A study that investigates consumersí attitudes towards food labels and where palm oil fits in, omega-3s and a new emulsifier system for reduced-fat chocolates were all discussed at the 2008 <I>Prepared Foods</I>í R&D Applications Seminar--East.

Use of plant sterols, specialty nutraceuticals and emulsion stabilizers in functional beverages is provided.

Through its high monounsaturated fat content, olive oil is purported to reduce the risk of coronary heart disease.

The food industry has been wrongly accused as a contributing factor in delivering food high in dietary lipids linked to health problems. In fact, the industry has acted responsively -- once scientific consensus has been reached. 

Olive oil growing in popularity; crab's versatility; and the hard facts on soft cheese. 

While lowering trans fats has become a hot topic among food processors, formulation challenges ranging from texture and taste qualities to stability and shelflife make many food scientists skeptical of finding a low- to no-trans fat oil alternative that may be practical for their applications.

The ability of soy proteins to contribute functional properties such as emulsification, gelation, foaming and water-binding is dependent upon understanding and utilizing their physic-chemical properties.

Prepared Foodsí 2007 Applications Seminar-CHICAGO offered advice for tackling texture challenges, including the use of hydrocolloids, certain dietary fibers and emulsification systems (among other ingredients).

Shortening is critical in baking. It provides structure, mouthfeel and all the associated flavor characteristics and sensory attributes. A baking fat needs to provide structure in the form of solids to achieve the desired end results.

The quest to save the world from global warming and petroleum dependency is causing soaring prices of vegetable oils worldwide.