Emulsion composition may affect taste thresholds: Study
07-Jan-2011 By Nathan Gray
The type and concentration of fat used in emulsions may affect how we perceive certain tastes in foods, according to new research.
Salts levels may affect lipid emulsion stability: Study
09-Dec-2010 By Nathan Gray
Salt plays an important role in governing the structure and textures of lipid emulsions, due to electrostatic interactions between sodium chloride and lipid particles, according to new research.
Cognis launches clean label low-sat fat ingredients
31-Aug-2010 By Lorraine Heller
Cognis has launched three new vegetable fat ingredients, which allow manufacturers of products such as creams, soups and sauces to reduce levels of saturated fats without affecting taste or texture.
Vitiva launches ‘natural’ frying oil protection system
18-Aug-2010 By Lorraine Heller
A new processing aid from Vitiva is said to double the shelf-life of frying oils without changing the taste or smell of the final product.
Insufficient ALA could be linked to obesity trend
06-Aug-2010 By Nathan Gray
A new study suggests that a deficiency in alpha-linolenic acid (omega-3) coupled with a chronic excess of linoleic acid (omega-6) could lead to ‘inherited obesity’.
Spanish researchers point to method for healthy cocoa butter alternatives
21-Jun-2010 By Jane Byrne
Healthy hydrogenated trans-free and short chained fatty acid-free solid alternatives to cocoa butter for chocolate production can be produced from sunflower oils enriched in stearic and oleic acids by means of a solvent fractionation method, claims a...
Bunge rapeseed oil customers face extended disruption
02-Jun-2010 By Jess Halliday
Bunge may increase the capacity of its rapeseed oil plant in Germany as it rebuilds after a fire in its preparation building, but production will be halted for 15 to 18 months in the meantime.
Unilever expects products to help meet essential fatty acid advice
28-May-2010 By Jess Halliday
Processed foods will play an important role in helping consumers meet new recommendations for essential fatty acids without increasing energy intake, says Unilever Nutrition VP.
Verification scheme to develop Allanblackia supply chain
06-Apr-2010 By Jess Halliday
A new initiative is underway to develop to supply chain for oil from the African Allanblackia tree oil in food and personal care products by devising a verification scheme for sustainable and ethical trade.
Carbery launches whey-omega-3 blend
22-Mar-2010 By Shane Starling
Irish supplier Carbery Ingredients has debuted a whey protein concentrate (WPC)-omega-3 combination ingredient it says is the result of “extensive development work” in the area.
EFSA gives positive opinion for sucrose esters of fatty acids
05-Mar-2010 By staff reporter
The European Food Safety Authority has issued a positive safety opinion on sucrose esters produced by reacting sucrose and vinyl esters of fatty acids, which could open up new possibilities for improving the solubility of flavourings in drinks.
EFSA evaluates previous cargoes of food transport ships
02-Dec-2009 By Rory Harrington
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.
Fat may override body’s fullness signals: Study
14-Sep-2009 By Stephen Daniells
Over-indulgence may be all fat’s fault, according to a new study which reports that fat molecules may over-ride the body’s appetite-suppressing signals.
Trans-fat free shortenings show bakery potential
27-Aug-2009 By Stephen Daniells
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.
Citric acid additive boosts flavour and shelf-life of fried foods
23-Jul-2009 By Stephen Daniells
A proprietary citric acid-based antioxidant may extend the lifespan of frying oils, and have carry over benefits to the finished product by boosting shelf-life, says a new study.
Loders Croklaan to expand product range next year
21-Jul-2009 By Jess Halliday
Loders Croklaan is building a new refinery and storage capacity in Rotterdam that will enable it to expand its product range with lauric products and mixtures and use greener production processes.
Healthier mayonnaise passes consumer taste test: Study
25-Jun-2009 By Caroline Scott-Thomas
Rice bran oil and soy protein concentrate could be used by mayonnaise manufacturers to cut fat levels while increasing consumer acceptability, according to a study on its sensory properties.
