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Prepared Foods August 14, 2006	Frying Fats Deep-fat frying is perhaps the most complex processing operation known.
Prepared Foods September 1, 2005 Marcia A. Wade	Hold the Cholesterol Nextra Gold's patented, unique combination of palm, canola and plant sterols may help reduce or eliminate cholesterol absorption from fried foods and can function as a natural alternative to statin drugs.
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.
Reactive Reports Issue 45 David Bradley	Oil's Not Well Cooking with highly unsaturated oils and especially re-using oils can lead to high levels of a toxic compound hydroxy-trans-2-nonenal (HNE) in the food. The compound is readily absorbed by the body and is well-known for its harmful effects on proteins, DNA, and other biomolecules.
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 December 2007	Trends from New Consumer Research Survey reveals that Americans' familiarity with foods that can provide benefits beyond basic nutrition is at an all-time high.
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.
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.
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.
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.
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.
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...
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.
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.
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.
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 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.
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.
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 2006 Kantha Shelke	Trans fats: Just under the deadline Here's how several processors removed trans fats before the Jan. 1 labeling deadline.
Science News October 12, 2002 Janet Raloff	FDA Launches Acrylamide Investigations Research efforts spawned by the discovery that acrylamide, a carcinogen, is formed in some foods like french fries and potato chips when they are cooked.
Nutrition Action Healthletter June 1999 Margo Wootan	Special Feature - Trans Fat Here's a guide to dodging the trans fat that restaurants throw at you. The numbers come from our analyses of typical restaurant foods over the last five years...
American Family Physician October 1, 2000	Food Choices to Help Reduce Your Risk of Cancer
American Family Physician January 15, 2006	Keeping Your Heart Healthy Through Good Nutrition and Exercise An informative patient guide offering healthy food choices along with foods to avoid in the various food groups as well as exercise recommendations.
Chemistry World November 6, 2012 Laura Howes	Acrylamide levels in food still too high, EU says Ten years after a Swedish study found worryingly high levels of acrylamide in baked and fried foods, a new report from the European Food Safety Authority has found that little has changed and levels are still too high.
Science News October 8, 2005 Janet Raloff	When Kids Eat Out Fries and other fast-food fare appear to foster excessive weight gain in adolescents, a 3-year study finds.
Prepared Foods April 1, 2005 Katherine M.J. Swanson	Ingredient Challenges: Food Allergens: Thoughts on Concerns and Control Food allergens are a recognized issue that requires diligent food safety management to ensure consumer and brand protection. A plan is essential, and should involve plant operations as well as product development and processing.
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.
AskMen.com Sabrina Rogers	Q&A: Too Much Tuna, Sodium & More What's the deal with trans fats? Why is sodium so bad for you? Can you eat too much tuna? What the heck are nitrates? Read answers to these burning questions and more.
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 February 1, 2001 Simon McNeil	The 10 Most Unhealthy Foods
Food Processing October 2005	From the Bench: Fat replacers Five fat replacers that can help processors achieve their formulation fantasies.
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.
Chemistry World May 2011 David Julian McClements	Chemistry and our diet by 2020 Any change in our diets between now and 2020 will come down to a mixture of demographic, societal, economic, and scientific developments.
AskMen.com November 6, 2003 Joel McConnell	What Should You Cook With? After trying these ingredients, chances are you'll enjoy using them in your food preparation instead of what you're used to.
AskMen.com December 19, 2002 Sabrina Rogers	Low-Fat Cooking Techniques Whether you usually eat out or at home, it isn't always easy to choose the healthiest foods. If you cringe at the idea of "tasteless" low-fat food but would like to start eating healthier, these low-fat cooking tips will give you the best of both worlds.
The Motley Fool October 30, 2006 Alyce Lomax	Healthier Fried Chicken at KFC? With the furor over trans fats, nobody is likely to be surprised that Yum! Brands' KFC has added its name to the list of restaurants stripping trans fats out of its menu items.
Science News July 31, 2004 Janet Raloff	Better Labeling of Major Food Allergens Having cleared both houses, a recent bill intended to reduce consumers' confusion over which goods contain proteins from the eight most common foods causing allergies, is expected to garner a presidential signature in the near future.
BusinessWeek October 24, 2005	How Whole Foods Prices the Staples You can expect to pay more for organic fruit and produce, but what of such basic items as bread and toilet paper?
Science News July 16, 2005 Janet Raloff	Money Matters in Obesity In newly published reports, scientists not only discuss factors that appear to be contributing to the nation's girth, but also explore the potential roles of different sectors of the economy in helping people trim down.
Prepared Foods April 1, 2006 Marcia A. Wade	Fat Magic Cutting the fat from a food formula is not necessarily a problem when fat replacers, such as gums and starches, help recoup the functionality lost in those reduced- and low-fat products.
Food Processing March 2008 Mike Pehanich	Turning up the heat in thermal processing Energy costs are forcing innovations on the traditional cooking processes.
Food Processing September 2011 Diane Toops	IFIC Survey Zeros In On Consumer Perception Of Health And Wellness The seventh annual 2011 IFIC Functional Foods/Foods for Health Consumer Trending Survey shows 87 percent of American consumers are interested in learning more about beneficial products that can provide a host of health benefits.
American Family Physician April 15, 2003	Coronary Artery Disease: How Your Diet Can Help What is coronary artery disease?... What is cholesterol?... How does lowering LDL cholesterol help?... What foods should I add to my diet?...
Food Processing October 2008	Tricking the Brain Scientists have come up with an idea that will make healthy foods taste as good as their fattening counterparts.
Food Processing March 2011 Dave Fusaro	USDA and HHS Release 2010 Dietary Guidelines for Americans The final recommendations deviate little from last June's committee report, but they do go softer on sodium.
Food Processing August 2010	New Food Rollout: August 2010 New foods and beverages introduced to the marketplace.
Prepared Foods February 1, 2005 Richard F. Stier	Ingredient Challenges: Emulsifiers Offer Options Emulsifiers, an integral part of food manufacturing and product development, are used in a wide range of products and processes. But the type of emulsifier selected demands careful consideration because it can impact product clarity, stability and texture.
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.
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.