Fat Reduction

Kemin: Clean Label Solution

Tue, 05 Dec 2023 12:00:00 -0500

Applied topically, immediately after breading and prior to frying, this innovative functional protein system creates a micro barrier around the fried item, reducing the amount of frying oil absorbed into the breading, creating a crispier bite and better product quality. Now, food manufacturers can meet label claims and product attributes consumers desire while also achieving greater yields.

Kemin: Clean Label Solutions

Fri, 16 Jun 2023 12:45:00 -0400

Kemin’s IFT FIRST Booth #S2410 is a must-visit where expo attendees can learn more about the latest clean label ingredient technologies to assist the food industry with keeping production costs down and food waste at a minimum.

Kemin: Reduce Fat, Boost Taste

Wed, 04 May 2022 12:00:00 -0400

Steve Kelleher, Research Fellow, Kemin Food Technologies, North America, will present the session, “Solubilized Proteins as a Fat Block in Production,” which highlights recent research exploring methods to reduce the amount of fat uptake while retaining moisture in deep-fat-fried protein products.

Hydrosol: Healthy Kids Foods

Thu, 10 Feb 2022 12:00:00 -0500

Worldwide, the number of obese children and youths of school age has increased over 10-fold in just 40 years, from 11 million to an alarming 124 million in 2016. Experts prognosticate a continued increase to 254 million obese children and youths aged 5 to 19 by 2030.
Nutrition plays a leading role in this drama. In this context, the reducti

T. Hasegawa: Natural, Plant-Based

Fri, 03 Dec 2021 10:00:00 -0500

The California-based subsidiary of one of the world’s top flavor and fragrance companies has unveiled a patented new technology that produces rich-tasting, creamy low-fat foods and beverages – all while reducing reliance on increasingly expensive edible oil additives.

EPOGEE: Alternative Fat

Fri, 19 Jun 2020 11:00:00 -0400

Epogee LLC said that its revolutionary new alternative fat, EPG, has achieved additional GRAS (Generally Recognized As Safe) status by the United States Food and Drug Administration (FDA).

BENEO Opens North American Application Center

Thu, 21 Jun 2018 00:00:00 -0400

The Application Center features a variety of versatile bench-top scale and pilot scale equipment that can be used alone or in combination, giving BENEO the ability to cover a wide range of applications.

Better-For-You Textures

kantha@corvusblue.net (Kantha Shelke PhD, CFS) — Tue, 30 May 2017 00:00:00 -0400

Fats have a multifaceted functionality affecting nutrition, flavor and palatability, texture, shelf-life extension, lubrication, volume/bulk, satiety, and heat transfer. To date, there still is no single “silver bullet” replacement for fat in any food application. Instead, there are customized replacers. And in many formulations, these replacers perform “double-duty” as emulsifiers.

Epogee: Replace Fat

Wed, 15 Mar 2017 00:00:00 -0400

Health conscious consumers soon will be able to enjoy indulgent foods with drastically fewer calories without sacrificing taste or flavor thanks to Epogee™ (esterified propoxylated glycerol) Fat Replacement. Epogee was developed by Choco Finesse LLC.

Making Processed Foods Healthier

Wed, 15 Jun 2016 00:00:00 -0400

Clean label, multifunctional, intuitive health, and stealth health are some of the many hot concepts today’s research chefs and product developers are focusing on.

Cargill: Cut Saturated Fats

Mon, 09 May 2016 00:00:00 -0400

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.

High-Protein Snacking

Mon, 18 Apr 2016 11:00:00 -0400

The Dannon Company Inc., White Plains, N.Y., repackaged its popular new Dannon Oikos Triple Zero Blended Greek Nonfat Yogurt line.

Fat Replacers

kantha@corvusblue.net (Kantha Shelke PhD, CFS) — Mon, 11 Jan 2016 00:00:00 -0500

Replacement of fat in formulations, without sacrificing taste and functionality, is a challenging (but blooming) opportunity for prepared food makers.

