Cognis has announced a new addition to its Lamequick range of whipping agents, which it says enables luxury Chantilly cream and cake fillings without hydrogenated vegetable fat.
An assertion in new guidance from the National Institute for Health and Clinical Excellence (NICE) that firms making progressive reductions in salt can simply carry on indefinitely without any technical or commercial consequences has baffled industry...
There is a pile of evidence linking artificial trans fats with heart disease, so why is it still in our food? It’s time to get real and recognize that artificial trans fat is an adulterant with no place in the global food supply.
Interesterified trans free bakery shortenings (IETFS) can be used effectively to replace hydrogenated shortening (HS) and still give better spread ratio, lesser hardness and higher sensory acceptability for baked products such as biscuits, claims new...
Banning artificial trans fats in the UK could prevent 11,000 heart attacks and 7,000 deaths a year, according to two senior doctors writing in the British Medical Journal.
High intakes of trans-fatty acids, an enfant terrible of the food industry, may increase the risk of stroke in post-menopausal women by 30 per cent, says a new study.
Saturated fats in the UK diet are making headlines once more, as the FSA launches the second phase of its consumer campaign to cut down and doctors issue stark warning on the effects of bad fats.
The Finnish food safety body has concluded that trans fats are not a problem in margarines and spreads on the Finnish market, after examining products’ composition.
A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with the same characteristics and consumer acceptance, says new research from Canada.
Three biscuit products made by Cow & Gate are to be discontinued next month, after a survey of products for young children found they contain trans fats.
A blend of oils from coconut and palm could produce a plastic fat for use as a shortening in bakery products as a trans-fat replacer, says new research from India.
Presenting a product's trans fat content is largely wasted on
consumers through the lack of interpretive footnotes or information
on recommended daily value, say researchers.
The swell of the tide against trans fats has reached new levels in
recent months, as fast food group McDonalds has switched to using a
blend of canola, corn and soybean oils to cook fries and other deep
fried products.
A new soybean oil trait that can deliver improved nutritional
benefits and is more versatile than tradition soybean oil products
has been created by DuPont's Pioneer Hi-Bred unit.
US ingredient giant Cargill is expanding its line of high oleic
canola products, on the back of customer demand for oils and
shortenings with no trans fat and low levels of saturated fat.
Consumer awareness of 'bad' fats is at an all-time high, but people
are still lacking key information to better understand what they
eat, according to a new survey by the American Heart Association
(AHA).
Despite the ban on the use of trans fats in New York City
restaurants, some fast food restaurants are still serving up trans
fat fried food, says a new survey from the Center for Science in
the Public Interest (CSPI).
European ingredients firm Cognis is using the IFT event in Chicago
this week as a platform to launch a variety of new products on the
US market, including emulsifiers, aerating agents and a 'natural'
mold inhibitor.
Independent testing of trans fat oil alternatives has revealed that
the performance and taste of the more 'heart-healthy' oils matches
or exceeds those of partially hydrogenated oils.
Danisco is adding a new ingredient to its Dimodan NH line of
emulsifiers to tap further into the move towards hydrogenation-free
products - this time in oil and fat applications like as margarines
and spreads.
The Canadian canola industry has said it expects to more than
double production of the crop by 2015, and is counting on increased
demand for heart-healthy oils to help it reach its objectives.
Indonesia's leading cooking oil producer witnessed surging share
prices on its Singapore trading debut yesterday, as investors
sought to capitalize on growing interest in the country's palm oil
sector.
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.
Consuming trans fats could lead to infertility in women, according
to new research, findings that are set to place even more pressure
on food manufacturers already battling to remove the unhealthy fats
from their product formulations.
Interesterified fats, seen by some as alternatives to unhealthy
trans fats, may also raise blood sugar levels and decrease insulin
levels, as well as adversely affecting so-called 'good' cholesterol
levels, says a new US-Malaysian...
Leading US peanut supplier Golden Peanut Company is expanding into
the peanut oil market, with the start up this month of a new multi
million-dollar oil refinery.
British ingredients firm Tate & Lyle has introduced a new method to eliminate trans fats in desserts, a move that comes in response to the renewed trans fat momentum in the US.
The recent ban of trans fat from some restaurant menus could be the
beginning of a major shift in how restaurants might have an effect
on consumer eating habits, says a market research firm.
There's no way but out for heart-damaging trans fatty acids, and
procrastinators in the food industry will achieve nothing by
delaying reformulation other than lagging behind in the game as the
rest of the world waves goodbye.
Leading Mexican style fast food firm Taco Bell is the latest
foodservice chain to announce a transition to trans fat free
cooking oils, marking another step in the nationwide campaign to
remove the artery-clogging fats from the food...
Test results of oleic acid-rich soybean varieties are in, and the
results are very positive, say the researchers behind the new
varieties, giving industry access to new soybean oils with improved
health profiles.
A nationwide campaign to remove artery-clogging trans fatty acids
from the US food chain received another significant boost today,
after popular fast food franchise Kentucky Fried Chicken (KFC)
announced it is to switch to non-trans...
Trans fats remain a vague health risk for most American consumers,
who will often not choose to avoid these at the expense of
convenience, price and taste, according to new research.
A lawsuit filed this week against Kentucky Fried Chicken (KFC) for
its use of undeclared trans fats is a new indication that the issue
is far from forgotten, even though the battle appears to have edged
away from food processors for...
Rising health concerns and demand for low-fat foods is set to drive
demand for food emulsifiers, according to a recent report by market
researcher Frost & Sullivan.
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.
Dow AgroSciences yesterday announced that it is to increase
production of its trans fat free canola and sunflower oils on the
back of an increased demand as food manufacturers strive to churn
out healthier products.
US Department of Agriculture (USDA) scientists have discovered a
way to speed up the identification of low-linolenic soybean
varieties, findings that could contribute to increased production
of low-trans fat soy oil.