Pork scratchings gain oil extension with rosemary extract
01-Apr-2009 By staff reporter
A snack firm has become the first to use Vitiva’s Inolens 4 rosemary extract in a pork scratchings product to make frying oil last longer, and to enable longer shelf life.
Sesame oil mix could lead to low-fat cakes: Study
18-Mar-2009 By Stephen Daniells
Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to low-fat alternatives of family favourites, suggests a new study.
Omega-3 EPA could be sourced from biodiesel: Researchers
13-Mar-2009 By Stephen Daniells
Fungal treatment of a biodiesel byproduct can produce the omega-3 fatty acid EPA (eicosapentaenoic acid), offering a potentially economical source of EPA from microbes.
Roquette may bring more microalgae plants into the family
04-Dec-2008 By Jess Halliday
Roquette has plans to acquire more microalgae plants as part of its long-term strategy to become an important player in this emerging and interesting area of nutrition and health.
Omega-3 and soy may protect against pollution harm: Study
23-Sep-2008 By Stephen Daniells
Supplements of omega-3 or soy may protect the heart against certain damaging effects of air pollution, according to a new study from an international team of researchers.
Enhanced soybeans to meet health demands
08-Jul-2008 By Sarah Hills
A growing variety of enhanced soybeans and soybean oils becoming
available to food manufactures could increase consumer demand for
soy products, according to a new study.
Martek and Dow AgroSciences forge alliance for canola DHA
29-May-2008 By Jess Halliday
Two major players in the US healthy oils market are joining forces
to develop a DHA oil from canola, which could lead to the launch of
a new, cost effective source of the blockbuster ingredient down the
Omega-3 carrier key to boosting children's attention: study
15-May-2008 By Stephen Daniells
Esterified omega-3 fatty acids may improve the attention scores for
children, says a new study from France and Israel's Enzymotec that
appears to highlight the importance of the omega-3 carrier.
Irish foods low in trans fats, high in saturated: survey
09-May-2008 By Annie Launois
The results of a survey by the Food Safety Authority of Ireland
(FSAI) on the fat content and fatty acid composition of
pre-packaged food products reveal that generally, levels of
trans-fatty acids in the surveyed products are low.
Pomegranate sauce offers marinade potential for industry
28-Apr-2008 By Stephen Daniells
Marinating anchovies in pomegranate juice may extend the shelf-life
of the fish, and positively enhance the flavour and aroma profile,
suggests new research from Turkey.
New superfruit flavors deliver nutritional benefits
18-Apr-2008 By BY Lorraine Heller
Kerry Ingredients & Flavours has extended its line of
functional flavors, which are said to combine the flavor and
nutritional value of fruits and vegetables.
ALA can benefit dry eye syndrome
31-Mar-2008 By staff reporter
Topically applying alpha-linolenic acid (ALA) can ease the symptoms
of dry-eye syndrome, according to American researchers.
Yak cheese healthier for heart than cheddar: study
14-Mar-2008 By Stephen Daniells
Milk from the yak can produce cheese with more heart-healthy fats
than cheese from dairy cattle, suggests new research.
Omega-3 deficient diet poses risks to infant health
11-Mar-2008 By Laura Crowley
The typical North American diet consisting of large amounts of meat
and little fish is deficient in omega-3 fatty acids, posing
possible risks to infant neurological development, says new
Danisco acquisition strengthens focus of core ingredients
23-Jan-2008 By staff reporter
Danisco is to acquire an ingredients division of Associated British
Foods to boost growth and extend its European customer base.
Trans-fats harm may extend to prostate: study
17-Jan-2008 By Stephen Daniells
Increased intakes of trans-fatty acids may increase the risk of
non-aggressive prostate tumours by about 100 per cent, suggests new
research from Harvard.
Harvest report shows slump for sugar, soybean
11-Jan-2008 By Alex McNally
Harvests for sugarcane, flaxseed and soybean were all down last
year but canola and corn production was up, according to the US
Department of Agriculture (USDA).
