Trans- and saturated fats

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.

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