Fats, Oils, Omegas

Articles

High-Oleic Food Oils Are Getting Noticed

As consumers accept some fats are good, high-oleic oils – from canola, sunflower, safflower, soybean, algae and olive oil – have won an FDA health claim.
Ingredient Round Up: March 2019

Our editors selected the following ingredients to feature in our March 2019 issue of Food Processing. See which products they chose.
A Cross-Functional Look at Snack Food Development

Every processor is thinking snacks; they also need to think about flavors and manufacturing considerations.
How Smart are your Cognitive Health Products?

Cognition is still underrepresented as a health benefit for foods and beverages, but some niche players are tapping into its potential.

E-Handbook: Fats & Oils Naturally!

Posted: May 16, 2019

Author: Food Processing

Fats and oils are no longer the pariah they once were. Consumers are realizing that some fats are good, necessary for both health and functionality.
E-Handbook: The Food Processor’s Guide to Fats and Oils

Posted: Apr 16, 2018

Author: Food Processing

In this e-handbook, we’ll take a closer look at fats and oils, with special attention paid to case studies and white papers on the merits of fats and oils.
How Soybean Oil Can Help Your Brand

Posted: Mar 06, 2018

Author: United Soybean Board

Sharing soybean oil's sustainability and health story can help build your profile as an on-trend brand. Learn what opportunities await in this white paper.
E-Handbook: Understanding the Clean Label/Consumer Connection

Posted: Jun 26, 2017

The food and beverage industry calls it ‘Clean Label,’ but what does that mean for the consumer buying your product?

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