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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.   |
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
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
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. |
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
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. |
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
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. |
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. |
Food Processing
May 2009 |
Ingredient Round Up: Fats and Oils Fats and oils from different suppliers and vendors to the industry are outlined. |
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. |
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
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. |
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 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. |
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
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. |
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. |
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
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. |
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. |
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. |
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
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
August 14, 2006 |
Frying Fats Deep-fat frying is perhaps the most complex processing operation known. |
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. |
Food Processing
October 2005 |
From the Bench: Fat replacers Five fat replacers that can help processors achieve their formulation fantasies. |
Nutra Solutions
September 1, 2005
Mohd Salleh Kassim |
Hand to Heart Study indicates palm oil should be considered as a neutral fat in relation to cholesterol metabolism and regulation. |
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
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
June 2010
Diane Toops |
No Ice Age in Frozen Foods Frozen food convenience and advanced technology resonate with consumers, even post-recession. |
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... |
Nutra Solutions
June 6, 2007
Kerry Hughes |
A Uniquely Metabolized Oil Not only does this oil have amazing nutritional properties, it also has strong functional benefits in food formulation. |
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. |
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. |
Nutra Solutions
September 1, 2006 |
Condition-Specific Products While generally healthful foods likely will continue to make up the bulk of "good-for-you" items on grocery store shelves, foods and supplements that target specific health conditions are on the rise. |
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. |
Health
March 2006
Joan Raymond |
World's Healthiest Foods: Olive Oil (Spain) Antioxidant-rich olive oil protects against heart disease. |
The Motley Fool
January 30, 2007
Alyce Lomax |
McDonald's Cuts the Fat Phew! McDonald's finally came up with a healthier oil for its fries. The fast-food giant sure has been firing on all cylinders lately -- its recent quarterly earnings told the tale. |
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... |
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. |
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
May 2007
Mark Anthony |
Encapsulating New Ideas Encapsulation is a means to hide the fishiness of omega-3s and to protect other nutrients from processing and digestion. |
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. |
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. |
Food Processing
March 2008 |
Ingredient Round-Up: Savory Flavors Natural charbroiled flavor... Soy bacon bits... Organic seasoned oils... Salt replacers... 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 2010
Diane Toops |
How to Formulate Healthier Snacks for Kids Building healthier snacks for perpetually hungry kids moves front and center. |
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. |
