Oral intake of omega-3 fatty acids can help prevent and treat wounds caused by mucositis in cancer patients undergoing chemotherapy, according to researchers in Iran.
Researchers investigating the healthiness of DuPont’s GM soybean oil Plenish versus other oils have found coconut may be best – beating even olive oil. But it’s best to have a diverse diet with oil from many sources, they say.
The action of trans-fatty acids may be more damaging to cells than previously thought, as a study reveals the mechanism by which cell death occurs faster, leading to atherosclerosis, heart attacks and strokes.
Oils and fats that provide the taste and food qualities while providing a rich source of the ‘good’ fats is an ongoing issue that has resulted in a range of oils that have laid claim to being the ‘next big thing.’
Producing fatty acids from sugar in industrial quantities may have been cracked by German researchers, who believe the approach could be harnessed to create new types of molecules for the food sector.
Suez and Total are calling on Europe's food industry to sell its used cooking oil for biofuel conversion, after pledging to increase the amount that is collected and recycled by 20%.
Researchers have developed a novel processing technology that prepares soybean oil without producing unhealthy trans-fats, which they say could help reformulation efforts.
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.
French industry group ANIA has published a report with best practice tips for communicating corporate social responsibility (CSR) activities and responsible marketing.
Switching from saturated fat to vegetable oils that are rich in linoleic acid reduces cholesterol but actually increases the incidence of heart attacks and heart disease, according to a recent review of a data collected nearly 50 years ago.
With consumer interest in health and specialty oils growing, FoodNavigator takes a look at the positioning of superfood newcomers and well-established favourites in Europe.
Dutch research organisation TNO is working with industry partners on a pilot scale algae refining plant with potential in omega-3s, proteins and antioxidants.
Pistachios – most associated with snacking in the consumer’s mind – could be finding their way into many a food product as an ingredient over the next few years, says the executive director of the American Pistachio Growers, as production is set to double...
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.
‘Nutrition and Health’ was the best performing section within BASF’s ‘Performance Products’ division in 2013, posting a 7% gain on 2012 to push through €2bn in sales for the year.
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Organic milk contains significantly higher concentrations of heart-healthy omega-3 fatty acids compared to milk from conventionally-managed dairy cows, US researchers have found.
Babies born with high levels ofpoly-unsaturated fatty acids (PUFA) in cord blood may be more likely to develop respiratory and skin allergies in their early teens, according to new research.
Nateco2 has opened what it claims is the world's largest CO2 pressure extraction plant, which it says can extract a wide range of functional ingredients using high pressure CO2 extraction.
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.
Consumption of eggs is not associated with an increased risk of heart disease or stroke, according to the findings of a new meta-analysis from the BMJ.
The challenge of getting beneficial omega-3 fatty acids into finished products is a big one for the food ingredients and manufacturing industry. But how can suppliers and manufacturers work to get these ingredients into a wider range of products?
Stern-Wywiol Gruppe is targeting the Asian market with a range of new applications for flour treatment and fortification as well as other existing ranges.
Tomato seeds have great potential for producing commercial oils with high antioxidant values, according to new research that backs greater commercial use of the processing by-product.
Functional health ingredients have failed to move into mainstream confectionery and have not penetrated the market as expected, according to a report from Leatherhead Food Research.
The addition of the medium chain fatty acids to palm olein may help to widen its potential uses in food formulation whilst producing oil with better nutritional quality, according to new research.
Food manufacturers and marketers who are “irked” by tight nutrition claim regulations are being offered practical steps to ensure they comply with the rules whilst remaining competitive.
Dutch sucrose ester specialist Sisterna says ice cream cone wafers can benefit from employing emulsifiers like sucrose esters because they give a better cone.
EFSA HEALTH CLAIM OPINIONS - ARTICLE 13, BATCH 5 (Complete)
Dutch fats and oils specialist IOI-Loders Croklaan will integrate breast milk alternative Betapol into its product range to complete the break-up of its subsidiary Lipid Nutrition announced yesterday.
Compass Foods is launching a new sucrose monoester emulsifier as a natural way to stabilise flavour oils, natural colours and nutraceutical ingredients in clear beverages.
As the world’s most populous nation with a strong economy, China is an attractive target for food manufacturers and their suppliers - but they cannot operate effectively in the region without a local presence, according to Torben Friis Lange, AAK vice...
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.
