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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.
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
This showcase offers 14 lipid products to sample and savor; 14 ways to add function and flavor.
Formulating for trans-fats
Food Processing interviews Archer Daniels Midland Co. about its NovaLipid line of zero trans-fat oils.
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.
Going nuts
Nuts are breaking out of their shells as a premium treat and gaining deserved recognition as a viable ingredient for many food and beverage formulations.
Say nuts to your foodservice accounts
Armed with health claims and consumer affinity, nuts of all types bring cachet to foodservice products … but not without handling and formulating considerations.
Glossary of Cooking Oils
When it comes to specialty oils, understanding your oils is a great first step.
Trans fats: Just under the deadline
Here's how several processors removed trans fats before the Jan. 1 labeling deadline.
