![]() SOYBEAN OIL EXPERTS
Don Banks Mr. Banks is president of Edible Oil Technology, a consulting firm that provides expertise to an international client base for the production and use of vegetable oils. The firm works with a wide range of clients including seed companies, oil refiners, industrial fryers, snack food companies, nutmeat fryers, bakeries, foodservice companies and frying equipment manufacturers. Mr. Banks established EOT in 1991 following 28 years of industrial experience. He began his career with Hunt-Wesson Foods, gaining expertise in oil refining, product development, laboratory management and customer support. While at Hunt-Wesson he developed a series of technical seminars and troubleshooting programs to help customers select the best oils to make the best products and to solve production problems involving the use of oils, margarine and shortenings. In 1970 he joined Frito-Lay, Inc., the snack food division of PepsiCo, Inc. There he established a research program for fats and oils and conducted operations for the next 17 years. At Frito-Lay, he designed, developed and approved oils for over forty different products including potato chips, tortilla chips, corn chips, corn puffs and nutmeats. Oils were also developed for bakery products, confections, candies and coatings. As each oil was developed, Mr. Banks supported product testing in factory production to insure the oils provided the performance needed to produce optimum quality finished products. During the 17 years that Mr. Banks worked in research, he became a food-processing specialist. With expertise covering a wide range of fried, baked and confectionery products, Mr. Banks provides support to develop new products and to solve problems with existing products for U.S. and international clients. He has worked with seed companies to develop new and improved oilseed crops through genetic modification. Utilizing contract farming and identity preserved processing, he coordinated the first commercial production of high oleic safflower, high oleic sunflower and high oleic, low linolenic canola. Mr. Banks also developed a special quality oil-handling program (SQ-Oil) for the international shipment of deodorized oil and shortening products directly to users, precluding the expense of further oil processing. In 1987 he transferred to Frito-Lay corporate headquarters and joined the commodities purchasing group. In purchasing, he monitored oil shipments to 40 snack food plants with annual volume of several hundred million pounds. He coordinated programs and managed development work with major oil processors on a global basis. Mr. Banks currently serves on a number of industry panels and scientific advisory boards. He has served as a guest lecturer at Texas A&M University. He wrote the introduction for the text, Deep Frying: Chemistry, Nutrition and Practical Applications and authored the chapters on foodservice frying and industrial frying. He is a member of the American Oil Chemists' Society, the Institute of Food Technologists, the National Institute of Oilseed Products and the Snack Food Association. He received his Bachelor of Science in Chemistry and Bachelor of Arts in Mathematics from the University of Texas at Austin.
For more information or to schedule an interview with a designated expert, please feel free to contact Kauilani Ostrem at (206) 270-4634 or Kauilani.Ostrem@publicis-pr.com.
Dr. Edwin FrankelDr. Edwin Frankel is currently an adjunct professor at the Department of Food Science and Technology, University of California, Davis. Dr. Frankel teaches food chemistry, researches foods and biological antioxidants and conducts oxidative stability studies with vegetable, fish and algae oils containing omega-3 polyunsaturated fatty acids. He also consults and analyzes for major food and antioxidant companies in the United States, Japan and Europe.
To schedule an interview or presentation, please contact Kauilani Ostrem at (206) 270-4634 or by email at Kauilani.Ostrem@publicis-pr.com.
Gary R. ListMr. List is a lead scientist at the United States Department of Agriculture’s National Center for Agricultural Utilization Research, the largest of its major research centers. With 44 years of research experience, his interests include analytical methods development, processing of oilseeds and edible oils, lecithin, hydrogenation, physical refining, deterioration of oilseed in international trade, supercritical fluid extraction, interesterification, genetically and structurally modified oils and functional properties of triglycerides.
To schedule an interview or presentation, please contact Kauilani Ostrem at (206) 270-4634 or by email at Kauilani.Ostrem@publicis-pr.com.
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