The new algae and fungi oil-based infant milk formula ingredients also tick a long list of requirements, from clean-label to high oil loads. DairyReporter speaks exclusively to the company's Marischa Nikkels to find out more . . .
The European Food Safety Authority (EFSA) is requesting additional data from the food industry on the use of sucrose esters derived from fatty acids (E473), a food additive used in baked goods and flavoured drinks.
The European Food Safety Authority (EFSA) is recommending the Commission changes the specifications for the emulsifier mono- and di-glycerides of fatty acids (E 471).
Findings point to risk from saturated fats outside some reduction guidelines
There is an association between intakes of individual saturated fats and the risk of coronary heart disease, according to a new analysis of data that underlines the importance of switching out saturated fats for healthier alternatives.
Saturated fat intake has increased in Irish adults and omega-3 fish oil intake has decreased in younger age groups, according to a 10-year comparative study.
Organic meat and dairy products have more healthy omega-3 fatty acids according to a large meta-analysis review - but experts have warned the amounts are too small to actually have an impact on diet.
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.
Research demonstrating that fatty acids have a taste sensation that is distinct from other basic tastes ‘confirms’ that fat is the sixth basic taste, say researchers.
A new competitor has arrived on the plant-based omega-3s scene with the announcement of FDA no-objection GRAS status for Ahiflower oil, an ingredient from Technology Crops International. The oil offers a balance of omega-3, -6 and -9, according to the...
Saturated fatty acids shouldn’t be avoided as they don't cause cardiovascular disease - but 'excess' is the important word, says a human nutrition expert.
UPDATED* - A high-profile study published in the Annals of Internal Medicine last week has re-opened the debate about whether saturated fat has been unfairly cast in the role of nutritional bogeyman. But how should policymakers respond?
A review of more than 72 clinical studies has raised further questions over current guidelines relating to fat intake - which generally restrict the consumption of saturated fats and encourage consumption of polyunsaturated fats to prevent heart disease.
The possible risks - and benefits - of eating different dietary fats is one of the most hotly debated and controversial areas in our industry. So just where do we currently stand?
A 3-year review of Nordic nutrient intakes has recommended daily vitamin D inputs increase from 7.5 microgram to 10 mcg per day for people between 2 and 75 years of age. For over-75s, it set a level of 20 mcg.
Meals that are higher in saturated or polyunsaturated have a bigger influence on feelings of fullness than those containing monounsaturated fats, according to new research.
Cutting out saturated animal fats in favour of omega-6 polyunsaturated vegetable could lead to an increased risk of death among patients with heart disease, according to fresh insights from clinical trial data first collected in the 1960s.
A leading scientist has challenged the European Commission to reconsider its current targets aimed at cutting saturated fatty acids in foods upon the basis of the latest science.
Omega-3 fatty acids may aid the development of the infant gut and improve how gut immune cells respond to bacteria and foreign substances, making the baby less likely to suffer from allergies in the long term, according to new research in pigs.
The ingestion of trans fats may increase the risk of depression, whilst healthier oils such as polyunsaturated fatty acids and olive oil may reduce the risk, according to a new Spanish study.
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.
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.
An increased intake of trans-fatty acids may raise the risk of
breast cancer by 75 per cent, suggest the results from the French
part of the European Prospective Investigation into Cancer and
Nutrition.
Trans fatty acids are not created equal, according to the results
of the European-wide TRANSFACT study, with natural sources not
sharing the detrimental health effects as their
industrially-produced counterparts.
The increasing formulation and fortification of foods with
different types of omega-3 polyunsaturated fatty acids (PUFAs)
could be further enhanced by better understanding of how to protect
them from oxidation, states a new review.
The breast milk of mothers consuming organic meat and dairy
contains higher levels of beneficial fatty acids, and has an
overall improved quality, suggests new research.
Replacing unhealthy fats with healthy alternatives reduces risk
markers for cardiovascular disease (CVD) more than reducing the
quantity of fat, suggests new research from the US.
Food manufacturers can claim that products where unsaturated fatty
acids have replaced saturated fats offer a reduced risk of heart
disease, said the FDA.
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.
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.
Scientists at Iowa State have developed soybean oil rich in oleic
acid and low in linolenic acid, and are now seeking food companies
to test if the oil can be used in applications previously beyond
the scope of conventional soybean...
Over a quarter of a million coronary heart disease events could be
avoided by replacing trans-fats in foods, says a new review - calls
that have been welcomed by a leading trans fat-free producer.
Ingredient enjoying strong growth as industry ups demand for use in
food products could be more easily accessible for food developers
as scientists succeed for the first time in genetically modifying
an oilseed crop - linseed - to...
The effect of trans fatty acids (TFAs) on heart health may be
greater than that of saturated fatty acids, according to scientists
from the European Food Safety Authority (EFSA), but only when
consumed at equivalent levels. Further...
French scientists say they have discovered how polyunsaturated
fatty acids like omega-3 fats work to protect against certain
neurological disorders, such as epilepsy, depression and strokes.
Leading Japanese emulsifier supplier Riken Vitamin is set to boost
production at its subsidiary in Malaysia with the opening of a new
plant this week. High hopes to increase market share.
Low levels of the omega-3 fatty acid docosahexaenoic acid (DHA)
after pregnancy are associated with postnatal depression, report
researchers in a new study.
The US Food and Drug Administration (FDA) this week re-launched the
thorny debate on the use of trans fatty acids in food processing,
and the labelling thereof, when it reopened the comment period for
a proposed rule first published...
Elderly people who eat fish or seafood at least once a week are at
lower risk of developing dementia, including Alzheimer's disease,
finds a study in this week's British Medical Journal.
In the news on Monday we reported on the launch of a new
European-funded project to investigate the cancer-preventing powers
of garlic. Today we report that scientists in Oslo, Norway reveal
that the fatty fish could have the power...
Evidence for the benefits of fatty acids from fish is so strong
that the chemical is to be used by pharmaceutical companies to
develop anti-depressant drugs.
