Fats/Oils

Ingredient technology, specifications (i.e. melting point, solid fat index), nutrition and health concerns, characteristics and applications of vegetable and animal fats, shortenings and oils, including soy, cottonseed, palm, coconut, canola, corn, sunflower, fish, flax and specialty culinary and nutritional oils, and specific fatty acids. Covering formulation and production concerns including fat bloom, fry life, trans fats, hydrogenation, interesterification, saturated fat content, rancidity/oxidation and solvent extraction.

Trans Fat Levels Drop 58% in Americans

Nearly a decade after federally mandated labeling of trans fats on food labels, a new study led by the Centers for Disease Control and Prevention reveals blood levels of trans-fatty acids in Caucasian U.S. adults decreased by 58% from 2000 to 2009. The study, published in ...More
Yesterday
Posted in News, Bakery / Cereal
DuPont Sets Goals to Curb World Hunger

In an effort to curb world hunger, DuPont announced new food security goals that address innovation, education and rural community development that will be tracked along with the company’s current sustainability goals. DuPont has set a 2020 goal for completion of the new ...More
February 6, 2012
Posted in News, Bakery / Cereal
Like Fatty Foods? Blame Your Genes

A person’s preference for fatty foods may be genetic according to Penn State researchers who discovered people with certain forms of the CD36 gene may like high-fat foods more than those who have other forms of this gene. The findings, published in the journal Obesity, may ...More
February 3, 2012
Posted in News, Dressing / Marinades
Diet Rich in Omega-3s Lowers Arrhythmia Risk

Older adults who consume a diet rich in omega-3 fatty acids found naturally in leafy green vegetables, vegetable oils, nuts, and fish and fish oil are 30% less likely to develop arrhythmia compared to those who have lower blood levels of omega-3, according to a study ...More
February 2, 2012
Posted in News, Nutraceuticals
CSPI Attacks Juice Makers

The Center for Science in the Public Interest (CSPI) has launched an attack on juice manufacturers, claiming the companies are misleading consumers with ambiguous health and nutrition label claims. ...More
February 1, 2012
Posted in News, Fiber
Flax Research Database for Human Health and Nutrition

The Flax Council of Canada and Glanbia Nutritionals unveiled the newly updated Flax Research Database for Human Health and Nutrition, which provides the industry, health professionals and scientific community with the latest information regarding the health benefits of ...More
February 1, 2012
Posted in News, Nutraceuticals
Suit Filed Against Frito-Lay for Deceptive Advertising

A New York man has filed a class-action lawsuit against Frito-Lay alleging its advertising for Tostitos and SunChips is deceptive because the products are not made with “all-natural" ingredients as labeled and actually contain corn and oils made from genetically modified ...More
January 31, 2012
Posted in News
IDFA Voices Concern About Milk Restrictions in Schools

The International Dairy Foods Association (IDFA) commended the USDA for highlighting the nutritional role that dairy products play in the final regulations governing the reimbursable school meal program released Jan. 25; however, it expressed concern that restrictions on ...More
January 27, 2012
Posted in News
Dairy Alternative Beverage Sector Hits $1.33 Billion

Consumer concern for health issues, including lactose intolerance, milk allergy and the genetic disorder phenylketonuria (PKU), are driving the market for dairy alternative beverages like soy milk, almond milk, rice milk and other plant milks, which reached $1.33 billion in ...More
January 20, 2012
Posted in News
Sweet Science of Ice Cream Inclusions

Using inclusions to add color, flavor and texture to ice cream. ...More
January 20, 2012
Posted in Articles, Bakery / Cereal, Flavor