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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.
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 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 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 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 May 2009	Ingredient Round Up: Fats and Oils Fats and oils from different suppliers and vendors to the industry are outlined.
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.
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 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 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.
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.
Food Processing October 2009	Ingredients Round Up: Fat Replacers High-oleic canola, nonhydrogenated all-purpose shortening, and other fat replacers.
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 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 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 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 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.
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.
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 October 2005	From the Bench: Fat replacers Five fat replacers that can help processors achieve their formulation fantasies.
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.
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.
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.
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.
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...
Food Processing October 2007	Ingredient Round-Up: Fat replacers Fat replaces in low- and zero-trans fat varieties, butter flavors, dairy replacers.
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 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.
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.
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 April 2010 Diane Toops	How to Formulate Healthier Snacks for Kids Building healthier snacks for perpetually hungry kids moves front and center.
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 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.
Prepared Foods August 14, 2006	Frying Fats Deep-fat frying is perhaps the most complex processing operation known.
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.
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 February 2011 Mark Anthony	Baking for the Future Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.
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 September 2009 Diane Toops	(O)mega Opportunities arise with Omega Fatty Acids Higher-income, health-conscious shoppers are seeking foods with omega 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.
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.
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.
Reactive Reports Issue 56 David Bradley	The Weighty Issue of Fat Spread the word: trans fats make you fat.
Food Processing February 2010 Dave Fusaro	Trans Fats, Glutens Still Vex Bakers Second-generation trans fats replacements have improved functionality, and second-generation food products have improved taste.
Prepared Foods September 1, 2005	A New, Healthful Oil Bunge Oils' new business development team has created a new vegetable oil that is considered a nutraceutical. Research shows the oil actually inhibits the body's ability to absorb cholesterol.
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.