In an unexpected discovery, a new frying oil designed to prevent foaming in restaurant and par-frying industries has been found to reduce oil pick up in end-products by up to 25%, explains Renee Boerefijn, director of innovation at Bunge.
Read more about it via https://www.foodnavigator.com/Article/2023/01/06/bunge-and-mane-co-develop-frying-oil-that-cuts-oil-content-in-end-product-by-up-to-25?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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