Emulsifiers, Fat & Oils

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Contrary to just about everything about the dangers of fried food, it turns out it may not always be harmful to health.

Hemp Oil Canada Inc. (HOCI) claims to be the first hemp food processing facility in the world to achieve Food Safety System Certification 22000 accreditation for its food safety and quality program.

Consumption of dietary trans fatty acids (dTFAs) appears to be associated with irritability and aggression.

A study by the Lipid Unit of the Barcelona Hospital Clinic suggests that high consumption of olive oil, along with other foods rich in antioxidant polyphenols, may improve cognitive function and prevent neurodegenerative diseases.

Lycored Ltd.’s unique tomato lycopene formulation is tailored specifically for use as natural colorant in surimi applications, enabling food manufacturers to use a natural, vegetarian colorant. Surimi is a highly popular food product in Asia and the U.S. and is available in many shapes, forms and textures—which are often identical to the meat of lobster, crab or other shellfish.

While the food industry applauded Health Canada’s decision to approve a new claim that advises Canadians to replace saturated fat with vegetable oil, health experts and nutritionists say the move is not in the best interests of Canadians and will likely mislead consumers

With frozen confections, whether dairy-based or not, flavorings and inclusions make for exciting formulating, while stabilizers hold it all together.

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).