Enzymatically interesterified (EIE) high oleic soybean shortening can be formulated to meet the specifications of virtually any partially hydrogenated shortening, providing drop-in simplicity when replacing PHOs.

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Because of that versatility, EIE high oleic soybean shortening is the choice for smart cookies looking to replace PHOs in a variety of cookie styles and applications:

  • Drop, rolled, and pressed cookies
  • Cookie fillings, icings, and coatings

EIE high oleic soybean shortening
that’s the way the cookie
doesn’t crumble.

In an application test, cookies made with EIE high oleic soybean shortening most closely matched PHO performance for height, spread, and weight, outperforming palm shortening, EIE conventional soybean shortening, and EIE high oleic canola shortening.

Cookies made with EIE high oleic soybean shortening had a more tender mouthfeel than cookies made with the other substitutes.

In addition, EIE high oleic soybean shortening delivers:

  • Neutral taste profile for consistent sensory performance
  • Longer shelf life for packaged cookies

Drop-in EIE high oleic soybean shortening gives you the baking, line, and handling performance of cookies made with PHOs. Plus, it maintains the consistent sensory experience your consumers demand.

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Get your share of the market that’s
$11 billion strong and growing!

Consumers’ love for indulgence helped drive the U.S. packaged cookie market to total retail dollar sales of $11 billon in 2018, increasing at a CAGR of 2% between 2013 and 2018. The category is expected to exceed $12 billion by 2023.1

550 million cookies sold in 2016 in the US. 2,400: average monthly searches for "cookies near me". Chocolate Chip: America's favorite cookie.

Taste is the biggest driver of choice, and consumers continue to seek out products that offer new exciting tastes and experiences.”

— Packaged Facts, U.S. Food Market Outlook 2019

But growth could crumble if manufacturers ignore consumer demand for healthier choices.

“No matter how strong the allure to indulge may be, marketers who ignore consumers with needs for healthier snacks due to diet and health concerns risk leaving money on the table.”

— Packaged Facts, U.S. Food Market Outlook 2019

Consumers Want
Healthy Indulgence.

Close to 29% of consumers say they are increasingly eating better-for-you desserts2. Using high oleic soybean shortening in your cookie formulations helps you meet rising consumer demand.

Switching to high oleic soybean shortening provides a better-for-you option:

  • 0 grams trans fat
  • Lower saturated fat
  • 3X the beneficial monounsaturated fatty acids (MUFAs) compared to conventional soybean oil

Want to give high oleic soybean oil a try?

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1Packaged Facts, U.S. Food Market Outlook 2019, 2Technomic, 2017 Dessert Consumer Trend Report

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