Linoleic Acid

As the confectionery industry looks to mitigate fluctuating cocoa butter prices, researchers look to possible alternatives.

Special Edition: The possibilities of chocolate with reduced cocoa butter

Scientists discover novel sources for cocoa butter alternatives

By Annie Harrison-Dunn

Shea and palm oil derivatives may lead the way as the most common sources of cocoa butter alternatives for use in chocolate, but researchers are discovering novel forms ranging from mango seed to camel hump fat.

Study reanalysis links omega-6 rich foods with heart disease risk

Study reanalysis links omega-6 rich foods with heart disease risk

By Nathan Gray

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.

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