Fat

Image: Getty/Cultura RM Exclusive/Diana Miller

The secret to making healthier chocolate: Lubrication

By Oliver Morrison

UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.

© iStock/taffpix

Orkla cuts palm oil from 98% of its Nordic sweets and snack brands

By Niamh Michail

Orkla Confectionery & Snacks Sweden has removed palm oil from 98% of its products, meaning 1,500 fewer tons of saturated fat in consumers' food. But what were the technical challenges and how was it received by fellow members of the Roundtable...

Italian consumer watchdog is warning parents not to give children products that contain palm oil due to carcinogenic contaminants. © iStock.com

Don't give children palm oil, says Italian consumer group

By Niamh Michail

After finding that 12 kids' food products from Nestlé, Barilla, Ferrero and Danone contain high levels of carcinogen 3-MCPD, Italian consumer group Altroconsumo is calling on parents to stop giving products that contain palm oil to children.

Picture: Qualisoy

Do we need new labeling conventions around fully hydrogenated oils?

By Elaine Watson

Fully hydrogenated oils (FHOs) do not create harmful trans-fats, and could replace partially hydrogenated oils (PHOs) in many applications. However, manufacturers are reluctant to use them because the word ‘hydrogenated’ has become “demonized”, argues...

Mars claims solid plant fat holds the key to caramel water migration issues

Patent watch

Watertight idea? Mars files patent for multi-texture caramel

By Annie Harrison-Dunn

Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.

 AAK profits up 12%

AAK fattened by 12% profit increase

By Annie-Rose Harrison-Dunn

AarhusKarlshamn (AAK), the Sweden-based oils and fat producer, has reported a 12% increase in operating profit in the fourth quarter (Q2), driven by recovery in its chocolate and confectionery fats division. 

Lipid technology yields long-life fillings

Lipid technology yields long-life fillings

By Lynda Searby

ADM Cocoa claims to have overcome the barriers that have historically prevented the development of premium bakery and confectionery fillings with a long shelf life through the use of lipid technology.

Fat digestion images point to improved formulation

Fat digestion images point to improved formulation

By Stephen Daniells

Netherlands-based scientists have reported data for the real-time digestion of fats containing ingredients like vitamin D3, insights that could advance the formulation of foods.