Industry experts, Frank Urso and Frank Flider, dive into the baking industry’s needs and share results from new functionality tests comparing high-stability oil solutions in bakery applications including U.S.-grown high oleic soybean oil. This webinar covers the solution to the food industry’s constant search for ingredients and technologies that will improve product performance, exceed functionality expectations and meet customer demands for U.S.-grown and sustainable ingredients. There is also an overview of the enzymatic interesterification processing technique as well as a forecast for the future of that technology.
This webinar is sponsored by QUALISOY.
Speakers: Frank Urso, Food Scientist at Stratas Foods, and Frank Flider, Oil Expert at QUALISOY
1.0 Credit per course