Obese people are far less efficient at regulating the fat levels in their body, which puts them at higher risk of contracting cardiovascular disease and type II diabetes, according to a leading expert on the human metabolism of fat.
Scotland’s rapeseed oil industry is expected to see significant growth in the coming years, following a joint campaign between processors and scientists from Queen Margaret University, near Edinburgh, to promote the oil’s health benefits.
Premier Foods’ tie-up with AAK, the fats and oils supplier, will double AAK’s volume sales to the branded foods manufacturer and could strengthen collaboration on areas including shelf-life and fat reduction.
The next generation of omega-9 rapeseed and sunflower oils can help manufacturers slash levels of saturated fats by up to 70%, according to figures from Dow Seeds.
Just as the Department of Health is lining up its new pledges on saturated fat, a study in the British Medical Journal (BMJ) has generated headlines such as 'swapping the butter for margarine may be bad for your health'.
The UK snack market will reach £3.8bn by 2016, according to market analyst Mintel, despite claims from the Snack, Nut and Crisp Manufacturers’ Association (SNACMA) that consumers misunderstand such products.
Enzyme-filtration technology enables manufacturers to meet consumer demand for healthier oils and brings further benefits in terms of cost savings and greener production methods, writes Freddie Dawson
Sime Darby has dedicated 34m euros to new facilities, of which a significant amount has been spent on the European innovation centre in the Netherlands it launched last month.
Chilli flavoured pastry and garlic pizza bases could soon be on our supermarket shelves thanks to a new cutting-edge technology. Elaine Watson talks hard fats
Reducing the levels of saturated fat in bakery and confectionery food products while retaining their structure is no mean feat, but baking experts across the UK have risen to the challenge. Sarah Britton reports
Water-in-oil-in-water fat replacements that offer optimum mouthfeel and texture are set to take the industry by storm. John Dunn reports on a long-awaited and much-needed process
Cargill has developed a pork fat substitute called Adrogel GR that can be mixed with water and vegetable oil to produce a restructured vegetable fat...
