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

ARTICLES

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Kemin: Reduce Fat, Boost Taste

Kemin uses AOCS meeting to promote Proteus® fat block technology
May 4, 2022
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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.


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Hydrosol: Healthy Kids Foods

Hydrosol develops new concepts for children’s products
February 10, 2022
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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


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T. Hasegawa: Natural, Plant-Based

T. Hasegawa introduces natural, plant-based dairy fat mimetic
December 3, 2021
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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. 


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EPOGEE: Alternative Fat

EPOGEE receives additional GRAS Status for new alternative fat
June 19, 2020
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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
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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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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
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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: Replace Fat

A new solid fat replacement cuts calories, keeps flavor
March 15, 2017
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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
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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: Cut Saturated Fats

Cargill identifies trio of novel solutions to reduce saturated fats in baked goods
May 9, 2016
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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
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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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