Many processors are switching to recently developed high-oleic versions of popular and inexpensive oils and shortenings
May 3, 2021
Deborah Cross
Vegetable oils still lead the field over animal-based fats when it comes to new food oil developments. Perceived as healthier in that they contain more unsaturated fatty acids, they have faced challenges when it comes to cooking or baking, as they are not normally robust at the high temperatures needed in heat processing.
Read More
Read More