Saturated Fat

Cream fillings with palm oil need lower cooling temperatures, says SPX

Rethinking sandwich cream processing after trans fat removal

By Oliver Nieburg

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.

Removing palm oil from foods gives wrong signal

Removing palm oil from foods gives wrong signal

By Jess Halliday

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.