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Cargill: Cut Saturated Fats

Cargill identifies trio of novel solutions to reduce saturated fats in baked goods
May 9, 2016
Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes. Cargill researchers recently presented the three novel approaches to reducing saturated fat in bakery applications during the American Oil Chemists Society (AOCS) annual meeting.
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Dannon Oikos Greek nonfat yogurt

High-Protein Snacking

Dannon repackages popular new Oikos Triple Zero Blended Greek Nonfat Yogurt line.
April 18, 2016

The Dannon Company Inc., White Plains, N.Y., repackaged its popular new Dannon Oikos Triple Zero Blended Greek Nonfat Yogurt line.


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Projections indicate fat-free and low-fat item sales will experience big growth in 2016

Fat Replacers

Fats play so many roles in foods that replacing them requires an in-depth understanding of every one of their multiple functions
Kantha Shelke PhD, CFS
January 11, 2016

Replacement of fat in formulations, without sacrificing taste and functionality, is a challenging (but blooming) opportunity for prepared food makers.


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ICL Food Specialties: On-Trend Function, Flavor

ICL Food Specialties delivers taste of New Orleans with bayou favorites at RCA Annual Conference and Expo
April 27, 2015
ICL Food Specialties used the Research Chef Association (RCA) Annual Conference and Culinology Expo to showcase several functional ingredients with a bayou inspired twist!
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Loders Croklaan: PHO Removal Classes

IOI Loders helps manufacturers remove, replace partially hydrogenated oils
March 11, 2015
IOI Loders Croklaan, leading producer of palm-based fats and oils, now offers a series of courses to help manufacturers seamlessly eliminate partially hydrogenated oils (PHOs) in product formulations.
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Combatting Global Obesity Epidemic

Researchers and thought leaders weigh in on cutting-edge strategies that may help drive down rates of obesity
January 28, 2015
From nutritious foods that fill you up faster to new weight-loss medications to government food taxes, obesity experts predict maintaining a healthy weight may get much easier during the next few decades.
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Challenging Common Views on Saturated Fat, Sodium and Sugar

National nutrition symposia discusses the need to reassess nutrition guidelines
November 27, 2014
Leading academics and researchers are set to challenge the way Canadians think about saturated fat, sodium and sugar and explore the pitfalls posed by the "nutrient-focused" approach used in dietary guidelines at a series of cross-Canada symposia titled, "Straight Talk about Nutrition Guidelines".
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Industry Survey: Thousands More Reduced Calories, Fats, Sugar and Sodium Products

2014 Update to GMA Health and Wellness Surveys Finds that Food and Beverage Companies Have Introduced More Than 30,000 Healthier Product Choices
November 3, 2014
More than 30,000 healthier product choices have been made available to consumers between 2002 and 2013 according to the 2014 Health & Wellness Survey released today by the Grocery Manufacturers Association (GMA). The new choices represent an additional 10,000 in just the last four years.
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Non-GMO Starch, Gum Solutions

Penford Food Ingredients introduces GumPlete systems, a synergistic blend of starches and gums
November 3, 2014
Penford Food Ingredients used SupplySide West to launch GumPlete® systems, a synergistic blend of starches and gums that can improve texture and allow for a clean flavor release more effectively than using an individual gum or starch independently.
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Reduced-fat Fried Foods

LiteFoods’ new Neusolite reduces fat by as much as 60% in fried food applications.
September 22, 2014
LiteFoods, Inc. says its new Neusolite™ reduces fat in fried foods by as much as 60%. Neusolite is a patented two-stage pre-soak system that uses all-natural ingredients to keep the oil from fried foods in the fryer.
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