�ݺ�ߣshows by User: QUALISOY

�ݺ�ߣshows by User: QUALISOY / http://www.slideshare.net/images/logo.gif �ݺ�ߣshows by User: QUALISOY / Wed, 08 Mar 2017 17:51:07 GMT �ݺ�ߣShare feed for �ݺ�ߣshows by User: QUALISOY 2017 QUALISOY photoshoot /slideshow/2017-qualisoy-photoshoot/72952573 2017qualisoyphotoshoot-170308175107
Get a behind-the-scenes look at images from a recent QUALISOY photoshoot!]]>
Get a behind-the-scenes look at images from a recent QUALISOY photoshoot!]]> Wed, 08 Mar 2017 17:51:07 GMT /slideshow/2017-qualisoy-photoshoot/72952573 QUALISOY@slideshare.net(QUALISOY) 2017 QUALISOY photoshoot QUALISOY Get a behind-the-scenes look at images from a recent QUALISOY photoshoot! <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/2017qualisoyphotoshoot-170308175107-thumbnail.jpg?width=120&height=120&fit=bounds" /><br> Get a behind-the-scenes look at images from a recent QUALISOY photoshoot!

2017 QUALISOY photoshoot from QUALISOY

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0 Sustainability in the Marketplace /slideshow/sustainability-in-the-marketplace/66275983 usbiftscfullsession-160921211424
Presented at the 2016 Institute of Food Technologists (IFT) Annual Meeting & Food Expo. In this slides, an expert on consumer perceptions shared data about consumers’ expectations and awareness of sustainable brands and retailers, as well as how this affects their purchasing decisions. A former sustainability expert for a global foodservice retailer shares their strategies and the impact on their bottom line. Finally, a sustainability director for a major commodity board discusses the farmers’ perspective and shares a case study of a recent promotion with a supermarket chain that endorsed “U.S. Grown” messaging. Presenters included Liz Sanders, MPH RDN, IFIC; Bob Langert, GreenBiz, (retired from McDonald's); Josiah McClellan, United Soybean Board. ]]>
Presented at the 2016 Institute of Food Technologists (IFT) Annual Meeting & Food Expo. In this slides, an expert on consumer perceptions shared data about consumers’ expectations and awareness of sustainable brands and retailers, as well as how this affects their purchasing decisions. A former sustainability expert for a global foodservice retailer shares their strategies and the impact on their bottom line. Finally, a sustainability director for a major commodity board discusses the farmers’ perspective and shares a case study of a recent promotion with a supermarket chain that endorsed “U.S. Grown” messaging. Presenters included Liz Sanders, MPH RDN, IFIC; Bob Langert, GreenBiz, (retired from McDonald's); Josiah McClellan, United Soybean Board. ]]> Wed, 21 Sep 2016 21:14:24 GMT /slideshow/sustainability-in-the-marketplace/66275983 QUALISOY@slideshare.net(QUALISOY) Sustainability in the Marketplace QUALISOY Presented at the 2016 Institute of Food Technologists (IFT) Annual Meeting & Food Expo. In this slides, an expert on consumer perceptions shared data about consumers’ expectations and awareness of sustainable brands and retailers, as well as how this affects their purchasing decisions. A former sustainability expert for a global foodservice retailer shares their strategies and the impact on their bottom line. Finally, a sustainability director for a major commodity board discusses the farmers’ perspective and shares a case study of a recent promotion with a supermarket chain that endorsed “U.S. Grown” messaging. Presenters included Liz Sanders, MPH RDN, IFIC; Bob Langert, GreenBiz, (retired from McDonald's); Josiah McClellan, United Soybean Board. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/usbiftscfullsession-160921211424-thumbnail.jpg?width=120&height=120&fit=bounds" /><br> Presented at the 2016 Institute of Food Technologists (IFT) Annual Meeting & Food Expo. In this slides, an expert on consumer perceptions shared data about consumers’ expectations and awareness of sustainable brands and retailers, as well as how this affects their purchasing decisions. A former sustainability expert for a global foodservice retailer shares their strategies and the impact on their bottom line. Finally, a sustainability director for a major commodity board discusses the farmers’ perspective and shares a case study of a recent promotion with a supermarket chain that endorsed “U.S. Grown” messaging. Presenters included Liz Sanders, MPH RDN, IFIC; Bob Langert, GreenBiz, (retired from McDonald's); Josiah McClellan, United Soybean Board.

