In dealing with supply chain constraints, many baking formulators are looking for options when it comes to fats and oils. High oleic soy products’ availability and functional benefits, including neutral taste and no trans fats, makes them a solid pick for the baking industry.
Frank Flider, an edible oils and fats consultant to the United Soybean Board, recently shared how high oleic soybean shortening can serve as a drop-in solution for previously used shortenings.
To learn more about the functionality of high oleic soy products from U.S. Soy, please check out High Oleic Soybean Solutions in Baking for Bake Magazine and Gearing Up for National Donut Day for Supermarket Perimeter.
