World Health Organization partners with Resolve to Save Lives to recognise countries working to remove industrially produced trans fat from their national food supplies.
Sweden’s Green-On is developing a unique technology to produce food ingredients, especially fat for the food and feed industry, in a truly sustainable way.
Cargill claims to be the ‘first’ global edible oil supplier to commit to World Health Organization recommendations on trans-fatty acids across its entire fats and oils portfolio, including in countries where there is no legislative requirement to do so....
The World Health Organization has called on global governments to remain focused on eliminating trans fats from the food supply, despite the new and unprecedented challenges being thrown up by the global coronavirus pandemic.
The WHO’s draft guidelines on saturated fat have been challenged by a group of international researchers, who say different types of fatty acids, and the diversity of foods, should be taken into consideration.
The International Food & Beverage Alliance (IFBA), which includes Nestlé and Unilever as well as fast-food giant McDonald's, have set a goal of phasing out industrially produced trans fats (iTFAs) from the global food supply by 2023.
Denmark's trans fat ban is a public health and food reformulation success, and should be rolled out across the EU, says the Danish government. "The European Commission should be inspired by our good example," says the minister for food.
"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes themselves," says Corbion as it launches SweetPro, a new line of trans fat-free emulsifiers that allow manufacturers to swap expensive bakery...
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.’
MEPs have overwhelmingly voted to adopt a resolution pushing for a European limit on industrially produced trans fats, something industry has said it supports at 2%.
Health and food safety politicians today backed a motion for a resolution to protect the health of Europeans by setting legal limits on the use of artificial trans fats.
Companies exporting dairy to Jordan will be forced to cut all partially hydrogenated oils or face a ban on business as the country becomes the latest to bar their use.
Global food and drinks businesses including General Mills, Kellogg, Mars, Nestlé and Unilever have pledged to reduce trans fatty acids to “nutritionally insignificant levels” by the end of 2018.
It’s that time of the year when we look back and reflect on the highs and lows of the past 12 months – but this time we asked our readers to share some of their professional and personal highlights, as well as what they are looking forward to in 2016. Happy...
A limit on permitted levels of industrial trans fats in food is the most effective way to reduce Europeans' risk of heart disease, says the European Commission in its long-awaited report - but it does not say what that limit should be.
A raft of new technical solutions and innovative strategies, focused on replacing damaging trans fats like-for-like with healthy ingredient that has exactly the same functions, are currently being explored by industry and academics.
An open letter from major manufacturers including Nestlé and Mondelēz has called on the European Commission to legislate an EU-wide limit for the amount of industrially produced trans fats in foods.
Latvia has banned the use of trans fats in domestically produced and imported food, joining ranks with Austria, Hungary and Denmark - but campaigners are pushing for an EU-wide ban.
Mounting scientific evidence and a shift in public opinion could mean fructose is set to follow the same black-listed fate as trans fats, argues an analyst.
The European Commission should stop dragging its feet over its awaited trans fat report – and explain why it is already over six months overdue, says Socialist MEP.
The European Cardiology Society (ECS) has urged European policymakers to follow the United States’ lead and ban the use of artificial trans fats in the EU.
While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.
Food manufacturers are likely to ask for an extension to the 60-day comment period set by the FDA to consider its proposal to revoke the GRAS status of partially hydrogenated oils (PHOs), a food law attorney has predicted.
Bunge has developed a patented trans-free bakery shortening without the hydrogenation process in reaction to consumer concern over ‘hydrogenated’ oils on the label, its innovation director says.
The Malaysian palm oil industry has called on the French Prime Minister to put an end to an ‘ongoing campaign of misinformation’ on palm oil among French politicians and companies, ahead of his visit to the country on Sunday.
A UK government survey has found levels of trans fats in a range of processed foods has fallen considerably since 2007 thanks to industry reformulation efforts.
Policies aimed at reducing intake of trans fat are working to reduce consumption and are likely to have an effect on public health, the World Health Organisation (WHO) has said in a new systematic review.
Further research on artificial trans fat and heart health is not necessary, claim the authors of a new review – but there is a need for more research in several other areas related to trans fat.
The trade association representing margarine and vegetable fats makers in the EU has tightened its Code of Conduct for the third time since 1995, in an effort to reduce trans fat levels in foods and fats at retail.
The French Senate rejected its so-called ‘Nutella tax’ on Thursday, which aimed to quadruple the tax on palm oil, a key ingredient in the hazelnut-chocolate spread.
A proposed 300% increase on French palm oil imports could lead to increased consumption of harmful trans fats and ignores the primary sources of saturated fat in the French diet, says the Malaysian Palm Oil Council (MPOC).
Millions of Europeans are still at increased risk of heart disease due to consumption of artificial trans fatty acids, according to a new pan-European review published in BMJ Open.
Sweden may follow countries such as Denmark, Iceland, Switzerland and Austria, and implement legislation to limit the use of trans fats in foods, according to local media.
UK consumer advocates, demanding that responsibilities for nutrition and food labelling be given back to Food Standards Agency (FSA), say not enough is being done to tackle the obesity epidemic.
Older women whose diets include a substantial amount of trans-fats are more likely than their counterparts to suffer an ischemic stroke, a new study suggests.
Danish company Palsgaard said a US $30m emulsifier factory located in Malaysia will be operational in just over 12 months and will bring the company closer to the supply of its key raw material - palm oil.
Caravan Ingredients has added a new application for its Trancendim range of diglycerides to reduce saturated fat content and eliminate trans fat in donut frying oil.
Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.
The addition of antioxidants to oils may control the formation of trans-fats during the processing and heating of edible oils, according to new research.
Replacing more traditional solid ‘plastic’ shortenings with a liquid version made from oils and emulsifiers may increase the structural quality and shelf life of bakery products whilst reducing the need for hydrogenated fats, suggests new research.
Strong performance in emerging markets and a strategic focus on customer segmentation rather than individual products have driven Barry Callebaut to record half year profits.
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.
An enzyme based margarine, butter and oil alternative for bakery goods can reduce the level of saturated and total fat in bread by up to 70 per cent, according to ingredients supplier Puratos.
