Organogels, seen by some as offering great potential as trans fat replacer and nutraceutical delivery systems, may still far from being used in finished products, says a new review.
Unilever has announced that it will cut the trans fats from its soft spreads, while keeping levels of saturated fat below two grams per serving – even though it could already claim ‘zero trans fats’ on labels.
Cargill has announced that it will stop producing hydrogenated oil at its plant in Wichita, Kansas as manufacturers have increasingly sought to replace trans fats with healthier fats in their products.
American obesity rates have increased in 23 states over the past year and decreased in none, according to a new report from the Trust for America’s Health and the Robert Wood Johnson Foundation.
Researchers have linked high intake of fat from red meat and dairy products with increased risk of pancreatic cancer, in a study published in the Journal of the National Cancer Institute.
Rice bran oil and soy protein concentrate could be used by mayonnaise manufacturers to cut fat levels while increasing consumer acceptability, according to a study on its sensory properties.
Consumers who choose foods labeled ‘zero trans fats’ could still surpass their recommended daily limit due to FDA rules that allow up to 0.49g of trans fat per serving to be rounded to zero, says spread company Smart Balance.
Health Canada and the Canadian Food Inspection Agency have approved a high oleic acid genetically modified (GM) soybean for cultivation and foods containing the oil could hit the market by 2010, says DuPont.
Significant changes in the way foods are formulated and improved methods of ingredient analysis have led to the revision of dietary data regarding fats and oils in the American diet.
Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to low-fat alternatives of family favourites, suggests a new study.
The Canadian government has released data showing that levels of trans fats have declined since the first results of its monitoring program were released in 2007 – but some food categories still have a way to go.
The Center for Science in the Public Interest has urged Pennsylvanian officials to ignore the advice of a task force on trans fat, which concluded that a mandatory ban “could be more harmful from a health perspective”.
Caravan Ingredients has claimed to have transformed the processing of shortenings and foods containing them, such as bakery products, with a new line of diglycerides.
A growing group of consumers dubbed foodies are shaping the American palate and offering food manufacturers a willing audience for product launches, a new report suggests.
The merger agreement between Bunge and Corn Products International has been thrown into turmoil as CPI’s board has withdrawn its support for the $4.8bn deal.
Dairy, pork and beef products have lost their appeal among a group of consumers who may have decreased consumption of these foods because they are associated with high-fat content, according to a survey.
Consumers are shifting blame for obesity problems in the US on to food manufacturers, saying they should provide healthier products and holding them more responsible than fast-food firms, according to analysts.
Campbell Soup has reformulated its product line specifically for schools, lowering salt and fat content to meet the nutrition standards of an alliance set up to fight childhood obesity.
Archer Daniels Midland has joined with Associated British Foods in a new venture to manufacture, market and distribute packaged vegetable oil products in the US and Canada.
Food companies need to reinvent mealtimes and promote healthy snacking so kids and teens can reap the nutritional benefits, according to a new report from Mintel.
An industry association is calling for frozen foods to be recognized in official government child nutrition programs, highlighting the importance of a varied and healthy diet.
Mars is to launch a new front-of-pack labeling system on all of its chocolate, other confectionery and foods amid fresh calls in the US for a labeling overhaul.
Asoyia has been awarded a $300,000 grant from the United States Department of Agriculture (USDA) to market its low linolenic soybean oils which offer an alternative to trans fats.
The need to replace trans fats in food and beverages has spurred innovations within the industry, from new products to oilseed crop development, a new report said.
Presenting a product's trans fat content is largely wasted on
consumers through the lack of interpretive footnotes or information
on recommended daily value, say researchers.
The swell of the tide against trans fats has reached new levels in
recent months, as fast food group McDonalds has switched to using a
blend of canola, corn and soybean oils to cook fries and other deep
fried products.
Asoyia has secured a $4m agreement with two venture capital firms
to expand the marketing, research and development of its low
linolenic, trans fats free soy products.
US ingredient giant Cargill is expanding its line of high oleic
canola products, on the back of customer demand for oils and
shortenings with no trans fat and low levels of saturated fat.
Consumer awareness of 'bad' fats is at an all-time high, but people
are still lacking key information to better understand what they
eat, according to a new survey by the American Heart Association
(AHA).
A collaboration yesterday announced by biotech company Monsanto
could result in the establishment of an analytical standard for
heart-healthy soybean oil.
Reducing fat intake continues to be the main priority of consumers
looking to improve their diets, according to a new report from
market analyst Datamonitor.
Despite the ban on the use of trans fats in New York City
restaurants, some fast food restaurants are still serving up trans
fat fried food, says a new survey from the Center for Science in
the Public Interest (CSPI).
