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Prepared Foods August 14, 2006	Frying Fats Deep-fat frying is perhaps the most complex processing operation known.
Prepared Foods August 2007 Elizabeth Mannie	A Fat-finding Mission Fats and oil suppliers are striving to present nutritional fats that provide the functionality and benefits required by formulators.
Food Processing March 2008	Trans fat solutions continue to evolve The trans fat disclosure ruling of 2006 continues to challenge processors, but oil alternatives are getting better all the time.
Prepared Foods January 1, 2006	Fats, Oils and Omega-3s Overview of fats and oils used in foods... Low-linolenic soybean oil: a new and healthy option... Formulating dairy products with Omega-3 fatty acids... Benefits of a structured lipid... Omega-3 stability...
Food Processing August 2005 Mike Pehanich	Trans-Fat Transitions The food industry has been working hard to replace trans fat in packaged products before new federal regulations require the addition of trans fat content on the nutrition facts panels in January 2006.
AskMen.com Adrienne Turner	Cooking With Different Oils All you need to know about oils, butter, margarine and cooking sprays, as well as the best ways to use them.
Food Processing June 2005 Kantha Shelke	Fear and loathing over trans fats The end of the year brings the next big nutritional milestone: a required declaration of trans fatty acids for all food products that contain them. Processors are diligently searching a range of options for substitutes that will replace the functionality of trans fatty acids.
Food Processing November 2009 Diane Toops	Soybean, Canola Pace Specialty Oils A little fat plays an essential role in a healthy diet - as long as it doesn't end up on our thighs.
Food Processing May 2007	Ingredient Round-Up: Fats & Oils May's Ingredient Round-Up features fats and oils, including trans fats and butter replacements, refined soybean oil, stable canola and tea oil.
AskMen.com Shannon Clark	Oil Varieties And Nutrition We've put together a guide to different types of cooking oils and the nutritional value of each.
Prepared Foods September 1, 2005	Finding Trans Fat Unexpected Analytical Results Occur as More Than Hydrogenated Oils Contribute Trans Fats.... What Are Trans Fats?... More Than Trans Fat-Free... Blend Back to the Future...
Nutra Solutions March 15, 2006 Marcia A. Wade	Fat Overboard At one point in time, a daily tablespoon of cod liver oil was considered the cure-all for many ailments. Now research is showing that the benefits of many kinds of fats and oils are spilling over everywhere.
Food Processing May 2006	Ingredient Round-Up: Fats and oils This showcase offers 14 lipid products to sample and savor; 14 ways to add function and flavor.
Food Processing November 2012 Mark Anthony	Food Manufacturers Seeking Stable, Healthy Oils With public attention focused on health, food processors have been seeking healthy oil formulations with an eye toward stability.
Prepared Foods February 2, 2007 Barbara T. Nessinger	The Case for Fats and Oils Even as the food industry looks to eliminate trans fats, the functions of all fats and oils, including those of trans fats, need to be remembered.
AskMen.com Adrienne Turner	Cooking With Different Oils - Part II Learn more about which oils are right for certain dishes, and which you should consume for good health.
Food Engineering June 1, 2005 Richard F. Stier	From the frying pan into the fryer Deep-fat frying is used throughout the world because it is quick, and because fried foods taste good. Yet, how healthy -- and safe -- is the frying process? Are allergens an issue for fried foods?
Food Processing May 2009	Ingredient Round Up: Fats and Oils Fats and oils from different suppliers and vendors to the industry are outlined.
Food Processing February 2007 Kathryn Trim	Transcending trans fats A year after the labeling deadline, we look at what processors used to replace trans fats, including canola and sunflower oils and trait-enhanced soybeans.
Prepared Foods June 1, 2005 Leslie Skarra	Solving the Trans Fat Issue As the January 2006 deadline that will require food processors to label trans fat on the Nutrition Facts panel approaches, it is important to note that new crop-breeding technologies soon will offer oils inherently lower in trans fat than their modern day counterparts.
Food Processing August 2013 Mark Anthony	Understanding Omega Fatty Acids: Why Omega-9 Is Worth a Closer Look Omega-9 fatty acids - while not essential, because your body can make them - have a number of health benefits that are being recognized by food processors.
AskMen.com Dave Asprey	Foods Killing Your Sex Drive Here are four things you're eating that are killing your sex drive.
Food Processing November 2011 Mark Anthony	Consumers Seeking Oils With Health Benefits After decades of avoiding fat content in foods, consumers now actively seek specific oils closely associated with health benefits.
Science News February 10, 2007 Ben Harder	A Trans Fat Substitute Might Have Health Risks Too A controversial trial of a chemically modified fat called an interesterified fat suggests that it is more harmful than is a partially hydrogenated vegetable oil.
Delicious Living January 2005 Sharon Palmer	What's Wrong with Trans Fats? Ubiquitous in processed foods, trans fats increase heart-disease risk and may contribute to diabetes, stroke, and cancer. Here are major sources and how to recognize it on labels.
Science News May 14, 2005 Janet Raloff	To Fight Cataracts, It's Fish Yea, Mayo Nay A pair of new studies links mayonnaise, as well as certain vegetable oils, to an elevated risk of age-related cataracts. One of those studies, however, also suggests that oily fish, the type with dark flesh, hold cataracts at bay.
