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... ” fourthly, that the bill does not promote health benefits as levels of saturated fats are already listed on the food product labels

... for ice cream, saturated fats may be substituted by unsaturated oils like high oleic sunflower oil, but this changes the structure of the ice cream, and “result in a product with less body, which is also perceived as less creamy”

... certain cholesterol-friendly foods can be more effective in lowering levels of ldl, or ‘bad cholesterol’ than foods merely low in saturated fats, according to the canadian researchers ... the study found that a diet of plant-based fat and protein such as soy, fibre, and nuts did better at lowering levels of ldl than a diet low in saturated fats such as low fat dairy

... responding, uk food and drink federation (fdf) director of food safety and science, barbara gallani, said:“the survey shows there are now very low level of trans fats in our diets, less than half of the government’s recommendations, which clearly indicates how effectively the industry has responded to this public health requirement by voluntarily reformulating products

a non-dairy ice cream made from purely plant-based ingredients, including lupin proteins, has been developed for the market by a team of german researchers. fraunhofer researchers have developed the non-dairy ice cream for many, a summer without ice cream is unthinkable, but it is a harsh reality that consumers who suffer from milk or lactose-intolerance must go without.

... the company, ametis jsg, is seeking an authorisation to market taxifolin as a dietary supplement in dairy, meat and confectionery products, as well as in oil and fats, and alcoholic and non-alcoholic beverages

... the equipment is also resistant to chemical agents, fats and aggressive oils and offers increased resistance to high and low temperatures, the company claims

... the review, published in food hydrocolloids, investigated the uses of inulin in dairy systems as a fat replacer, exploring how the soluble fibre ingredient can be used to replace fats by mimic the features such as mouth feel and creaminess – and how these effects may be related to changes in rheology of the food system in liquid, semi-solid and solid dairy products ... the fibre is being increasingly used in processed foods because due to its adaptable characteristics, which make it suitable to replace sugars, fats, and carbohydrates

... fde communications director, lisa mccooey, said changes in sodium, trans fats and fibre labelling did little to promote consumer access to product nutrient information, and somewhat of a rebuke of industry efforts in the area ... similarly, the removal of the possibility to label trans fats acted to de-incentivise trans fat reduction in products

... swedish vegetable oil producer aak has acquired us fats and oils maker golden foods/golden brands ... frank said the acquisition of the golden foods/golden brands "significantly strengthens our ability to supply existing and new customers with a broader portfolio of speciality oils and fats solutions"