Baked foods could soon be healthier, thanks to research from the United States Department of Agriculture, which has developed an ingredient that could partially replace butter, margarine and shortening in baked goods.
The low-calorie sugars mannitol and sorbitol have been used as a structuring agent to transform vegetable oils into semi-solid 'structured oils'. This technique could be used to provide alternatives to trans fats which have been linked to coronary artery disease, obesity and diabetes.
Australian Olive Association testing has found that of 106 imported oils representing 40 different brands, 77% of oils tested failed the Australian Standard AS 5264-2011 and 93% of brands tested failed the standard for at least one product of their brand range.
The vegetables in salads are full of vitamins and nutrients, but you won’t get much benefit without the right type and amount of salad dressing according to a recent Purdue University study.
The National Heart Foundation has welcomed the news that fast food company KFC has decided to use canola oil in place of palm oil, saying it’s a step in the right direction.
Restaurant patrons in China face stomach-turning odds of a 1 in 10 chance that their dinner has been cooked in ‘gutter oil’ - used cooking oil that’s dredged from gutters and sewers, reprocessed and sold back to restaurants to be used as cooking oil again. It’s ‘purified’ with chemicals, bleached to change its colour and contains carcinogens PAH and aflatoxin.
Certified Sustainable Palm Oil (CSPO) experienced unprecedented growth in 2011, according to a statement issued by the Roundtable on Sustainable Palm Oil (RSPO).
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.
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.
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.
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.
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%.
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.
The â€˜appleâ€™ body shape that increases the risk of diabetes and heart disease may be accelerated by eating trans fat, according to new animal research at Wake Forest University School of Medicine.
The health benefits associated with consuming Omega-3 oils have been highlighted in a new Federal Government guide to the nutritional values of foods.