Mastertaste launches novel nutrient-rich flavor
09-Nov-2007 By Stephen Daniells in Las Vegas
New Jersey-based Mastertaste used SupplySide West to formally
launch its new NutraFlavor range, designed to provide intense fruit
flavor and pack a nutrient-rich punch.
Yellow fats can still melt into market, Mintel
02-Oct-2007 By Clarisse Douaud
As the yellow fats market competes against products for consumers
aspiring to healthier lifestyles, Mintel has highlighted how
manufacturers of these goods should play up their taste attributes.
New germplasms enable high oleic acid sunflowers
06-Aug-2007 By Jess Halliday
US scientists have developed three new germplasm lines for breeding
sunflowers with greater defence against downy mildrew and an oil
rich in flavoursome oileic fatty acid.
Dairy may protect smokers from prostate cancer - study
Increased intake of dairy foods may cut the risk of smokers
developing prostate cancer by about 40 per cent, suggests a new
study from the US.
More omega-3, less omega-6 better for prostates
22-Jun-2007 By Stephen Daniells
Increasing omega-3 fatty acid levels, and decreasing levels of
omega-6, could reduce the risk of prostate cancer risk in
individuals with a genetic predisposition to cancer, if results
from an animal study can be translated to humans.
Indian scientists explore alternative edible oil sources
11-May-2007 By staff reporter
Scientists from India's Indian Institute of Technology have
reported the potential of bahera as a novel source of edible oil to
help the country make up its short-fall in supply.
Martek gains new Euro patent on ARA for infant formulas
13-Apr-2007 By Jess Halliday
Martek has added a new patent to its store of European intellectual
property on ARA from Mortierella alpine microorganisms for
infant formulas, reinforcing its position after an opposition
hearing in 2005 narrowed the scope of the...
Scientists look to hibiscus as ingredient source
11-Apr-2007 By Stephen Daniells
Oil extracted from the seeds of hibiscus plants is rich in linoleic
and oleic fatty acids, and could offer interesting applications for
industry, says new research from Spain.
Clean safety profile for myristic acid as a food ingredient
20-Feb-2007 By staff reporter
A safety assessment of the widely used ingredient myristic acid has
shown that everyday intake is well below any level that may cause
CLA continues to offer possibilities for bone health
02-Oct-2006 By Stephen Daniells
Supplementation with conjugated linoleic acid (CLA) prevented
age-related bone loss in mice, says a new study that could offer a
dietary therapy for protecting against the ever-growing threat of
SunOpta to quadruple antioxidant-rich açai supply
08-Sep-2006 By Lorraine Heller
Natural food group SunOpta is to quadruple its sales of the açai
berry in North America, revealing that the Brazilian berry is the
most popular fruit ingredient with its customers.
Flax patent makes Burcon more than a canola company
18-Aug-2006 By Jess Halliday
Burcon Nutrisciences has been granted a European patent for its
flax oil seed-derived novel protein isolate and production, and
signalled that it will continue developing technologies from
sources besides its canola, which now forms...
Industry races to get green, GM omega-3 from plants
01-Aug-2006 By Stephen Daniells
Industry giants are locked in a "fish oil arms race" to develop genetically modified crops that could challenge the supremacy of fish as the best source of omega-3 fatty acid, with both BASF and DuPont reporting progress in the field.
Bunge targets snack bar makers with protein enhancement system
28-Jun-2006 By Lorraine Heller in Orlando
Leading oilseed producer Bunge has developed a new process to
incorporate protein into candy bars, which the company claims does
not have a negative impact on the product's texture and taste.
Dow to double production of trans fat free cooking oils
12-Apr-2006 By Lorraine Heller
Dow AgroSciences yesterday announced that it is to increase
production of its trans fat free canola and sunflower oils on the
back of an increased demand as food manufacturers strive to churn
out healthier products.
Mintel identifies key food innovations for 2006
08-Mar-2006 By Anthony Fletcher
Brain-power foods, portion control and products targeting the
senior population are likely to be the food sectors to look out for
in 2006, according to Mintel.