Fats & Oils

First, the good news: The single most powerful tool for substantively reducing our heart disease risk is our willingness to make simple diet and lifestyle changes. Now, the bad news: The single most powerful tool for substantively reducing our heart disease risk is that same willingness to make simple diet and lifestyle changes. This endorsement of personal responsibility is ...
03/26/2008

Frying is hard on oils. Under abusively high temperatures, the oil must flawlessly cook item after item. Ingredients, such as seasonings on the food being fried, may fall off and, if the fryer is open, oxygen will react with the oil, all contributing to the fat’s degradation.Add to that the challenge of maintaining consumer expectations of flavor, color and texture ...
03/26/2008

Baby boomers, born between 1946 and 1964, account for 78 million people, or 26% of the American population, according to MetLife’s Mature Market Institute, New York. Every 7.5 seconds, another boomer hits the big 5-0, and 40 million of them have already passed the 50 mark. This booming market, estimated at $2 trillion according to Brandweek, New York, warrants ...
01/23/2008

From alpha to omega, today’s fats and oils are all about the fatty acids: their bonds, configuration and arrangement. Understanding these enables product designers to change one fat or oil for another when pursuing a more-healthful lipid profile. “Knowledge of the properties of fats and oils provides a clearer understanding of their functional behavior in foods,” said Gloria Cagampang, ...
01/23/2008

School-time snacking just isn’t what it used to be. Maybe nostalgia colors my memories, but I seem to recall Friday pizza parties, buttered popcorn during filmstrips and Tupperware full of birthday cupcakes. Now, with school districts banning “junk food” nationwide, even an unassuming bag of jelly beans could be a target for interdiction. For today’s American child, obesity is ...
12/21/2007