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Home » Topics » Ingredients » Emulsifiers, Fat & Oils

Emulsifiers, Fat & Oils
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R&D: DHA for Lifelong Cognitive Function -- December 2009

December 1, 2009
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DHA is an important structural fat in the gray matter of the brain. Studies have shown that DHA plays a major role in the mental development of infants and supports
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Article: Balancing Taste -- November 2009

Charlie Baggs, Contributing Editor
November 1, 2009
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One chef reviews basic tastes of sweet, salt, tart, bitter and the importance of providing harmony in a product.
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Products -- September 2009

September 24, 2009
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September 2009 -- Abstracts 2009 IFT Annual Meeting & Food Expo As reported in Prepared Foods’ July 2009 editorial, the annual Institute of Food Technologists (IFT) Meeting & Food
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Article: Gluten-free and Other Formulation Challenges -- September 2009

September 24, 2009
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Attendees of Prepared Foods' R&D Seminars were interested in increasing the palatability of gluten-free products.

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Hitting the Shelves: Global Trends -- August 2009

August 1, 2009
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From its support of strong bones to the prevention of cavities, milk’s consumption is known to promote the body’s general well-being. Muscle rebuilding is one common motive for some to
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Benefits of Blending Oils

July 20, 2009
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Benefits of Blending OilsJuly 15/Food Weekly News -- According to recent research published in the International Journal of Food Science and Technology, "In order to improve the quality of Chemlali
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Article: Advances in Supply and Use of Healthful Fats and Oils -- July 2009

July 1, 2009
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Advances in the processing of value-added lipids to new crops producing longer chain omega-3s will increase options for formulators.
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R&D: FDA Gives New Oil O.K. -- June 2009

June 1, 2009
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Formulators have a new, label-friendly ingredient for the formulation of foods with higher ALA omega-3 levels.HiOmega® flaxseed oil, from Polar Foods, contains 70% omega-3 as alpha linolenic acid (ALA), which
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Phospholipids from Egg Yolks

April 27, 2009
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Phospholipids from Egg Yolks April 15/Journal of Technology & Science -- "Egg yolk is an excellent source of phospholipids. Egg yolk powder (EYP) contains about 60% lipids, which consist of,
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R&D: Coming Soon to Ingredient Statements -- February 2009

Ginny Bank
February 1, 2009
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There is an infamous incongruity between the high level of saturated fat found in the French diet and the relatively low incidence of heart disease found in the French population.
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June 28, 2022

How Acacia Fiber Improves Active Nutrition

Consumers are looking for convenient, natural, and organic fortified products, such as bars, shots, or powder to fulfill their nutritional needs and to answer their quest for health benefits. This webinar will highlight why you should use our fabulous prebiotic acacia fiber. inavea™ PURE ACACIA is an all-natural, organic, and Non-GMO Project Verified dietary fiber, perfect for clean labeling.

July 28, 2022

It’s Only Natural! Natural, Organic Food, Beverage Options Continue to Grow with Clean Label Appeal

Consumer surveys conducted by Innova Market Insights during the past two years demonstrate a range of perceptions regarding natural and organic. In the 2020 Innova Health & Nutrition Survey, consumers most associated the concept of “clean” labeling/eating with natural and organic ingredients, as well as no additives/preservatives.

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