article
Confectionery supplement
In this supplement: filling oils in chocolates; Big Bear sweet makers; 3D printed sweets; cocoa butter crystallinity; chocolate cultivation and manufacturing; and ProSweets 2017 show preview...
List view / Grid view
Fats & oils
article
Effect of hydrodynamic postprocessing on properties of protein rich and low fat yoghurts
Over the course of the last decade we have seen a global evolution in consumers’ expectations. They are transitioning progressively towards healthier lifestyles and their purchasing behaviour is now mainly driven by authentic, simple and naturally healthy products.
article
An overview of the crystallinity of cocoa butter
Chocolate makes for one of the most interesting products, because although it is incredibly tasty, it also demonstrates a plethora of scientific principles. The development of chocolate as we know it today has a rich cultural history, and over the years scientists and engineers have refined the process of making…
article
Proof and quantification of filling oils in chocolates from enrobers
Enrobed chocolate products are popular but highly susceptible to quality loss; mainly fat bloom formation. Even when production is carried out properly, on occasion manufacturers report serious damage caused by fat bloom.
news
Are dairy fats beneficial for good health?
8 November 2016 | By New Food
Fats are actually beneficial for people’s health, and dairy fats have an important role to play say experts at Fonterra...
news
Omega-3 and Omega-6 supplements would improve reading for children
14 September 2016 | By
Supplement of omega-3 and omega-6 fatty acids may improve reading skills of mainstream schoolchildren, according to a new study from Sahlgrenska Academy, at the University of Gothenburg, Sweden.
news
Australian and New Zealand zoos call for palm oil labelling
16 August 2016 | By Roy Manuell
New Zealand zoos today joined several Australian institutions in calling for increased transparency with respect to palm oil labelling on food products.
news
Palm oil – a sustainable product?
26 July 2016 | By Stephanie Anthony, Editor New Food
What does 'sustainable palm oil' entail and is producing this oil in a sustainable manner even possible? The IIASA say it is...
news
Nonessential, energy-dense food consumption declines after Mexico’s tax
5 July 2016 | By Victoria White, Digital Content Producer
Purchases of taxed foods declined beyond pre-tax trends following Mexico's 2014 tax on nonessential, energy-dense foods, according to a survey-based study...
news
Scientists sequence the complete genome of the olive tree
4 July 2016 | By Victoria White, Digital Content Producer
Their findings could potentially lead to genetic improvements of the species for production of olives and olive oil...
article
Functional lipids in beverage products
30 June 2016 | By Guillermo E. Napolitano, PhD, Expert Scientist, Nestlé Development Center
The last decade has witnessed an extraordinary surge in the development of beverage products containing healthier oils and nutritionally active lipid ingredients. There has been a significant shift from the use of relatively unhealthy, but chemically stable, fats rich in saturated and trans fatty acids (TFA), to healthy and chemically…
news
Phoenix Group expands with new Nottinghamshire storage facility
29 June 2016 | By Victoria White, Digital Content Producer
Phoenix Group has increased its footprint by 35% with the expansion of a third operating site to support its plans for future growth...
article
A sample preparation primer on lipid analysis in foods – A personal perspective
29 June 2016 | By Dr W. Jeffrey Hurst, (formerly) Principal Scientist, Hershey Company Technical Center
Here, Dr W. Jeffrey Hurst provides some initial perspective into a complex topic - lipid analysis...
news
Omega-3 status map highlights possible public health issue
20 June 2016 | By Victoria White, Digital Content Producer
A new study indicates that adults in most regions of the world have a low to very low status of omega-3 polyunsaturated fatty acids (PUFAs)...
article
Non-destructive monitoring the effects of light exposure on quality deterioration of extra virgin olive oils with fluorescence spectroscopy
20 June 2016 | By Puneet Mishra, Marie Curie Early Stage Researcher, Centre for Process Analytics and Control Technology (CPACT), University of Strathclyde / Lourdes Lleó García, Assistant Professor & Natalia Hernández-Sánchez, Assistant Professor & Margarita Ruiz-Altisent, Professor, all Universidad Politécnica de Madrid (UPM) / Teresa R. Cuadrado Domínguez, PhD student, Facultad de Agronomía y Veterinaria UASLP
Extra Virgin Olive Oil (EVOO), being an important source of antioxidants and healthy fats, is an economically important product of Mediterranean countries. Since EVOOs can only be produced during a limited period of time annually, in order to maintain its commercial availability throughout the year packaging materials such as glass,…
