FATS & OILS lipid profile, making them an attractive option for bakers looking to innovate within their product lines. " The modified plant-based oil, EPG, is another recent advancement that allows bakers to reduce saturates and calories without affecting taste and texture, he added. " It mimics the properties of traditional fats but with significantly reduced calories and improved nutritional profiles, " Machado said. " Another cutting-edge approach involves oils created through an innovative emulsification process that employs nanoparticle technology, offering a new way to incorporate fats that support shelf life and product quality. " Natural antioxidants can extend shelf life in a clean label manner. ©Narsil-stock.adobe.com Keep a clean label The ingredients bakers must add to make up the lost functionality from saturated fats can pose label concerns of their own. " There has been a consumer shift in demand RAISE THE GAME IFF: Baking solutions for an industry that never stops * Emulsifiers * Enzymes * Hydrocolloids * Food Protection * Fibers 58 Baking & Snack June 2024 / www.bakingbusiness.com * Proteins * Inclusions * Flavors * Seasonings * Natural Colors Take your bread and sweet goods to the next level with our strong heritage in food ingredients and our toolbox of emulsifiers and enzymes. Baking never stands still. To keep it all on track you need a partner with the right knowledge of the whole process, that not only helps you to deliver perfectly today, but one which looks beyond to prepare for what your customers will need tomorrow. Ready to raise the game? Scan the QR code to learn more. ©2024 by International Flavors & Fragrances Inc. IFF is a Registered Trademark. All Rights Reservedhttps://www.iff.com/portfolio/markets/food-beverage/bakery/