vegetable oils - Page 1 | Prepared Foods

Items Tagged with 'vegetable oils'

ARTICLES

FDA Proposes to Ban Food Additive, Continues Assessments of Additional Chemicals

The agency concluded that the intended use of brominated vegetable oil in food is no longer considered safe

November 14, 2023

The US Food and Drug Administration proposed to revoke the regulation authorizing the use of brominated vegetable oil (BVO) in food. The agency concluded that the intended use of BVO in food is no longer considered safe after the results of studies conducted in collaboration with the National Institutes of Health (NIH) found the potential for adverse health effects in humans.

Q&A with David Bezenyei, Columbus Vegetable Oils

Discussing condiment, sauce and dressing trends with a food executive

April 13, 2021

Prepared Foods talks dips, sauces and condiment trends with David Bezenyei, sales manager, Columbus Vegetable Oils. Based in Des Plaines, Ill., Columbus Vegetable Oils produces a wide range of sauces, dressings, condiments and oils for private label and contract manufacturing customers. Likewise, it supplies a Butcher Boy sauce line to foodservice operators.

Semisolidifying Vegetable Oils

Researchers have reported the successful transformation of vegetable oils to a semisolid form.

January 28, 2014

The findings portend the development of alternatives to structured oil products produced using saturated/trans fatty acids, which have been linked to coronary artery disease, obesity and diabetes.

Buttering Up

The American Butter Institute announced that U.S. butter consumption is at its highest level in 40 years.

January 15, 2014

The increase is attributed, at least in part, to a shift in consumer preferences away from highly processed foods, artificial ingredients and trans fats

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: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.