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Home » Topics » Ingredients » Emulsifiers, Fat & Oils

Emulsifiers, Fat & Oils
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Natural Habitats Releases Palm Positive+, A Reference Guide

Palm Done Right educates, empowers, and dispels myths for the good of people and planet
May 24, 2022
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Natural Habitats, through its sustainability initiative/movement Palm Done Right, announced the release of its new guide Palm Positive+, A Reference Guide. With an ever-present focus on full transparency, organic practices and sustainability, Palm Done Right created Palm Positive+ to dispel health myths, promote supply chain transparency, profile the people behind sustainable palm, and shed light on this widely used, versatile ingredient.  


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Kemin: Clean Label Tortillas

Kemin talks clean label, shelf life at Tortilla Industry Association Convention
May 17, 2022
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Kemin Industries was scheduled to present a session during the 2022 Tortilla Industry Association (TIA) Convention and Exposition in Las Vegas, Nevada on May 17-19.


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AAK Adds Expands Food Science Team

Sneha Karthikeyan to take on role as senior confectionery scientist
May 4, 2022
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AAK, one of the world’s leading manufacturers of value-adding specialty vegetable fats and oils, announced Sneha Karthikeyan has joined the US Customer Innovation team as senior confectionery scientist. Karthikeyan will oversee all co-development activities at AAK’s Customer Innovation Center in Edison, N.J.


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Kemin: Reduce Fat, Boost Taste

Kemin uses AOCS meeting to promote Proteus® fat block technology
May 4, 2022
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Steve Kelleher, Research Fellow, Kemin Food Technologies, North America, will present the session, “Solubilized Proteins as a Fat Block in Production,” which highlights recent research exploring methods to reduce the amount of fat uptake while retaining moisture in deep-fat-fried protein products.


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Food Industry News

LesserEvil Partners with Primal Kitchen, RIND Snacks, Cappello’s and A Dozen Cousins for Oils Campaign

Combined company effort seeks to educate consumers on veggie and seed oils with collective campaign and limited-edition starter pack
March 2, 2022
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LesserEvil, the better-for-you snack brand on a mission to make healthy, organic, less-processed, and sustainable snacks more accessible, has teamed up with A Dozen Cousins, Cappello’s, Primal Kitchen, and RIND Snacks to create the Clean Oil Crew— a coalition of brands joining forces for an educational campaign, limited-edition starter pack available for purchase, and a special giveaway to educate about clean oils and inspire others to join the movement.


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Next-Generation Fats and Oils for Snack and Bakery R&D

Fats and oils play integral role in product quality, nutrition, manufacturing, and shelf life
Joyce Friedberg
February 17, 2022
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Toward the end of 2020, the USDA and HHS issued the 2020 Dietary Guidelines for Americans. The guidelines include key recommendations to reduce trans fats and limit the intake of saturated fats to less than 10 percent of daily calories. It also suggests that as part of a healthy eating pattern to include the consumption of plant-based oils such as canola, corn, olive, peanut, safflower, soybean, and sunflower.


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Cargill: Sustainability Matters

Research finds more consumers weighing sustainability claims on packaged food choices
February 4, 2022
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Sustainability considerations now influence the majority of the world’s grocery shoppers when buying packaged foods such as potato chips and cookies, according to Cargill’s most recent global FATitudes™ survey. The proprietary research finds 55% of consumers indicate they’re more likely to purchase a packaged food item if it includes a sustainability claim, a four-point jump since the company last fielded this research in 2019.


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Sternchemie: Improve Powders

Sternchemie’s individual lecithins improve production, functionality of instant powders
December 9, 2021
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Whether baby food, sport drinks or diet shakes, sauces or dressings, it’s not just the ingredients that determine whether a product will be popular with consumers, but also the ease of preparation. 


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Cargill to Commit Entire Edible Oils Portfolio to World Health Organization's Best Practice on Industrially Produced Trans-Fatty Acids

The WHO's REPLACE initiative provides a guide for governments and industry to implement a best practice on iTFA in the global food supply chain
December 6, 2021
2 Comments

As food manufacturers seek ways to help improve consumer diets, Cargill is supporting our customers by committing to remove iTFAs from its entire global edible oils portfolio. This helps both Cargill and its customers comply with the World Health Organization's (WHO) recommended standard of a maximum two grams of industrially produced trans-fatty acids (iTFA) per 100 grams fats/oils by the end of 2023. 


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AAK: Functional Fats, Oils

AAK highlighting new solutions for plant-based foods, infant nutrition and healthy aging
October 6, 2021
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AAK, one of the world’s leading manufacturers of value-adding specialty vegetable fats and oils, invites SupplySide West (SSW) attendees to discover the latest solutions for innovative plant-based foods, infant nutrition and healthy aging products. 


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June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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.

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