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.
A proprietary citric acid-based antioxidant may extend the lifespan of frying oils, and have carry over benefits to the finished product by boosting shelf-life, says a new study.
Glanbia Nutritionals has developed an emulsifier line for longer shelf life and cleaner labels in a move toward ingredients targeting added productivity and profitability, rather than just added nutrition.
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.
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.
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.
Two major players in the US healthy oils market are joining forces
to develop a DHA oil from canola, which could lead to the launch of
a new, cost effective source of the blockbuster ingredient down the
line.
The results of a survey by the Food Safety Authority of Ireland
(FSAI) on the fat content and fatty acid composition of
pre-packaged food products reveal that generally, levels of
trans-fatty acids in the surveyed products are low.
Kerry Ingredients & Flavours has extended its line of
functional flavors, which are said to combine the flavor and
nutritional value of fruits and vegetables.
The typical North American diet consisting of large amounts of meat
and little fish is deficient in omega-3 fatty acids, posing
possible risks to infant neurological development, says new
research.
As the yellow fats market competes against products for consumers
aspiring to healthier lifestyles, Mintel has highlighted how
manufacturers of these goods should play up their taste attributes.
Scientists from India's Indian Institute of Technology have
reported the potential of bahera as a novel source of edible oil to
help the country make up its short-fall in supply.
Martek has added a new patent to its store of European intellectual
property on ARA from Mortierella alpine microorganisms for
infant formulas, reinforcing its position after an opposition
hearing in 2005 narrowed the scope of the...
Oil extracted from the seeds of hibiscus plants is rich in linoleic
and oleic fatty acids, and could offer interesting applications for
industry, says new research from Spain.
Monsanto and The Solae Company have announced a collaboration over
the development of omega-3 from genetically-modified soy beans,
which could speed up the availability of the healthy ingredient
from new non-marine sources.
Supplementation with conjugated linoleic acid (CLA) prevented
age-related bone loss in mice, says a new study that could offer a
dietary therapy for protecting against the ever-growing threat of
osteoporosis.
Natural food group SunOpta is to quadruple its sales of the açai
berry in North America, revealing that the Brazilian berry is the
most popular fruit ingredient with its customers.
Leading oilseed producer Bunge has developed a new process to
incorporate protein into candy bars, which the company claims does
not have a negative impact on the product's texture and taste.
Dow AgroSciences yesterday announced that it is to increase
production of its trans fat free canola and sunflower oils on the
back of an increased demand as food manufacturers strive to churn
out healthier products.
Decas Cranberry Products (DCP) has fortified sweetened organic
cranberries with omega-3 - an enhancement that could help
formulators improve the nutritional profile of foods.
US agribusiness firm Cargill on Friday filed an appeal of a judge's
ruling in December that prevents the company from enforcing patents
for high oleic oils.
Natural foods group SunOpta said today that it will distribute
organic acai pulp produced by California-based Sambazon Acai to
food and beverage manufacturers across North America.
Traditional methods used to extract argan oil do not destroy the
physico-chemical characteristics of this speciality vegetable oil
used in North African food formulations.
Opportunities continue to open up for trans fat alternatives as
Israel communicates plans to become the world's third country to
impose labelling rules on artery-clogging trans fats.
Heart-friendlier products may be one of the benefits from new corn
varieties developed by US scientists at the US department of
agriculture's chief scientific research agency and Iowa State
University (ISU). The 14 new lines...