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.
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.
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.
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 study has concluded that meat from animals raised on biodiverse pastures tastes better and is nutritionally superior than conventional meat, prompting calls for more place-based labelling.
Higher intakes of Vitamin C and linoleic acid are associated with
better skin-ageing appearance, according to a recent study
published in the American Journal of Clinical Nutrition.
Encapsulation of conjugated linoleic acids (CLA) using whey protein
led to better stability of the ingredient and consumer acceptance
when used in dairy, says a new study.
Oil from genetically modified sunflowers has increased stability
against oxidation, giving them a longer shelf life, as well as
having an improved health profile, suggests new research.
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.
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...
Traditional methods used to extract argan oil do not destroy the
physico-chemical characteristics of this speciality vegetable oil
used in North African food formulations.
Working to bring low fat lamb products to the European marketplace
scientists in Spain are set to add value to the end product with
new research focusing on boosting the presence of the disease
fighting 'friendly fat? conjugated...
Cognis, the nutritional ingredients company, has signed an
agreement with Norwegian group Natural giving it the exclusive
licence to market and manufacturer Natural's Tonalin CLA product.
Cognis Nutrition & Health, a nutritional ingredients supplier,
has responded to claims made earlier this week by Dutch rival
Loders Croklaan regarding the infringement of several of its
patents.
Speciality chemicals company Cognis announced today that its
agreement with Norwegian firm Natural for the licence to its
Tonalin brand conjugated linoleic acid (CLA) went into effect this
weekend.
