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.
Sartori Company announced today that it will be releasing a very limited quantity of its Limited Edition Cognac BellaVitano for the 2011 holiday season.
A small published study found that people who ate cheese over a six-week period had lower “bad” cholesterol compared to when they ate butter, though both are animal fats that experts have recommended avoiding, in order to lower cholesterol.
Kikkoman Less Sodium Soy Sauce PTN (Premium Total Nitrogen) is the lowest sodium Kikkoman Soy Sauce and is preservative-free, according to the company.
The top claims in global sauces and dressings include reduced-calorie, natural and non-allergen, while mustard, garlic and Caesar ranked as the top-three flavors.
Within Africa's regions, thousands of street vendors sell all
types of soups, barbecue, kebabs, snacks, sandwiches and sweets, throughout
every big city and small town.
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