While with any food, ‘taste is king,’ texture is also extremely important, especially in products aiming to mimic meat. For optimal texture, many manufacturers argue, animal fats, which contribute significantly to the texture of real meat, must be replicated...
To help close the taste-gap between alternative proteins and their animal-based counterparts, food-tech startup Melt&Marble is expanding and improving the selection and performance of available animal-free fats, which it says ultimately will help...
Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.
In working to improve the taste of plant-based seafood alternatives, Dutch start-up Upstream Foods is cultivating fat from salmon cells for the B2B market.
Plant-based meat alternatives are getting 'meatier' by the day as brands reverse engineer animal products and put them back together with plants. But getting plant-based fat to behave like animal fat has been a major stumbling block for the...
The FMCG giant recently tasked start-ups to find solutions that promise to improve the taste, texture, sustainability and affordability of plant-based meat and dairy alternatives. The winner? A French company with a patented plant-based fat that closely...
London-based start-up Hoxton Farms is cultivating animal fat for plant-based meat alternatives. What is the secret to the duo’s competitive edge? Computational biology, the founders tell FoodNavigator.
Scientists are using Chilean quillaja extract to create nano-scale oleogels in plant-based proteins, mimicking the taste and texture of fat in meat and creating a 'juicy' product that, until now, has been "a real challenge", says the...
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.
There has been a notable increase in demand for coconut, sunflower and safflower oil, coupled with increased interest in Non-GMO and organic options in the fats and oils arena, say experts at value added vegetable oils specialist AAK USA.
Just days after approving a qualified health claim extolling the heart-healthy benefits of macadamia nuts, the FDA has approved a similar claim about soybean oil in a move petitioner Bunge says will provide clarity for consumers bombarded with confusing...
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...
Solazyme is aiming to launch the latest addition to its micro-algae-based ingredients portfolio in early 2016 - an algae butter - which it says could replace hard fats such as palm oil or partially hydrogenated oils in a variety of applications spanning...
San Francisco-based microalgae pioneer Solazyme has expand its joint venture with oils expert Bunge to develop a “range of breakthrough oils for food and products for animal nutrition”.
The use of biomimicry to form nature-inspired oleogels could help manufacturers to better structure unsaturated fats to replace trans fats, say researchers.
A Nestlé-supported study has examined the causes of chocolate fat blooming, a process when white defects appear on the surface of chocolate because of fat crystallization – a serious problem for the global confectionery industry.
Solazyme’s AlgaVia whole algal flour is now being used in eight commercially available products in the US from non-dairy creamers and powdered beverages to gluten-free baked goods, while the company is also in “late stage commercial tests with major national...
New I can't believe it's not butter recipe has no artificial preservatives
Unilever is seeking to seize back the initiative in the US spreads aisle with the roll-out of new ‘cool blending technology’ that enables it to produce buttery spreads without using artificial-sounding ingredients that have given the category an image...
Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.
If the cover of TIME magazine earlier this month (headline: Eat Butter) is anything to go by, it would seem that the conversation about fat, and saturated fat in particular, is changing, at least in the media. But are policymakers sitting up and taking...
The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Demonization of ingredients and a lack of consumer understanding has fueled clean label, but it remains niche among a small group of consumers, DuPont Nutrition & Health says.
SOHO Flordis International, an Indonesian/Australian supplement and pharamceutical company, is bringing a fat-binding dietary supplement to market in North America under the Calorease brand name. It promises to do what Olestra couldn’t, that is, cut...
Foods produced with olive oil or olive oil aromas in place of other oils or fats could help consumers feel fuller for longer, according to new research.
A product that will stabilize and solidify fats and oils, such as margarines and shortenings, with lower saturated fat and zero trans fats could be on the market in 12 to 24 months, says Adriene Eiffes, marketing specialist for Ashland Specialty Ingredients.
Milled grains and edible oils specialist Bunge is now walking the talk when it comes to collaboration with the launch of a new state-of-the-art culinary center at its Ingredient Innovation Center in Bradley, Illinois, says its North American boss.
Consumer perception of fats is undergoing a transformation, opening myriad opportunities for new product development, according to a new trend report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
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.
Fats and oils supplier AAK has acquired a US manufacturer of flaked shortenings for the bakery and food service industries, surprising some market analysts who believed the company’s strategy was more focused on emerging markets.
Food-grade surfactants – an extremelty exclusive club – may soon have a new member, as the University of Massachusetts report that a natural sugar ester may be of use foods and beverages.
Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.
An emulsified blend of palm stearin and palm oil may create a margarine with better functional characteristics for use in hydrogenated-fat free food products, according to a new study.
Netherlands-based scientists have reported data for the real-time digestion of fats containing ingredients like vitamin D3, insights that could advance the formulation of foods.
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.
Cargill has entered into an agreement to acquire the edible fats and oils business of Goodman Fielder in Australia and New Zealand, which it says will aid efficient future growth in the region.
Solbar has been awarded first place for analysis of its soybean meal by the American Oil Chemists Society (AOCS) Laboratory Proficiency Program, the company said on Monday.
A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with the same characteristics and consumer acceptance, says new research from Canada.
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.
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.
SunOpta is continuing its march into the organic vegetable oils sector as it announces a new deal with Daabon Organic USA to distribute organic palm oil products.
A deal has been signed between research centers in Canada and China to join forces and work on projects that could increase the yield of canola, as demand for healthy oils increases.
Fats and oils supplier ADM Pura steps up solutions for bakers,
opening a new R&D test bakery at its production site in
Purfleet, Essex to look into reformulation and novel fats.
Vegetable oil prices are expected to remain high into the coming
2008/09 season as surging demand from the developing world outpaces
production, predicts the US agriculture department.
Jan Dekker has launched a new ingredient to extend the use of
vegetable oils for frying - an innovation expected to save costs
for manufacturers as oil prices soar.
