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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
October 2005 |
From the Bench: Fat replacers Five fat replacers that can help processors achieve their formulation fantasies. |
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
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
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. |
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
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 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. |
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
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 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... |
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
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. |
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
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
October 2009 |
Ingredients Round Up: Fat Replacers High-oleic canola, nonhydrogenated all-purpose shortening, and other fat replacers. |
Food Processing
October 2007 |
Ingredient Round-Up: Fat replacers Fat replaces in low- and zero-trans fat varieties, butter flavors, dairy replacers. |
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. |
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 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 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
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 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. |
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. |
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
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. |
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
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. |
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
August 14, 2006 |
Frying Fats Deep-fat frying is perhaps the most complex processing operation known. |
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. |
Food Processing
September 2009
Diane Toops |
(O)mega Opportunities arise with Omega Fatty Acids Higher-income, health-conscious shoppers are seeking foods with omega fatty acids. |
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
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. |
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... |
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
March 2007
Mark Anthony |
Going nuts Nuts are breaking out of there shell as a premium treat and gaining deserved recognition as a viable ingredient for many food and beverage formulations. |
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
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
May 2010 |
Ingredient Round Up: Oils This month's ingredient round up is all Omega all the time for heart health. |
Food Processing
September 2006 |
Ingredient Round-Up: Fruits, Nuts & Vegetables Caramelized onion... Fruit and berry replacements... Vegetable and herb blends... Fruit acids... Real, cultivated blueberries... etc. |
Food Processing
October 2007 |
Nutrition Beyond the Trends: Get Smart with Omegas Omega 3 oils were already simmering as a trend a dozen years ago. Now, newer sources and applications technology are driving interest in these healthful fats even higher. |
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
July 2008 |
Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content. |
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... |
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
August 2009
Diane Toops |
Health 101: Understanding Omega-3 Fatty Acids Consumers are embracing omega-3, omega-6, and omega-9 for longer, healthier lives. |
Food Processing
September 2008 |
Ingredient Round Up: Fruits, nuts & vegetables September's Ingredient Round Up focuses on fruits, nuts and vegetables |
