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Food Processing September 2009 Diane Toops	(O)mega Opportunities arise with Omega Fatty Acids Higher-income, health-conscious shoppers are seeking foods with omega fatty acids.
Food Processing May 2010	Ingredient Round Up: Oils This month's ingredient round up is all Omega all the time for heart health.
Food Processing October 2007	Nutrition Beyond the Trends: Get Smart with Omegas Omega 3 oils were already simmering as a trend a dozen years ago. Now, newer sources and applications technology are driving interest in these healthful fats even higher.
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 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.
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 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 August 2009 Diane Toops	Health 101: Understanding Omega-3 Fatty Acids Consumers are embracing omega-3, omega-6, and omega-9 for longer, healthier lives.
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 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...
Nutra Solutions March 11, 2007 Amanda Archibald	NutraSolutions' New Products Annual -- CLA/Omega-3s The nutritional lipids arena continues to be dominated by the omegas.
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.
Nutra Solutions December 1, 2007	Nutra Solutions' Ingredients for Health Guide A guide with statistics on health condition prevalence and market size -- as well as commercially available ingredients that assist in production formulations -- is provided.
Food Processing June 2011 Mark Anthony	Algae Gaining Popularity As Omega Oils Source Whole Foods sounds a warning about how omega-3s are sourced while ingredient manufacturers find a way to add algae into the mix.
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.
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 February 5, 2006	Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts.
Food Processing August 2011 Toops & Fusaro	2011 IFT Food Expo Proved Fulfilling Despite fewer visitors, the Institute of Food Technologists' June show in New Orleans satisfied attendees and exhibitors.
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.
Prepared Foods May 6, 2007 Elizabeth Mannie	Formulating Tasteful Nutritional Products From probiotics to soy isoflavones, the challenge is to maintain a product's health benefits while providing products that please consumer taste buds.
Food Processing October 2009	Ingredients Round Up: Fat Replacers High-oleic canola, nonhydrogenated all-purpose shortening, and other fat replacers.
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.
Prepared Foods May 1, 2005 Marcia A. Wade	"Better-for-you" Beverages The taste and content of healthy beverages has come a long way since bottled water. However, if a better-for-you product does not balance health perception, texture and taste, consumer acceptance will be a complete washout.
Nutra Solutions September 1, 2006	Condition-Specific Products While generally healthful foods likely will continue to make up the bulk of "good-for-you" items on grocery store shelves, foods and supplements that target specific health conditions are on the rise.
Prepared Foods October 1, 2005 Elizabeth Mannie	Fish (Oil) Tales Omega-3 fatty acids, particularly DHA and EPA found in fish oil, soon are likely to be seen as one of the biggest nutrients for fortification of food products in the U.S., second only to calcium.
Prepared Foods June 2009 Barbara T. Nessinger	R&D: FDA Gives New Oil O.K. Formulators now have a new, label-friendly ingredient for the formulation of foods with higher ALA omega-3 levels.
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 1, 2005	Whole Baked Omega-3 Four slices of bread per day made with NOVOMEGA(TM), an encapsulated long-chain omega-3 fatty acid in powder form, contain roughly the same amount of long-chain omega-3 fatty acids as many popular fish dishes -- but without mercury or other toxins.
AskMen.com Jacob Franek	Omega-3 Fatty Acids Let's take a look at all the benefits that omega-3 fatty acids can have on our health.
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 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 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 February 2006 Kantha Shelke	Trans fats: Just under the deadline Here's how several processors removed trans fats before the Jan. 1 labeling deadline.
Prepared Foods October 1, 2005	A Blend New Day Clinical data shows that diets high in omega-3 fatty acids promote optimal health. The International Food Science Centre has developed a nutritional oil blend, Nutridan, from vegetable oils that are naturally rich in a-linolenic acid, the precursor to omega-3 fatty acids.
Food Processing May 2009	Ingredient Round Up: Fats and Oils Fats and oils from different suppliers and vendors to the industry are outlined.
Prepared Foods October 2007 Richard F. Stier	Article: R&D Seminars: Challenged R&D Omega-3s in Functional Foods... Fiber in Beverages... Describing Water Activity... Natural Reds in Beverage Systems...
Food Processing November 2012 Mark Anthony	Food Manufacturers Seeking Stable, Healthy Oils With public attention focused on health, food processors have been seeking healthy oil formulations with an eye toward stability.
Food Processing August 2013 Mark Anthony	Understanding Omega Fatty Acids: Why Omega-9 Is Worth a Closer Look Omega-9 fatty acids - while not essential, because your body can make them - have a number of health benefits that are being recognized by food processors.
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.
Food Processing June 2012 Mark Anthony	Is Algae DHA As Healthy as Fish Oil DHA? A review of research earlier this year found mostly good news in this vegetarian source.
Nutra Solutions June 1, 2005 Keating & Leigh	Multi-talented Ingredients: Tout Bene A decade ago, the concept of "functional foods" seemed distantly futuristic, even faddish. Today, multifunctional health positions are energizing the functional foods marketplace.
Food Processing February 2007 Feder & Shelke	Heart Health, Naturally Heart health isn't just about removing certain ingredients, such as trans fats and hydrogenated oils. It's also about adding ingredients, such as omega3's, fiber, antioxidants, CoQ-10 and phytosterols.
Nutra Solutions January 9, 2008 Ginny Bank	Conquering Cardiovascular Disease Beneficial heart-healthy ingredients include dietary fiber, omega-3s and certain oils, phytosterols and soy protein.
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.
Science News September 25, 2004 Janet Raloff	Omega-3's May Hit Food Labels The FDA will allow food manufacturers to make health claims for two omega-3 fatty acids, oils typically found in coldwater fish. Food labels can now note that products containing these oils might provide some protection from heart disease.
Food Processing October 2008 Mark Anthony	Ingredients for Healthy Indulgence The smart strategy for processors intent on tapping the healthy indulgence market is to focus on the ingredients consumers equate with indulgence, yet deliver healthy profiles to the foods and beverages they enhance.
Prepared Foods May 1, 2006 Lauren Swann	Whole Truths from a Grainy Trend The Food and Drug Administration issued a draft guidance document for comment in February 2006 to assist manufacturers with what the FDA considers appropriate food label statements regarding whole-grain content.
Food Processing May 2007 Mark Anthony	Encapsulating New Ideas Encapsulation is a means to hide the fishiness of omega-3s and to protect other nutrients from processing and digestion.
Nutra Solutions July 23, 2007 Richard F. Stier	Temptations with Good Properties -- July 2007 Attendees of Prepared Foods' 2006 R&D Seminar learned about good-for-you ingredients.
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.