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Home » Topics » Formulation » Fat Reduction

Fat Reduction
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Ingredient formulations, new product & consumer trend information to reduce saturated, trans and total fat levels.

ARTICLES

Epogee_0620_900

EPOGEE: Alternative Fat

EPOGEE receives additional GRAS Status for new alternative fat
June 19, 2020
No Comments
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). 
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BENEO Opens North American Application Center

New facility will showcase advances in nutrition and technical food applications
June 21, 2018
No Comments
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.
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DuPont_NH.fiber.jpg

Better-For-You Textures

Fat replacers and emulsifiers present both challenges and pathways to creating 
better-for-you products
Kantha shelke
Kantha Shelke PhD, CFS
May 30, 2017
No Comments
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.
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Epogee_900

Epogee: Replace Fat

A new solid fat replacement cuts calories, keeps flavor
March 15, 2017
No Comments
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.
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Product developers are working towards formulating healthy processed foods

Making Processed Foods Healthier

On a daily basis, product developers tackle the mission to make processed foods healthier
Lynne foster
Lynne Foster
June 15, 2016
No Comments

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.


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Cargill_Bread_900

Cargill: Cut Saturated Fats

Cargill identifies trio of novel solutions to reduce saturated fats in baked goods
May 9, 2016
No Comments
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.
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Dannon Oikos Greek nonfat yogurt

High-Protein Snacking

Dannon repackages popular new Oikos Triple Zero Blended Greek Nonfat Yogurt line.
April 18, 2016
No Comments

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


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Projections indicate fat-free and low-fat item sales will experience big growth in 2016

Fat Replacers

Fats play so many roles in foods that replacing them requires an in-depth understanding of every one of their multiple functions
Kantha shelke
Kantha Shelke PhD, CFS
January 11, 2016
No Comments

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


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ICL_Food_0415_422

ICL Food Specialties: On-Trend Function, Flavor

ICL Food Specialties delivers taste of New Orleans with bayou favorites at RCA Annual Conference and Expo
April 27, 2015
No Comments
ICL Food Specialties used the Research Chef Association (RCA) Annual Conference and Culinology Expo to showcase several functional ingredients with a bayou inspired twist!
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Loders0315_422

Loders Croklaan: PHO Removal Classes

IOI Loders helps manufacturers remove, replace partially hydrogenated oils
March 11, 2015
No Comments
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.
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April 21, 2021

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