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Items Tagged with 'saturated fat'

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Cargill: Cut Saturated Fats

Cargill identifies trio of novel solutions to reduce saturated fats in baked goods

May 9, 2016

Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes. Cargill researchers recently presented the three novel approaches to reducing saturated fat in bakery applications during the American Oil Chemists Society (AOCS) annual meeting.

Challenging Common Views on Saturated Fat, Sodium and Sugar

National nutrition symposia discusses the need to reassess nutrition guidelines

November 27, 2014

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".

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

Cheese, hotdogs, whole and 2% milk are among the top foods and beverages contributing to saturated fat and sodium intakes of toddlers and preschoolers.

Versatile Peanut Flavor

Golden Peanut offers a full line of partially defatted, roasted peanut flours, roasted aromatic peanut oil and roasted peanut extract.

April 16, 2013

Looking to boost peanut texture, protein or flavor? Golden Peanut Specialty Products has a wide variety of products to suit these and other formulation needs.

Fats, Oils, Health and Functionality

February 15, 2012

New technologies, fat- and oil-based ingredients, and technical tips on reducing trans and saturated fats are offered to formulators at one Prepared Foods’ R&D Applications Seminar.

Healthier Sausage

January 10, 2012

For its launch of a healthier take on sausage, Creta Farms removed a portion of the animal fat and replaced it with extra virgin olive oil. As a result of the reformulation, the sausages have up to 24% fewer calories and up to 53% less saturated fat than similar products.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: How do strategic innovation leaders, scientists and ingredient buyers incorporate sustainability into food and beverage new product development?