Fat Reduction Topic | Prepared Foods

EPOGEE: Alternative Fat

EPOGEE receives additional GRAS Status for new alternative fat

June 19, 2020

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

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.

Better-For-You Textures

Fat replacers and emulsifiers present both challenges and pathways to creating  better-for-you products

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.

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.

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

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.

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.

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.

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 PhD, CFS

January 11, 2016

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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

ICL Food Specialties delivers taste of New Orleans with bayou favorites at RCA Annual Conference and Expo

April 27, 2015

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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

IOI Loders helps manufacturers remove, replace partially hydrogenated oils

March 11, 2015

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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.