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Science News April 10, 2004 Edna Francisco	Stronger Proof That Trans Fats Are Bad A new study examining body fat adds weight to evidence that trans fats are associated with heart problems.
Delicious Living January 2005 Sharon Palmer	What's Wrong with Trans Fats? Ubiquitous in processed foods, trans fats increase heart-disease risk and may contribute to diabetes, stroke, and cancer. Here are major sources and how to recognize it on labels.
Food Processing March 2007 David Joy	Regulatory Issues: Trans fat tipping point For better or for worse, there seems to be no real, ongoing scientific debate about whether trans fats are truly dangerous.
Science News July 19, 2003 Janet Raloff	No Hiding Most Trans Fats Under new FDA rules that take effect in 2006, manufacturers and bakers will have to identify trans fats wherever they occur in amounts of 0.5 gram or more.
Prepared Foods February 2, 2007 Barbara T. Nessinger	The Case for Fats and Oils Even as the food industry looks to eliminate trans fats, the functions of all fats and oils, including those of trans fats, need to be remembered.
AskMen.com February 12, 2004 Sarah Keefe	The Danger Of Trans Fats Find out why you should avoid trans fats like the plague, and discover how to eat the foods you love without the risk of inducing cardiac arrest.
Prepared Foods September 1, 2005	Finding Trans Fat Unexpected Analytical Results Occur as More Than Hydrogenated Oils Contribute Trans Fats.... What Are Trans Fats?... More Than Trans Fat-Free... Blend Back to the Future...
Food Processing June 2005 Kantha Shelke	Fear and loathing over trans fats The end of the year brings the next big nutritional milestone: a required declaration of trans fatty acids for all food products that contain them. Processors are diligently searching a range of options for substitutes that will replace the functionality of trans fatty acids.
Science News December 16, 2006 Janet Raloff	Trans Fats Are Bad, Aren't They? As New York moves to ban trans fats from fried and baked restaurant fare, little attention has been given to the potentially beneficial trans fats in dairy products and meats.
Food Processing August 2005 Mike Pehanich	Trans-Fat Transitions The food industry has been working hard to replace trans fat in packaged products before new federal regulations require the addition of trans fat content on the nutrition facts panels in January 2006.
Food Processing August 2010 Diane Toops	Toops Scoops: Cargill builds a sustainable supply chain for its oils How do you turn wellness trends into reality? It comes down to the mystery of the black box -- problem-based situations that offer a hypothetical mystery and need to be solved.
Food Processing October 2009	Ingredients Round Up: Fat Replacers High-oleic canola, nonhydrogenated all-purpose shortening, and other fat replacers.
Prepared Foods January 2008	Functional Benefits of Trans and Saturated Fats Trans and saturated fats possess functional properties that make them key components in traditional formulas.
The Motley Fool October 30, 2006 Alyce Lomax	Healthier Fried Chicken at KFC? With the furor over trans fats, nobody is likely to be surprised that Yum! Brands' KFC has added its name to the list of restaurants stripping trans fats out of its menu items.
Nutrition Action Healthletter April 2002 Michael F. Jacobson	FDA Fiddles, While Americans Die You won't see the word "trans" -- meaning heart-damaging trans fat -- on most Nutrition Facts labels any sooner than 2007. Knowing that the delay means 2,000 to 5,000 deaths each year doesn't seem to bother the food industry or the government one whit...
Reactive Reports Issue 56 David Bradley	The Weighty Issue of Fat Spread the word: trans fats make you fat.
Prepared Foods December 1, 2005	The Thin Line Mainstream-media publicity is driving consumer's soy awareness... The good and bad of trans-fat hydrogenation...
Prepared Foods February 4, 2006 Marcia A. Wade	Loose Lipids While every oil has its "strengths and weaknesses," what matters most is how a particular type of oil affects the Nutrition Facts panel.
Prepared Foods March 7, 2007 David Lockwood	New Products Annual -- Baked Goods Trans fat and whole grains were the focus in 2006.
Food Processing March 2008	Trans fat solutions continue to evolve The trans fat disclosure ruling of 2006 continues to challenge processors, but oil alternatives are getting better all the time.
Prepared Foods January 1, 2007 Steven B. Steinborn	NYC Ban on Trans Fat: A Case Study New York City now imposes a level of interference that many believe will do more harm than good.
The Motley Fool January 3, 2007 Alyce Lomax	Starbucks Slims It Down The coffee purveyor has removed trans fats from its goods in half of its U.S. stores. Starbucks shareholders should be glad the company is addressing what could have been an increasingly sticky situation for public opinion and, of course, sales.
Food Processing May 2007	Ingredient Round-Up: Fats & Oils May's Ingredient Round-Up features fats and oils, including trans fats and butter replacements, refined soybean oil, stable canola and tea oil.
AskMen.com Shannon Clark	Oil Varieties And Nutrition We've put together a guide to different types of cooking oils and the nutritional value of each.
Food Processing November 2011 Mark Anthony	Consumers Seeking Oils With Health Benefits After decades of avoiding fat content in foods, consumers now actively seek specific oils closely associated with health benefits.
