February 2017 - 61
Baking&Snack - February 2017 - 62
Baking&Snack - February 2017 - 63
Baking&Snack - February 2017 - 64
Baking&Snack - February 2017 - 65
Baking&Snack - February 2017 - 66
Baking&Snack - February 2017 - FortifIcation & Enrichment - THAT SOMETHING EXTRA
Baking&Snack - February 2017 - Why enrichment still matters
Baking&Snack - February 2017 - 69
Baking&Snack - February 2017 - 70
Baking&Snack - February 2017 - 71
Baking&Snack - February 2017 - Fortify … or enrich?
Baking&Snack - February 2017 - 73
Baking&Snack - February 2017 - Structure/function claims — for food
Baking&Snack - February 2017 - 75
Baking&Snack - February 2017 - 76
Baking&Snack - February 2017 - Fats & Oils - A CHANGING WORLD
Baking&Snack - February 2017 - 78
Baking&Snack - February 2017 - 79
Baking&Snack - February 2017 - 80
Baking&Snack - February 2017 - 81
Baking&Snack - February 2017 - 82
Baking&Snack - February 2017 - 83
Baking&Snack - February 2017 - 84
Baking&Snack - February 2017 - 85
Baking&Snack - February 2017 - 86
Baking&Snack - February 2017 - Ingredient App - Lasting Impressions
Baking&Snack - February 2017 - SANITATION STRATEGIES - CONSTANT COLLABORATION
Baking&Snack - February 2017 - 89
Baking&Snack - February 2017 - 90
Baking&Snack - February 2017 - Dough Handling - Get a Grip on It
Baking&Snack - February 2017 - 92
Baking&Snack - February 2017 - 93
Baking&Snack - February 2017 - 94
Baking&Snack - February 2017 - 95
Baking&Snack - February 2017 - 96
Baking&Snack - February 2017 - 97
Baking&Snack - February 2017 - 98
Baking&Snack - February 2017 - 99
Baking&Snack - February 2017 - 100
Baking&Snack - February 2017 - 101
Baking&Snack - February 2017 - 102
Baking&Snack - February 2017 - 103
Baking&Snack - February 2017 - Seeking safe, sanitary solutions
Baking&Snack - February 2017 - 105
Baking&Snack - February 2017 - 106
Baking&Snack - February 2017 - Conveyors - Little Soldiers
Baking&Snack - February 2017 - 108
Baking&Snack - February 2017 - 109
Baking&Snack - February 2017 - 110
Baking&Snack - February 2017 - 111
Baking&Snack - February 2017 - 112
Baking&Snack - February 2017 - 113
Baking&Snack - February 2017 - Small, safe, easy-to-clean
Baking&Snack - February 2017 - 115
Baking&Snack - February 2017 - 116
Baking&Snack - February 2017 - Inline Safety - All-Seeing Sentinels
Baking&Snack - February 2017 - 118
Baking&Snack - February 2017 - The science of detection
Baking&Snack - February 2017 - 120
Baking&Snack - February 2017 - 121
Baking&Snack - February 2017 - 122
Baking&Snack - February 2017 - Packaging Automation - Sum OF THE PARTS
Baking&Snack - February 2017 - 124
Baking&Snack - February 2017 - It’s all about balance
Baking&Snack - February 2017 - 126
Baking&Snack - February 2017 - 127
Baking&Snack - February 2017 - 128
Baking&Snack - February 2017 - 129
Baking&Snack - February 2017 - 130
Baking&Snack - February 2017 - Packaging Trends - A WHOLE new world
Baking&Snack - February 2017 - 132
Baking&Snack - February 2017 - 133
Baking&Snack - February 2017 - 134
Baking&Snack - February 2017 - 135
Baking&Snack - February 2017 - 136
Baking&Snack - February 2017 - 137
Baking&Snack - February 2017 - INDUSTRY INSIGHT - Eliminating Speed Bumps
Baking&Snack - February 2017 - 139
Baking&Snack - February 2017 - Meeting Preview: ABA - A UNITED FRONT
Baking&Snack - February 2017 - 141
Baking&Snack - February 2017 - Meeting Preview: interpack - SETTING RECORDS, SAVING FOOD
Baking&Snack - February 2017 - 143
Baking&Snack - February 2017 - 144
Baking&Snack - February 2017 - Meeting Preview: ProFood Tech - STEPPING UP TO THE PLATE
Baking&Snack - February 2017 - 146
Baking&Snack - February 2017 - Events
Baking&Snack - February 2017 - 148
Baking&Snack - February 2017 - 149
Baking&Snack - February 2017 - Ingredients & Formulating
Baking&Snack - February 2017 - 151
Baking&Snack - February 2017 - 152
Baking&Snack - February 2017 - Equipment & Packaging
Baking&Snack - February 2017 - 154
Baking&Snack - February 2017 - 155
Baking&Snack - February 2017 - 156
Baking&Snack - February 2017 - Patents
Baking&Snack - February 2017 - 158
Baking&Snack - February 2017 - New on the shelf
Baking&Snack - February 2017 - 160
Baking&Snack - February 2017 - MARKETPLACE
Baking&Snack - February 2017 - 162
Baking&Snack - February 2017 - 163
Baking&Snack - February 2017 - 164
Baking&Snack - February 2017 - 165
Baking&Snack - February 2017 - 166
Baking&Snack - February 2017 - 167
Baking&Snack - February 2017 - 168
Baking&Snack - February 2017 - AD INDEX
Baking&Snack - February 2017 - NEW PRODUCT SPOTLIGHT
Baking&Snack - February 2017 - 171
Baking&Snack - February 2017 - 172
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