Saturate reduction can attract label-conscious consumers, but the ingredients added to make up that lost functionality can pose label concerns of their own.

The longevity of baked goods and snacks depends on many variables producers may overlook.

Many consumers are avoiding certain fats and are drawn to ‘no saturated fat’ claims.
 

Funds will be used for development of natural food ingredients.

The best strategy will depend on how heavily a product relies on it as well as the specific functionality these saturates provide.

Oil producers strive to assure bakers and snack makers that they can provide supplies needed.

Wheeler to CEO; Heine to president.

The companies will explore the development and applications of brewer’s yeast.

Bakers should consider the label and future solutions when addressing fats and oils shortages.