Sustainability in the Marketplace from QUALISOY

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0 Innovative Alternatives for Hard Fats and High Stability Oils in the Food Industry /slideshow/innovative-alternatives-for-hard-fats-and-high-stability-oils-in-the-food-industry-63112512/63112512 aocs2016forslidesharefinal-160615210904
Presented at the American Oil Chemists’ Society Annual Meeting & Expo, these slides highlight what the industry is doing to replace partially hydrogenated oils, and what opportunities are on the horizon. Discover insights from the industry’s technological leaders on advancements like interesterification and blending components to eliminate trans fats while retaining the structural functionality needed for applications like doughnut frying and baking, along with the latest results from high stability oil functionality tests. Learn about recent foodservice case studies that evaluated new oils to improve functionality and the nutritional profile of menu items. Presenters included Robert Collette, Institute of Shortening and Edible Oils; Tom Tiffany, ADM Oils; Josh Tuinstra, Stratas Foods LLC; and Richard Galloway, QUALISOY. ]]>
Presented at the American Oil Chemists’ Society Annual Meeting & Expo, these slides highlight what the industry is doing to replace partially hydrogenated oils, and what opportunities are on the horizon. Discover insights from the industry’s technological leaders on advancements like interesterification and blending components to eliminate trans fats while retaining the structural functionality needed for applications like doughnut frying and baking, along with the latest results from high stability oil functionality tests. Learn about recent foodservice case studies that evaluated new oils to improve functionality and the nutritional profile of menu items. Presenters included Robert Collette, Institute of Shortening and Edible Oils; Tom Tiffany, ADM Oils; Josh Tuinstra, Stratas Foods LLC; and Richard Galloway, QUALISOY. ]]> Wed, 15 Jun 2016 21:09:04 GMT /slideshow/innovative-alternatives-for-hard-fats-and-high-stability-oils-in-the-food-industry-63112512/63112512 QUALISOY@slideshare.net(QUALISOY) Innovative Alternatives for Hard Fats and High Stability Oils in the Food Industry QUALISOY Presented at the American Oil Chemists’ Society Annual Meeting & Expo, these slides highlight what the industry is doing to replace partially hydrogenated oils, and what opportunities are on the horizon. Discover insights from the industry’s technological leaders on advancements like interesterification and blending components to eliminate trans fats while retaining the structural functionality needed for applications like doughnut frying and baking, along with the latest results from high stability oil functionality tests. Learn about recent foodservice case studies that evaluated new oils to improve functionality and the nutritional profile of menu items. Presenters included Robert Collette, Institute of Shortening and Edible Oils; Tom Tiffany, ADM Oils; Josh Tuinstra, Stratas Foods LLC; and Richard Galloway, QUALISOY. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/aocs2016forslidesharefinal-160615210904-thumbnail.jpg?width=120&height=120&fit=bounds" /><br> Presented at the American Oil Chemists’ Society Annual Meeting & Expo, these slides highlight what the industry is doing to replace partially hydrogenated oils, and what opportunities are on the horizon. Discover insights from the industry’s technological leaders on advancements like interesterification and blending components to eliminate trans fats while retaining the structural functionality needed for applications like doughnut frying and baking, along with the latest results from high stability oil functionality tests. Learn about recent foodservice case studies that evaluated new oils to improve functionality and the nutritional profile of menu items. Presenters included Robert Collette, Institute of Shortening and Edible Oils; Tom Tiffany, ADM Oils; Josh Tuinstra, Stratas Foods LLC; and Richard Galloway, QUALISOY.

Innovative Alternatives for Hard Fats and High Stability Oils in the Food Industry from QUALISOY

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0 Profile of High Stability Oils | AOCS 2015 /slideshow/profile-of-high-stability-oils-aocs-2015/49429985 aocs2015forslidesharefinalv2-150615225312-lva1-app6891
QUALISOY and Stratas Foods presented new high oleic soybean oil functionality testing results at the 2015 American Oil Chemists’ Society (AOCS) Annual Meeting. The presentation, Functionality Studies on High Oleic Soybean Oil, highlighted test results confirming high oleic soybean oil performs equivalent or superior to other high stability oils in deep frying application testing.]]>
QUALISOY and Stratas Foods presented new high oleic soybean oil functionality testing results at the 2015 American Oil Chemists’ Society (AOCS) Annual Meeting. The presentation, Functionality Studies on High Oleic Soybean Oil, highlighted test results confirming high oleic soybean oil performs equivalent or superior to other high stability oils in deep frying application testing.]]> Mon, 15 Jun 2015 22:53:12 GMT /slideshow/profile-of-high-stability-oils-aocs-2015/49429985 QUALISOY@slideshare.net(QUALISOY) Profile of High Stability Oils | AOCS 2015 QUALISOY QUALISOY and Stratas Foods presented new high oleic soybean oil functionality testing results at the 2015 American Oil Chemists’ Society (AOCS) Annual Meeting. The presentation, Functionality Studies on High Oleic Soybean Oil, highlighted test results confirming high oleic soybean oil performs equivalent or superior to other high stability oils in deep frying application testing. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/aocs2015forslidesharefinalv2-150615225312-lva1-app6891-thumbnail.jpg?width=120&height=120&fit=bounds" /><br> QUALISOY and Stratas Foods presented new high oleic soybean oil functionality testing results at the 2015 American Oil Chemists’ Society (AOCS) Annual Meeting. The presentation, Functionality Studies on High Oleic Soybean Oil, highlighted test results confirming high oleic soybean oil performs equivalent or superior to other high stability oils in deep frying application testing.

Profile of High Stability Oils | AOCS 2015 from QUALISOY

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0 https://cdn.slidesharecdn.com/profile-photo-QUALISOY-48x48.jpg?cb=1523723751 QUALISOY® is your partner in oil innovations and serves as a resource for the latest information on soy oil traits. QUALISOY is an independent, third-party collaboration among the soybean industry that aims to anticipate and better meet the needs of farmers, processors, developers, the food industry and, ultimately, end users. www.qualisoy.com/ https://cdn.slidesharecdn.com/ss_thumbnails/2017qualisoyphotoshoot-170308175107-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/2017-qualisoy-photoshoot/72952573 2017 QUALISOY photoshoot https://cdn.slidesharecdn.com/ss_thumbnails/usbiftscfullsession-160921211424-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/sustainability-in-the-marketplace/66275983 Sustainability in the ... https://cdn.slidesharecdn.com/ss_thumbnails/aocs2016forslidesharefinal-160615210904-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/innovative-alternatives-for-hard-fats-and-high-stability-oils-in-the-food-industry-63112512/63112512 Innovative Alternative...