The Fat Reduction Factsheet is the latest in a series of expert guidance factsheets published by the University’s Food Innovation Centre to help producers become more sustainable and create healthier treats.
Dutch food manufacturers have successfully cut salt levels from many products but are dragging their feet on reformulation of sugar and saturated fat, according to a government report published earlier this month.
Replacing fat in dry-cured sausages with boiled quinoa could be an effective way to reduce fat and boost protein content without affecting consumer liking, Spanish researchers have found.
Smell is the first of our senses to detect a food’s fat content, according to new research that suggests using 'fat odours' could make low-fat foods more palatable.
The EU has relaxed food laws that prevented the use of rosemary antioxidants (E392) in lean meat and fish products, after an application by French supplier, Naturex in early 2012.
Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers who warn that measurement and labelling of fat may be inconsistent between countries as a result.
New bakery emulsifiers and a stabilizer system for mayonnaises and dressing fulfil consumer demands for fat reduction, leaner labels and simpler production, claims developer Palsgaard.
Modifying the distribution of fat in food products could aid the reduction of fat content without causing undesirable changes in sensory properties, according to new research.
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
Manipulating the amount of fat in children’s foods could help to reduce energy consumption without reducing taste preferences or liking, according to new research.
To produce food emulsions with improved sensory qualities, better knowledge of the effects of emulsifiers and stabilisers on the flavour and texture of emulsions is needed, says research.
An enzyme based margarine, butter and oil alternative for bakery goods can reduce the level of saturated and total fat in bread by up to 70 per cent, according to ingredients supplier Puratos.
Scientists at Harvard University have applied magnetic levitation, which is best known for enabling high-speed trains to float above tracks, to the task of measuring fat content in food.
A new study from Nestle has revealed that the human brain makes quick decisions on the energy and fat content in food just by looking at it – a finding that adds to knowledge on why we choose to eat the foods we do.
Avebe has announced two new applications in its Etenia range of potato starches, including as a means to reduce fat content in cakes by up to 30 per cent.
Tate & Lyle is launching two new additions to its Merigel line
of starches which enable snack products to be oven-baked instead of
fried, thus reducing fat content without compromising taste or
texture.
Adding micro-particulated soybeans hulls to a doughnut formulation
may reduce the uptake of fat by the consumer after deep-fat frying,
suggests new research.
Labelling issues for meat have just got easier, hails a Danish
analysis equipment company that has come up with a new technology
to measure fat content.
Consumers may check the calorie and fat content on the food labels
but despite ongoing efforts in the food industry the consumer is
still confused when reading the label.
