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...
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.
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...
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.
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.
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.
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