Lipid-based ingredients, including omegas, impact product texture and healthfulness. Presentations at Prepared Foods’ R&D Applications Seminars provide reviews and updates on technical aspects of fats and oils.
Proteins perform critical functions in formulations and impact nutritional profiles and sensory characteristics. Research looks at several key plant protein attributes, using mayonnaise as a model system.
In the growing trend toward simpler, cleaner labels, one of the biggest challenges to food manufacturers is providing a viable, natural alternative to synthetic antioxidants, without compromising flavor and performance.
Environmental stress plays an important role in the development of glucose intolerance influencing lipid and glucose metabolism through sympathetic nervous system, cytokines and hormones such as glucocorticoids, catecholamines and glucagon. Otherwise, fish oil prevents glucose intolerance and insulin resistance.
Omega-3 fats can regulate inflammatory processes and responses. Researchers recently investigated omega-3s and other fats (such as omega-6 fats and alpha linolenic acid) to see if their consumption was associated with a reduction in mortality due to inflammatory diseases.
Solazyme Inc., a renewable oils and bioproducts company, has announced a two-year joint development agreement with Bunge Limited to develop microbe-derived oils utilizing Brazilian sugar cane feedstock.
Scientists have long searched for a method to turn bad fat into good fat and help burn excess calories. Now, researchers at the Johns Hopkins University School of Medicine in Baltimore may have found a way to do just that.
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