Fats and oils contribute greatly to many of consumers’ favorite bakery and snack products.
“In baked goods, fats and oils serve a multitude of functions, including flavor, flavor release, texture, mouthfeel, volume creaminess, aeration, moisture retention and shelf life,” said Frank Flider, oils consultant, United Soybean Board.
However, more consumers today are looking to decrease their intake of saturated fats, which are calorie-dense and pose health risks when consumed in high amounts.
“For years, health professionals have warned consumers that consuming too many foods high in fat is detrimental for their overall health and well-being, resulting in consumers having higher interest in products that are healthier/better for them,” said Marie Shen, associate innovation specialist, Kemin.
While there has been a shift away from saturated fats, certain fats are proving increasingly popular, providing better-for-you and clean label benefits. These include unsaturated oils such as high-oleic sunflower, canola and soy.
This article originally ran on Baking & Snack by Lucas Cuni-Mertz.