Fruit d’ Or has announced approval by Health Canada for the omega-3 and omega-6 content of its multifunctional cranberry seed oil ingredient. The approved claim wording includes “for the maintenance of good health.”
The action of trans-fatty acids may be more damaging to cells than previously thought, as a study reveals the mechanism by which cell death occurs faster, leading to atherosclerosis, heart attacks and strokes.
Findings point to risk from saturated fats outside some reduction guidelines
There is an association between intakes of individual saturated fats and the risk of coronary heart disease, according to a new analysis of data that underlines the importance of switching out saturated fats for healthier alternatives.
Switching from saturated fat to vegetable oils that are rich in linoleic acid reduces cholesterol but actually increases the incidence of heart attacks and heart disease, according to a recent review of a data collected nearly 50 years ago.
With consumer interest in health and specialty oils growing, FoodNavigator takes a look at the positioning of superfood newcomers and well-established favourites in Europe.
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Hydrolyzed collagen film could be a healthier and more environmentally friendly alternative to shellac in coating chocolate panned products, according to new research.
There is no end to the possibilities of functional chocolate bar development and firms must specialize to succeed in a sector dominated by big players, a Herza Schokolade product developer says.
Global decline in cocoa butter quality, coupled with growing demand for high quality cocoa butter mean that more robust but flexible refining technologies are required, say researchers.
Functional health ingredients have failed to move into mainstream confectionery and have not penetrated the market as expected, according to a report from Leatherhead Food Research.
The addition of the medium chain fatty acids to palm olein may help to widen its potential uses in food formulation whilst producing oil with better nutritional quality, according to new research.
As the world’s most populous nation with a strong economy, China is an attractive target for food manufacturers and their suppliers - but they cannot operate effectively in the region without a local presence, according to Torben Friis Lange, AAK vice...
Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.
Sustainable, healthy, cost-effective cocoa butter equivalents may be produced from enriched sunflower oils, and enable formulation of chocolates with higher melting points.
Healthy hydrogenated trans-free and short chained fatty acid-free solid alternatives to cocoa butter for chocolate production can be produced from sunflower oils enriched in stearic and oleic acids by means of a solvent fractionation method, claims a...
A new initiative is underway to develop to supply chain for oil from the African Allanblackia tree oil in food and personal care products by devising a verification scheme for sustainable and ethical trade.
Mars and Snickers bars in the UK will have at least a 15 per cent reduction in saturated fats from summer 2010 following a reformulation breakthrough, claims Mars UK.
Fats and oils supplier ADM Pura steps up solutions for bakers,
opening a new R&D test bakery at its production site in
Purfleet, Essex to look into reformulation and novel fats.
The results of a survey by the Food Safety Authority of Ireland
(FSAI) on the fat content and fatty acid composition of
pre-packaged food products reveal that generally, levels of
trans-fatty acids in the surveyed products are low.
Eating a diet rich in the omega-3 fatty acid, alpha-linolenic acid
(ALA), may positively affect 'bad' cholesterol levels in the
elderly, says a study from the Netherlands.
Leading oilseed producer Bunge has developed a new process to
incorporate protein into candy bars, which the company claims does
not have a negative impact on the product's texture and taste.
Omega-3 fatty acids could prevent or inhibit the growth of liver
cancer cells, say researchers from the University of Pittsburgh at
today's annual meeting of the American Association for Cancer
Research.
Brain-power foods, portion control and products targeting the
senior population are likely to be the food sectors to look out for
in 2006, according to Mintel.
All those who still believe in Santa, stop reading here. For his
sledge-pulling reindeer, Dancer, Prancer, and Rudolph, have long
been consumed in a tasty stew.
Natural foods group SunOpta said today that it will distribute
organic acai pulp produced by California-based Sambazon Acai to
food and beverage manufacturers across North America.
US scientists have explained how one of the forms of conjugated
linoleic acid (CLA), a fatty acid found in dairy products, could
reduce inflammatory disease.
Trans fat concerns hit Australia with consumer groups calling for
trans fat to be highlighted on food labels after more than a third
of 50 food products tested had levels 'well above what is
considered safe by many experts',...
French food watchdog recommends slashing trans fat levels in a wide
range of bakery products, including biscuits and cakes, following
findings from a new report released this week, reports Lindsey
Partos.
Cereal makers have a major hold on the heart health foods market
but new ingredients will help other sectors tap into strong
consumer demand for these products, writes Dominique Patton.