ICL Food Specialties: On-Trend Function, Flavor

Mon, 27 Apr 2015 00:00:00 -0400

ICL Food Specialties used the Research Chef Association (RCA) Annual Conference and Culinology Expo to showcase several functional ingredients with a bayou inspired twist!

Loders Croklaan: PHO Removal Classes

Wed, 11 Mar 2015 00:00:00 -0400

IOI Loders Croklaan, leading producer of palm-based fats and oils, now offers a series of courses to help manufacturers seamlessly eliminate partially hydrogenated oils (PHOs) in product formulations.

Combatting Global Obesity Epidemic

Wed, 28 Jan 2015 00:00:00 -0500

From nutritious foods that fill you up faster to new weight-loss medications to government food taxes, obesity experts predict maintaining a healthy weight may get much easier during the next few decades.

Challenging Common Views on Saturated Fat, Sodium and Sugar

Thu, 27 Nov 2014 00:00:00 -0500

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".

Industry Survey: Thousands More Reduced Calories, Fats, Sugar and Sodium Products

Mon, 03 Nov 2014 00:00:00 -0500

More than 30,000 healthier product choices have been made available to consumers between 2002 and 2013 according to the 2014 Health & Wellness Survey released today by the Grocery Manufacturers Association (GMA). The new choices represent an additional 10,000 in just the last four years.

Non-GMO Starch, Gum Solutions

Mon, 03 Nov 2014 00:00:00 -0500

Penford Food Ingredients used SupplySide West to launch GumPlete® systems, a synergistic blend of starches and gums that can improve texture and allow for a clean flavor release more effectively than using an individual gum or starch independently.

Reduced-fat Fried Foods

Mon, 22 Sep 2014 10:50:00 -0400

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.

Taste Possibly Related to Obesity

Fri, 30 May 2014 12:04:00 -0400

The researchers found that people who do not taste fat in food are more likely to overeat and therefore become obese.

Health Trends Among Young Children

Mon, 28 Apr 2014 23:06:39 -0400

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

Cutting the Fat

Mon, 24 Mar 2014 20:27:06 -0400

The researchers said that the method enabled them to successfully reduce the fat content in a model white sauce from 10% to 2% without compromising on the taste and texture of the product.

Saturated Fat and Heart Health

Wed, 19 Mar 2014 13:18:25 -0400

The study's author concludes it has not been proven that saturated fat itself may increase the risk of heart disease.

Yogurt and Diabetes

Fri, 07 Feb 2014 12:42:14 -0500

Adults who eat a 125g serving of yogurt four or five times a week have a 28% reduced risk of type 2 diabetes compared with those who eat none.

The Lure of the Sweet

Mon, 16 Dec 2013 11:50:15 -0500

Scientists tracked the brain activity of more than 100 participants when they consumed chocolate flavored milkshakes.

Trans-Free Alternatives to PHOs

Mon, 11 Nov 2013 10:42:00 -0500

As the U.S. Food and Drug Administration announces its preliminary determination that partially hydrogenated oils are not “generally recognized as safe” (GRAS), global oils leader IOI Loders Croklaan is inviting food manufacturers to its Creative Studio to reformulate applications with its existing suite of readily available trans-fat-free solutions.

FDA Targeting Trans Fats

Fri, 08 Nov 2013 11:04:00 -0500

Products containing trans fats are already increasingly hard to find in grocery stores and restaurant menus amid widespread agreement about the risks they pose to public health.

Hiland Adds Lactose-free Milks

Wed, 19 Jun 2013 10:25:00 -0400

The varieties include a 2% reduced fat, fat-free, fat-free extra, vitamin D and vanilla almond fat-free options.

Fat Consumption and Alertness

Tue, 14 May 2013 10:46:23 -0400

Eating higher amounts of carbohydrates is associated with increased alertness.