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Next generation oils offer bakers more healthful sources of fats

Published Sunday, March 01, 2009

Many bakers are actively seeking replacements for current sources of oils and shortenings because of widespread media coverage about health-related issues attributed to certain fats and mandatory legislation stipulating a ban on trans fat. But, switching from one fat type to another isn't necessarily as simple as making a one-for-one replacement and should be considered on a product-by-product basis. “Bakers are aware of the need for next generation oils; however, they are challenged in how to incorporate these new formulations without altering the quality or taste of their product,” says Ryan Overton, market research and ...

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