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Bunge North American CEO: 'Who would have thought Bunge would be involved in cooking and kitchens a
date:Jul 27, 2012
ce and fats and oils science is coming together.
Significant breakthrough in saturated fat reduction in shortenings

Bunge, which has been at the cutting edge of developments in saturated fat reduction, made a major breakthrough recently with the launch of high oleic, zero trans-fat bakery shortenings (#172 and #358) under its UltraBlends brand containing less than 19% saturated fat (thats 40% less than standard reduced trans-fat shortenings and 60% less than traditional shortenings), he says.

08/03 06:50