news
FSA to launch a food fraud hotline
The FSA has shared proposals from the Food Fraud Group including launching a hotline for people to share their food crime concerns.
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Trans Fatty Acids (TFA)
news
Cargill commits to removing iFTAs from its edible oils
Global ingredients manufacturer Cargill has committed to removing iFTAs to comply with a World Health Organization initiative to reduce the amount of iFTAs in the global food supply chain.
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…
webinar
Novel Techniques and New Advances in the Analyses of Fat species in Foods
19 November 2015 | By Sigma Aldrich
In this webinar, we discuss new methods of fatty acid methyl esters analyses and their use in resolving various cis and trans isomers and degrees of saturation...
news
US to eliminate trans fat from the food supply
16 June 2015 | By Victoria White
Food manufacturers will have 3 years to remove partially hydrogenated oils, the primary source of trans fat in processed foods, from products sold in the US...
article
Trans fats in foods and the commercial challenges
28 August 2013 | By M. S. Alam Head of Fats and Oils Program, Food Protein R&D Center, Texas A&M University
Fats and oils are major sources of energy, providing nine kilocalories per gram compared to carbohydrates and proteins which provide only four kilocalories per gram and 3.8 kcal/g of energy, respectively. The two major sources of edible fats and oils are plants and animals. Plant sources or vegetable oils are…
article
New and emerging sources of vegetable fats and oils
11 January 2013 | By Guillermo Napolitano, Expert Scientist, Department of Science and Nutrition, Nestlé Product Technology Center
The science and technology of fats and oils is an extraordinarily active field for a number of good reasons. First, it includes a diverse collection of raw materials for a constantly evolving food industry. In addition, fats and oils ingredients influence every aspect of foods, from the mundane caloric content…
article
Why lowering trans fats and saturates is important for the confectionery industry
11 January 2013 | By Helen Bahia, Editor, New Food
Morten Andersen, Technology Specialist at AarhusKarlshamn AB discusses why lowering trans fats and saturates is important for the confectionery industry.
article
Implementation of removing trans fatty acids originating from PVHO
6 November 2012 | By Sergey Melnikov, Lead Technologist and Oil Processing and Fat Blends Team Leader and Hans Zevenbergen, Nutrition & Health Europe and Cross-Category Nutrition & Health Director, Unilever
Trans fats (also known as trans fatty acids, or TFA) are formed in the digestive system of ruminants. In the food industry, a similar process called ‘partial hydrogenation’ is used to convert vegetable oils into solid fats for enhanced functionality and shelf life stability. The main sources of TFA in…
