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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 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
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. |
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 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
June 5, 2007
Richard F. Stier |
R&D Applications Seminar: Breakfast Bars and Cereals 101 Consumers are lured to breakfast foods by inclusions like almonds, soy and dairy products, whole grains and more. |
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
August 14, 2006
Marcia A. Wade |
Protein Proposals American adults should get 10% to 35% of their calories from protein. Here are a few ways they can do that. |
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 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. |
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
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... |
Nutra Solutions
March 5, 2005
Amanda Archibald |
Progressive Protein Practices Product intros using whey up 26%... Adding soy protein attracts consumers... Has soy gone mainstream?... Wheat protein isolates benefit from low-card craze... 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. |
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
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. |
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
February 2007
Mark Anthony |
2007: The Year of Protein Awareness While Americans are not protein-deficient, the nutrient's roles in food and health are becoming more appreciated, and its connection to satiety is skyrocketing. |
AskMen.com
Lars Dufke |
The Health Benefits Of Soy As it turns out, soy may be the single most beneficial food product, promising the healthy maintenance of the heart, bones, prostate, and immune system. |
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. |
Nutra Solutions
March 15, 2006
Marcia A. Wade |
Pick a Protein Choosing a protein is dependent on the reputation the manufacturer plans to build for the product. Whether the product is for heart health, bodybuilding or weight loss and/or low-allergenicity, there is a protein out there for every application. |
Prepared Foods
April 8, 2007
Kerry Hughes |
Body-building Pizza? - April 2007 Functional foods are appearing in all avenues of convenient eating, and a school lunch pizza fortified with whey protein is just one example. |
Food Processing
October 2009 |
Ingredients Round Up: Fat Replacers High-oleic canola, nonhydrogenated all-purpose shortening, and other fat replacers. |
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. |
Prepared Foods
February 5, 2006 |
Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts. |
Food Processing
May 2009 |
Ingredient Round Up: Fats and Oils Fats and oils from different suppliers and vendors to the industry are outlined. |
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. |
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. |
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. |
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. |
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
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
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. |
Nutra Solutions
June 1, 2005 |
Pyramid Power Designed to help challenge the country's growing obesity epidemic, the USDA's MyPyramid incorporates recommendations from the 2005 Dietary Guidelines for Americans. |
Food Processing
October 2005 |
From the Bench: Fat replacers Five fat replacers that can help processors achieve their formulation fantasies. |
Food Processing
February 2011
Mark Anthony |
Wellness Food Trends: Focus on Soy Is soy a genuine health miracle or a health hazard as the soy police would have us believe? |
Food Processing
October 2008
Mark Anthony |
Ingredients for Healthy Indulgence The smart strategy for processors intent on tapping the healthy indulgence market is to focus on the ingredients consumers equate with indulgence, yet deliver healthy profiles to the foods and beverages they enhance. |
Prepared Foods
February 5, 2006 |
Protein Plus Unique formulation of wheat and soy protein for use in nutritional bars, snacks and cereals. |
Food Processing
July 2012 |
Food Processors Looking at the Whole (Grain) Truth About Breakfast Cereal Despite what seems to be a perpetual war on carbohydrates, it's hard to escape this enduring tradition. |
Food Processing
April 2010
Diane Toops |
How to Formulate Healthier Snacks for Kids Building healthier snacks for perpetually hungry kids moves front and center. |
Prepared Foods
May 6, 2007
Elizabeth Mannie |
Formulating Tasteful Nutritional Products From probiotics to soy isoflavones, the challenge is to maintain a product's health benefits while providing products that please consumer taste buds. |
Nutra Solutions
September 1, 2005
Graham Keen |
Soy Protein and Sterols ADM provides ingredient offerings based on soy protein and sterols, which can help reduce the risk of heart disease as part of a diet low in saturated fat and cholesterol. |
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. |
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
August 2010
Fusaro & Toops |
Food Processors Welcome A Gush of Omega Oils Market reports and news at the IFT expo show a flood of interest in omega-3 oils. |
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. |
Reactive Reports
Issue 56
David Bradley |
The Weighty Issue of Fat Spread the word: trans fats make you fat. |
Food Processing
October 2007 |
Ingredient Round-Up: Fat replacers Fat replaces in low- and zero-trans fat varieties, butter flavors, dairy replacers. |
