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Home » Topics » Formulation » Fat Reduction

Fat Reduction
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Projections indicate fat-free and low-fat item sales will experience big growth in 2016

Fat Replacers

Fats play so many roles in foods that replacing them requires an in-depth understanding of every one of their multiple functions
Kantha shelke
Kantha Shelke PhD, CFS
January 11, 2016
No Comments

Replacement of fat in formulations, without sacrificing taste and functionality, is a challenging (but blooming) opportunity for prepared food makers.


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ICL_Food_0415_422

ICL Food Specialties: On-Trend Function, Flavor

ICL Food Specialties delivers taste of New Orleans with bayou favorites at RCA Annual Conference and Expo
April 27, 2015
No Comments
ICL Food Specialties used the Research Chef Association (RCA) Annual Conference and Culinology Expo to showcase several functional ingredients with a bayou inspired twist!
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Loders0315_422

Loders Croklaan: PHO Removal Classes

IOI Loders helps manufacturers remove, replace partially hydrogenated oils
March 11, 2015
No Comments
IOI Loders Croklaan, leading producer of palm-based fats and oils, now offers a series of courses to help manufacturers seamlessly eliminate partially hydrogenated oils (PHOs) in product formulations.
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FutureFood422

Combatting Global Obesity Epidemic

Researchers and thought leaders weigh in on cutting-edge strategies that may help drive down rates of obesity
January 28, 2015
No Comments
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.
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DairySymposium422

Challenging Common Views on Saturated Fat, Sodium and Sugar

National nutrition symposia discusses the need to reassess nutrition guidelines
November 27, 2014
No Comments
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".
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GMAReduceStudy422

Industry Survey: Thousands More Reduced Calories, Fats, Sugar and Sodium Products

2014 Update to GMA Health and Wellness Surveys Finds that Food and Beverage Companies Have Introduced More Than 30,000 Healthier Product Choices
November 3, 2014
No Comments
More than 30,000 healthier product choices have been made available to consumers between 2002 and 2013 according to the 2014 Health & Wellness Survey released today by the Grocery Manufacturers Association (GMA). The new choices represent an additional 10,000 in just the last four years.
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Penford422_1114

Non-GMO Starch, Gum Solutions

Penford Food Ingredients introduces GumPlete systems, a synergistic blend of starches and gums
November 3, 2014
No Comments
Penford Food Ingredients used SupplySide West to launch GumPlete® systems, a synergistic blend of starches and gums that can improve texture and allow for a clean flavor release more effectively than using an individual gum or starch independently.
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LiteFoods, Neusolite

Reduced-fat Fried Foods

LiteFoods’ new Neusolite reduces fat by as much as 60% in fried food applications.
September 22, 2014
No Comments
LiteFoods, Inc. says its new Neusolite™ reduces fat in fried foods by as much as 60%. Neusolite is a patented two-stage pre-soak system that uses all-natural ingredients to keep the oil from fried foods in the fryer.
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Women at lunch

Taste Possibly Related to Obesity

Scientists believe they may have discovered what causes some people to overeat -- taste.
May 30, 2014
No Comments
The researchers found that people who do not taste fat in food are more likely to overeat and therefore become obese.
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Children

Health Trends Among Young Children

New research shows cheese, hotdogs, whole and 2% milk are among the top foods and beverages contributing to saturated fat and sodium intakes of toddlers and preschoolers.
April 28, 2014
No Comments
Cheese, hotdogs, whole and 2% milk are among the top foods and beverages contributing to saturated fat and sodium intakes of toddlers and preschoolers.
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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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