While sales of plain dairy milk have been declining for years, and US yogurt production has dropped off after peaking in 2014, new data shows the continued growth of cheese, butter, and ready-to-drink coffee, yogurt drinks and protein beverages featuring...
Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.
Volatility in cocoa prices was the prompt for the development of a new cocoa replacer for bakery applications that enables savings of up to 40 per cent, said UK supplier Fayrefield Foodtec.
ADM Cocoa says it is fulfilling consumer and industry demand for healthier ice cream products, with a new range of coatings that its claims reduce saturated fat levels by over 40 per cent.
A novel milk containing significantly reduced levels of saturated fat could offer fresh hope to manufacturers under pressure to improve the nutritional profile of butter, cheese and cream, FoodManufacture.co.uk has learnt.
Friesland Foods Kievit is launching a new range of savoury creamers based on non-hydrogenated fat (HVO), its first to contain up to 80 per cent less saturated fatty acids than other creamers.
The UK Food and Drink Federation (FDF) is focusing on achieving
salt and sodium reduction and cutting saturated fats in the bakery
and snacks sector with the formation of a new group.
Designing foods with trans-fat alternatives must be a
'multidisciplinary' approach, say Danisco scientists in a review
that looks towards a trans-fat free future.
A new trans-free, non-hydrogenated bakery shortening claims to
allow manufacturers to reduce saturated fat by up to 30 percent,
while still offering the same functionality as traditional
shortenings.
