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Cargill Clear Valley low saturate canola oil
Clear Valley low-saturate canola oil is a high-stability canola oil with 4 to 4.5% saturated fat, 25% less saturated fat than conventional canola oil. It is claimed to have the lowest amount of saturated fat of any vegetable oil offered to food manufacturers to date.
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Butter replacement for low-fat baking
Delyte6 is a tapioca-based ingredient that is claimed to be able to replace butter in cakes, breads and pastries and so cut the fat content of the product by up to 97%.
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Omega-3 reduced anxiety and inflammation in healthy students
A recent study gauging the impact of consuming more fish oil showed a marked reduction both in inflammation and, surprisingly, anxiety among a group of healthy young people.
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Price war worries AOA over future of Australian olive growers
The AOA is concerned that the decision by Coles, and then by Woolworths, to reduce the price of staple grocery items such as olive oil will potentially damage Australian olive growers.
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Sustainable palm oil and the food industry
The Australian Food and Grocery Council has become Australia’s first industry association to gain membership to the Roundtable on Sustainable Palm Oil, a not-for-profit organisation supporting sustainable use and production of palm oil.
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Changing leadership at O3C
The Omega-3 Centre (O3C), a not-for-profit health organisation promoting the benefits of long chain omega-3 fatty acids, is having a change of leadership this year after the founding executive director, Wendy Morgan, resigned in December.
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Fats encapsulated with fibre may lead to tasty low-calorie foods
A team of researchers at the University of Massachusetts Amherst are developing a new technology that could lead to low-calorie foods that taste like the real thing. Low-fat foods are often disappointing to consumers since removing the fat changes the desirable taste, texture and aroma of the original product.
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