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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.

Regulatory Issues: Trans fat tipping point

For better or for worse, there seems to be no real, ongoing scientific debate about whether trans fats are truly dangerous.

Low-fat Dairy Products May Lessen Hypertension

Eating low-fat dairy products could lower your blood pressure, according to research reported June 27 in Hypertension: Journal of the American Heart Association.

Trans fats: Just under the deadline

Here's how several processors removed trans fats before the Jan. 1 labeling deadline.

Transcending trans fats

A year after the labeling deadline, we look at what processors used to replace trans fats, including canola and sunflower oils and trait-enhanced soybeans.

Ingredient Round Up: Fats and Oils

May's ingredient round-up focuses on fats and oils.

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.

Ingredient Round-Up: Fat replacers

Octobers's Ingredient Round-Up features fat replaces in low- and zero-trans fat varieties, butter flavors and dairy replacers. Read on for the latest formulations...

Consumers Choosing Fit Over Fat

Processors are providing – and wise consumers are choosing – foods that just may turn around the obesity epidemic.

Formulating for trans-fats

Food Processing interviews Archer Daniels Midland Co. about its NovaLipid line of zero trans-fat oils.

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