Food manufacturers are in the process of reformulating products due to the impending FDA ruling on the GRAS (generally recognized as safe) status of partially hydrogenated oils (PHOs) and trans fats in processed foods. Shortening containing saturated and trans fatty acids are frequently used in the production of many baked products, such as donuts, cookies, cakes and pastries. These fatty acids provide benefits such as structure, texture, flavor and processing tolerances that are hard to replace. The reformulation process is not as simple as removing a PHO shortening and replacing it with a non-PHO shortening. This webinar intends to provide information on the latest knowledge of how saturated and trans fatty acids impact cardiovascular health and then provide expertise on how to reduce trans fatty acids in baked products. Dr. Dariush Mozaffarian will provide information on the impact of various fatty acids on cardiovascular health. Mr. Bob Johnson will focus on why PHOs gained popularity in the bakery industry, the challenges of replacing PHOs, and some available approaches to reformulating. There will be an opportunity for questions at the end of the program.
Who Should Attend?
Nutritionists, food technologists, product developers, bakers, R&D scientists who are interested in the relationship between dietary fat and heart health and want to learn more about reformulating bakery products to replace partially hydrogenated oils in baked goods.
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