General Mills plans to use a sweet, nutty-tasting grain that it claims is more environmentally friendly than conventional wheat in its Cascadian Farm organic brand.
Suez and Total are calling on Europe's food industry to sell its used cooking oil for biofuel conversion, after pledging to increase the amount that is collected and recycled by 20%.
A US government scientist who developed a new peanut cultivar high in oleic acid that offers a longer shelf life and heart healthy properties says it has attracted interest from major US confectionery companies.
Given the recent concerns surrounding safe supply of chia seed coupled with rising consumer demand for minimally processed ingredients, Anne Brown, general manager of Glanbia Nutritionals’ Next Generation Grains processor, says manufacturers can’t underestimate...
Pistachios – most associated with snacking in the consumer’s mind – could be finding their way into many a food product as an ingredient over the next few years, says the executive director of the American Pistachio Growers, as production is set to double...
Production of omega-9 canola oils from Dow AgroSciences' patented Nexera seeds has surged 250% since 2011 as food manufacturers continue to seek healthier alternatives to oils high in trans- and saturated fatty acids, says Dow.
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.
Adding boiled barley kernels to the diet may increase levels of hormones linked to satiety and reduce subsequent energy intakes, says a new study from Sweden.
Stern-Wywiol Gruppe is targeting the Asian market with a range of new applications for flour treatment and fortification as well as other existing ranges.
Dutch sucrose ester specialist Sisterna says ice cream cone wafers can benefit from employing emulsifiers like sucrose esters because they give a better cone.
Dow Agrosciences is confident sales volumes of its omega-9 mono-unsaturate-rich oils will triple in the next two-to-three years as manufacturers making everything from breakfast cereal to microwave popcorn try to cut saturated fat.
A new non-hydrogenated icing shortening product for bakery goods contains 25 per cent less saturated fat than high palm content alternatives, claims manufacturer Richardson Oilseed Limited.
Greek researchers investigating the effect of irradiation, active and modified atmosphere packaging, and storage conditions on quality retention of raw, whole, unpeeled almonds find a method using only an oxygen absorber the most effective.
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.
Cognis has launched three new vegetable fat ingredients, which allow manufacturers of products such as creams, soups and sauces to reduce levels of saturated fats without affecting taste or texture.
Walnut users and growers are preparing to celebrate a good harvest, according to the California Walnut Commission (CWC), following the release of promising USDA crop estimates.
A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with the same characteristics and consumer acceptance, says new research from Canada.
Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to low-fat alternatives of family favourites, suggests a new study.
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.
As the yellow fats market competes against products for consumers
aspiring to healthier lifestyles, Mintel has highlighted how
manufacturers of these goods should play up their taste attributes.
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.
Industry giants are locked in a "fish oil arms race" to develop genetically modified crops that could challenge the supremacy of fish as the best source of omega-3 fatty acid, with both BASF and DuPont reporting progress in the field.
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.
Dow AgroSciences yesterday announced that it is to increase
production of its trans fat free canola and sunflower oils on the
back of an increased demand as food manufacturers strive to churn
out healthier products.
Leatherhead Food International is offering a new analysis service
to help food manufacturers develop products with added omega-3 and
to aid quality control.
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.
Opportunities continue to open up for trans fat alternatives as
Israel communicates plans to become the world's third country to
impose labelling rules on artery-clogging trans fats.
The type of dietary fats consumed by middle-aged men may be more
important than reducing total fat intake to lower the risk of dying
from heart disease, suggests a study out yesterday.
Lonza has said that it is selling its fatty acid and glycerine
operation in Painesville, Ohio, to US firm Twin Rivers Technologies
for undisclosed terms, according to the Swiss-based chemicals and
components company.
