While with any food, ‘taste is king,’ texture is also extremely important, especially in products aiming to mimic meat. For optimal texture, many manufacturers argue, animal fats, which contribute significantly to the texture of real meat, must be replicated...
In findings that suggest that people should pursue a balanced long-term diet rather than heavily restricting their carbohydrate or fat intake, researchers in Japan found that a low carbohydrate intake in men and a high carbohydrate intake in women are...
To help close the taste-gap between alternative proteins and their animal-based counterparts, food-tech startup Melt&Marble is expanding and improving the selection and performance of available animal-free fats, which it says ultimately will help...
UK-based bio-tech business Clean Food Group has announced a further £2.3 million in funding to accelerate the commercialisation of its sustainable oils and fats technology
Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.
In working to improve the taste of plant-based seafood alternatives, Dutch start-up Upstream Foods is cultivating fat from salmon cells for the B2B market.
UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.
Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.
NoPalm Ingredients envisages a palm and coconut oil-free future. Instead, the Dutch start-up is fermenting yeast with side stream inputs to produce microbial-based alternatives for the food industry.
Sweden’s Green-On is developing a unique technology to produce food ingredients, especially fat for the food and feed industry, in a truly sustainable way.
The FMCG giant recently tasked start-ups to find solutions that promise to improve the taste, texture, sustainability and affordability of plant-based meat and dairy alternatives. The winner? A French company with a patented plant-based fat that closely...
London-based start-up Hoxton Farms is cultivating animal fat for plant-based meat alternatives. What is the secret to the duo’s competitive edge? Computational biology, the founders tell FoodNavigator.
For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.
Consuming a high level of carbs and a low level of fats can regulate a gene in the body that can reduce your risk of obesity, hypertension, type 2 diabetes, and other metabolic diseases, a meta-analysis has concluded.
Spanish food tech start-up Cubiq Foods has developed a vegan ‘smart fat’ that, it claims, behaves like animal fat within product formulations. Addressing some of the functional constraints of coconut oil, CEO and co-founder Andrés Montefeltro tells FoodNavigator...
Most consumers (68%) across the world closely monitor the type and amount of fat and oil in their packaged food, according to a recent global study from Cargill.
Between half and two-thirds of packaged food products contain too much fat, sugar and salt to market to children, according to a new study from the European Commission’s Joint Research Centre (JRC).
The owner of a host of iconic snack brands says its partnership with a new cricket tournament will help grow the sport and encourage families to get active. But campaigners reckon the promotion of HFSS food through sport sends the wrong message in light...
Cornell University food scientists have created a low-calorie butter-like spread that consists of 80% water and minuscule drops of vegetable oil and milk fat, mimicking the look and texture of dairy butter without the use of artificial stabilizers.
The Fraunhofer Institute for Process Engineering and Packaging IVV has launched two research projects focused on lowering the level of saturated fatty acids in foods by 30% without using chemical additives and replacing palm oil with healthier alternatives.
The European Food Safety Authority (EFSA) has more than doubled the tolerable daily intake (TDI) for the contaminant 3-MCPD, linked to reduced male fertility and kidney damage.
Thanks to a patent-pending production process, shea butter can beat palm oil for functionality and health with 40% less saturated fat, says Dutch supplier IOI Loders Croklaan.
The majority of UK adults (85%) use edible oils, according to Mintel, but what are these consumers preferring to buy? FoodNavigator looked into the world of speciality, artisanal and innovative oil choices.
Orkla Confectionery & Snacks Sweden has removed palm oil from 98% of its products, meaning 1,500 fewer tons of saturated fat in consumers' food. But what were the technical challenges and how was it received by fellow members of the Roundtable...
Suez and Total are calling on Europe's food industry to sell its used cooking oil for biofuel conversion, after pledging to increase the amount that is collected and recycled by 20%.
After finding that 12 kids' food products from Nestlé, Barilla, Ferrero and Danone contain high levels of carcinogen 3-MCPD, Italian consumer group Altroconsumo is calling on parents to stop giving products that contain palm oil to children.
Babies are exposed to almost ten times the acceptable levels of a potential carcinogen that has been found in infant formula, according to the European Food Safety Authority (EFSA).
Almost one fifth of young children exceed the tolerable daily intake for potential carcinogen 3-MCPD, says the Dutch food safety authority, as EFSA prepares to release an assessment on the compound next week.
The way in which the body 'distributes' fat may be different depending on the dietary fatty acids consumed as well as genetic factors, Canadian researchers have found.
The use of biomimicry to form nature-inspired oleogels could help manufacturers to better structure unsaturated fats to replace trans fats, say researchers.
Agilent Technologies has launched a sample preparation product for high fat samples that it claims gives labs a better way to address ‘one of their most challenging tasks’.
Children who report eating more polyunsaturated fatty acids are leaner and have lower body fat percentages than those who consume higher amounts of saturated fats, say researchers.
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.
Palm oil is subject to several consumer concerns – its sustainability and health impacts in particular – but these need to be addressed together rather than separately, according to the European Palm Oil Alliance (EPOA).
More than 50,000 people have signed an Italian petition to limit the use of palm oil in processed foods, organised by food news and campaigning organisation Il Fatto Alimentare.
Agricultural and agro-industry waste could serve as an important alternative source of vegetable oils and bioactive ingredients for functional foods, according to new research.
Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.
If the cover of TIME magazine earlier this month (headline: Eat Butter) is anything to go by, it would seem that the conversation about fat, and saturated fat in particular, is changing, at least in the media. But are policymakers sitting up and taking...
The combination of unsaturated fats in olive oil and nitrite-rich leafy salad or vegetables may be what gives the Mediterranean diet its healthy edge, according to new research in mice.
A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say researchers from the USDA.
The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.
AarhusKarlshamn (AAK), the Sweden-based oils and fat producer, has reported a 12% increase in operating profit in the fourth quarter (Q2), driven by recovery in its chocolate and confectionery fats division.
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Fats and oils supplier IOI Loders Croklaan claims that its crystallization starter CristalGreen gives specific chocolate confectionery applications a clean label and longer shelf-life.
