Emulsifiers, Fat & Oils

RSS

Bakery goods are indulgent, yet they can be formulated to have less fat and calories to appeal to today’s more health-conscious consumers.

The health profiles of Omega-9 Canola Oil and Omega-9 Sunflower Oil, developed by Dow AgroSciences, allow foodservice operators and food manufacturers to help consumers meet the new “good fats” recommendation of the newly released 2010 Dietary Guidelines for Americans.

Recently, IOI-Loders Croklaan, a fully integrated palm oil producer, welcomed its first bulk vessel shipment of Roundtable on Sustainable Palm Oil (RSPO)-certified sustainable palm oil to North America.

Avesthagen Limited announced completion of a landmark project for the development of AvestaDHA(TM) -- a vegetarian source of DHA (docohexanoic acid) omega-3 essential fatty acid based on an innovative approach using naturally occurring microalgae.

Mayo Clinic researchers found that the prevalence of mild cognitive impairment decreased with an increase in the consumption of monounsaturated and polyunsaturated fatty acids.

It is often said that Mediterranean flavor is based on three ingredients--tomatoes, olive oil and garlic. That, of course, is oversimplifying it.

Sethness Products Company has introduced its newest Class 1 Powdered Caramel Color. CJ CheilJedang Corp. (CJ), South Korea, in conjunction with Beidahuang, have announced the availability of RiPro80 rice bran protein and Riber50 rice bran fiber. And much more.

From signature seafood stews to traditional rice dishes, Spanish cuisine has numerous geographic influences. It is also the basis for much of the worldís culinary fare.

New cereals in North America are centering on health and wellness claims, as well as focusing on natural positioning.

Omega-3 fatty acids are a very important group of compounds within the PUFA family.