A new study shows that fish oil can be added to goat cheese to deliver high levels of heart-healthy omega-3 fatty acids without compromising taste or shelflife.
New technologies, fat- and oil-based ingredients, and technical tips on reducing trans and saturated fats are offered to formulators at one Prepared Foods’ R&D Applications Seminar.
India's National Dairy Research Institute (NDRI) has developed low-cholesterol ghee and commercialized the technology through the National Research Development Corporation (NRDC).
American food shoppers have grown increasingly confident in the ingredient labels on foods and beverages found on store shelves. A survey of 566 mothers across the country shows some 80% feel confident they know what is in the food they are putting on their dinner tables; for 70% of them, this is because of the detailed ingredient labeling on products.
The market for fats and oils continues to grow. Packaged Facts estimates the segment reached $9.2 billion in sales by the end of 2011 and forecasts it will hit $10.6 billion by 2016, buoyed by research supporting the role of specific types of fat in maintaining health.
Omega-3s and their nutritional benefits have been known for years, with people consuming them for ages. However, new research published in the journal Osteoarthritis and Cartilage indicates for the first time that omega-3 fats supplied by fish oil may “substantially and significantly” reduce the signs and symptoms of osteoarthritis as humans age.
Of course, oils are not exclusively purchased by consumers. In fact, one snack manufacturer is attempting to boost the nutritional aspects of its line—courtesy of an oil.
At the Anuga food and beverage expo in Cologne, Germany, more than 6,500 food and beverage exhibitors representing 100 countries “spread” throughout the 10 specialized trade show halls (Bread & Bakery, Hot Beverages, Chilled & Fresh Foods, Dairy, Drinks, Fine Food, Foodservice, Frozen Food, Meat, Organic and RetailTec).