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Home » Topics » Functional Ingredients » Nutritional Lipids, Fats & Oils

Nutritional Lipids, Fats & Oils
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Formulating Healthier Beef Patties

November 1, 2010
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According to recent research from the U.S., "Beef patties formulated to contain beef fat, plant oil and a rosemary extract to increase unsaturated fatty acid content and maintain desirable sensory attributes were compared to control beef patties formulated without plant oils.


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Saturated Fat Recommendation Concerns Analyzed

October 1, 2010
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The U.S. Dietary Guidelines Advisory Committee's (DGAC) recommendations for new nutritional guidelines were released in mid-June and included saturated fat guidelines to...limit saturated fatty acid intake to less than 7% of total calories and substitute instead food sources of mono- or polyunsaturated fatty acids...and limit cholesterol-raising fats (saturated fats exclusive of stearic acid and trans fatty acids) to less than 5-7% of energy.


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NutraNews -- September 2010

September 1, 2010
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Ajinomoto Co. Ltd., and a group led by professor Masayuki Saito of Tenshi College in Sapporo, Japan, have found a single ingestion of capsinoids, a sweet chili pepper extract, appears to increase energy expenditure, especially “in people with a high level of activity in brown adipose tissue.
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Getting Heart Smart

September 1, 2010
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Opportunities abound for foods to fight the nationís leading cause of death. As a group, women are understudied,and an increased awareness of heart health is needed.
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NutraNews -- July 2010

July 1, 2010
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Beta-Carotene 15% LCS, from DSM Nutritional Products, gives products “a healthy, pro-vitamin a advantage, while enabling the development of meal replacement drinks, powdered beverages, stick packs, nutrition bars and dairy products, without the characteristic orange/yellow color,” according to the company.
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Research Updates on ANTIOXIDANTS TO OMEGA-3S

June 1, 2010
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Continuing scientific studies investigate the ability of omega-3s and antioxidant foods -- such as chocolate, spices, green tea, soy and fruit -- to assist with a range of health issues, including heart health, cognitive function and diabetes.
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NutraNews -- January 2010

January 1, 2010
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Some innovative new product concepts featuring a broad line of functional ingredients for skin health and body shaping were recently introduced.
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2010 Ingredients for Health REFERENCE

December 1, 2009
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Manufacturers weigh in on upcoming ingredient and formulations trends, from dietary fiber to green tea extracts, low-fat to satiety-enhancing foods.
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NutraNews -- September 2009

September 24, 2009
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This summer, expect pure innovation from one company. The Canadian-based OASIS brand is introducing the newest member of its line: OASIS Health Break Immuniforce.
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Products -- July 2009

July 1, 2009
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A new study indicates hair attributes and condition can benefit from a flax ingredient. Consumption of Glanbia Nutritionals’ proprietary, beauty-from-within, enriched flax ingredient increased the luster, shine and overall condition of human hair, according to the company.
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May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

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. 

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