New Edible Oils and Shortenings Experts Hit the Road
by Toni Tarver
Bunge North America (4047), a manufacturer of edible oils and shortenings, unveiled new product innovations at the 2010 IFT Annual Meeting & Food Expo. The products promise to deliver superior taste and quality without adding trans fats to the formula.
In promoting these new additions to its product portfolio, Bunge has assembled a caravan of oil experts: M.O.E. (mobile oil experts), which the company highlighted at a press conference at McCormick Place on Monday, July 19. M.O.E. travels across the country for product and sensory testing, showcasing the latest edible oils and shortening Bunge has to offer. Anyone interested in catching up with M.O.E. can visit http://www.bungemoe.com/.
Making its debut at the Food Expo this year is UltraBlends, a new line of shortenings and oils for which enzymes are used to rearrange fatty acids in a way that imparts structure and functionality at room temperatures. As a result, UltraBlends shortenings and oils are a practical alternative to traditional hydrogenated shortenings and palm-based products.
The UltraBlends line is suitable for baked goods (cakes, cookies, pie crusts, etc.).