Food Processing October 2005	From the Bench: Fat replacers Five fat replacers that can help processors achieve their formulation fantasies.
Food Processing February 2007 Kathryn Trim	Transcending trans fats A year after the labeling deadline, we look at what processors used to replace trans fats, including canola and sunflower oils and trait-enhanced soybeans.
Food Processing April 2011 Mark Anthony	Wellness Food Trends: Which Oils And Fats Are Healthy And Why? A lesson on oils, fats and how nothing is what it seems anymore.
Food Processing November 2009 Diane Toops	Soybean, Canola Pace Specialty Oils A little fat plays an essential role in a healthy diet - as long as it doesn't end up on our thighs.
Science News October 29, 2005 Janet Raloff	Inflammation-Fighting Fat Data from a new study finds that an unusual fatty acid, a type of dairy fat, can modulate the injurious, runaway inflammation that underlies these and many other diseases.
Nutrition Action Healthletter December 2001 Jane Hurley	Better Than Butter? Supermarket shelves now offer dozens of margarines (they're called spreads if they're less than 80 percent oil) that are low in artery-clogging saturated and trans fats. Here's how to find them...
The Motley Fool December 12, 2005 Brian Gorman	Kellogg's Trans-Fat Tradeoff Kellogg's use of a new soybean oil could constrain its ability to sell overseas due to European mistrust of genetically modified products. Investors, take note.
Food Processing May 2009	Ingredient Round Up: Fats and Oils Fats and oils from different suppliers and vendors to the industry are outlined.
Food Processing March 2013 Frances Katz	Trends in Optimizing your Formulations and Recipes Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.
Food Processing May 2006	Ingredient Round-Up: Fats and oils This showcase offers 14 lipid products to sample and savor; 14 ways to add function and flavor.
Prepared Foods August 2007 Elizabeth Mannie	A Fat-finding Mission Fats and oil suppliers are striving to present nutritional fats that provide the functionality and benefits required by formulators.
Prepared Foods December 12, 2006 William A. Roberts, Jr.	Editorial Views: Trans-formations Within three years, the FDA estimates, food labels promoting 0g of trans fat could help prevent up to 1,200 cases of heart disease and as many as 500 deaths a year. Is it time for foodservice to fall in line?
Prepared Foods June 1, 2005 Leslie Skarra	Solving the Trans Fat Issue As the January 2006 deadline that will require food processors to label trans fat on the Nutrition Facts panel approaches, it is important to note that new crop-breeding technologies soon will offer oils inherently lower in trans fat than their modern day counterparts.
Prepared Foods September 1, 2005 Lauren Swann	"Trans"-lating Trans Fat and Allergen Label Lingo Tracking trans fats and listing allergenic ingredients are now priority label pursuits. Unexpected industry translations of requirements are compounding the transition.
Prepared Foods January 1, 2006	Fats, Oils and Omega-3s Overview of fats and oils used in foods... Low-linolenic soybean oil: a new and healthy option... Formulating dairy products with Omega-3 fatty acids... Benefits of a structured lipid... Omega-3 stability...
Food Processing March 2011 Dave Fusaro	USDA and HHS Release 2010 Dietary Guidelines for Americans The final recommendations deviate little from last June's committee report, but they do go softer on sodium.
Nutra Solutions September 1, 2005 Mary Ekman	Label-friendly, Non-allergenic Flaxseed Pizzey's SelectGrad and BevGrad Milled Flaxseed ingredients offer a complex matrix of ALA omega-3 fatty acids, lignans, dietary fiber, antioxidants and other natural nutraceutical compounds.
Food Processing December 2008	Nutrition Facts, Front and (Nearly) Center Familiar-looking Smart Choices logo unveiled at ADA meeting.
AskMen.com Dave Asprey	High Fat Diet Benefits New scientific research has shown that not only are fats less dangerous than we thought, they might actually be the most important part of a good diet.
Food Processing October 2007	Ingredient Round-Up: Fat replacers Fat replaces in low- and zero-trans fat varieties, butter flavors, dairy replacers.
Prepared Foods July 2009 Mark Black	Article: Advances in Supply and Use of Healthful Fats and Oils Advances in the processing of value-added lipids to new crops producing longer chain omega-3s will increase options for formulators.
The Motley Fool June 16, 2006 Brian Gorman	KFC's Trans-Fat Troubles Amid growing negative publicity, can the Colonel afford to resist reducing trans-fatty meals?
The Motley Fool December 21, 2005 Alyce Lomax	Kraft's Permanent Diet The food purveyor states that it has reformulated many products to eliminate trans fats. Investors, take note.
Chemistry World May 2011 David Julian McClements	Chemistry and our diet by 2020 Any change in our diets between now and 2020 will come down to a mixture of demographic, societal, economic, and scientific developments.
Food Processing August 2010 Fusaro & Toops	Food Processors Welcome A Gush of Omega Oils Market reports and news at the IFT expo show a flood of interest in omega-3 oils.