instore - September 2017 - com - 12

Operations

The canola alternative
Lethbridge, Alberta-based Richardson Oilseed Limited, a division of Richardson International, hasn't made products containing PHOs in eight or nine years, says Steven Robbins, Richardson Oilseed's product development manager.
That's given the company ample time to develop canola oilbased products for instore bakeries and other applications
that offer viable options for operators looking to make the
switch away from PHOs. "We already have a good product
line, and (the upcoming FDA deadline) is a good opportunity
for us to get our products out there."
Richardson Oilseed's oils, shortenings and margarines can
help make what is often a difficult transition from PHOs a
little more easier, Robbins says. "When you're going to PHOfree, it's not always an easy thing to do. Substitutes don't always work."
Take frying shortenings for donuts, Robbins says. Switching
from PHOs to PHO-free alternatives can affect sensory profiles and mouth feel in "significant ways," he says. "Most substitutes have a high percentage of palm oil. Palm oil tastes a
lot different and it has a pasty and sticky texture."
Richardson Oilseed's donut shortening has some palm oil in
it, but it has significantly more canola oil, which makes a big
difference, Robbins says. "It has a much cleaner flavor and
mouth feel, and the oil absorption is better."
Similarly, the company's canola-based icing shortenings make
for tastier icings than do their palm-based counterparts, Robbins says.
But canola's benefits extend far beyond taste, he says. "Canola is a very healthy oil, it's very functional and it has relatively
high stability and nutritional qualities."
Richardson Oilseed is still getting some of its industrial clients up to speed in time for the FDA ban on PHOs, but for
the most part its sales and marketing efforts are focused on
instore and mom-and-pop bakeries. "That's our key customer
base and where we see the most opportunity for growth,"
Robbins says.
As the PHO ban has neared, Richardson Oilseed has had to
add tanks, piping and other infrastructure to meet the rising
demand for PHO-free products more efficiently, Robbins says.
"The manufacturing process of taking (PHO-free oils) from a
hot to a solid stage is a little different."

Drop-in solutions
The momentum to transition to PHO-free shortenings continues to build, as leading restaurant chains like Panera Bread
and Dunkin' Donuts, as well as national supermarket operations, pledge commitments to clean label products made
without trans fats.


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Table of Contents for the Digital Edition of instore - September 2017

instore -- September 2017
Editor's Note - The best tacos in town
CONTENTS
SPOTLIGHT - By the numbers: Sandwiches
Specialty Insights - Consider: The new Gouda
Cover story - Hispanic flavor
Commissary Insider - September 2017
Insight Insider: Bringing artisan to scale
Product Category Spotlight: The donut evolution
Operations PHO alternatives come to forefront
News - Need to know
Retail evolution - Ecommerce rising
Software solutions - Menu manager
Merchandising - On display: Tailgating season
Product trends - First to market
Product showcase
instore - September 2017 - instore -- September 2017
instore - September 2017 - 2
instore - September 2017 - Editor's Note - The best tacos in town
instore - September 2017 - 4
instore - September 2017 - Editor's Note - The best tacos in town
instore - September 2017 - 4
instore - September 2017 - 5
instore - September 2017 - CONTENTS
instore - September 2017 - 7
instore - September 2017 - SPOTLIGHT - By the numbers: Sandwiches
instore - September 2017 - 9
instore - September 2017 - Specialty Insights - Consider: The new Gouda
instore - September 2017 - 11
instore - September 2017 - Cover story - Hispanic flavor
instore - September 2017 - 13
instore - September 2017 - 14
instore - September 2017 - 15
instore - September 2017 - 16
instore - September 2017 - 17
instore - September 2017 - 18
instore - September 2017 - Insight Insider: Bringing artisan to scale
instore - September 2017 - com - 2
instore - September 2017 - com - 3
instore - September 2017 - com - 4
instore - September 2017 - com - 5
instore - September 2017 - Product Category Spotlight: The donut evolution
instore - September 2017 - com - 7
instore - September 2017 - com - 8
instore - September 2017 - com - 9
instore - September 2017 - Operations PHO alternatives come to forefront
instore - September 2017 - com - 11
instore - September 2017 - com - 12
instore - September 2017 - com - 13
instore - September 2017 - com - 14
instore - September 2017 - com - 15
instore - September 2017 - com - 16
instore - September 2017 - News - Need to know
instore - September 2017 - Retail evolution - Ecommerce rising
instore - September 2017 - 21
instore - September 2017 - 22
instore - September 2017 - 23
instore - September 2017 - 24
instore - September 2017 - 25
instore - September 2017 - 26
instore - September 2017 - 27
instore - September 2017 - Software solutions - Menu manager
instore - September 2017 - 29
instore - September 2017 - Merchandising - On display: Tailgating season
instore - September 2017 - 31
instore - September 2017 - Product trends - First to market
instore - September 2017 - Product showcase
instore - September 2017 - 34
instore - September 2017 - 35
instore - September 2017 - 36
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