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Food Processing August 2010 Fusaro & Toops |
Food Processors Welcome A Gush of Omega Oils Market reports and news at the IFT expo show a flood of interest in omega-3 oils.  |
Prepared Foods July 2009 Mark Black |
Article: Advances in Supply and Use of Healthful Fats and Oils Advances in the processing of value-added lipids to new crops producing longer chain omega-3s will increase options for formulators.  |
Food Processing September 2009 Diane Toops |
(O)mega Opportunities arise with Omega Fatty Acids Higher-income, health-conscious shoppers are seeking foods with omega fatty acids.  |
Food Processing June 2011 Mark Anthony |
Algae Gaining Popularity As Omega Oils Source Whole Foods sounds a warning about how omega-3s are sourced while ingredient manufacturers find a way to add algae into the mix.  |
Food Processing November 2011 Mark Anthony |
Consumers Seeking Oils With Health Benefits After decades of avoiding fat content in foods, consumers now actively seek specific oils closely associated with health benefits.  |
Food Processing August 2009 Diane Toops |
Health 101: Understanding Omega-3 Fatty Acids Consumers are embracing omega-3, omega-6, and omega-9 for longer, healthier lives.  |
Prepared Foods February 4, 2006 Marcia A. Wade |
Loose Lipids While every oil has its "strengths and weaknesses," what matters most is how a particular type of oil affects the Nutrition Facts panel.  |
Food Processing October 2007 |
Nutrition Beyond the Trends: Get Smart with Omegas Omega 3 oils were already simmering as a trend a dozen years ago. Now, newer sources and applications technology are driving interest in these healthful fats even higher.  |
AskMen.com Shannon Clark |
Oil Varieties And Nutrition We've put together a guide to different types of cooking oils and the nutritional value of each.  |
Nutra Solutions March 15, 2006 Marcia A. Wade |
Fat Overboard At one point in time, a daily tablespoon of cod liver oil was considered the cure-all for many ailments. Now research is showing that the benefits of many kinds of fats and oils are spilling over everywhere.  |
Food Processing August 2010 Diane Toops |
Toops Scoops: Cargill builds a sustainable supply chain for its oils How do you turn wellness trends into reality? It comes down to the mystery of the black box -- problem-based situations that offer a hypothetical mystery and need to be solved.  |
Food Processing February 2013 Mark Anthony |
Macronutrients and Micronutrients Offer Key Ingredients to Brain Health The brain requires adequate protein, essential fatty acids and a variety of micronutrients. If processors feel they need to think before employing formulations with ingredients for brain and cognitive health, there now is a wealth of nutraceuticals for just that.  |
AskMen.com Jacob Franek |
Omega-3 Fatty Acids Let's take a look at all the benefits that omega-3 fatty acids can have on our health.  |
Food Processing June 2012 Mark Anthony |
Is Algae DHA As Healthy as Fish Oil DHA? A review of research earlier this year found mostly good news in this vegetarian source.  |
Prepared Foods January 1, 2006 |
Fats, Oils and Omega-3s Overview of fats and oils used in foods... Low-linolenic soybean oil: a new and healthy option... Formulating dairy products with Omega-3 fatty acids... Benefits of a structured lipid... Omega-3 stability...  |
Food Processing August 2013 Mark Anthony |
Understanding Omega Fatty Acids: Why Omega-9 Is Worth a Closer Look Omega-9 fatty acids - while not essential, because your body can make them - have a number of health benefits that are being recognized by food processors.  |
Food Processing November 2012 Mark Anthony |
Food Manufacturers Seeking Stable, Healthy Oils With public attention focused on health, food processors have been seeking healthy oil formulations with an eye toward stability.  |
Nutra Solutions March 11, 2007 Amanda Archibald |
NutraSolutions' New Products Annual -- CLA/Omega-3s The nutritional lipids arena continues to be dominated by the omegas.  |
Prepared Foods October 1, 2005 |
A Blend New Day Clinical data shows that diets high in omega-3 fatty acids promote optimal health. The International Food Science Centre has developed a nutritional oil blend, Nutridan, from vegetable oils that are naturally rich in a-linolenic acid, the precursor to omega-3 fatty acids.  |
Food Processing April 2011 Mark Anthony |
Wellness Food Trends: Which Oils And Fats Are Healthy And Why? A lesson on oils, fats and how nothing is what it seems anymore.  |
Food Processing November 2009 Diane Toops |
Soybean, Canola Pace Specialty Oils A little fat plays an essential role in a healthy diet - as long as it doesn't end up on our thighs.  |
Food Processing June 2005 Kantha Shelke |
Fear and loathing over trans fats The end of the year brings the next big nutritional milestone: a required declaration of trans fatty acids for all food products that contain them. Processors are diligently searching a range of options for substitutes that will replace the functionality of trans fatty acids.  |
Science News September 25, 2004 Janet Raloff |
Omega-3's May Hit Food Labels The FDA will allow food manufacturers to make health claims for two omega-3 fatty acids, oils typically found in coldwater fish. Food labels can now note that products containing these oils might provide some protection from heart disease.  |
Food Processing May 2007 |
Ingredient Round-Up: Fats & Oils May's Ingredient Round-Up features fats and oils, including trans fats and butter replacements, refined soybean oil, stable canola and tea oil.  |
Food Processing October 2009 |
