Caravan Ingredients has added a new application for its Trancendim range of diglycerides to reduce saturated fat content and eliminate trans fat in donut frying oil.
Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.
Ecolab has won a prestigious innovation award for what it claims is an industry-first cleaning product that tackles the build-up of zero trans fat oils in food processing plants.
Replacing more traditional solid ‘plastic’ shortenings with a liquid version made from oils and emulsifiers may increase the structural quality and shelf life of bakery products whilst reducing the need for hydrogenated fats, suggests new research.
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.
Loders Croklaan has introduced two new shortenings to its SansTrans range to replace trans fat in bakery products, while also reducing saturated fat content and cost in use, the company claims.
An enzyme based margarine, butter and oil alternative for bakery goods can reduce the level of saturated and total fat in bread by up to 70 per cent, according to ingredients supplier Puratos.
Bunge North America has opened a new ingredient innovation center for edible oils and carbohydrates in Bradley, Illinois to allow faster commercialization of new products, the company said.
Loders Croklaan has introduced a new range of trans-fat free shortenings for donuts, which the company says can eliminate oil migration and improve eating quality.
The American Medical Association (AMA) has urged the Food and Drug Administration (FDA) to adopt more accurate labeling of trans and saturated fats, among other public health policies agreed at its annual meeting.
Fears that saturated fat content of foods would skyrocket as manufacturers switched out trans fats have proved to be unfounded, according to a new study published in the New England Journal of Medicine.
There is a pile of evidence linking artificial trans fats with heart disease, so why is it still in our food? It’s time to get real and recognize that artificial trans fat is an adulterant with no place in the global food supply.
Interesterified trans free bakery shortenings (IETFS) can be used effectively to replace hydrogenated shortening (HS) and still give better spread ratio, lesser hardness and higher sensory acceptability for baked products such as biscuits, claims new...
Banning artificial trans fats in the UK could prevent 11,000 heart attacks and 7,000 deaths a year, according to two senior doctors writing in the British Medical Journal.
The Louisville Metro Council has suggested a rewards system for food manufacturers that stop using trans fats in their products, after a proposed ban in the city failed to attract support in February.
A proposed trans fat ban in Louisville, Kentucky has been rejected in favor of a public education effort, better labeling and a voluntary phase-out – despite a taskforce recommendation for an outright ban.
A breakthrough cleaning gel has been developed to help food processors deal with the growing problem of cleaning zero trans fat oils from machinery and surfaces, said manufacturer Ecolab.
California has become the first state to ban the use of trans fat-containing cooking oils, as a law signed by Governor Schwarzenegger in 2008 came into effect on January 1.
Monsanto has submitted evidence to the FDA and USDA backing the safety of its Vistive III soybean traits, intended to provide heat stable, trans-fat free cooking oils.
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.
Cargill has announced that it will stop producing hydrogenated oil at its plant in Wichita, Kansas as manufacturers have increasingly sought to replace trans fats with healthier fats in their products.
Consumers who choose foods labeled ‘zero trans fats’ could still surpass their recommended daily limit due to FDA rules that allow up to 0.49g of trans fat per serving to be rounded to zero, says spread company Smart Balance.
Health Canada and the Canadian Food Inspection Agency have approved a high oleic acid genetically modified (GM) soybean for cultivation and foods containing the oil could hit the market by 2010, says DuPont.
Caravan Ingredients has claimed to have transformed the processing of shortenings and foods containing them, such as bakery products, with a new line of diglycerides.
Agricultural and ingredients giant Cargill has given an extra push to its canola presence with the formal opening of its expanded Specialty Canola Innovation Center in Fort Collins, USA.
The swell of the tide against trans fats has reached new levels in
recent months, as fast food group McDonalds has switched to using a
blend of canola, corn and soybean oils to cook fries and other deep
fried products.
US-based Dunkin' Brands has developed a new oil in order to create
trans-free fat bakery products without sacrificing quality, flavour
and taste, the company said this week.
Independent testing of trans fat oil alternatives has revealed that
the performance and taste of the more 'heart-healthy' oils matches
or exceeds those of partially hydrogenated oils.
British ingredients firm Tate & Lyle has introduced a new method to eliminate trans fats in desserts, a move that comes in response to the renewed trans fat momentum in the US.
There's no way but out for heart-damaging trans fatty acids, and
procrastinators in the food industry will achieve nothing by
delaying reformulation other than lagging behind in the game as the
rest of the world waves goodbye.
A nationwide campaign to remove artery-clogging trans fatty acids
from the US food chain received another significant boost today,
after popular fast food franchise Kentucky Fried Chicken (KFC)
announced it is to switch to non-trans...
Trans fats remain a vague health risk for most American consumers,
who will often not choose to avoid these at the expense of
convenience, price and taste, according to new research.
European biscuits and snack manufacturer United Biscuits has become
the latest bakery company to eradicate harmful trans fats from its
products, tying in with the industry drive towards healthier
production methods.
Scottish food manufacturer, Macphie, has cut all hydrogenated fats
from its range of ingredients supplied to the baking industry, in a
move that will tap into a market concerned about health and dietary
issues.
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.
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...
Archer Daniels Midland (ADM) has expanded its range of low trans
fats, which it claims will allow manufacturers of baked goods to
produce healthier formulations with good functionality.
