Next-Generation Fats and Oils for Snack and Bakery R&D

Fats and oils play integral role in product quality, nutrition, manufacturing, and shelf life

Toward the end of 2020, the USDA and HHS issued the 2020 Dietary Guidelines for Americans. The guidelines include key recommendations to reduce trans fats and limit the intake of saturated fats to less than 10 percent of daily calories. It also suggests that as part of a healthy eating pattern to include the consumption of plant-based oils such as canola, corn, olive, peanut, safflower, soybean, and sunflower….Read More

Friedberg, Joyce. “Next-Generation Fats and Oils for Snack and Bakery R&D.” Prepared Foods RSS, Prepared Foods, 17 Feb. 2022,

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