Bunge’s award-winning functional shortening has allowed manufacturers of bakery products to boost the nutritional profile of formulations. Dilip Nakhasi, Bunge Director of Innovation, talks with Food Navigator-USA about its functional shortening, PhytoBake, which boosts nutritionally beneficial phytosterols.
Lower Sats than Palm Oil
Saturate-sparing fats use a new technology that combines restructuring of fatty-acids and added fiber to create plastic fats with lower saturated fat and virtually zero trans fat.
New shortening technology addresses Hydrogenation
Bunge has developed a patented trans-free bakery shortening without the hydrogenation process in reaction to consumer concern over “hydrogenated oils on the label”, Dilip Nakhasi, Bunge Director of Innovation, talks with Bakery and Snacks.
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