Fats & oils

Could clean label help bolster the vegan cheese market? Mintel

16-Aug-2019 By Flora Southey

As consumer demand for nutritious and responsibly produced food grows, Mintel suggests the vegan cheese sector could benefit from taking a clean label approach to formulation.

‘Start taking bold action’: Food companies urged to step-up deforestation efforts

17-Jul-2019 By Katy Askew

The food industry is largely failing to provide transparent information detailing the impact of their supply chains on deforestation, despite growing investor and consumer pressure, a new report finds.

Researchers call for rethink of WHO saturated fat draft guidelines

12-Jul-2019 By Flora Southey

The WHO’s draft guidelines on saturated fat have been challenged by a group of international researchers, who say different types of fatty acids, and the diversity of foods, should be taken into consideration.

Cracking the egg-free market: Egg-secution key to boosting quality perception

10-Jul-2019 By Katy Askew

Demand for egg-free packaged foods is growing. But poor quality-perception and formulation challenges make the increasingly competitive sector a tough one to crack.

Avril and DSM tie-up develops rapeseed protein with ‘outstanding’ foaming properties

10-Jul-2019 By Flora Southey & Katy Askew

The collaboration will see agri-food giant Avril Group and Royal DSM produce a complete rapeseed protein with “excellent emulsification” and “outstanding foaming” properties.

“The big ‘free-from’ deception”: Palm oil-free foods higher in saturates and less sustainable, finds study

03-Jul-2019 By Flora Southey

Food brands are profiting from ‘free-from’ fake news, claims an Italian consumer rights organisation, after its study found ‘palm oil free’ products were higher in saturates and less sustainable than their palm oil counterparts.

Chef takes on ‘unsustainable’ milk chocolate sector with upcycled ingredients

02-Jul-2019 By Flora Southey

French start-up Linnolat is upcycling defatted nuts and seeds to make a vegan alternative to milk and white chocolate.

Cargill develops stable canola oil with low saturated fat and ‘improved flavour’

01-Jul-2019 By Flora Southey

Cargill, Inc. has filed a patent covering its process for manufacturing heat-stable canola oil that contains just 3.5-5% total saturated fatty acids.

WATCH

Palsgaard hits carbon neutral target: 'Sustainability is a competitive advantage'

01-Jul-2019 By Katy Askew

Stabilisers and emulsifiers supplier Palsgaard has reached its goal of becoming carbon neutral two years ahead of target.

How can industry prevent soy becoming a ‘demonised’ commodity like palm oil?

28-Jun-2019 By Flora Southey

The disastrous environmental effects of unsustainable palm oil production has ‘demonised’ the commodity for consumers. Is soy, which is similarly associated with deforestation, biodiversity loss and climate change, heading for the same fallout?

Berkeley researchers identify six up-and-coming protein ‘game changers’

26-Jun-2019 By Flora Southey

The six ‘most promising’ plant-based proteins for the food industry have been identified by researchers from the University of California, Berkeley, who scored the protein sources according to commercial, nutritional and sustainability factors.

Olive oil giant aligns with SDGs to protect against oversupply: ‘The current model is not sustainable’

19-Jun-2019 By Flora Southey

The world's largest olive oil company, Deoleo, has aligned with the UN Sustainable Development Goals to “transform the industry”, chief commercial officer Miguel de Jaime tells FoodNavigator.

Meat analogues: A ‘big opportunity’ for improved quality

19-Jun-2019 By Katy Askew

Growing demand for meat-free products that suit consumers who are adopting vegan, vegetarian or flexitarian diets has resulted in a proliferation of meat analogues hitting the market. However, the taste, texture and nutritional profile of these products...

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.