bake - July 2020 - 12

We always start by understanding their brands
and consumers, identifying their operational
and formulation challenges, and figuring
out what 'clean' really means for them."

THE BENEFITS OF ANIMAL FATS
Animal fats naturally contain zero artificial trans fats or partially
hydrogenated oils. By contrast, PHOs are highly processed and rich
in artificial trans fats, which have been proven to be more detrimental
to health than saturated fats, according to research cited by South
Chicago Packing.
This natural source of fat adds major taste, flavor, and texture
components to all foods, and gives our bodies the daily energy and
fuel it needs. Tallow and lard are rich in monounsaturated fats, which
increase a body's good cholesterol, reduce the risk for coronary artery
disease, and promote heart health. Animal fats contain balancing
levels of Omega-3 and Omega-6, essential fatty acids which our
bodies need for cell protection and development.
From an ingredient functionality perspective, animal fats are very
resistant to high-heat cooking temperatures. This reduces oxidation
of the oil, which breeds free radicals that damage cells, tissues, and
organs in the body. Reduced oxidation of the oil also means you
will have a much longer oil life. Using less fat to cook more food will
ultimately allow you to extend the life of your oil, reduce costs, and
improve the quality of food.

12

to understand these products'
mission-critical characteristics,"
says Amy Targan, president of Malt
Products Corp.
Taylor at Dawn Foods explains
that a clean label product is generally recognized as having simple
ingredients that contain no artificial
ingredients or additives.
Although there is no singular
definition, Dawn has found that
consumers tend to associate clean
label products with health and
sustainability.
"At Dawn, we are always looking
for ways to expand our clean label
offerings, especially with natural
preservatives, she explains. "Dawn's
Balance Cleaner Ingredients products are free from artificial colors,
flavors, sweeteners, partially hydrogenated oils and high fructose corn
syrup."

Bake Magazine Digital Special Report  3 | Volume 1 | bakemag.com

JOHN UNREIN

Kathy Sargent, director of global market strategy for Corbion


http://www.bakemag.com

bake - July 2020

Table of Contents for the Digital Edition of bake - July 2020

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