Prepared Foods February 4, 2006 Marcia A. Wade	Loose Lipids While every oil has its "strengths and weaknesses," what matters most is how a particular type of oil affects the Nutrition Facts panel.
Food Processing February 2006 Kantha Shelke	Trans fats: Just under the deadline Here's how several processors removed trans fats before the Jan. 1 labeling deadline.
AskMen.com February 12, 2004 Sarah Keefe	The Danger Of Trans Fats Find out why you should avoid trans fats like the plague, and discover how to eat the foods you love without the risk of inducing cardiac arrest.
Prepared Foods October 1, 2005	A Blend New Day Clinical data shows that diets high in omega-3 fatty acids promote optimal health. The International Food Science Centre has developed a nutritional oil blend, Nutridan, from vegetable oils that are naturally rich in a-linolenic acid, the precursor to omega-3 fatty acids.
Prepared Foods July 2009 Mark Black	Article: Advances in Supply and Use of Healthful Fats and Oils Advances in the processing of value-added lipids to new crops producing longer chain omega-3s will increase options for formulators.
The Motley Fool December 12, 2005 Brian Gorman	Kellogg's Trans-Fat Tradeoff Kellogg's use of a new soybean oil could constrain its ability to sell overseas due to European mistrust of genetically modified products. Investors, take note.
Nutra Solutions July 1, 2005	No Smell, No Taste OmegaSource's omega-3 oil claims to be tasteless and odorless, allowing products to be used in heart-healthy foods and beverages and supplements.
Science News October 14, 2006 Janet Raloff	Olive Oil's Newfound Benefits New studies find benefits in olive oil beyond their heart-friendly fats.
Prepared Foods May 1, 2005 Richard F. Stier	Oils for Healthy Eating Although fat has negative connotations, the human body needs it for energy and as a precursor to many of the body's metabolites that are necessary to live. Enova, a new cooking oil, will help meet the human body's need for fat while maintaining a healthy weight.
Science News October 1, 2005 Janet Raloff	The Sweet Benefit of Giving Olives a Hot Bath Many people savor virgin olive oils as they do fine wine. But other people are turned off by the sometimes-bitter overtones of these pricey oils. So, a team of Spanish scientists has just developed a new treatment to sweeten bitter olive oils.
Chemistry World March 1, 2012 Samantha Cheung	Healthier sausages Scientists in Canada have shown that sausages can be made using vegetable oil and a gelling agent instead of animal fat, without altering the texture.
Prepared Foods January 2008	Functional Benefits of Trans and Saturated Fats Trans and saturated fats possess functional properties that make them key components in traditional formulas.
Food Processing April 2011 Mark Anthony	Wellness Food Trends: Which Oils And Fats Are Healthy And Why? A lesson on oils, fats and how nothing is what it seems anymore.
AskMen.com June 18, 2015 Dave Asprey	Fatty Foods For Weight Loss These five fatty foods will actually help you lose weight.
Science News February 24, 2007 Janet Raloff	Of Bamboo and French Fries A bamboo extract can limit the formation of a carcinogen in baked and fried foods.
Prepared Foods April 1, 2005	The Foibles of Fats Food grade antioxidants slow the oxidation, extend the shelflife and stabilize the refined oils and fats in a variety of foods. And they are best used when add early in the production process.
Prepared Foods December 12, 2006 William A. Roberts, Jr.	Editorial Views: Trans-formations Within three years, the FDA estimates, food labels promoting 0g of trans fat could help prevent up to 1,200 cases of heart disease and as many as 500 deaths a year. Is it time for foodservice to fall in line?
AskMen.com Joshua Levine	Prevent A Heart Attack: Part II Yes -- you can lower your chances of getting heart disease by choosing your foods more wisely.
Food Processing October 2009	Ingredients Round Up: Fat Replacers High-oleic canola, nonhydrogenated all-purpose shortening, and other fat replacers.
Nutra Solutions March 5, 2005 Marcia A. Wade	A Foray Into Fatty Acids "Nutritional lipids" no longer an oxymoron?... CLA enzyme may be key to weight loss... Monounsaturated fatty acids seeing higher-profile coverage, increased billing on product labels... Future for nutritional lipids with combination effects?... etc.
Nutra Solutions March 11, 2007 Amanda Archibald	NutraSolutions' New Products Annual -- CLA/Omega-3s The nutritional lipids arena continues to be dominated by the omegas.
Food Processing April 2011 Diane Toops	Healthier Snacks are a Chip Off the New Block U.S. manufacturers are working hard to provide better-for-you snacks with new oils, less sodium.
Prepared Foods September 1, 2005	A New, Healthful Oil Bunge Oils' new business development team has created a new vegetable oil that is considered a nutraceutical. Research shows the oil actually inhibits the body's ability to absorb cholesterol.
AskMen.com June 20, 2002 Sebastien Stefanov	Can Fat Be Healthy? Fat doesn't just fall under one simple category; it is comprised of three main groups -- monounsaturated, polyunsaturated and saturated -- each with its advantages and disadvantages. To solve the mystery that is fat, let's examine each category one by one.