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Bunge North American CEO: 'Who would have thought Bunge would be involved in cooking and kitchens a
date:Jul 27, 2012
The products were developed using saturate sparing technology, which utilizes cellulose fibers and triglyceride mismatch technology, he explained.

This technology is based on a hard stock blend[of soy and palm],which when combined with[cellulose]fiber, enables the shortening system to trap and bind large amounts of liquid[canola]oil, while contributing structure. It creates a cage that traps liquid oil.

We launched the products at IFT last month and weve had great feedback. We can actually get

12/18 01:35