Fats & oils

AAK’s cocoa butter offers 'excellent bloom-retarding capabilities' to extend shelf-life by up to 400%

14-Jun-2019 By Katy Askew

Swedish-Danish vegetable oil supplier AAK has developed a new cocoa butter that can extend shelf-life by between 50% and 400%.

Fresh evidence of links between ultra-processed food and health risks revealed

31-May-2019 By Oliver Morrison

Two pieces of research published in the British Medical Journal provide fresh evidence of the links between popular processed food and a range of health risks.

Sugar vs fat reduction in cakes and biscuits: ‘It’s not one or the other’

31-May-2019 By Flora Southey

Public Health England has been urged to include cakes and biscuits in its calorie reduction programme after researchers found “a considerable amount” of fat in own- and private-label brands.

Swap red meat with fish for ‘substantial’ health benefit: Danish research

28-May-2019 By Katy Askew

The average Dane would get a “substantial” health benefit if they substituted part of their red and processed meat consumption with fish, according to data from the National Food Institute at the Technical University of Denmark (TUD).

‘Palm and soy are just the beginning’: Retailers push for traceability, sustainability in their supply chains

24-May-2019 By Katy Askew

Sustainably sourced palm oil and soy have shot up the agenda of European retailers. According to Penny Coates, non-executive director of own brand retail solution providers S4RB, this is “just the beginning”.

Julian Mellentin: 'Investors in meat substitutes are likely to be disappointed'

What does ‘plant-based eating’ really mean, and how can firms tap into the trend?

23-May-2019 By Elaine Watson

Next-generation meat, egg, and dairy alternatives have garnered a huge amount of press (and investment), but there are many other ways for brands to meet demand for plant-based foods, says a report from consultancy New Nutrition Business querying whether...

From 3D printing to ingredient development: Icelandic innovators taking waste out of the blue economy

22-May-2019 By Katy Askew

The marine environment is an important source of raw material for the global food sector. But the seafood industry is blighted by high levels of waste. This is a challenge the Icelandic seafood industry hopes to meet through innovation.

Food ‘powerhouses’ to phase out industrial trans fats by 2023

10-May-2019 By Katy Askew

The International Food & Beverage Alliance (IFBA), which includes Nestlé and Unilever as well as fast-food giant McDonald's, have set a goal of phasing out industrially produced trans fats (iTFAs) from the global food supply by 2023.

Governments should recommend nuts to pregnant women, says study

09-May-2019 By Oliver Morrison

Governments and food regulators in Europe should have special recommendations for pregnant women to eat nuts in order to develop the health of the baby, according to the coordinator of a first-of-its-kind study suggesting that nut intake during early...

FrieslandCampina reorganises ingredients arm: ‘We are now serving our customers with a unified offering’

08-May-2019 By Katy Askew

Dairy cooperative FrieslandCampina has reorganised its ingredients business to focus on four strategic customer segments: early life nutrition, adult nutrition, food and beverages, and animal nutrition.

‘Nutritional landscaping’ drives Nestlé’s portfolio for kids

08-May-2019 By Flora Southey

One year on from the launch of its ‘Nestlé for Healthier Kids’ initiative, the food giant continues to expand its portfolio with focus on personalised nutrition for specific geographies, according to Nestlé's Henri-Pierre Lenoble.

‘We are in 2019, we don’t have time’: Nestlé’s ‘call to arms’ on deforestation

30-Apr-2019 By Katy Askew

Nestlé wants 100% of its key commodities to be deforestation-free by next year. The company is leveraging technology as part of a “toolbox” to tackle risk areas and accelerate its journey towards a deforestation-free supply chain.

Plant-based diets linked to heart health - but not all plant-based diets are healthy

26-Apr-2019 By Oliver Morrison

A plant-based diet cuts heart failure risk by over 40%, claims new research which strengthens the case that an intake of mainly of fruits and vegetables can reduce risk of heart disease.

EU sets legal limit for trans fats to fight heart disease

25-Apr-2019 By Flora Southey

From 2021, manufacturers in Europe will be required to curb the amount of industrially-produced trans fats in processed food to 2 g per 100 g of fat.

THE INGREDIENTS SHOW

Redeeming a bad reputation: ‘Sustainable palm oil is the best oil we have’

17-Apr-2019 By Flora Southey

Unsustainably sourced palm oil deserves its bad name, and requires industry action. Should we eliminate all palm oil from the food supply chain? How can we change consumer perceptions of the commodity when responsibly produced? Nestlé, RSPO, CDP and S4RB...