Ingredients > Fats & oils

Making healthy baked goods with rice bran oil

07 April, 2014

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.

Trans fat alternative - vegetable oils structured with low-calorie sugars

07 January, 2014

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.

93% of imported olive oils fail Australian standards

02 December, 2013

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.

No-fat, low-fat dressings don’t get most nutrients out of salads

03 July, 2012 by Brian Wallheimer

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.

Heart Foundation welcomes KFC’s switch from palm to canola oil

18 May, 2012

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.

Gutter oil: out of the sewer and into the frying pan

13 March, 2012 by Alice Richard

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.

Impressive uptake of CSPO Palm Oil in 2011

08 March, 2012

Certified Sustainable Palm Oil (CSPO) experienced unprecedented growth in 2011, according to a statement issued by the Roundtable on Sustainable Palm Oil (RSPO).

Omega-3 reduced anxiety and inflammation in healthy students

14 November, 2011

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.

Price war worries AOA over future of Australian olive growers

22 March, 2011

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.

Sustainable palm oil and the food industry

12 July, 2010

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.

Cargill Clear Valley low saturate canola oil

08 July, 2010 by

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.

Butter replacement for low-fat baking

01 June, 2008

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%.

Changing leadership at O3C

16 January, 2008

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.

Trans fat worse than anticipated

07 July, 2006

The ‘apple’ 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.

Good oils now in health guidelines

08 May, 2006

The health benefits associated with consuming Omega-3 oils have been highlighted in a new Federal Government guide to the nutritional values of foods.

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