Nearly a decade after FDA determined partially hydrogenated oils in foods are no longer Generally Recognized as Safe, the agency confirmed in a Federal Register notice today that Dec. 22 is the effective date for the revocation of partially hydrogenated...
There has been a recent growth in interest in enzymatic interesterification (EIE) as more formulators deploy the technology to replace partially hydrogenated oils (PHOs) in some challenging applications as the June 18 deadline* to phase them out approaches,...
The use of biomimicry to form nature-inspired oleogels could help manufacturers to better structure unsaturated fats to replace trans fats, say researchers.
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....
On the face of it, the FDA’s proposal to revoke the GRAS status of partially hydrogenated oils (PHOs) - the source of most of the ‘artificial’ trans fats in the US food supply - seems like a no-brainer. But there are other ways to crack down on trans...
The packaged food industry has removed roughly three-quarters of the 8 billion pounds of partially hydrogenated oils (PHOs) that abounded in the marketplace at the heyday of trans fats in 2004-‘05, though a few problem areas and holdouts remain—particularly...
FDA proposals to revoke the GRAS status of partially hydrogenated oils (PHOs) in order to crack down on trans fats will lead to increased saturated fat intakes, greater reliance on imported palm and canola oil and the “diminished ability for food manufacturers...
Butter might be winning the PR war in the spreads category owing to its all-natural credentials and short ingredients list; but from a nutritional standpoint, the healthier choice is margarine, says the National Association of Margarine Manufacturers...
The food industry doesn’t need years to phase out partially hydrogenated oils (which create harmful artificial trans fats), according to the American Heart Association (AHA) and the American College of Cardiology (ACC), which argue that 12-18 months gives...
Trans fats have been discussed for nearly two decades rendering the FDA’s extended comment period trivial in the grand scheme of things, says the innovation insights director at Datamonitor Consumer.
Food manufacturers have urged the FDA to give them more time to consider its proposal to revoke the GRAS status of partially hydrogenated oils (PHOs) in a bid to eradicate artificial trans fats from the American diet.
Food manufacturers are likely to ask for an extension to the 60-day comment period set by the FDA to consider its proposal to revoke the GRAS status of partially hydrogenated oils (PHOs), a food law attorney has predicted.
News that the FDA is considering revoking the GRAS (generally recognized as safe) status of partially hydrogenated oils (PHOs) in a bid to eradicate artificial trans fats from the US food supply has been broadly welcomed. But how long should the agency...
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.
Consumption of ‘junk food diets’ containing high levels of trans fats may lead to brain shrinkage associated with Alzheimer’s, whilst consumption of foods high in vitamins may offer protection, says new research.
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.
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.
General Mills has reformulated products representing a quarter of its US retail sales during the 2010 fiscal year to improve their health profiles, the company has said.
The method by which dietary trans fats cause hardening of the arteries (atherosclerosis) may have been identified by a new study on mice fed a high trans fat diet.
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.
The food industry is moving en masse to play its part in fighting obesity, according to a Grocery Manufacturers Association (GMA) survey examining industry reformulation efforts.
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.
The Food and Drug Administration (FDA) has issued a letter of no objection that Monsanto’s ‘nutritionally improved’ soybeans are generally recognized as safe (GRAS), enabling food makers to test the soy oil.
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.
Increased intakes of trans fats may increase a woman’s risk of endometriosis by almost 50 per cent, but omega-3s may slash the risk, says a new study from the US.
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.
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.
Significant changes in the way foods are formulated and improved methods of ingredient analysis have led to the revision of dietary data regarding fats and oils in the American diet.
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.
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.
Asoyia has secured a $4m agreement with two venture capital firms
to expand the marketing, research and development of its low
linolenic, trans fats free soy products.
Soybean oil with less that 1 percent linolenic acid and a high
oleic content has been brought onto the market by Asoyia, reducing
trans fats, increasing stability and extending shelf life.
The UK Food Standards Agency (FSA) will discuss tomorrow whether to
maintain a voluntary approach for food manufacturers in limiting
harmful trans fatty acids or whether to introduce mandatory
restrictions.
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).
Despite the ban on the use of trans fats in New York City
restaurants, some fast food restaurants are still serving up trans
fat fried food, says a new survey from the Center for Science in
the Public Interest (CSPI).
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.
