Bunge and Mane co-develop frying oil that cuts oil content in end-product by up to 25%
Frying oil is a mainstay of the foodservice, quick service restaurant (QSR), and par frying industries. It is estimated that more than 15L of cooking oil is used by one typical QSR per day. Yet, innovation in frying oils for these sectors is ‘very rare’, according to Renne Boerefijn, director of innovation at plant-based oil … Read more