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Americas: Cargill offers label-friendly alternatives for ingredients in bread

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Following the US Food and Drug Administration’s (FDA’s) 2015 ruling on partially hydogenated oils (PHO), Cargill Texturizing Solutions is offering bread manufacturers a replacement for monoglycerides and DATEM, which are sometimes made from PHO.

With consumer and customer pressures growing around ‘label-friendly ingredients’, Cargill has worked to find replacements that consumers will embrace, such as liquid and de-oiled soy lecithin.

Cargill developed its solution even before the FDA’s move to revoke GRAS status for PHO mid-2015, which also had repercussions for monoglycerides and DATEM, emulsifiers widely used in bakeries as dough strengtheners, volume increasers and crumb softeners.

The company’s unmodified soy lecithin products replicate those characteristics in a cost-effective manner and give customers a ready-to-go workaround.