Demonization of ingredients and a lack of consumer understanding has fueled clean label, but it remains niche among a small group of consumers, DuPont Nutrition & Health says.
Do consumers vote with their feet when it comes to palm oil? Probably not — or at least that seems to be the case in emerging markets, where the lion’s share of palm oil is processed and consumed.
Country of origin labelling is among the top concerns for the European fats and oils industry, according to FEDIOL, the federation representing the European vegetable oil and proteinmeal industry.
The vegetable oils and fats industry has said it is making progress in improving analysis of potential carcinogen 3-MCPD – formed when vegetable fats are heated – after an EFSA report suggested that about 6% of the population could be at risk of overconsumption.
Very young children and the elderly may be at particular risk from a potentially carcinogenic chemical compound formed in margarines, bread and vegetable oils when heated, according to the European Food Safety Authority (EFSA).
European recommendations to reduce and label saturated fats have prompted DuPont to develop a liquid margarine with 60% less saturated fat for use in cakes.
Roquette is set to introduce high lipid algal flours as ingredients in bakery, sauces, beverages and prepared meals, to reduce fat, replace common allergens and cut costs.
Palm oil production is a major cause of deforestation, loss of habitat and – let’s not forget – dismal working conditions for people in growing areas, mainly in Southeast Asia. But Europe needs palm oil and palm oil producers need European consumers to...
From the newest developments in sweeteners, fats and oils and flavours, to the latest trends in gluten-free formulation and plant-based diets, FoodNavigator's special editions calendar for 2013-14 spans the hottest topics for the European food and...
Foods produced with olive oil or olive oil aromas in place of other oils or fats could help consumers feel fuller for longer, according to new research.
Sustainability is something that has to be approached holistically and built into new product development, Unilever's Prof Dr Rob Hamer told delegates at the European Federation of Food Science and Technology (EFFoST) conference in Montpellier, France...
New research sheds light on how over consumption of high-fat foods can cause a malfunction in brain insulin signalling, leading to obesity and diabetes.
Russia’s specialty fats market has rocketed in the past decade, driven by increasing consumer demand for processed foods and higher levels of disposable income – and the sector is expected to continue growing over the coming ten years, according to a...
A product that will stabilize and solidify fats and oils, such as margarines and shortenings, with lower saturated fat and zero trans fats could be on the market in 12 to 24 months, says Adriene Eiffes, marketing specialist for Ashland Specialty Ingredients.
Russian manufacturer EFKO has pumped cash into fats and oils processing in the first quarter of 2012 as part of an ongoing investment plan, boosting capacity.
Swedish-based firm AarhusKarlshamm AB (AAK) has recorded its highest ever first quarter (Q1) results driven by its food ingredients arm and its Golden Foods/Golden Brands acquisition.
Collaborative research, conducted by food processor Cargill and the American Oil Chemists’ Society (AOCS), has led to the refinement of methods to assure consistent oil quality in food products.
Last year saw sales of food ingredients jump nearly 10% for supplier EFKO, a Russian manufacturer of industrial fats, including cocoa butter substitutes, used in confectionary, diary, bakery and other food industries.
Swedish ingredients firm AarhusKarlshamn (AAK) has announced improved sales and operating profit in its third quarter (Q3) results partly due to increased volumes from its acquisition of North American speciality fats business Golden Foods.
ADM Cocoa claims to have overcome the barriers that have historically prevented the development of premium bakery and confectionery fillings with a long shelf life through the use of lipid technology.
Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.
Volatility in cocoa prices was the prompt for the development of a new cocoa replacer for bakery applications that enables savings of up to 40 per cent, said UK supplier Fayrefield Foodtec.
Food-grade surfactants – an extremelty exclusive club – may soon have a new member, as the University of Massachusetts report that a natural sugar ester may be of use foods and beverages.
Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.
An emulsified blend of palm stearin and palm oil may create a margarine with better functional characteristics for use in hydrogenated-fat free food products, according to a new study.
Cognis has announced a new addition to its Lamequick range of whipping agents, which it says enables luxury Chantilly cream and cake fillings without hydrogenated vegetable fat.
Dutch bakery ingredient firm CSM is introducing its line of fat-reduction bakery ingredients into the French market, to allow industrial bakers to reduce fat by around 30 per cent.
Barbecues may see a healthier sausage this summer as Spanish scientists show that pork fat may be replaced by emulsified olive oil without changing the taste of the hot dog.
SpringThyme Oils has developed a new range of infusions that combine butter fats and oils with herbs and spices to add new flavours to dairy-based foods.
Fluid shortenings infused with flavours have been proven in trials conducted by a renowned bakery technologist and meet the demand additive and GMO free ingredients from the bakery sector, claims the UK developer.
The Finnish food safety body has concluded that trans fats are not a problem in margarines and spreads on the Finnish market, after examining products’ composition.
The European Food Safety Authority (EFSA) has issued its opinion on the acceptability of a number of substances as previous cargoes for the transport by sea of edible fats and oils.
A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with the same characteristics and consumer acceptance, says new research from Canada.
Finnish food and agriculture firm Lannen Tehtaat has announced that it will combine the operations of its subsidiaries Avena Nordic Grain Oy and Mildola Oy.
Specialty fats firm AAK has said it is benefiting from the trend for manufacturers to substitute more expensive fats with cheaper, healthier oils – but it has been hit by destocking of confectionery fats.
Refined vegetable fats derived from palm oil, used for margarines and infant formulae, may contain glycidol fatty acid esters, says the German Federal Institute for Risk Assessment (BfR).
Food reformulation is expected to gather pace as the credit crunch hits home, predicts Reading Scientific Services (RSSL), which has seen an increase in enquires from customers seeking cheaper alternatives to costly inputs.
Specialty fats firm AAK has said that the falling price of vegetable oils will help keep its financial situation in good health – especially useful when acquisitions and organic growth in food ingredients are on the horizon.
The high price of cocoa butter has led to greater demand for AAK’s cocoa butter equivalents (CBEs) from specialty vegetable oils, and in turn has yielded strong growth in its confectionery fat business area.
