Cargill Clear Valley low saturate canola oil
08 July, 2010 byClear 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, 2008Delyte6 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, 2008The 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, 2006The ‘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, 2006The health benefits associated with consuming Omega-3 oils have been highlighted in a new Federal Government guide to the nutritional values of foods.
Adding Omega-3s is no simple task
17 January, 2005As the health benefits of omega-3 fatty acids reach the awareness of consumers eager to improve the functions of their body - from the cardiovascular system to the brain - food makers are scurrying to enrich and fortify products with omega-3s and get them to market. But one major obstacle tempers progress - flavour.
