Canola Oil - Page 1 | Prepared Foods

Merit Functional Foods: Pea, Canola Proteins

Merit Functional Foods’ world-class facility is commercially ready to bring taste-forward, 90% purity pea and canola proteins

November 19, 2021

Merit Functional Foods, a solutions-based plant protein company, is pleased to announce that its new 94,000 square-foot facility in Winnipeg, Manitoba, is fully scaled to supply leading food and beverage customers with the highest purity pea and canola proteins available for use in plant-based applications.

AAK: Functional Fats, Oils

AAK highlighting new solutions for plant-based foods, infant nutrition and healthy aging

October 6, 2021

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.

2021 Predictions: FATS & OILS

New Varieties of Fats and Oils Promise to Solve Product Development Challenges, Boost Nutrition

Optimizing texture and flavor in plant-based meat alternatives is driving innovation in product development

Karen Nachay MS

November 11, 2020

Optimizing the texture, flavor, appearance, cooking experience, and other qualities of these and other items to be as close to their animal counterparts as possible to meet increasingly exact consumer expectations has pushed innovation to new levels.

Merit Functional Foods: Plant-Based Proteins

Merit Functional Foods’ family of plant-based proteins obtains FDA GRAS status

November 19, 2019

The newly launched Merit Functional Foods is seeking to uproot the food and beverage industry’s perception of plant-based proteins, producing high-quality plant protein ingredients that exceed standards for purity, solubility, taste, and more.

Cargill: High Oleic, Low Saturated Fat

Cargill’s new canola hybrid reduces saturated fat by 35%, maintains strong performance and taste

December 20, 2017

Cargill has introduced the lowest saturated fat, high oleic canola oil available to commercial food customers worldwide. The oil is made from a canola hybrid that contains 4.5% or less saturated fat while maintaining high fry and shelf life performance, freshness and taste. It reduces saturated fat content 35% from previous canola oil generations.

Canola Oils Cut Abdominal Fat

Canola and high-oleic canola oils can lower abdominal fat when used in place of other selected oil blends in a heart-healthy diet for weight maintenance.

November 1, 2013

Canola and high-oleic canola oils can lower abdominal fat when used in place of other selected oil blends in a heart-healthy diet for weight maintenance, according to research presented this March at the American Heart Association’s EPI/NPAM 2013 Scientific Sessions in New Orleans.

A New alpha for Omegas

New technology will allow canola to produce the same types of highly bioavailable omega-3 fatty acids as are found in salmon, krill and other marine life.

August 1, 2013

When the push to remove saturated fats in the 1980s led to widespread use of trans fats (later found to be worse than what they replaced), there was some initial confusion.

Health Canada’s Oil Advice Questioned

February 23, 2012

While the food industry applauded Health Canada’s decision to approve a new claim that advises Canadians to replace saturated fat with vegetable oil, health experts and nutritionists say the move is not in the best interests of Canadians and will likely mislead consumers

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.

Part of the Process

January 24, 2012

Of course, oils are not exclusively purchased by consumers. In fact, one snack manufacturer is attempting to boost the nutritional aspects of its line—courtesy of an oil.

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.

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