Fats & Oils

Have you ever wondered why new ingredients are created? Which comes first, the ingredient or the problem that the ingredient was created to solve? This classic chicken-or-egg question has important implications for how the ingredient is researched and ultimately marketed. Unlike finished goods sold at retail and in foodservice, industrial ingredients are more likely to come into being due to ...

The cooler temperatures of fall always make me think of warmer foods. Breakfast, the most important meal of the day, is no exception to that feeling.When we set out to create a delicious warm cereal, the first thing that jumped into our minds was the amazing texture and rich flavor of Irish steel-cut oats—simple in nature, easy to cook and ...

Comprehensive menu labeling would allow Americans to exercise more personal responsibility and make better-informed dietary choices. At least that’s the message groups like the Center for Science in the Public Interest (CSPI), Washington, D.C., have been striving to convey.And, more and more, the food industry has been listening.“We are going to be forced to provide the nutrition information of foods ...

As details related to the nutritional aspects of the foods we eat continually come to light, more diners have been focusing on better-for-you menu selections. Among the nutrients many diners are seeking are omega-3 fatty acids and, in response, some restaurants are calling attention to the omega-3-rich-items on their menus and posting information about omega-3s on company websites. Others restaurants ...

According to the Jan. 2009 report, “Omega Fatty Acids: Trends in the Worldwide Food and Beverage Markets” from Packaged Facts, New York, “more than 8,000 research publications support the health claims of EPA and DHA. Only calcium has as much scientific evidence for importance in human health.”The retail market for products fortified with omega-3s has enjoyed tremendous expansion in recent ...