Trans- and saturated fats

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CSPI report: We're not making progress on junk food advertising to kids

By Mary Ellen Shoup

Junk food advertising on kids’ television channels has not decreased since 2012 despite uniform nutrition criteria introduced by the Children’s Food and Beverage Advertising Initiative (CFBAI) in 2013, according to CSPI’s analysis of 72 hours of kids...

©GettyImages / Alikaj2582

Scientists create butter-like spread with 80% water

By Mary Ellen Shoup

Cornell University food scientists have created a low-calorie butter-like spread that consists of 80% water and minuscule drops of vegetable oil and milk fat, mimicking the look and texture of dairy butter without the use of artificial stabilizers.

©GettyImages / Jacobs Stock Photography Ltd

Study: What kind of impact does food labeling have on consumption?

By Mary Ellen Shoup

To what extent do food labels encourage healthier eating? A study led by researchers from the Friedman School of Nutrition Science and Policy at Tufts University assessed the effectiveness of different types of food labels on consumers’ eating behaviors....

After gaining a cult following for its 'mix-it-yourself' keto meal shakes, Sated spent two years developing its RTD product line.

Sated keto meal shakes will be a competitor to Soylent, says founder

By Mary Ellen Shoup

After blowing through its $10,800 Kickstarter goal within a few hours, Sated – the brand behind newly-introduced ready-to-drink (RTD) ‘keto meal shakes’ – believes betting big on the keto diet trend will propel the brand to a wider audience including...

Highlights from our healthy fats webinar: ‘I’m astounded people consider ghee to be healthy’

‘I’m astounded people consider ghee to be healthy’

Highlights from our healthy fats webinar: ‘Consumers in the cooking oil aisle are not thinking about fatty acids, they’re thinking, how processed is that?'

By Elaine Watson

Are clean labels, minimal processing, and cultural traditions more important than nutrition in the oils and fats aisle for consumers? And do consumers trust the health ‘experts’? Checkout our gallery of highlights from our June 20 webinar, Chewing the...

IFT 2017: Clean label moves beyond the ingredients list

IFT 2017 part two: Clean label moves beyond the ingredients list

By Elaine Watson

'Clean label' used to be about ousting artificial (or artificial-sounding) ingredients from food labels, but is beginning to move beyond what must be declared on the ingredients list to cover incidental additives, pesticide residues, and animal...

Maintaining mouth feel and shelf life is a challenge in the new era of clean label formulation.  Cargill photo.

Clean label drive spurs innovation in texturizers, preservatives

By Hank Schultz

The challenges of clean label formulation might hit hardest at the humblest of ingredients, texturizers and preservatives—those behind-the-scenes stage hands that do the dirty work of making food formulations palatable and shelf stable.

Soup-To-Nuts Podcast: Emerging class action litigation targets

Soup-To-Nuts Podcast: Emerging class action litigation targets

By Elizabeth Crawford

The number of class action cases filed against food and beverage companies continues to surge with the number of cases brought last year alone reaching a staggering 170, compared to a mere 20 cases in 2008, according to new research released earlier this...

Inside a No Frills store in Richmond Hill, Ontario. Photo: Raysonho/Wikimedia Commons

New study reveals Canadian attitude towards free-from products

By Adi Menayang

There’s a widening sense of distrust from Canadian consumers against food manufacturers, especially when it comes to free-from claims on packaging. A Mintel study conducted in September found that a whopping 65% of Canadians see the free-from label as...

GALLERY: Is fat really back (and if so, what kind)?

GALLERY: Is fat really back (and if so, what kind)?

By Elaine Watson

Protein is hot, sugar is public enemy #1, and fat is back (so the trend-watchers say). But when it comes to good, bad and ugly fats, does everyone agree on which are which? Check out our gallery of insights from consumers, industry stakeholders, and the...

Picture: Qualisoy

Do we need new labeling conventions around fully hydrogenated oils?

By Elaine Watson

Fully hydrogenated oils (FHOs) do not create harmful trans-fats, and could replace partially hydrogenated oils (PHOs) in many applications. However, manufacturers are reluctant to use them because the word ‘hydrogenated’ has become “demonized”, argues...

ABA policy chief: 'There are over 63 issues our industry is monitoring and we’ve really had to prioritize'

Trans fat ban / Nutrition Facts Panel overhaul / FSMA implementation

Big baking: Policy change has never been this busy, says ABA

By Kacey Culliney

Bakers must be prioritize and collaborate in the face of policy upheaval on nutrition, ingredients and food safety this year, warns the American Bakers Association (ABA).

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