Saturated fat - Articles and news items
Industry news • 23 May 2016 • Victoria White, Digital Content Producer
NOF are calling for a complete overhaul of dietary advice and public health messaging, saying current low-fat diet advice is based on ‘flawed science’…
Industry news • 4 May 2016 • Victoria White, Digital Content Producer
Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes…
Issue 1 2014 • 5 March 2014 • Charles Speirs, Bakery Science Manager, Campden BRI
In 2008, the Food and Agricultural Organisation and the World Health Organisation reviewed their recommendations on dietary fat and fatty acids in view of the growing evidence on dietary fatty acids and health outcomes. The key recommendation was that our diet type should change to limit the saturated fatty acid content to 10 per cent of the dietary energy intake. The saturated fatty acids should be replaced with polyunsaturated fatty acids. By adjusting the ratio of saturated to unsaturated fatty acids in the diet, the level of low density lipoprotein cholesterol in blood serum is reduced, which correlates with a decrease in the risk of coronary heart disease…
Morten Andersen, Technology Specialist at AarhusKarlshamn AB discusses why lowering trans fats and saturates is important for the confectionery industry.
Industry news • 30 August 2010 • Mars Chocolate
Mars Chocolate has issued an industry-wide call to action for chocolate manufacturers to follow its lead and reduce their saturated fat content.
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