Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes. Cargill researchers recently presented the three novel approaches to reducing saturated fat in bakery applications during the American Oil Chemists Society (AOCS) annual meeting.

Leading academics and researchers are set to challenge the way Canadians think about saturated fat, sodium and sugar and explore the pitfalls posed by the "nutrient-focused" approach used in dietary guidelines at a series of cross-Canada symposia titled, "Straight Talk about Nutrition Guidelines".

Cheese, hotdogs, whole and 2% milk are among the top foods and beverages contributing to saturated fat and sodium intakes of toddlers and preschoolers.

Looking to boost peanut texture, protein or flavor? Golden Peanut Specialty Products has a wide variety of products to suit these and other formulation needs.

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.

For its launch of a healthier take on sausage, Creta Farms removed a portion of the animal fat and replaced it with extra virgin olive oil. As a result of the reformulation, the sausages have up to 24% fewer calories and up to 53% less saturated fat than similar products.