Ingredients Round Up: Fat Replacers High-oleic canola, nonhydrogenated all-purpose shortening, and other fat replacers.  |
Nutra Solutions December 1, 2007 |
Nutra Solutions' Ingredients for Health Guide A guide with statistics on health condition prevalence and market size -- as well as commercially available ingredients that assist in production formulations -- is provided.  |
American Family Physician July 1, 2004 Maggie B. Covington |
Omega-3 Fatty Acids Over the past 20 years, there has been a dramatic increase in the scientific scrutiny of and public interest in omega-3 and omega-6 fatty acids and their impact on personal health.  |
Food Processing May 2009 |
Ingredient Round Up: Fats and Oils Fats and oils from different suppliers and vendors to the industry are outlined.  |
Food Processing May 2007 Mark Anthony |
Encapsulating New Ideas Encapsulation is a means to hide the fishiness of omega-3s and to protect other nutrients from processing and digestion.  |
Prepared Foods June 1, 2005 |
Whole Baked Omega-3 Four slices of bread per day made with NOVOMEGA(TM), an encapsulated long-chain omega-3 fatty acid in powder form, contain roughly the same amount of long-chain omega-3 fatty acids as many popular fish dishes -- but without mercury or other toxins.  |
Food Processing May 2006 |
Ingredient Round-Up: Fats and oils This showcase offers 14 lipid products to sample and savor; 14 ways to add function and flavor.  |
Prepared Foods February 2, 2007 Barbara T. Nessinger |
The Case for Fats and Oils Even as the food industry looks to eliminate trans fats, the functions of all fats and oils, including those of trans fats, need to be remembered.  |
Prepared Foods October 1, 2005 Elizabeth Mannie |
Fish (Oil) Tales Omega-3 fatty acids, particularly DHA and EPA found in fish oil, soon are likely to be seen as one of the biggest nutrients for fortification of food products in the U.S., second only to calcium.  |
Food Processing May 2007 Mark Anthony |
Proposing an Omega-3 Index In a review published in Cardiovascular Research, researchers proposed the creation of an omega-3 index as a way of guiding consumers to satisfy optimal omega-3 requirements.  |
Nutra Solutions March 5, 2005 Marcia A. Wade |
A Foray Into Fatty Acids "Nutritional lipids" no longer an oxymoron?... CLA enzyme may be key to weight loss... Monounsaturated fatty acids seeing higher-profile coverage, increased billing on product labels... Future for nutritional lipids with combination effects?... etc.  |
Food Processing February 2007 Feder & Shelke |
Heart Health, Naturally Heart health isn't just about removing certain ingredients, such as trans fats and hydrogenated oils. It's also about adding ingredients, such as omega3's, fiber, antioxidants, CoQ-10 and phytosterols.  |
Food Processing March 2008 |
Trans fat solutions continue to evolve The trans fat disclosure ruling of 2006 continues to challenge processors, but oil alternatives are getting better all the time.  |
Prepared Foods September 1, 2005 |
Finding Trans Fat Unexpected Analytical Results Occur as More Than Hydrogenated Oils Contribute Trans Fats.... What Are Trans Fats?... More Than Trans Fat-Free... Blend Back to the Future...  |
Prepared Foods February 5, 2006 |
Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts.  |
Nutra Solutions January 9, 2008 Ginny Bank |
Conquering Cardiovascular Disease Beneficial heart-healthy ingredients include dietary fiber, omega-3s and certain oils, phytosterols and soy protein.  |
Prepared Foods September 2008 |
Hitting the Shelves: Double Barreled One company has found a familiar way to offer consumers both the heart and brain benefits derived from olive oil and ingredients rich in omega-3.  |
Food Processing December 2010 Diane Toops |
Wellness Food Trends: Healthier Foods for the Heart Foods can be a solution (though carefully worded) for the leading cause of death.  |
Prepared Foods December 1, 2005 |
Directing Dairy Solutions to specific impacting the dairy foods industry, including omega-3 fortification, sweetener systems and emerging nutrients.  |
Nutra Solutions July 1, 2005 Keating & Leigh |
Heart-healthy Ingredients: The Beat Goes On Nutraceutical companies respond to cardiovascular disease with products that control cholesterol levels, increase fiber intake and contain omega-3s, phytosterols, garlic and other beneficial ingredients.  |
Nutra Solutions September 1, 2006 |
Condition-Specific Products While generally healthful foods likely will continue to make up the bulk of "good-for-you" items on grocery store shelves, foods and supplements that target specific health conditions are on the rise.  |
Food Processing August 2005 Mike Pehanich |
Trans-Fat Transitions The food industry has been working hard to replace trans fat in packaged products before new federal regulations require the addition of trans fat content on the nutrition facts panels in January 2006.  |
Prepared Foods October 2007 Richard F. Stier |
Article: R&D Seminars: Challenged R&D Omega-3s in Functional Foods... Fiber in Beverages... Describing Water Activity... Natural Reds in Beverage Systems...  |
Food Processing February 2006 Kantha Shelke |
Trans fats: Just under the deadline Here's how several processors removed trans fats before the Jan. 1 labeling deadline.  |
Food Processing March 2007 Mark Anthony |
Going nuts Nuts are breaking out of there shell as a premium treat and gaining deserved recognition as a viable ingredient for many food and beverage formulations.  |
Food Processing December 2012 Heidi Parsons |
New Frontiers for Heart Healthy Ingredients While the key ingredients, such as oat bran and antioxidants, are vital, new ingredients have been gaining ground in the battle to keep our tickers ticking longer and better.  |