Technical / White Paper

Tomorrow’s bakery shortenings. Today.

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This content is provided by Cargill Oils, and any views and opinions expressed do not necessarily reflect those of www.foodnavigator-usa.com

Tomorrow’s bakery shortenings. Today.

“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences.​ To say bakery fats are complicated is an understatement. Palm oil has largely replaced PHOs for bakery shortenings over the past decade. But palm oil comes with some functional challenges, high saturated fats and environmental concerns.

Latest content from Cargill Oils

Sourcing Soy in Brazil’s Cerrado: Can Farmers and Forests Coexist?

Paid for and content provided by Cargill Oils

Sourcing Soy in Brazil’s Cerrado: Can Farmers and Forests Coexist?

As a soy supplier in the region, Cargill is committed to environmentally responsible sourcing and is making significant long-term investments to achieve that goal. Despite a multitude of challenges from stakeholders on all sides of the soy industry, it...

Related resources from Cargill Oils

Show more

Show more

Supplier info centre