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Home » Keywords » Reduced-Fat

Items Tagged with 'Reduced-Fat'

ARTICLES

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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Dubliner Reduced-fat cheesse

Dubliner adds Reduced-fat Cheese

August 8, 2012
No Comments
Dubliner cheese now comes in a reduced-fat version.
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Quiche

Under the BFY Umbrella

October 20, 2011
No Comments
To meet the growing demand for healthy foods, Sargento Food Ingredients Division recently announced the launch of its better-for-you (BFY) platform.
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news

Low-fat Dairy on Weight

May 9, 2011
No Comments
Low-fat dairy is a good option for parents who want to reduce their children’s saturated fat intakes, but it will not help children lose weight or fat, according to a new study from University of South Australia (Am J Clin Nutr. 2011 May;93(5):1117-27).
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Daily News

Dairy Choices and Weight Loss

April 29, 2011
No Comments
Australian researchers in a new study found that kids who use low-fat choices in place of regular dairy products consume less saturated fat but do not seem to lose weight.
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Lipids

New Reasons to Consider NUTRITIONAL LIPIDS

From CLA to phytosterols, research and regulations review their benefits and guide their uses. Interest in an Omega-3 Index grows.
Kelley C. Fitzpatrick
April 11, 2011
No Comments
Years ago, when the “reduced fat” trend was in its prime, some in the food industry were suspicious of all fats and oils.
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New Reasons to Consider NUTRITIONAL LIPIDS

From CLA to phytosterols, research and regulations review their benefits and guide their uses. Interest in an Omega-3 Index grows.
April 1, 2011
No Comments
Years ago, when the “reduced fat” trend was in its prime, some in the food industry were suspicious of all fats and oils. As the industry became more sophisticated, interest and use in healthful fats, oils and specialty lipid-based ingredients grew.
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Lower-cost Bakery

June 1, 2010
No Comments
Formulating reduced-fat dessert mixes, cakes, pastries and cookies with texture and sensory properties that closely match a full-fat standard just got easier.
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