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 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.
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’.
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 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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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 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.
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.
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.
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
line.
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.
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.
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.
Kerry Ingredients & Flavours has extended its line of
functional flavors, which are said to combine the flavor and
nutritional value of fruits and vegetables.
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
research.
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.
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).
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.
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.
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.
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.
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 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...
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.
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
osteoporosis.
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.
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 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.
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 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.
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.
