Women who consume high levels of trans fat during pregnancy are more likely to give birth to bigger babies, according to a new study in the American Journal of Clinical Nutrition.
Specialty oilseed firm Technology Crops International (TCI) is looking to boost its presence in the food and dietary supplements markets after opening a state-of-the-art biorefinery on Prince Edward Island, Canada.
Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.
A diet that combines cholesterol-lowering foods may results in greater decreases in low density lipoprotein (LDL) cholesterol levels than a low-saturated fat diet, according to new research.
Bunge North America has acquired the margarine assets of the C.F. Sauer Company in Virginia and Kansas, in a move it says could help speed innovation in reduced saturated and trans fat foods.
Dietary guidelines “would benefit from a reality check” according to one of the authors of a high-profile study revealing that following government healthy eating advice could significantly increase food bills.
Calorie labeling, healthier options and reformulation work notwithstanding, some of America’s biggest restaurant chains are still selling products so eye-wateringly caloric that diners eating just one course are getting all the calories they need for...
The debate about just how bad saturated fats really are for our health - and whether what we are replacing them with is potentially worse - raged on at the IFT expo earlier this month.
The next generation of healthier soybean oils are impressive, but they will not blow high oleic canola out of the water, Dow Agrosciences has predicted.
The next generation of soybean oils will give the food industry a cost-effective and healthier alternative to partially hydrogenated vegetable oils (HVOs) with flavor and stability current alternatives cannot deliver, according to biotech giants Monsanto...
Manufacturers of everything from nutrition bars to salad dressings, pasta sauces and margarine are seeing encouraging results using soybean oil developed by Monsanto and Solae rich in the omega-3 fatty acid SDA (stearidonic acid).
Dow Agrosciences is confident sales volumes of its omega-9 mono-unsaturate-rich oils will triple in the next two-to-three years as manufacturers making everything from breakfast cereal to microwave popcorn try to cut saturated fat.
A new non-hydrogenated icing shortening product for bakery goods contains 25 per cent less saturated fat than high palm content alternatives, claims manufacturer Richardson Oilseed Limited.
The addition of antioxidants to oils may control the formation of trans-fats during the processing and heating of edible oils, according to new research.
The hydrogenated fat content of bakery products may be reduced by replacing trans fats with sunflower or coconut oils, and still maintain characteristics similar to ‘full-fat’ products, says new research.
Caravan Ingredients has added a new diglyceride ingredient to its Trancendim range to reduce saturated fat content in par-fried potatoes and prevent freezer clumping and crumbing, the company has said.
Special Edition: 2010 Dietary Guidelines for Americans
The 2010 Dietary Guidelines’ new focus on reducing energy intake will present major reformulation challenges for food technologists, says the Institute of Food Technologists’ (IFT) president-elect.
The ingestion of trans fats may increase the risk of depression, whilst healthier oils such as polyunsaturated fatty acids and olive oil may reduce the risk, according to a new Spanish study.
Monsanto and the Food and Drug Administration (FDA) have completed a biotechnology consultation process for a key component of the company’s high-oleic soybeans, the biotech giant has said.
Current Food and Drug Administration (FDA) guidelines for the labeling of trans fats are deceptive and need to be revised, claims an article published in the latest issue of the American Journal of Health Promotion.
Mothers who consume a diet high in trans-fats may be doubling the risk that their infants will have high levels of body fat, according to new research.
Loders Croklaan has introduced a new range of trans-fat free shortenings for donuts, which the company says can eliminate oil migration and improve eating quality.
Researchers have created a new form of soybean oil using traditional plant breeding that contains significantly elevated levels of oleic acid for trans and saturated fat replacement.
Very low intakes of saturated fats may be just as bad for you as very high intakes, and could lead to an increased risk of death from stroke - according to new Japanese research.
Made from canola and sunflower seeds, the oils are said to have a ‘unique’ combination of high oleic and low linolenic fatty acids that delivers the benefits without oil performance or food taste.
Barbecues may see a healthier sausage this summer as Spanish scientists show that pork fat may be replaced by emulsified olive oil without changing the taste of the hot dog.
The American Medical Association (AMA) has urged the Food and Drug Administration (FDA) to adopt more accurate labeling of trans and saturated fats, among other public health policies agreed at its annual meeting.
Fears that saturated fat content of foods would skyrocket as manufacturers switched out trans fats have proved to be unfounded, according to a new study published in the New England Journal of Medicine.
People who cut saturated fats while increasing intake of refined carbohydrates like white bread and pasta have a higher risk of heart attack, according to a study published in the American Journal of Clinical Nutrition.
Nestlé has bolstered its sustainable palm oil commitments by partnering with The Forest Trust (TFT) in a move described as “game-changing” for the industry.
The Food and Drug Administration (FDA) has issued a letter of no objection that Monsanto’s ‘nutritionally improved’ soybeans are generally recognized as safe (GRAS), enabling food makers to test the soy oil.
There is a pile of evidence linking artificial trans fats with heart disease, so why is it still in our food? It’s time to get real and recognize that artificial trans fat is an adulterant with no place in the global food supply.
The Louisville Metro Council has suggested a rewards system for food manufacturers that stop using trans fats in their products, after a proposed ban in the city failed to attract support in February.
Over eating may be driven by a same neurobiological mechanism in the brain as drug addition, says a new study from the US that adds clout to the theory ‘food addiction’.
Partial substitution of cocoa butter in confectionery products may be achieved with tea seed oil, a by-product of tea processing, says new research with the potential to help chocolate makers cut costs.
FDA chief Margaret Hamburg has pushed forward the agency’s promised crackdown on labeling claims with an open letter to industry, and 17 individual warning letters.
High intakes of trans-fatty acids, an enfant terrible of the food industry, may increase the risk of stroke in post-menopausal women by 30 per cent, says a new study.
A proposed trans fat ban in Louisville, Kentucky has been rejected in favor of a public education effort, better labeling and a voluntary phase-out – despite a taskforce recommendation for an outright ban.
California has become the first state to ban the use of trans fat-containing cooking oils, as a law signed by Governor Schwarzenegger in 2008 came into effect on January 1.
Monsanto has submitted evidence to the FDA and USDA backing the safety of its Vistive III soybean traits, intended to provide heat stable, trans-fat free cooking oils.
Canada is updating its front-of-pack nutrition labeling scheme, disqualifying whole food categories, changing the rules for fiber, salt and fat, and introducing criteria for trans fat and sugar.
Inulin can replace trans-fatty acids in snack food formulations, turning it into a healthy snack with good consumer acceptance, says a new study from Brazil.
Mintel has suggested that sodium could be the next trans fat as consumers are increasingly looking to low-sodium options and manufacturers are responding by slicing salt from their products.
The Soyfoods Council has issued information to help industry better understand possibilities for substituting trans fats in bakery products with soybean oils and interesterified trans-free shortenings.