Saturated fatty acid chain length should be taken into consideration when assessing the impact on heart health, a new study suggests, indicating an opening for food marketers to differentiate the types of saturated fats used in their products and for...
Research by Cargill has found that at least six in 10 consumers claim to check ingredient lists to avoid certain ingredients, while more than half are influenced by the story behind the brand. And while convenience has cropped up as a leading influence...
PepsiCo Australia and New Zealand (ANZ) is changing the cooking oil, which will reduce the saturated fat content in Doritos, Tostitos, Twisties, Burger Rings and Cheetos by more than 80%.
Snack chat is BakeryandSnacks’ new online series profiling influential people working in the bakery and snacks industries. Our first guest is Sabastian Emig, director general of the European Snacks Association (ESA).
AAK has opened an innovation center in Edison, New Jersey, during which it highlighted some of the most up-to-date product making technologies to partners, including Hershey, Mondelēz and Barry Callebaut.
Scientists at food and agricultural services provider Cargill have developed new processes that they say could reduce saturated fat content in baked goods by as much as 40%.
Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.
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.
General Mills has filed a patent to lower the trans fatty acid and saturated fat content in dough shortenings using a blend of non-tropical oils and hard stock fat.
The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.
General Mills has filed a patent for salt-flavored fat particles that enable cost effective sodium reduction and fat replacement in baked dough products.
There will be pressure from some corners to give the food industry several years to phase out partially hydrogenated oils, but from a technical perspective, viable alternatives are already out there for pretty much every application, according to one...
Puratos Group has developed a line of multifunctional baked good fillings that can slash fat and improve shelf life while tapping into indulgence, its product manager says.
Bunge’s award-winning functional shortening has allowed manufacturers of bakery products to boost the nutritional profile of formulations, but a surprise discovery has led to a new application: Microwave pizza.
Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.
Volatility in cocoa prices was the prompt for the development of a new cocoa replacer for bakery applications that enables savings of up to 40 per cent, said UK supplier Fayrefield Foodtec.
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.
Using new emulsifiers or combining high structurizing fats with low saturated fat oils can help overcome the technical challenges involved in saturated fat reduction, said Barry Callebaut as it launches an extended healthier product line.
Two bakery shortening products won Innovation Awards at the 2010 Institute of Food Technologists’ (IFT) Annual Meeting and Food Expo in Chicago this week.
Groupe Casino’s plan to remove palm oil from its own brand food products for environmental and health reasons are misguided, according to a RSPO representative.
Ulrick & Short is launching an adapted version of its Delyte F fat replacer for tapioca to reduce the fat content in both sweet and savoury shortcrust pastry.
Cognis is extending its non-hydrogenated fat range of Lamequick
whipping agents with three new versions suited to a broader range
of technical applications that meet consumers' healthy
requirements.
Designing foods with trans-fat alternatives must be a
'multidisciplinary' approach, say Danisco scientists in a review
that looks towards a trans-fat free future.
A new trans-free, non-hydrogenated bakery shortening claims to
allow manufacturers to reduce saturated fat by up to 30 percent,
while still offering the same functionality as traditional
shortenings.
Palm oil is a "reasonable alternative" to trans fatty acids,
according to an independent group of nutrition, medical and
manufacturing experts who examined the oil's functionality in food
products and possible impacts...
Cereal giant Kellogg is to reformulate some of its products with a
low linolenic soybean oil in an effort to reduce or eliminate trans
fatty acids while also minimizing the saturated fat content of the
products, the company announced...
Biotech giant Monsanto is to develop new versions of its reduced
trans-fat Vistive soybean with the aim of improving shelf life and
flavor of soy oil, lowering saturated fat content and enhancing the
bean with Omega-3.
Diets high in saturated and trans fats could be a major risk factor
in the development of type 2 diabetes, say Canadian researchers,
reports Lindsey Partos.
Dutch supplier of palm oil-sourced food products Loders Croklaan
has consolidated its position in the growing palm ingredients
market, agreeing this week to buy Malaysian palm oil specialities
company Soctek.