Breaking Down the Future of Oils in the Restaurant Industry

January 24, 2017

It’s no question Zach Hovan is an expert when it comes to cooking oils. In his role as corporate chef for Bunge, he works alongside the research and development team at the oil supplier’s Creative Solutions Center, which aims to reduce saturated fat, eliminate trans fat, and improve nutrition in oils.

In his work with the Innovation Team, Hovan helps identify new products, works with the latest technologies and trends, and provides recipe and menu ideas. Here, he explains how oils are becoming healthier and more efficient in the restaurant industry.