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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
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
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
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
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... |
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. |
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. |
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. |
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
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
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
May 2009 |
Ingredient Round Up: Fats and Oils Fats and oils from different suppliers and vendors to the industry are outlined. |
Food Processing
October 2005 |
From the Bench: Fat replacers Five fat replacers that can help processors achieve their formulation fantasies. |
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. |
Food Processing
October 2009 |
Ingredients Round Up: Fat Replacers High-oleic canola, nonhydrogenated all-purpose shortening, and other fat replacers. |
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. |
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. |
Food Processing
April 2013
David Phillips |
Awaiting the Next Generation of Fats and Oils As suppliers and processors end their dash away from hydrogenated products, palm oil and fractions are the fats du jour. |
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 2010
Diane Toops |
Toops Scoops: Cargill builds a sustainable supply chain for its oils How do you turn wellness trends into reality? It comes down to the mystery of the black box -- problem-based situations that offer a hypothetical mystery and need to be solved. |
Science News
April 10, 2004
Edna Francisco |
Stronger Proof That Trans Fats Are Bad A new study examining body fat adds weight to evidence that trans fats are associated with heart problems. |
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. |
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
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. |
Science News
July 19, 2003
Janet Raloff |
No Hiding Most Trans Fats Under new FDA rules that take effect in 2006, manufacturers and bakers will have to identify trans fats wherever they occur in amounts of 0.5 gram or more. |
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. |
Prepared Foods
December 1, 2005 |
The Thin Line Mainstream-media publicity is driving consumer's soy awareness... The good and bad of trans-fat hydrogenation... |
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? |
Food Processing
March 2007
David Joy |
Regulatory Issues: Trans fat tipping point For better or for worse, there seems to be no real, ongoing scientific debate about whether trans fats are truly dangerous. |
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
October 2007 |
Ingredient Round-Up: Fat replacers Fat replaces in low- and zero-trans fat varieties, butter flavors, dairy replacers. |
Reactive Reports
Issue 56
David Bradley |
The Weighty Issue of Fat Spread the word: trans fats make you fat. |
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. |
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. |
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. |
Nutrition Action Healthletter
December 2001
Jane Hurley |
Better Than Butter? Supermarket shelves now offer dozens of margarines (they're called spreads if they're less than 80 percent oil) that are low in artery-clogging saturated and trans fats. Here's how to find them... |
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. |
Nutrition Action Healthletter
April 2002
Michael F. Jacobson |
FDA Fiddles, While Americans Die You won't see the word "trans" -- meaning heart-damaging trans fat -- on most Nutrition Facts labels any sooner than 2007. Knowing that the delay means 2,000 to 5,000 deaths each year doesn't seem to bother the food industry or the government one whit... |
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. |
Prepared Foods
August 14, 2006 |
Frying Fats Deep-fat frying is perhaps the most complex processing operation known. |
Food Processing
April 2010
Diane Toops |
How to Formulate Healthier Snacks for Kids Building healthier snacks for perpetually hungry kids moves front and center. |
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. |
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. |
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... |
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 1, 2007
Steven B. Steinborn |
NYC Ban on Trans Fat: A Case Study New York City now imposes a level of interference that many believe will do more harm than good. |
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. |
Food Processing
June 2007 |
Wellness Foods HealthBites: June/July What's happening in the world of nutrition and health. |
