Cargill’s oils and shortenings technical team are recognized experts in their field. Their experience is often called upon to solve a myriad of product development issues, including improved label, stability, functionality and production efficiencies. In this section, each of our experts shares their knowledge on a specific topic.

Baking Solutions Lynne Morehart, technical services manager, delves into the functionality of fats in bakery formulations.	Fat Replacers / Reduction Bob Wainwright, technical services director, explains the limitations and opportunities for fat replacers and reduction.
High Oleic / Low Linolenic Linsen Liu, applications manager, examines the functional and nutritional benefits of high oleic canola oil and low linolenic soybean oils.	Frying Michael Erickson, technical services manager, provides insights into frying applications and operations.
Veg Dairy Systems Dan Lampert, technical services manager, discusses the functionality of fats in vegetable dairy applications.	Confections Mike Landis, technical services manager, explores the idea of functional confections.