A judge has dismissed a proposed class action lawsuit vs Johnson & Johnson and McNeil Nutritionals over the labeling and marketing of cholesterol-busting spread Benecol.
The next generation of high oleic soybean oils will give the food industry a cost-effective and healthier alternative to partially hydrogenated vegetable oils (HVOs) with flavor and stability current alternatives cannot deliver, according to biotech giant...
The Canadian beef and dairy industries have set up a new website designed to underline the difference between natural and artificial trans fats, highlighting research that suggests naturally occurring trans fats in meat and dairy do not affect cardiovascular...
New research from USDA suggests that reformulating products to remove or reduce trans fats has not led to large increases in saturated fat content in foods.
The proportion of US adults with high cholesterol dropped by about five percentage points over the past decade, according to new data from the Centers for Disease Control and Prevention (CDC), even as waistlines have expanded.
Older women whose diets include a substantial amount of trans-fats are more likely than their counterparts to suffer an ischemic stroke, a new study suggests.
Trans fat consumption among US adults has fallen 58% over the past decade, coinciding with regional bans and federal government regulation requiring labeling of artificial trans fats, according to a research letter published in the Journal of the American...
The city of Cleveland has sued the state of Ohio for its attempt to block a proposed ban on the sale of certain products containing artificial trans fats.
The US Department of Agriculture (USDA) has deregulated the biotech trait in Monsanto’s Vistive Gold soybeans, allowing the production of low saturated- and trans-fat oils from the beans within the United States.
Caravan Ingredients has added a new application for its Trancendim range of diglycerides to reduce saturated fat content and eliminate trans fat in donut frying oil.
Women who consume high levels of trans fat during pregnancy are more likely to give birth to bigger babies, according to a new study in the American Journal of Clinical Nutrition.
The next generation of soybean oils will give the food industry a cost-effective and healthier alternative to partially hydrogenated vegetable oils (HVOs) with flavor and stability current alternatives cannot deliver, according to biotech giants Monsanto...
The addition of antioxidants to oils may control the formation of trans-fats during the processing and heating of edible oils, according to new research.
Replacing more traditional solid ‘plastic’ shortenings with a liquid version made from oils and emulsifiers may increase the structural quality and shelf life of bakery products whilst reducing the need for hydrogenated fats, suggests new research.
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.
Loders Croklaan has introduced two new shortenings to its SansTrans range to replace trans fat in bakery products, while also reducing saturated fat content and cost in use, the company claims.
Caravan Ingredients has added a new diglyceride ingredient to its Trancendim range to reduce saturated fat content in par-fried potatoes and prevent freezer clumping and crumbing, the company has said.
Current Food and Drug Administration (FDA) guidelines for the labeling of trans fats are deceptive and need to be revised, claims an article published in the latest issue of the American Journal of Health Promotion.
Bunge North America has said that it will more than double the capacity of its canola processing plant at Altona, Manitoba, as part of an expansion plan across the company’s four plants in Western Canada.
Bunge North America has opened a new ingredient innovation center for edible oils and carbohydrates in Bradley, Illinois to allow faster commercialization of new products, the company said.
Ben & Jerry’s has said it will phase out use of the words ‘all natural’ on its ice cream and frozen yogurt labels after a complaint from the Center for Science in the Public Interest (CSPI) last month.
Loders Croklaan has introduced a new range of trans-fat free shortenings for donuts, which the company says can eliminate oil migration and improve eating quality.
PICO Holdings has entered into definitive agreements to build a new canola processing plant in Minnesota to help meet growing demand for canola oil, the company has said.
Researchers have created a new form of soybean oil using traditional plant breeding that contains significantly elevated levels of oleic acid for trans and saturated fat replacement.
The American Medical Association (AMA) has urged the Food and Drug Administration (FDA) to adopt more accurate labeling of trans and saturated fats, among other public health policies agreed at its annual meeting.
Fears that saturated fat content of foods would skyrocket as manufacturers switched out trans fats have proved to be unfounded, according to a new study published in the New England Journal of Medicine.
There is a pile of evidence linking artificial trans fats with heart disease, so why is it still in our food? It’s time to get real and recognize that artificial trans fat is an adulterant with no place in the global food supply.
The Louisville Metro Council has suggested a rewards system for food manufacturers that stop using trans fats in their products, after a proposed ban in the city failed to attract support in February.
High intakes of trans-fatty acids, an enfant terrible of the food industry, may increase the risk of stroke in post-menopausal women by 30 per cent, says a new study.
A proposed trans fat ban in Louisville, Kentucky has been rejected in favor of a public education effort, better labeling and a voluntary phase-out – despite a taskforce recommendation for an outright ban.
California has become the first state to ban the use of trans fat-containing cooking oils, as a law signed by Governor Schwarzenegger in 2008 came into effect on January 1.
Monsanto has submitted evidence to the FDA and USDA backing the safety of its Vistive III soybean traits, intended to provide heat stable, trans-fat free cooking oils.
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.
The Soyfoods Council has issued information to help industry better understand possibilities for substituting trans fats in bakery products with soybean oils and interesterified trans-free shortenings.
Unilever has announced that it will cut the trans fats from its soft spreads, while keeping levels of saturated fat below two grams per serving – even though it could already claim ‘zero trans fats’ on labels.
Cargill has announced that it will stop producing hydrogenated oil at its plant in Wichita, Kansas as manufacturers have increasingly sought to replace trans fats with healthier fats in their products.
Consumers who choose foods labeled ‘zero trans fats’ could still surpass their recommended daily limit due to FDA rules that allow up to 0.49g of trans fat per serving to be rounded to zero, says spread company Smart Balance.
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.
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.
The Canadian government has released data showing that levels of trans fats have declined since the first results of its monitoring program were released in 2007 – but some food categories still have a way to go.
The Center for Science in the Public Interest has urged Pennsylvanian officials to ignore the advice of a task force on trans fat, which concluded that a mandatory ban “could be more harmful from a health perspective”.
Caravan Ingredients has claimed to have transformed the processing of shortenings and foods containing them, such as bakery products, with a new line of diglycerides.
Asoyia has been awarded a $300,000 grant from the United States Department of Agriculture (USDA) to market its low linolenic soybean oils which offer an alternative to trans fats.
The need to replace trans fats in food and beverages has spurred innovations within the industry, from new products to oilseed crop development, a new report said.
Presenting a product's trans fat content is largely wasted on
consumers through the lack of interpretive footnotes or information
on recommended daily value, say researchers.
The swell of the tide against trans fats has reached new levels in
recent months, as fast food group McDonalds has switched to using a
blend of canola, corn and soybean oils to cook fries and other deep
fried products.
