Fats & Oils

These days, formulators shouldn’t simply seek a trans solution, but also should look at potential future product needs, notes Scott Erickson, marketing manager, Cargill Specialty Canola Oils, Minneapolis. “A lot of people will solve for one thing, and then six to nine months start solving for another thing, and then solve for another thing,” he says. “What happens is the ...

Molten chocolate lava cake was the only dessert my wife ever ordered when we went out to eat. As such, I was determined to craft a lava cake she approved of wholeheartedly for my company, Galaxy Desserts, Richmond, CA. I was finally able to do so, but ironically, my wife said she loved my version of the cake because its ...

Since the 2003 FDA mandate regarding labeling of trans fats, the food industry has made substantial strides in replacing partially hydrogenated oils. Still, work continues—particularly in some applications where trans fats provided easy solutions.Brian Strouts, head of research and technical services, AIB International, Manhattan, KS, believes bakers and shortening manufacturers are still learning how trans-fat-free shortenings work as replacements in ...

First you smell, then you see, then you eat. That’s a saying you hear a lot around tables and kitchens in Asia. But, during my childhood in Sibu, Malaysia, it was less an idle maxim than a way of life. It seemed an almost daily occurrence that before I even got my shoes off or set down my backpack, the ...

Last year, in an interview with Restaurants & Institutions, Marian Salzman, executive vice president and chief marketing officer, JWT Worldwide, New York, predicted that the popularity of Indian food—particularly tandoori—in the United States will be explosive. This may not be news to chefs who have been suggesting the same development. After all, they have been experimenting with Indian spices like ...