Fats have a multifaceted functionality affecting nutrition, flavor and palatability, texture, shelf-life extension, lubrication, volume/bulk, satiety, and heat transfer. To date, there still is no single “silver bullet” replacement for fat in any food application. Instead, there are customized replacers. And in many formulations, these replacers perform “double-duty” as emulsifiers.
A new solid fat replacement cuts calories, keeps flavor
March 15, 2017
Health conscious consumers soon will be able to enjoy indulgent foods with drastically fewer calories without sacrificing taste or flavor thanks to Epogee™ (esterified propoxylated glycerol) Fat Replacement. Epogee was developed by Choco Finesse LLC.
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.
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.
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".