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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
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. |
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
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. |
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. |
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
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. |
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. |
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. |
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. |
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. |
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. |
Nutra Solutions
March 5, 2005
Marcia A. Wade |
A Foray Into Fatty Acids "Nutritional lipids" no longer an oxymoron?... CLA enzyme may be key to weight loss... Monounsaturated fatty acids seeing higher-profile coverage, increased billing on product labels... Future for nutritional lipids with combination effects?... etc. |
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. |
Food Processing
February 2006
Kantha Shelke |
Trans fats: Just under the deadline Here's how several processors removed trans fats before the Jan. 1 labeling deadline. |
Food Processing
October 2005 |
From the Bench: Fat replacers Five fat replacers that can help processors achieve their formulation fantasies. |
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. |
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
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. |
Food Processing
June 2006
Frances Katz |
A healthier foodservice menu The world's 25 largest food companies have done a poor job of providing healthy food and are doing little to follow the May 2004 recommendations of the World Health Organization, according to a recent report. |
Science News
February 10, 2007
Ben Harder |
A Trans Fat Substitute Might Have Health Risks Too A controversial trial of a chemically modified fat called an interesterified fat suggests that it is more harmful than is a partially hydrogenated vegetable oil. |
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. |
Nutra Solutions
March 15, 2006
Marcia A. Wade |
Fat Overboard At one point in time, a daily tablespoon of cod liver oil was considered the cure-all for many ailments. Now research is showing that the benefits of many kinds of fats and oils are spilling over everywhere. |
Prepared Foods
June 5, 2007 |
Market Watch Slow-melting ice cream treats... Restaurant quality, microwavable sandwich melts... Fresh and fruity beers... Food industry giants pledge to oust trans fat... New product pacesetters... etc. |
Food Processing
April 2011
Diane Toops |
Healthier Snacks are a Chip Off the New Block U.S. manufacturers are working hard to provide better-for-you snacks with new oils, less sodium. |
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. |
Reactive Reports
Issue 56
David Bradley |
The Weighty Issue of Fat Spread the word: trans fats make you fat. |
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? |
Food Processing
May 2009 |
Ingredient Round Up: Fats and Oils Fats and oils from different suppliers and vendors to the industry are outlined. |
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. |
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
June 2010
Mark Anthony |
How to Build A Healthier Savory Snack When an irresistible force like the craving for a snack meets an immovable object -- say, the need to eat more healthfully -- something's got to give. That something could be the look and feel of traditional savory snacks. |
Prepared Foods
March 7, 2007 |
Praising Trans Fats Distorting food issues can lead to bad food policy or consumers making poor choices. |
Food Processing
April 2005
Kantha Shelke |
How to say it organically Consumers are buying into organic foods; are food processors buying organic ingredients? |
AskMen.com
February 28, 2002
Sebastien Stefanov |
The Truth About Food Labels Labels are not always clear or designed for our benefit. Some manufacturers use vagueness to slip in ingredients and irrelevant facts to sway consumers... |
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
June 2, 2006 |
Abstracts New sweetener granted GRAS status... Natural raw materials meet technological demands, functional requirements... Mineral-rich functional phosphates... Recently expanded line of salt replacers... Comprehensive information for food starch selection... etc. |
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... |
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. |
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... |
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
July 1, 2006 |
Market Watch Fighting negative press about energy drinks, Guayaki develops natural stimulation drinks with vitamins... Budweiser to bring brand name to new line of sauces... Frito-Lay to switch to a healthier oil... McDonald's discloses fries contain gluten... etc. |
Food Processing
Lauren Swann |
Food and Beverage Market for Kids Growing Like a Weed By 2007, sales of kids' foods and beverages could reach as high as $38 billion or more. |
Nutrition Action Healthletter
June 1999
Margo Wootan |
Special Feature - Trans Fat Here's a guide to dodging the trans fat that restaurants throw at you. The numbers come from our analyses of typical restaurant foods over the last five years... |
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. |
Science News
May 14, 2005
Janet Raloff |
To Fight Cataracts, It's Fish Yea, Mayo Nay A pair of new studies links mayonnaise, as well as certain vegetable oils, to an elevated risk of age-related cataracts. One of those studies, however, also suggests that oily fish, the type with dark flesh, hold cataracts at bay. |
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... |
Prepared Foods
December 1, 2005 |
In the Spirit of Innovation It is imperative that manufacturers are diligent about marketing holistic ingredients accurately and within the context of their product's purpose. |
Food Processing
April 2013
David Phillips |
Awaiting the Next Generation of Fats and Oils As suppliers and processors end their dash away from hydrogenated products, palm oil and fractions are the fats du jour. |
Food Processing
October 2009 |
Ingredients Round Up: Fat Replacers High-oleic canola, nonhydrogenated all-purpose shortening, and other fat replacers. |
