Despite coconut oil being just a minor ingredient in some of Lindt & Sprüngli’s products, a raw material risk assessment highlighting sustainability challenges has prompted the chocolate maker to act.
New technology could reduce saturated fat and significantly improve the taste and texture of plant-based meat and dairy products, claims Motif FoodWorks, which is working on a variety of ingredients to make these foods more “craveable.”
The nutrition science community is becoming increasingly concerned about the health halo around coconut oil and the risk to health if consumption becomes a regular occurrence.
Coconut oil could be on trend in Europe as saturated fats are no longer regarded to be as harmful for heart health as they were, a Mintel report has said.
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.
