The House of Representatives passed a bill that could reinstate whole and reduced fat milk on school menus – but lobby groups say the change would spark racial inequalities.
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.
Saturated fatty acid chain length should be taken into consideration when assessing the impact on heart health, a new study suggests, indicating an opening for food marketers to differentiate the types of saturated fats used in their products and for...
While consuming saturated fats increases blood cholesterol, meta-analyses suggest this does not translate into increased risk of cardiovascular disease, say researchers.
Americans need to more than halve their consumption of added sugars, reducing average consumption from 13% of daily energy intake to just 6%, the equivalent of 30g for someone on a 2,000 calorie-a-day diet, according to the expert committee advising the...
All pork samples tested showed "noticeable differences" in the nutrition information declared on-pack and the actual nutrient content, according to a Chilean survey.
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.
Barlean’s is the latest brand to be hit with a lawsuit challenging the notion that coconut oil is a healthy choice, with plaintiffs alleging that the high-saturated fat oil is one of the least healthy options for consumers shopping the edible oils aisle.
While sales of plain dairy milk have been declining for years, and US yogurt production has dropped off after peaking in 2014, new data shows the continued growth of cheese, butter, and ready-to-drink coffee, yogurt drinks and protein beverages featuring...
‘I’m astounded people consider ghee to be healthy’
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...
“So the ketogenic diet, sure, it will cause you to lose weight in the short term. So would cholera, or a cocaine binge, but that doesn’t mean it’s a good idea,” observed Dr David Katz at the 7th International Congress on Vegetarian Nutrition (ICVN) this...
US retail sales of culinary coconut oil – a category demonstrating explosive growth in recent years – have continued to decline, according to new data from SPINS, with the strongest reversal of fortunes in the conventional (MULO) channel, where sales...
Aquafaba – the viscous liquid left over from cooking chickpeas and the #2 ingredient in Sir Kensington’s Fabanaise mayo – is one of the vegan community’s best-kept secrets. But Faba Butter, a new plant-based ‘butter’ debuting at the Winter Fancy Food...
The coconut oil chip start-up should see double-digit growth this year after securing a lucrative business partnership with a CPG expert, its founders say.
Carrington Farms has introduced a new vegan protein powder featuring organic coconut powder as the #1 ingredient, as consumers continue to embrace coconut-fueled products despite ongoing confusion about whether the saturated fat-packed fruits are as healthy...
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”.
Microalgae specialist Solazyme has moved into the consumer packaged goods (CPG) arena with the launch of Thrive, a culinary oil from algae that will make its debut at upmarket grocer Gelson's Markets in southern California this week.
Industrial trans fats, which the Grocery Manufacturers Association recently asked FDA to allow in small amounts in certain packaged foods, are associated with greater risk of death and coronary heart disease, according to a meta-analysis published Aug....
Ginger, turmeric and sprouted grains are hot, while kale and Greek yogurt are cooling off, according to trend watchers at Rabobank International who walked the floor at the 2015 Natural Products Expo West show in Anaheim earlier this month.
Field Roast Grain Meat Co. expands its portfolio into the retail vegan cheese category with the Jan. 1 launch of Chao Slices, which it claims are “revolutionary” because they do not try to mimic dairy cheese like other players in the segment.
Swapping just five percent of calories from saturated fat with foods containing the polyunsaturated fat linoleic acid have a lower risk of heart disease, finds a new analysis of current evidence.
One of the fastest growing ingredients right now, coconut often is touted as a superfood, but that does not mean products containing its oil, flesh or milk are “healthy,” a recent FDA warning letter reminds the food and beverage industries.
The concept of a healthy diet is one that continues to evolve—as special diets gain more attention and consumers become more attuned to ingredient lists, the role of animal vs. plant fats and the growing fervor surrounding what’s considered natural.
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...
A review of more than 72 clinical studies has raised further questions over current guidelines relating to fat intake - which generally restrict the consumption of saturated fats and encourage consumption of polyunsaturated fats to prevent heart disease.
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.
General Mills has filed a patent for salt-flavored fat particles that enable cost effective sodium reduction and fat replacement in baked dough products.
Much of the growth of coconut food ingredients has been driven through the natural channel in years past. But now the ingredient may be reaching critical mass, with more mainstream consumers drawn to its flavor and health benefits.
Many confectioners are sidestepping responsibilities on sustainable palm oil by only ensuring products meet ‘inadequate’ RSPO standards, according to Greenpeace.
There will be pressure from some corners to give the food industry several years to phase out partially hydrogenated oils, but from a technical perspective, viable alternatives are already out there for pretty much every application, according to one...
Bunge’s award-winning functional shortening has allowed manufacturers of bakery products to boost the nutritional profile of formulations, but a surprise discovery has led to a new application: Microwave pizza.
New Jersey-based Candy Treasure has overcome a US ban on toy-filled chocolate eggs dating back to 1938 after its Choco Treasure surprise eggs were deemed safe for sale.
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.
Consumption of saturated fats may be associated with decreases in memory and reductions in brain functioning, and could lead to an increased risk of Alzheimer’s disease, according to new research in women.
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.
Calorie labeling, healthier options and reformulation work notwithstanding, some of America’s biggest restaurant chains are still selling products so eye-wateringly caloric that diners eating just one course are getting all the calories they need for...
The hydrogenated fat content of bakery products may be reduced by replacing trans fats with sunflower or coconut oils, and still maintain characteristics similar to ‘full-fat’ products, says new research.
The IFT awards the hottest innovation in the food sector at its annual meeting and trade show. Chairman of the judges Peter Clark explained what caught his attention this year - and how innovation and trends have changed in the 42 years that he has been...
Two bakery shortening products won Innovation Awards at the 2010 Institute of Food Technologists’ (IFT) Annual Meeting and Food Expo in Chicago this week.
A blend of oils from coconut and palm could produce a plastic fat for use as a shortening in bakery products as a trans-fat replacer, says new research from India.
Cognis is extending its non-hydrogenated fat range of Lamequick
whipping agents with three new versions suited to a broader range
of technical applications that meet consumers' healthy
requirements.
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).
Oil and fat manufacturer AarhusKarlsham (AAK) is introducing a
number of extensions to its EsSence line of bakery shortenings,
designed to respond to the trans-free requirements of niche
applications in the category.
Designing foods with trans-fat alternatives must be a
'multidisciplinary' approach, say Danisco scientists in a review
that looks towards a trans-fat free future.
Using GM techniques to change the activity of a plant enzyme could
convert unsaturated oils in the seeds of a temperate plant to the
more saturated kind usually found in tropical plants like palm oil,
new research suggests.
Indonesia's leading cooking oil producer witnessed surging share
prices on its Singapore trading debut yesterday, as investors
sought to capitalize on growing interest in the country's palm oil
sector.
