The UK woke up this morning (7 September) to a new leader and with hopes the new government will immediately take steps to alleviate the crushing living prices that are badly impacting consumers and putting industry at risk.
Have food products’ nutritional profiles been negatively impacted by the substitution of sunflower oil – currently in short supply – for coconut and palm oil?
The hydrogenated fat content of bakery products may be reduced by replacing trans fats with sunflower or coconut oils, and still maintain characteristics similar to ‘full-fat’ products, says new research.
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
Imports of Ukraine sunflower oil to the EU look likely to resume unhampered by restrictions imposed due to mineral oil contamination; 80 per cent of laboratories can now measure levels of the contaminant.
The European Commission has set tough import standards for
Ukrainian sunflower oil following the recent discovery that some
products were contaminated.
Jan Dekker has launched a new ingredient to extend the use of
vegetable oils for frying - an innovation expected to save costs
for manufacturers as oil prices soar.
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.
Frito-Lay has pledged to reduce the saturated fat in its leading
potato chip brands, Lay's and Ruffles, by more than 50 percent by
switching to NuSun sunflower oil.